Materials: 8 pieces of Dalian abalone, 1200g, Huozu 15g.

Pig hand 1000g, old hen 1000g, pork chop 1000g.

Ingredients: 400g Chinese kale, 0/5g ginger onion/kloc-.

Method: First, remove the meat from abalone, scrub it clean and put it in a casserole. Cook pig's feet, pig's hands and old hen until they are soft and smooth, remove the meat residue and thicken the juice for later use. Boil the cabbage and serve it.

Delicious fishing rice (20 slices)

Spread abalone on a plate and pour with thick juice.

Features: Abalone is soft and smooth, with delicate taste, and it is a precious dish.

Nutritional value: Abalone is rich in protein, fat and inorganic salts. Nourish yin and moisten pulse.

Abalone chicken wing ball dish name Abalone chicken wing ball

All the cuisines they belong to

It is characterized by a dish, golden and shiny in color, soft and smooth in abalone chicken wings, and delicious and fragrant in taste.

raw material

Ingredients: abalone 300g, chicken wings 500g, ham15g, egg white 20g, vegetable core 500g. 30g seasoning oyster sauce, 4g salt, sugar 15g, wet starch 10g, cooking wine 30g, a little monosodium glutamate, chopped green onion 10g and Jiang Mo 10g.

manufacturing process

1) Abalone is depilated, washed and cut into oblique flower heads. (2) Take out the chicken wing bones, fold them into the serving core, stir them evenly with egg white starch, and then lightly oil them. (3) Use onion Jiang Shui to remove the fishy smell of abalone. (4) stir fry with a spoon, add abalone,

Add salt, sugar, cooking wine, monosodium glutamate and other seasonings, dilute with wet starch and hook into a thin paste.

Abalone skirt

Its dishes are Korean.

The special soup is rich and delicious, soft and delicious, soft and tender.

raw material

300g of abalone meat, 300g of skirt, 2kg of clean old hen, 20g of scallops, 50g of pea seedlings, 0g of salt10g, 0g of sugar10g, 3g of pepper noodles, 5g of sesame oil15g, 5g of water starch and 5g of onion15g.

manufacturing process

Skirt, also called "fish skirt", is a soft edge around the back cover of giant fish, and it is a very precious cooking material. Some are dry and some are fresh. Fresh fish is obtained directly from live slaughtered fish. The person who did it needs to do it first. The method is as follows: sit in a pot of boiling water, put the dried skirt into it, bring it to a boil, turn to low heat, stew until soft, take it out, take it out in cold water, scrape off the black skin on the surface and the rough skin on the bottom, add water, onion, ginger and cooking wine, cook until the bones can be removed, take it out, trim the rotten parts, brew it with water, and remove the fishy smell. 65438+ Scallops are peeled, the sediment is washed, 200ml chicken soup is added, steamed in a cage, taken out, and the soup is taken out for later use. 4. Put the grate into the pot, put the washed skirt on the grate, add chicken soup, onion and ginger, then add cooking wine, salt, sugar and a little pepper noodles, and use a small pot. First blanch abalone in boiling water, and then simmer it in chicken soup. 5. Simmer the skirt for 20 minutes until it is complete; Simmer the abalone thoroughly and remove from the heat. 6. Put the skirt and abalone into the pot, add salt, sugar and pepper, bring to a boil, add starch to thicken, drizzle with sesame oil, and serve. 7. Take out the skirt, remove the onion and ginger, add scallop soup and appropriate amount of salt and sugar, thicken with starch, and drizzle with sesame oil.

Abalone fishing practices:

Wash abalone, add hen, ham and pork bones, and cook and roast together to taste.

Take out the slices and spread them on the rice in the plate.

Season with abalone juice, thicken and pour on abalone.

Surround it with fried broccoli and olive carrots. Braised abalone with ginseng

Formula of stewed abalone with ginseng: fresh ginseng 30g Polygonum multiflorum 30g original abalone 10 garlic 10g ginger 5g onion 10g salt 5g chicken soup 350ml.

Making:

1. Wash fresh ginseng and use all ginseng for later use; Wash and slice Polygonum multiflorum Thunb. Wash the raw abalone and cut it in half; Peel garlic, slice, pat ginger loose, and cut onion into sections.

2. Put Polygonum Multiflori Radix, Ginseng Radix, Abalone, Garlic, Ginger, Onion and Salt into a pot, add chicken soup, bring to a boil with high fire, and simmer for 50 minutes.

How to eat: once a day 1 time, eat 1 abalone, ginseng and Polygonum multiflorum Thunb, and drink soup.

Efficacy: benefiting qi, benefiting liver and lowering blood pressure. It is eaten by hypertensive patients with wind-phlegm ascending and descending type.

The formula of stewed abalone with China Rana Crataegi: Crataegus Crataegi 15g Rana China 15g fresh abalone.

Production technology (18 sheets)

Fish 100g garlic 10g onion 10g ginger 5g salt.

Output: 1. Wash hawthorn and slice; The hair of China Rana chensinensis was completely removed from the black boy and fascia; Wash and slice abalone; Peel and slice garlic, cut onion and slice ginger.

2. Heat a wok with high fire, add vegetable oil, until it is half cooked, add ginger, garlic and scallion until fragrant, add abalone and stir well, add 400 ml of chicken soup, add hawthorn and wood frog, and cook for 35 minutes.

How to eat: 65438+ 50 grams of abalone 0 times a day.

Efficacy: tonify qi and blood and lower blood pressure. It is eaten by hypertensive patients with wind-phlegm ascending and descending type.

Longjing Abalone Menu Name Longjing Abalone

Its cuisine is Cantonese.

It belongs to the type of Chinese food.

The basic characteristics are ivory yellow, salty and fresh, with the aroma of Longjing tea.

The basic materials are canned abalone 175g, Longjing tea 10g, bean sprouts 5g, salt 4g, monosodium glutamate 2g, cooking wine 4ml, pepper 0. 1g and clear soup 100g.

1. Slice abalone and soak it in the original soup.

2. Put Longjing tea into a glass, brew it with boiling water, pour out the first sip of tea, then pour the boiling water to 2/3 of the cup, and buckle the glass upside down in the center of the glass cup.

3. Put the pot on fire, pour the clear soup, add abalone slices, salt, pepper, cooking wine and monosodium glutamate to boil, sprinkle with bean sprouts, and then slowly pour into the glass around the glass.

4. When eating, gently push the cup with your hand to let the tea slowly overflow from the bottom of the cup (note that the tea is still in the cup).

5. The production is finished. Here we go.

Abalone with plum blossom ≮ food raw material ≯.

Canned abalone 1 can, green bell pepper 15g, cooking wine 5g, onion 10g, ginger 20g, salt 2g, vinegar, Jiang Mo, soup stock and monosodium glutamate 2g.

Gourmet practice

1. Cut abalone into discs, blanch it with boiling water, put it in a bowl, add broth, onion, ginger slices, cooking wine and monosodium glutamate, put it in a pot, steam thoroughly, take it out and let it cool. Cut persimmon pepper into small plum blossom shapes and blanch it with boiling water;

2. Put abalone in plum blossom shape on a plate and put persimmon pepper around it. Jiang Mo, salt, monosodium glutamate and vinegar are mixed into juice, and abalone slices are immersed in the juice.

Gourmet special

Fresh and tender, light.

Ginseng abalone pickles name: ginseng abalone sauce

Ingredients: 400g of live abalone and 3g of ginseng.

Ingredients: a little salt.

Methods: 1, abalone shell, washed and black dirt removed. 2. Slice the ginseng and put it in the stew. Pour in chicken soup and stew for about 30 minutes. 3. Add monosodium glutamate and salt, add abalone and stew 10 minutes.

Special point: the soup is sweet and delicious.

Medicinal value: Ginseng is sweet and slightly bitter, slightly warm in nature, and it is a good medicine for invigorating vitality, invigorating spleen and lung, quenching thirst, promoting fluid production, calming nerves and improving intelligence. Stewed with abalone, sweet and salty, cold in nature, can nourish yin and kidney, replenish essence and marrow, and strengthen the body. This product has obvious curative effect on spleen and lung qi deficiency, lung and kidney deficiency, mental fatigue, mental trance, lack of heart blood, amnesia and insomnia.

Orchid abalone raw materials: prepared abalone, egg white, Chinese cabbage and carrots.

Method: cut abalone into pieces, put it in a bowl, add seasoning, clear soup and steam in a cage; Put the egg white into an oil spoon, decorate it with Chinese cabbage, mushrooms and radish into an orchid shape, and steam it in a cage; Take out the cabbage oil; Buckle dehydrated abalone into the dish, garnish with vegetables, trim radish into thin leaves, garnish with mushrooms, and thicken abalone juice with oil.

Features: unique shape and rich nutrition.

Steamed abalone with garlic dish name: Steamed abalone with garlic

Ingredients: fresh abalone 1 2 (1/2kg/320g), 3 tablespoons of garlic and oil, 2 tablespoons of chicken powder1/2, salt and sugar,1tablespoon of onion, 2 tablespoons of light soy sauce.

Methods: 1. Wash fresh abalone and wipe dry. 2. Heat 3 tablespoons of oil, put garlic in a bowl, add boiling oil, and then add chicken powder, salt and sugar. 3. Pour garlic oil on each abalone and steam for 3 minutes. 4. After taking it out, pour soy sauce and sprinkle onion, and taste it while it is hot.

Note: production time: 30 minutes

Weight: 2-3 people

When garlic oil is poured on the shrimp with open edges, it becomes another kind of "steamed shrimp with garlic"

Baked abalone in soup: Baked abalone in soup.

Main ingredients: abalone

Ingredients: ham, soup, ribs, old hen.

Method: Bake abalone with the above ingredients until it tastes delicious.

Features: fragrant, sticky, soft and smooth, with endless aftertaste.

Nutritional value: Rich in protein, fat, sugar and vitamins.

Roasted abalone with cordyceps and medlar

All the cuisines they belong to

It is characterized by relieving asthma and cough, softening blood vessels and inhibiting cancer cells. It is suitable for elderly patients with emphysema, tuberculosis, asthma and cough, arteriosclerosis and senile cataract.

raw material

Ingredients: 60g abalone. Ingredients: 6 grams of Cordyceps sinensis, 0/5 grams of Lycium barbarum/KLOC.

manufacturing process

Wash abalone first, soak it in boiling water for 3 hours, then put it in a casserole and add boiling water until it is cooked and soft. Everything is baked in a earthen pot and can be eaten.

Method for making Japanese-style paper-nest sake abalone;

Wash South African fresh abalone, stir-fry ribs and old chicken until fragrant, and put it in a earthen pot.

Add South African abalone into the meat, pour clean chicken soup and vermicelli, roll it up and turn off the heat.

Cook for about 12 hour, then add the original radish and kelp, and cook for about two hours.

Pour the cooked abalone juice into a small pot and add the cooked abalone.

Jamlom is dried with fruit juice, and then sprinkled with sake and Japanese seasoning wine.

Pour the juice, put it on a Japanese paper nest, and add fire.

After being rolled up, you can feel the fragrance of sake.

Roasted fresh abalone ingredients:

Fresh abalone, old hen.

Exercise:

Eviscerate fresh abalone, put it in a boiling pot with ginger and onion wine, blanch it, rinse it, and put it in a pot with bamboo sauce; Stir-fry the red meat of old hen and pig, add Shao wine, stir-fry slightly, add soup, red soy sauce and refined salt, boil and pour into the pot. After the fire boils, simmer for 2 hours. Use a toothpick to make a small hole in the middle of the abalone, so that the abalone can taste. Then take out the abalone, cut it into thick slices with an oblique knife, put it on a plate, and pour the original juice.

Features:

The difference between the traditional roasted fresh abalone of Chaozhou cuisine and the traditional "red roasted abalone" is that the main ingredient of the latter is water-dried abalone or canned abalone, which is soaked in meat and cut into thick red slices.

"Traditional roasted fresh abalone" is a high-grade dish in Chaozhou cuisine. Due to the use of fresh abalone as the main material, the meat is soft and tender, and the taste is extremely fresh and strong.

Materials of golden abalone cup: 2 boiled dried abalone, Agrocybe aegerita and Coprinus comatus100g, colored pepper100g, and 6 golden cups.

Method:

1. Dice abalone, Agrocybe aegerita, Coprinus comatus, and colored pepper respectively, and bake the golden cup in the furnace for later use.

2. Boil the oil in the pot, add Agrocybe aegerita and Coprinus comatus, fry until golden brown, and remove.

3, another pot, add ginger rice and garlic until fragrant, add abalone, Agrocybe aegerita, Coprinus comatus and colored pepper, stir-fry over high fire, adjust the taste and put it in a golden cup.

Abalone slices in oyster sauce [main ingredients and auxiliary materials]

Abalone 400g Shaoxing wine 15g.

Oyster sauce 10g.

Monosodium glutamate ........................ 1.5g soup ............ 200g.

Pepper 0. 1g sesame oil 0.5g

Sugar 1.5g cooked lard 65g

Soy sauce ... 5g.

[Cooking method]

1. Cut off the edge of abalone, slice and slice. Each abalone is cut into 4 pieces (each piece weighs about 17.5g), and the pillow meat is removed from each piece.

2. Heat a wok over medium heat, add 25g of cooked lard, burn Shao wine, add soup, monosodium glutamate, sugar, oyster sauce and abalone slices, add pepper and soy sauce, thicken with wet starch, pour in 40g of sesame oil and cooked lard, and mix well to serve.

[Process key]

Abalone: Boil dried abalone in a boiling water pot for 7 to 8 hours, then take it out and wash it with clear water, then cook it in a boiling water pot, and then pour it into a earthen pot filled with water. Finally, put the abalone together with the red duck into the pot cooked by the red duck, and take out the abalone after the red duck is cooked.

[Flavor characteristics]

There are many kinds of abalone. Guangdong chefs are based on their birthplace. According to the different shapes and qualities, it can be divided into four types: net abalone, nest abalone, best abalone and improved abalone, with net abalone being the best. The nettle abalone is produced in China and Japan, which is round and slightly longer, with a big head, golden color and plump meat. In this product, abalone is expanded, sliced and cooked with seasonings such as oyster sauce. The meat is soft and fragrant.

Braised abalone with wings and belly dish name: stewed abalone with wings and belly

Ingredients: abalone, monkshood, shark's fin and fish belly.

Ingredients: salt, monosodium glutamate, rice wine, oil, raw flour, soup.

Methods: 1, abalone, monkshood and fish maw were shredded and blanched. 2. Put the soup in the pot, boil it, pour in shredded abalone, shredded ginseng, shredded fish belly and shark's fin, add rice wine, salt and monosodium glutamate, skim the floating powder, thicken it and oil it!