Ingredients: 10 local live abalone (about 60g each) Ingredients: Chinese cabbage 10 Seasoning: clear soup, salt, chicken essence, cooking wine, scallion oil and wet starch. Production steps:
1. Wash abalone meat, carve a cross knife on the meat surface, put it in a pot of boiling soup and cook it until it is immature (about
20 seconds).
2. Wash and cook the abalone shell, put it into the abalone plate, and put the abalone meat into the shell (the meat cutter is facing up).
3. Add the clear soup to a clean pot, adjust the taste, add the Chinese cabbage, boil it, skim off the floating foam, thicken it with wet starch, pour the onion oil, and pour it evenly on the abalone.
Features: Abalone meat is crisp and delicious, and the soup is bright and refreshing.
Nutritional components: Every 100g of abalone contains about 19g of protein, and contains more than 20 kinds of amino acids, which have the effects of preventing cancer, improving eyesight, nourishing blood and liver.
Professional production skills
1. This dish uses local live abalone. 2. Abalone shells must be washed and cooked, and the shell meat is complete. 3. When abalone meat is processed, the knife work should be even and fine. Clear soup should meet the quality requirements and the temperature should be moderate. Experts' views on production:
According to the requirements of traditional Shandong cuisine, the processed abalone meat must be steamed in a container, with onions, ginger slices and soup. After steaming for more than two hours until cooked, you can follow the steps, so that the taste is soft and tender and the taste is more delicious. However, due to the long cooking time and limited dining time for customers, most hotels choose the fast ripening method at present.
Second, roast abalone and wax gourd balls.
Shandong cuisine
It is characterized by soft and smooth texture and fresh and mellow taste.
Ingredients: 300g of abalone meat. 50g of white gourd, 20g of ham, 30g of water-soaked mushrooms, 20g of winter bamboo shoots and mung beans 10g. 50g peanut oil, onion, ginger and garlic 15g, 20g clear soup, 30g wet starch, 5g monosodium glutamate and 25g chicken oil.
In the production process, abalone is cut with a straight knife every 0.2 cm wide (2/3 depth), and then chopped obliquely into large pieces. Peel the wax gourd, cut it into 1.5 cm square pieces, and shape it into a ball. Mushrooms, bamboo shoots and ham are sliced like eyes. Add water to the wok, bring it to a boil, and cook it in the winter sausage. Remove and control moisture. When the peanut oil in the wok is heated to 60% heat (about 1s0℃) with medium fire, add onion, ginger and garlic until fragrant, then add clear soup (onion, ginger and garlic are not used), abalone, mushrooms, ham, string beans and winter melon balls, thicken with wet starch after boiling, steak thoroughly with low fire, and add monosodium glutamate.
Recipe making: recipe name Longjing abalone
Sichuan cuisine
Types and local characteristics
The basic characteristics of Sichuan famous dishes, this dish evolved from Hangzhou famous dish Longjing shrimp, which is unique, elegant and refreshing, and has a strong anti-aroma of Longjing.
Basic materials: abalone, Longjing tea, Chinese cabbage, clear soup.
Features: Sichuan famous dish evolved from Hangzhou famous dish Longjing shrimp is unique, elegant and refreshing, with strong anti-aroma of Longjing.
Ingredients: 200g of abalone, 0/5g of Longjing tea cooking wine/kloc-,50g of Chinese cabbage and 300g of clear soup.
2 eggs, 30g water bean powder, dry bean powder 10g, salt, monosodium glutamate and pepper noodles.
Cooking method: Abalone is seasoned with cooking wine, refined salt and pepper noodles, and dried egg and bean powder are mixed into paste.
Brewing tea leaves with boiling water, taking the second tea leaves, turning the tea leaves with water in the center of the deep dish,
Pour the tea into the plate. Boil the broth in the pot, and add abalone, Chinese cabbage and monosodium glutamate.
Load the plate.
Braised abalone with longan in winter
Raw materials:
30 grams of asparagus, 30 grams of Ophiopogon japonicus, 20 grams of longan meat and 60 grams of abalone.
Accessories:
Clear soup100g, salt10g.
Exercise:
1 Wash asparagus, Ophiopogon japonicus and longan pulp.
Soak abalone in boiling water, wash and cut into desired shapes.
3. Put all the ingredients in a saucepan, and add clear soup and salt.
4 Cover the saucepan and simmer for 3 hours.
Tips:
Besides stewing in a saucepan, it can also be steamed in an air pan.
Features:
Braised abalone in longan in winter, tonifying kidney and moistening lung, nourishing yin and clearing heat.
Porridge with abalone and shredded chicken
Ingredients: rice 1 cup, abalone 150g, half chicken breast, 4 mushrooms, a little shredded ginger, onion 1 root, salt 1 teaspoon and a little pepper.
Methods: 1. Wash the rice and mix well with a little oil.
2. Clean up the dirt with a brush first, then rinse it with clear water, and cut the knife edge on the surface.
3. Soak mushrooms, remove pedicels, cut into pieces, shred chicken, and cut onions into chopped green onions.
4. 10 cup of water to boil, add rice grains and shredded chicken to boil, and turn to medium heat for about 30 minutes. 5, add small abalone and mushrooms to cook, add salt and pepper to taste, sprinkle with chopped green onion and shredded ginger to serve.
Walnut Shouwu abalone soup
Raw materials:
4 diced abalone, ribs 150g, 2 slices of ginger,
medicinal material
50 grams of walnuts, 3 grams of Polygonum Multiflori Radix, 3 grams of ginseng, 9 grams of gastrodia elata, and 4 grams of red dates.
Accessories:
condiment
50 ml of cooking wine, 1/2 teaspoons of salt.
Exercise:
1. Wash abalone and ribs, blanch in boiling water, remove and drain; Wash and slice ginger.
2. Put the ribs and ginger into the pot, add all the medicinal materials, cooking wine, salt and water, and cover the materials.
3. Stew for 30 minutes, add abalone and stew for 5 minutes.
Tips:
There are some moss and parasites on both sides of abalone, which need to be washed to make the soup clear. Abalone should not be cooked for a long time, and it is most suitable to stew for about 5 ~ 8 minutes, with the most crisp taste.
Features:
Walnut Shouwu Abalone Decoction can prevent mental retardation and dementia, promote cerebral blood circulation, and reduce tinnitus and amnesia. Walnut is similar in shape to human brain, and it is also a good ingredient to supplement brain power and beauty beauty.
Fried abalone with colorful colors
Raw materials:
Ingredients for 250g fresh abalone: 50g carrot, 50g fresh bamboo shoot, 50g green pepper, 50g leek, 50g water mushroom, 50g garlic 1 g, and 5g shredded ginger 1.5. Seasoning: salt 5g, glutinous soup 35g, Shaoxing wine 10g, wet starch 10g, clean glutinous rice 25g, sesame oil 5g and peanut oil 500g (about 50g).
Exercise:
1) Cut abalone, carrot, fresh bamboo shoots, green peppers and mushrooms into filaments with a length of 6 cm and a width of 0.3 cm respectively. Boil shredded abalone in a wok, pour into a colander, and filter off the water; Put shredded carrot and shredded fresh bamboo shoots into a pot, add refined salt (6g) and roll until cooked, then pour into a colander and filter off the water. (2) Heat the wok with high fire, wash the wok with oil, add minced garlic and shredded ginger, cook Shao wine, then add shredded abalone, shredded carrot, shredded fresh bamboo shoots, shredded leek, shredded pepper and shredded mushroom, thicken it with oyster sauce, add colored tail oil (15g), and plate.