Raw materials: jellyfish skin 1 kg (after scrubbing, soak in clear water for about 1 hour);

Sauce: 2 tablespoons of sesame oil, 0 tablespoon of 65438+ cooking wine, 5 tablespoons of balsamic vinegar, 2 tablespoons of white sugar, half a tablespoon of monosodium glutamate and 4 tablespoons of light soy sauce are mixed evenly;

1, the jellyfish skin is shredded, quickly picked up in boiling water, and then poured into ice water for cooling;

2. Pour the sauce into the processed jellyfish silk, add some minced garlic and mix well;

3, when eating, you can also add some tender cabbage core or shredded cucumber, which is very refreshing and absolutely sour and sweet.

Cold clam

Cold clam

Open classification: recipes

Technology: mixing

Materials for making cold clams:

Material: 600g of clams.

Accessories: persimmon pepper 100g,

Seasoning: 5g of shallot, 3g of garlic (white skin), 3g of ginger, 6g of soy sauce, 30g of cooking wine, 3g of salt, 3g of sugar and 0g of monosodium glutamate.

Characteristics of cold clam:

It tastes delicious and the meat is tender and delicious.

Cold clam method:

1. Put the Meretrix meretrix into salt water, spit out sand and wash it with clear water;

2. Wash and chop garlic and ginger; Wash and chop shallots; Wash red pepper, remove pedicle and cut into pieces;

3. Add half a pot of water to the pot, add the clams, cook on low heat until the clams are slightly open, and take them out with chopsticks;

4. Add rice wine, sugar, soy sauce, minced garlic, shallots and red peppers and mix well.

Tips for making cold clams;

It will taste better when you put it in the refrigerator and eat it. When the clams are boiled in water, the first ones should be squeezed out first, so as not to harden the meat after a long time.

Abalone cooking method

Fresh abalone

Fresh abalone is live abalone. This kind of fresh abalone, after brushing the shell with a brush, digs out the whole abalone meat, cuts off the hard tissue in the middle and around, and washes the attached mucus with coarse salt. After cleaning, live abalone can taste excellent flavor without deliberate cooking, among which "sauce rice" is more common to eat raw, and there are also cooking methods such as full charcoal roasting and blanching.

dried abalone

Dried abalone is a kind of dried abalone made by air drying fresh abalone. It is a very valuable ingredient in seafood, and the quality of abalone in Aomori Prefecture of Japan is the best.

Dried abalone is suitable for whole grain cooking in slow casserole to keep its delicious original flavor, so the cooking process will be more complicated than other kinds and require more technology. The basic treatment methods are: 1. Soak in cold water the night before. 2. Take out the abalone the next day, and clean the dried abalone, otherwise it will affect the taste and quality of abalone. 3. After washing, add abalone and steam in a steamer 10 hour. 4. Put abalone, old hen, pork chop, lard and sugar in a casserole and simmer for 10 hour (it can also be steamed in a steamer or rice cooker, but the casserole has the function of heat preservation, and the effect is the best). 5. After simmering, take it out and add the original juice and oyster sauce to taste the delicious abalone. The size of dried abalone is usually calculated by the number of heads per catty, such as nine heads, which means there are nine abalones per catty. So the smaller the number of heads, the bigger the abalone and the higher the price.

When buying dried abalone, you can observe the appearance carefully, and choose the one with complete appearance, plump meat, normal shape and bright color, and the quality is better. After the dried abalone is bought home, it is sealed with plastic bags, newspapers and plastic bags in turn and stored in the freezer. As long as it doesn't get wet, it can be preserved for about six months to one year.

☆ Frozen abalone

Frozen abalone can be bought in the local supermarket. After buying it back, it needs to be kept in the freezer and cannot be thawed after freezing. After being taken out of the freezer, it should be eaten at dinner, otherwise it will lose its original flavor and taste the delicious abalone. How to make frozen abalone? First thaw, then scrub clean, pat the abalone meat on both sides with a knife to make the meat naturally soft. After adding seasonings such as protein and wine, it can be fried or boiled quickly and tastes very good. If you cook well, you can also treat it with slow fire.

Canned abalone is the most commonly used abalone variety. In addition to good quality, it also saves time and convenience. People can put it in their mouths or cook it after opening it. Canned abalone will get older and older. Don't cook it for too long. It is recommended to put canned food in hot water. Pay attention to the production date when buying and eat it within the shelf life. Don't completely pour out the soup after opening the can, because if you can't finish eating it all at once, you can soak the abalone in the soup, seal it tightly and store it in cold storage to avoid the abalone meat from drying and aging and losing its original taste. But it is best not to keep it for more than 5 days.

There are more than 90 species of abalone in the world, including 7-8 species of Haliotis discus hannai and Haliotis diversicolor (also known as "Haliotis diversicolor") distributed along the coast of China.

Abalone is a single-shell mollusk that crawls on rocks below the low tide line in shallow water. Outside the body of abalone, there is a thick calcareous shell, which is a right-handed spiral shell with an ear shape. Its Latin scientific name can be literally translated as "sea ear" because its shell is shaped like an ear. Abalone's feet are particularly thick and divided into upper and lower parts. There are many tentacles and hills on the foot to feel the external situation; The lower foot is oval when stretched, and the abdomen is flat, which is suitable for attachment and crawling. We eat abalone mainly by eating the muscles on its feet. Abalone lives in rocky reefs with fast-flowing water and lush algae, and the rocky corners protruding from coastal islands or coasts are its favorite habitats. Abalone mostly crawls in cracks or caves in rocks, and its distribution depth varies with species. Like Haliotis discus hannai in the north of China, it is generally distributed in the water depth above 10 meter, and moves deep to avoid the cold in winter, and the depth can reach 30 meters. In spring, they move slowly upward, and some can live a few meters below the water level. Abalone likes brown algae or red algae. For example, abalone likes to eat Undaria pinnatifida, tender kelp and Sargassum. The consumption of abalone varies from season to season, and it is generally eaten more in the season with higher water temperature. Not very active in winter, eating less. There are many kinds of abalone, which are widely distributed. Abalone is distributed along the coast of China. In the north, Dalian and Changshan Island produce more abalone, which is large and oval. Haliotis diversicolor and Haliotis diversicolor are produced in the South China Sea. Haliotis diversicolor and Haliotis diversicolor are similar in appearance, but smaller in size. Ear abalone is bigger and its shell is more like an ear. The meat on its feet is the thickest, so the shell can't completely wrap it inside.

Abalone was called "marlin" in ancient times, also known as "mirror fish, nine-hole snail and eyesight fish". Since ancient times, abalone has occupied a "self-centered" position in China cuisine, and it is the rich royal aristocrats who can taste this delicious food. China has a long history of tasting abalone, which is called "delicacy" in historical records. "The Biography of Wang Mang in the History of Han Dynasty" records: "Wang Mang's business will fail, and he will never learn anything. He only drinks and spits on abalone liver. " Su Dongpo praised "the chef is good at recommending Huatang, and when he sits down, he will carve maggots and shine." Meat, cheese and tremella are not enough, but vinegar pens and fish skins are really against the wall. "The implication is that once you taste the delicious abalone, all the precious dishes are a cinch. Abalone, as a precious and famous dish, was listed as one of the eight treasures in Ming and Qing Dynasties, and often appeared on the banquet dishes of distant officials and dignitaries. At the end of the Republic of China, there were two famous dishes, braised abalone and abalone in oyster sauce, which became the typical works of abalone. Comrade Deng Xiaoping praised it after tasting its delicious food. At present, abalone is very popular at state banquets and large banquets in the Great Hall of the People. China's food culture has gone through thousands of years, and the cooking and appreciation of abalone is even more perfect. You not only know how to eat fresh abalone, but also process dried abalone (dried abalone) with extremely complicated cooking techniques. The delicacy of dried abalone is incomparable to that of fresh abalone, and the price is directly proportional to its delicacy.

Abalone cooking method

Fresh abalone

Fresh abalone is live abalone. This kind of fresh abalone, after brushing the shell with a brush, digs out the whole abalone meat, cuts off the hard tissue in the middle and around, and washes the attached mucus with coarse salt. After cleaning, live abalone can taste excellent flavor without deliberate cooking, among which "sauce rice" is more common to eat raw, and there are also cooking methods such as full charcoal roasting and blanching.

dried abalone

Dried abalone is a kind of dried abalone made by air drying fresh abalone. It is a very valuable ingredient in seafood, and the quality of abalone in Aomori Prefecture of Japan is the best.

Dried abalone is suitable for whole grain cooking in slow casserole to keep its delicious original flavor, so the cooking process will be more complicated than other kinds and require more technology. The basic treatment methods are: 1. Soak in cold water the night before. 2. Take out the abalone the next day, and clean the dried abalone, otherwise it will affect the taste and quality of abalone. 3. After washing, add abalone and steam in a steamer 10 hour. 4. Put abalone, old hen, pork chop, lard and sugar in a casserole and simmer for 10 hour (it can also be steamed in a steamer or rice cooker, but the casserole has the function of heat preservation, and the effect is the best). 5. After simmering, take it out and add the original juice and oyster sauce to taste the delicious abalone. The size of dried abalone is usually calculated by the number of heads per catty, such as nine heads, which means there are nine abalones per catty. So the smaller the number of heads, the bigger the abalone and the higher the price.

When buying dried abalone, you can observe the appearance carefully, and choose the one with complete appearance, plump meat, normal shape and bright color, and the quality is better. After the dried abalone is bought home, it is sealed with plastic bags, newspapers and plastic bags in turn and stored in the freezer. As long as it doesn't get wet, it can be preserved for about six months to one year.

☆ Frozen abalone

Frozen abalone can be bought in the local supermarket. After buying it back, it needs to be kept in the freezer and cannot be thawed after freezing. After being taken out of the freezer, it should be eaten at dinner, otherwise it will lose its original flavor and taste the delicious abalone. How to make frozen abalone? First thaw, then scrub clean, pat the abalone meat on both sides with a knife to make the meat naturally soft. After adding seasonings such as protein and wine, it can be fried or boiled quickly and tastes very good. If you cook well, you can also treat it with slow fire.

Canned abalone is the most commonly used abalone variety. In addition to good quality, it also saves time and convenience. People can put it in their mouths or cook it after opening it. Canned abalone will get older and older. Don't cook it for too long. It is recommended to put canned food in hot water. Pay attention to the production date when buying and eat it within the shelf life. Don't pour out the soup completely after opening the can, because if you can't finish eating it all at once, you can soak the abalone in the soup, seal it tightly and store it in cold storage to avoid the abalone meat from drying and aging and losing its original taste. But it is best not to keep it for more than 5 days.

Boiled shrimp, crayfish and crabs can be boiled in water or steamed directly.

You can also cook dishes

The basic method of seafood is super simple, just wash, drain, add a little salt and cook.

steamed abalone

Making material

Material: abalone (200g)

Seasoning: salt (5g), cooking wine (10g), shallot (10g), monosodium glutamate (2g), ginger (30g), vinegar (20g), pepper (5g), soy sauce (15g) and sesame oil (5g).

manufacturing process

1. Cut both sides of abalone from the middle with an oblique straight knife;

2. Wash the onion and ginger, cut the onion into strips, cut the ginger in half and slice the other half;

3. Put abalone in a dish, add cooking wine, monosodium glutamate, soup 100 ml, onion strips, ginger slices, pepper and salt, and steam in a drawer;

4. Steam for about 10 minute, take out, and pick out onions, ginger and peppers;

5. Add vinegar, soy sauce, Jiang Mo and sesame oil to the bowl and beat into ginger juice;

6. When eating, use abalone with ginger juice and dip it in ginger juice.