red-cooked abalone
Recipe introduction
The highest level of abalone cooking is to make it soft and tender. Besides, it has no taste. It depends on the ingredients and slow cooking. It's something high in protein. One at a time is enough. But when cooking, you can cook more at once and heat it when you eat it in the refrigerator. The same is true of restaurants. I don't want to say that you have to wait seven or eight hours for abalone. I only say my own way. If you do,
material
8 abalone, 0.5 old hen, scallop, ham, sugar, onion, ginger and raw flour.
working methods
1. Soak eight dried abalone in clean water for 48 hours. Constantly changing water on the way. Wash it after soaking (if there is something similar to a sand mouth, pull it off).
2. Pour into the boiling water cover and stew for one night. Then take a casserole and put half an old abalone hen or a little water. If you are not afraid of trouble, you can cook chicken soup first. I am lazy. A large piece of pigskin (water first).
3. A handful of scallops and some slices of ham. Add appropriate amount of sugar, ginger, sliced onion, and bring to a boil, then turn to low heat. Turn off the fire for five hours. Add enough water at a time. Do not add water in the middle. Otherwise, the abalone juice will not be strong. No need to add salt. Scallops themselves are salty. The more you cook, the salty taste will naturally come out.
4. Remove the residue except abalone after turning off the fire. Put the abalone in the casserole overnight (the casserole keeps warm, so be sure to cook it in the casserole).
5. Add oyster sauce and cook for two hours the next day (if your scallops are not salty enough, you can add some salt). If you are not in a hurry, turn off the heat and stew.
6. Wait until the third day before firing for more than ten minutes, and then turn off the fire. After several days of repetition, it is hard to imagine whether this abalone tastes good or not. Use raw flour to thicken the juice when eating.
Steamed abalone in Guangdong style
material
6 abalone, a small bag of vermicelli (25g), Jiang Mo, minced garlic and chopped green onion.
working methods
1. Wash abalone and blanch vermicelli for later use.
2. Put the vermicelli on the plate as the bottom, then add abalone, sprinkle with Jiang Mo, minced garlic and chopped green onion for later use.
3. Juice mixing: Mix a proper amount of yellow wine, salt, monosodium glutamate, pepper, abalone juice and soy sauce into juice. Pour the mixed juice on each abalone and marinate for 10 minute.
4. Put the water into the pot, cover the pot and bring to a boil. Steam abalone in a steamer for 3 minutes.
Note: the time must be controlled well, not more than three minutes.