Ingredients: 50g canned abalone. Materials: bamboo shoots 15g, pea seedlings 50g. Seasoning: cooking wine, refined salt, monosodium glutamate, pepper, broth.
① Put bamboo shoots in a pot, soak them in warm water until they are soft, gently rub them for a few times, wash the sediment, cut them into long strips, put them in a boiling water pot for a little scalding, take them out and put them in cold water, slice the abalone and wash the bean sprouts. (2) Put the broth in the pot and bring it to a boil. Blanch the boiled bamboo shoots and abalone slices, remove them and put them in a soup cup. Skim the soup and add salt, monosodium glutamate, cooking wine and pepper.
2. Braised abalone is deep red, shiny, fresh and fragrant, and it is one of the famous dishes of state banquet.
Ingredients: 2 tins of canned abalone (2 kg of abalone, also known as nine-hole snail and conch).
Ingredients: 250g fresh winter bamboo shoots, 0/00g cooked ham/kloc-.
Seasoning: Shaoxing wine, soy sauce, refined salt, monosodium glutamate, sugar, lard, chicken oil, corn flour, milk soup, onion, ginger and garlic.
■ Production process
1. Tear off the raw edge of each abalone, cut both sides into flower knives, and then cut into two pieces; Bamboo shoots contain more oxalic acid, so they should be blanched with boiling water before cooking to remove oxalic acid. Cut the cooked ham into small domino pieces; Onion, ginger and garlic are cut into nail pieces.
2. Light the oil pan and put the bottom oil (lard) in it; When the oil is hot, stir-fry onion slices, ginger slices and garlic slices, add soy sauce, milk soup, winter bamboo shoots slices and cooked ham slices in turn, boil, adjust the taste with refined salt, Shaoxing wine, white sugar and pepper, add abalone, cook until the taste is right, thicken with corn flour, add monosodium glutamate, stir well, pour a little chicken oil, and take out the pot.
■ Nutritional value
Abalone has a balanced diet, sweet and salty taste, and has the functions of nourishing yin, clearing away heat and benefiting smart people. It is suitable for people with yin deficiency constitution such as asthenia of bone steaming, pulmonary tuberculosis with dry cough without phlegm, fever of hands and feet, female internal heat due to yin deficiency, menorrhagia, leucorrhea increase, climacteric syndrome, glaucoma, night blindness, cataract, chronic diseases, yin deficiency, cancer, hypertension, hyperlipidemia and hyperthyroidism. Medical research proves that abalone has anti-tumor effect. Bamboo shoots can absorb fat, promote food fermentation and accelerate excretion, so eating bamboo shoots often is of great benefit to simple obesity. This dish can nourish yin and replenish essence, and clear away heat and diuresis. It is suitable for dry cough caused by body heat due to yin deficiency and internal heat, and has certain curative effect on cataract.
■ Special reminder
Because bamboo shoots contain more oxalic acid, patients with urinary tract, kidney and gallstones should not eat more; Bamboo shoots are cold and have high crude fiber content. Therefore, people with spleen deficiency, diarrhea, weakness, indigestion and infants had better be cautious or avoid eating.
raw material
250g canned abalone and 300g canned asparagus.
(1) Take out the abalone sand, put it on a flower knife, cut it into 3cm thick slices with a top knife, and put it on a plate. Peel the asparagus. (2) Stir-fry a spoonful, add 200g of chicken soup, 7g of cooking wine, 2g of salt, 2g of sugar and 2g of monosodium glutamate, and add Gracilaria lemaneiformis into the soup. After the soup is boiled, thicken it with wet starch, pour chicken oil on it, and put it into a plate and code it into two rows. (3) Add 200 grams of chicken soup, 8 grams of cooking wine and salt 1 g into the soup, add water to boil, turn to high heat, thicken with appropriate amount of wet starch, pour chicken oil on it, and drag it onto the asparagus plate.
Ingredients: canned abalone 1 can, 2 Xiaotang dishes.
Seasoning: 1 tsp oyster sauce, light soy sauce, a little sesame oil.
Exercise:
1. Open the canned abalone and pour out the juice for later use.
2. Put Xiaotang cuisine into boiling water, blanch for 2 minutes and take it out.
3. Pour half a can of abalone juice into the pot to boil, and then simmer with Xiaotang cuisine.
4. Heat the earthen pot with a little oil, pour in the remaining abalone juice, heat the abalone, thicken with seasoning, and serve with Xiaotang cuisine.