Abalone has always been a kind of precious seafood, which is deeply loved by people because of its delicious meat, full fish head and rich nutrition. In the past, abalone was hard to get, so it was very precious. But now with the supplement of aquaculture technology, the price of ordinary abalone is not so unacceptable. There are many abalones on the market, almost a few dollars each, which ordinary people can afford.

How to cook abalone? The chef teaches you the easiest way to make the most delicious abalone. Hurry up and learn!

So how can abalone be made into a dish? Because people seldom cooked abalone before, they didn't know what to do. Let's share with you how the chef cooks abalone. The most delicious abalone can be made by the simplest method. Here's how the chef cooks braised abalone.

Method for making braised abalone

Ingredients: fresh abalone, onion, ginger, garlic, soy sauce, oyster sauce, bean paste, sugar, salt, chicken powder, cooking wine and water starch.

If you want abalone to be delicious, it is also important to choose ingredients. It is best to choose fresh live abalone, soak it in light salt water for about 10 minutes, then dig the abalone meat out of the shell with a spoon, remove the internal organs, and brush and wash the abalone with a toothbrush dipped in salt. Abalone shells should also be cleaned.

After cleaning the abalone, draw a flower knife on the front and back of the abalone with a knife, but don't cut it off, so it will be easier to taste when cooking. Boil the water in the pot and put the abalone in cold water, and the water will drown the abalone. Then add chicken powder and cooking wine to the pot, and then fire. After cooking, continue to heat and blanch abalone, which can remove the fishy smell of abalone and make abalone soft.

Take out the abalone after blanching, then put the abalone shell in a pot for blanching and disinfection, and cook for about 15 minutes to take it out.

Heat the oil in the pan, turn to low heat, put the bean paste in the pan, then stir-fry until red oil, add Jiang Mo and minced garlic, stir-fry until fragrant, then add soy sauce, oyster sauce, salt, chicken powder and sugar, stir-fry evenly, then add a proper amount of water until the water does not pass the abalone, and then add the abalone to cook.

At this time, turn to the fire and simmer the abalone slowly. In the process of stewing, abalone should be turned frequently to make it tasty. When there is a little soup left, pour in starch and thicken it. Then turn off the torch and take it out. Put in abalone shell and sprinkle with chopped green onion.

Abalone includes dried abalone and live abalone, of which live abalone is the most delicious. If there is no live abalone, cooking with dried abalone is the same. After all, dried abalone will last longer and are all very fat.