Abalone is a rare food. Common abalone dishes include Buddha jumping wall, abalone sashimi, abalone steamed eggs and so on. Abalone is delicious, smooth and nutritious, so it is also very famous. Abalone occupies a place in Chinese and foreign cuisines. But many times when we use abalone to make seafood soup at home, it may happen that abalone itself becomes as hard and chewy as a rubber. This situation is mostly due to the long cooking time of abalone.
Abalone, like other seafood, should not be cooked for too long, otherwise it will become too hard and lose its freshness. Under normal circumstances, if it is a relatively small abalone, it is recommended to steam it for three minutes, which will be tender. If it is abalone, you can soak it in advance, which can shorten the cooking time. Regarding how to judge whether abalone is cooked, you can choose to insert toothpicks into abalone meat. If it can be easily penetrated, it means it is ripe, or it is also a sign of maturity to see the abalone meat slightly curled.
Of course, there is another case where abalone may become hard, that is, abalone has deteriorated during transportation or storage, otherwise the fresh abalone should be very soft. If this happens before cooking, it is best not to eat this kind of abalone again. If seafood is not fresh, it is likely to be harmful to human body, from mild to severe, and even cause diarrhea.