What is the cleaning method of abalone Fresh abalone
Fresh abalone that is, live abalone, this fresh abalone, after scrubbing its shell with a brush, the abalone meat whole grain scooped out, cut off the middle and the surrounding hard tissue, with coarse salt will be adhered to the mucus cleaned. After cleaning, live abalone can be enjoyed without cooking. Among them, the "sasimi" method of eating raw is more common, and there are also whole charcoal grilled and white burned cooking methods.
Canned Abalone
Canned abalone is cooked and sliced thinly to make a good cold meat dish, and if served with canned longbeans, it's a great double-double. Some people love to eat abalone and can't wait to open the can and take out a piece with a fork and hold it up to nibble on it, like eating corn on the cob one bite at a time! There are two types of canned abalone, Japanese and Mexican, and each has its own flavor. Japanese abalone smaller, lighter color - some, a can may have three or five more than. The texture is more tender. Mexican canned abalone is sold in the United States, the quality is not uniform.
Dried abalone
Dried abalone is fresh abalone after air-drying production, is a seafood when the famous flavor, which is the best quality of the net abalone in Aomori Prefecture, Japan. Among the dried abalone, the net abalone is the first one, followed by the Voma abalone, Jipin abalone and so on. Dried abalone is suitable to be simmered whole in a casserole to preserve its original flavor.
Processing method 1. Soak abalone in cold water for 48 hours. 2. 2, take out and soak in boiling water for one night to let it stretch naturally and return to its original shape. 3、Brush and wash around the dried abalone and remove the sand thoroughly, otherwise it will affect the taste and quality of abalone. 4、Wash the abalone and add water to cover the abalone, place it in a steamer basket and steam it for 10 hours with high heat. 5, in the casserole, add abalone, hen, pork chops, lard and sugar, ginger and green onions and other materials; slow cooking for 12 hours (you can also use a steamer or electric steamer, but the casserole with insulation function, so the best results) and then warm overnight. 6, the next day, take out, add the original juice, oyster sauce, the whole slow cooker 1.5 hours, you can taste the excellent taste of fresh abalone.