Fresh abalone made of dry abalone:
1, cleaning shell: abalone with seawater to wash away the shell surface impurities and sediment, placed in a pot of hot water heated by a fast fire, hand peeled off the shell, cut the abdomen to remove the viscera mass.
2, pickling and cooking: after shelling, according to every 100 kilograms of abalone plus salt 7-8 kilograms of portion, pickling 8-12 hours, take out and scrub, remove the black pigment and mucus on the edge of the abalone foot, repeatedly rinse with clean water, and then immersed in water for 3-4 hours to make it reach the bland, and then placed in the hot water pot of hot water heated for 20-30 minutes, after cooking, picked up and placed in a basket of roses, and then even the basket into the pot of soup impregnation! It's a good idea to remove the sediment.
3, desalination turning: after the pot of cooked abalone, into the fresh water basin, gently scrub, remove surface impurities and mucus residue, and then fished out and drained of water, evenly spread in the bamboo degree of exposure to the sun or into the drying room, 1-2 days after the fomentation (i.e., collected in baskets, piled up in a warehouse, surrounded by straw or sacks, sealed, placed for a few days), and then turn the sun, sunny days 4-5 days is dry.
Dry abalone puffed
Dry abalone immersion and production process is complex, roughly must be soaked in cold water, and then after the pot of fire combined to remove fine sand, ginger Shaojiu simmering over the fishy, and then on the broth, old chicken, cured meat and abalone with the pot, and then poured oyster sauce gravy and become.
Dry abalone puffing process
1, prepare abalone, charcoal stove, pengshiwa percussion palm.
2, with a toothbrush to remove the dry abalone body and skirt seam ash.
3. Soak the abalone in water for more than 10 hours.
4, pick up and then use a toothbrush to thoroughly scrub the abalone body of gray Ruoxi.
5, cut off the abalone intestine.
6, rinse through the water, and then soak in clear water for more than 10 hours.
7, in the addition of water, seasoning to cook for 10 hours, and then add oyster sauce (a catty of abalone two catty oyster sauce), a small amount of cane sugar, shrimp, spare ribs, etc., and then cook for a period of time, and then insert chopsticks into the abalone to see if it is easy to insert, and whether it is inserted through. If easy to insert, easy to penetrate, it means that the abalone has been cooked.
8, the cooked abalone into the refrigerator cold storage. This is conducive to the further cooking of abalone, both fresh, but not as troublesome as in the freezer, you need to thaw first, but also to avoid the loss of nutrients.
9, with the time to take out the cooking
Soaked abalone
Tasting dry abalone taste standards:
Tasting abalone, the first importance of ripening the softness of the right degree, too ripened as eating tofu, and can not play out the true taste of abalone, and vice versa, too hard to eat with the rubber bands, chewing and can not be appreciated the delicacy of the abalone, it is best to be able to ripen softly and moderately, chewing a little bit of popping teeth, more fish flavor, color and color, and also to be able to taste, color, and taste. More to have fish flavor, golden color, soft and smooth in the mouth, bite the day there is sugar heart.
Pearl abalone
Main ingredients: abalone canned 1 hear (weighing about 150 grams), 10 quail eggs, 150 grams of chicken breast, 10 grams of onion oil, mushrooms, red and green persimmon peppers 25 grams of wine 12 grams of ginger 10 grams, 10 grams of green onions, 2 egg whites, monosodium glutamate (MSG) 4 grams of salt, broth, water and electricity points, the right amount of oil
Features: Abalone fresh, beautifully shaped.
Methods: (1) blanch the abalone with boiling water, cut into thin slices neatly yards in a small bowl, add broth, cooking wine, ginger, scallions on the pot steamed through.
(2) chicken breast made into mushy, add cold soup. Wine, salt, monosodium glutamate (MSG), egg white, stirring until strong.
(3) quail eggs cooked peeled, red and green persimmon pepper cut into small cubes.
(4) will be stirred up in a small dish of chicken mushrooms, smeared into 0.8 cm thick round, quail eggs in the middle of the round, surrounded by the immediate mushroom, persimmon peppers, steamed on the pot. Steamed abalone drained soup buckle plate, cooked quail eggs around.
(5) frying spoon on the fire will be steamed abalone leaching soup boil, thickening with water starch, dripping green onion oil, poured into the plate can
Recipe preparation: Recipe Name Longjing abalone
Originally from the cuisine Szechuan
Originally from the type of local specialties
Basic characteristics of the Sichuan cuisine, this dish by the Hangzhou famous dishes evolution of the Longjing shrimp, the practice of chic, light elegant It's a unique, elegant and refreshing dish with a strong Longjing aroma
Basic Ingredients Abalone, Longjing tea leaves, choy sum, broth
Features: Sichuan famous dish, this dish is evolved from Hangzhou famous dish Longjing shrimp, it's a unique, elegant and refreshing dish with a strong Longjing aroma
Ingredients: Abalone 200 grams, 15 grams of Longjing tea leaves, 50 grams of choy sum, 300 grams of broth
Egg 2 eggs, 1 egg, 1 cup, 2 eggs, 2 eggs, 2 eggs, 2 eggs, 2 eggs. /p>
2 eggs, 30 grams of water soybean flour, dry soybean flour 10 grams of salt, monosodium glutamate, pepper moderate
Cooking method: abalone with cooking wine, salt, pepper flavor, the egg dry soybean flour into a paste and mix well.
Brew tea with boiling water, take the second course of tea, tea leaves with water turned buckle in the center of a deep round plate,
and pour the tea into the plate. Bring the broth to a boil, add the abalone, cabbage, and monosodium glutamate to the pot
and serve.
Abalone quail
Features:
Red with green, fresh aroma and rich, tender meat.
Raw materials:
200 grams of fresh abalone, 2 quail, 25 grams of mushrooms, 200 grams of cucumber, 750 grams of peanut oil (consumed 75 grams), 10 grams of cooking wine, 5 grams of soy sauce, 4 grams of refined salt, 250 milliliters of chicken bone broth, 1 egg white, 3 grams of green onion, 2 grams of pepper, 2 grams of ginger, 5 grams of sesame oil, 1 gram of garlic, 10 grams of starch.
Production process:
1, the abalone washed, dry, cut into wide 3 slices; mushrooms after hydration, remove the stem, washed, and then quail flung to death, remove the net hair, remove the bones and organs, washed, de-boned, cut the meat into 3 cm square pieces, into the basin, add 1.5 grams of salt, egg white, 5 grams of cornstarch, mix well; scallions peeled, cleaned, cut into long 3 sections; ginger peeled, garlic peeled and chopped into minced pieces. Wash and cut chopped; cucumber washed, shredded.
2, frying pan hot, put peanut oil, burned to seventy percent heat, into the quail meat, paddle scattered, fried for 2 minutes, fishing, oil control, the remaining oil poured into the oil can.
3, frying pan to stay 25 grams of soybean oil, hot, pour onion, green beans, stir fry a few times, pour into the quail after the oil, add soy sauce, sugar, cooking wine and 200 ml of water, cover the lid, simmer for 3 minutes over medium heat, add monosodium glutamate, thickened with cornstarch, drizzled sesame oil, sprinkled with baked sesame seeds, can be.
Dried abalone is made by air-drying fresh abalone, dried abalone is suitable for whole grain to be cooked by slow simmering in
casserole in order to preserve its fresh and original flavor.
Handling method:
1. Soak the abalone in cold water for 48 hours, changing the water from time to time.
2. Soak the abalone in boiling water for one night to let it stretch naturally and return to its original state.
3. Brush the dried abalone all around and clean it. Remove the sand from the bottom.
4. In a casserole dish, add the abalone, the old water, the pork leg, the pork shank, the pork shank, the pork shank, the pork shank, the pork shank, the pork shank, the pork shank and the pork shank. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. Pork, chicken and ginger. and ginger
and other materials; injected into the water stewed on slow fire for 10 hours that is, you can also use a vacuum pot or electronic tile
pots or stew pot, but the casserole has a protection? It is also possible to use a vacuum cooker, an electronic wok or a crock pot, but a casserole has the best results because of its protective function.
Fresh abalone
Fresh abalone is live abalone, brush its shell, abalone meat whole grain scooped out,
Cut off the intestine, brush to remove the black mucus, with coarse salt scrub clean mucus clear.
One, the original shell abalone
Main ingredient: local live abalone 10 (about 60 grams per head) Ingredients: 10 vegetables Seasoning: broth, salt, chicken essence, cooking wine, green onion oil, wet starch Preparation Steps:
1. Abalone meat, cleaned, in the meat on the surface of the carving of the cross flower cutter, put into a pot of boiling broth boiled to the snapping (about
20 seconds) and fished out.
2. Wash and boil the abalone shell thoroughly, put it into an abalone dish, and put the abalone meat inside the shell (with the meat side of the carving knife facing up).
3. Net pot to add broth, adjust the taste, add the heart of vegetables after boiling skimmed foam, with wet starch thickening, dripping onion oil, evenly poured on the abalone that is completed.
Features: abalone meat is crisp and tender, soup gravy bright and refreshing.
Nutrition: each 100 grams of abalone contains about 19 grams of protein, and contains more than 20 kinds of amino acids, with cancer prevention, bright eyes, blood, liver effects.
Two, grilled abalone melon ball
Course Lu cuisine
Features soft texture lubrication, taste tender and mellow.
Raw materials 300 grams of abalone meat. 50 grams of winter melon, 20 grams of ham, 30 grams of mushrooms, 20 grams of asparagus, 10 grams of green beans. Peanut oil 50 grams, green onions, ginger, garlic 15 grams each, 20 grams of broth, 30 grams of wet starch, 5 grams of monosodium glutamate, 25 grams of chicken oil.
The production process will be the abalone first with a straight knife method every 0.2 centimeters wide graver a knife (depth of 2/3) and then converted to an angle split into large pieces. Winter melon peeled and cut into 1.5 cm square pieces, trimmed into a round ball shape. Mushrooms, asparagus, ham are cut into slices of elephant eyes. Frying pan with water, boil on high heat into the winter intestines to cook, fish out and control the water. Peanut oil in the frying pan, with medium heat to sixty percent hot (about 1s0 ℃), put onion, ginger and garlic out of the flavor, add broth (salvage onion, ginger, garlic do not use), abalone, mushrooms, ham, green peas, melon ball, after boiling with wet starch thickening, with a slight fire through the steak, put monosodium glutamate, topped with chicken oil out of the pot that is complete.
Three, Longjing abalone
Sichuan cuisine
Type of local specialties
Basic characteristics of Sichuan dishes, this dish evolved from Hangzhou's famous Longjing shrimp, practice chic, elegant and refreshing, with a strong anti-Aroma Longjing
Basic ingredients abalone, Longjing tea leaves, vegetable heart, broth
Features: Sichuan Famous dishes, this dish from Hangzhou famous dish Longjing shrimp evolution, practice chic, elegant and refreshing, with a strong Longjing anti-aromatic
Materials: 200 grams of abalone, Longjing tea leaves, 15 grams of wine, 50 grams of cabbage, 300 grams of broth, 2 eggs, 30 grams of water soybean flour, 10 grams of dry soybean flour, salt, monosodium glutamate, pepper moderate
Cooking method: abalone with wine, salt, pepper to taste, and the abalone, the abalone, the abalone, the abalone, the abalone, the abalone, the abalone, the abalone, the abalone, the abalone, the abalone and the abalone, the abalone. Fine salt, pepper flavor, the egg dry bean flour into a paste and mix well. Use boiling water to brew tea leaves, take the second tea, tea leaves with water tipping buckle in the center of the deep round plate, and pour the tea into the plate. Boil the broth in the pot, put abalone, vegetable heart, monosodium glutamate into the plate can be.
Four, a product of abalone
Originally Min cuisine
Originally type of local specialties
Basic characteristics of the juice white, egg yolk, black mushrooms, abalone red, savory taste, tender and moist texture.
Basic Ingredients 50g abalone (canned), 25g hydrated shiitake mushrooms, 5 pigeon eggs, 16g egg fluff, 5g finely chopped cloudy legs, 1g salt, 1g monosodium glutamate (MSG), 0.1g pepper, 0.5g sugar, 2ml cooking wine, 40g vegetable oil, 10g chicken oil, 10g green onion, 6g ginger, 0.5g starch, 1g cornstarch, 200g chicken broth.
[Production process]
1, abalone cut into thin slices. Pigeon eggs cooked and shelled sticky cornstarch into the hot oil fried golden brown, divided into two spare.
2, the pot on the fire into the oil, sautéed scallions, ginger slices after the taste of chicken broth, under the mushroom seasoning, simmering for a few minutes on low heat, plate around the edge.
3, pigeon eggs plus chicken broth seasoning steamed through, remove the plate.
4, pot on the fire into the oil, sautéed scallions, ginger, into the chicken broth seasoning, open the pot to remove the foam, into the water starch thickening two streams of thickening, add the abalone through the burner, sheng into the surrounding good mushrooms, pigeon eggs in the plate, in the abalone and mushrooms set between the egg fluff.
5, the pan juice into the chicken oil poured on the surface of the vegetables, and then sprinkle with ham is complete.
5, abalone skirt
Ingredients:
Abalone meat 300 grams, 300 grams of skirt, 2 kg of net hen, 25 grams of dried scallops, 50 grams of pea shoots, 10 grams of salt, 10 grams of sugar, 3 grams of pepper, 15 grams of sesame oil, 5 grams of starch, 15 grams of green onion, 10 grams of ginger, 15 grams of cooking wine
Features:
The Soup thick flavor fresh, soft, soft and tender
Cuisine:
hanguo
Operation:
Skirt, also known as the "fish skirt", is the soft edges of the soft-shelled turtle around the back cover, is a very valuable culinary raw materials. There are dry and fresh. Fresh is obtained directly from the fish after live slaughter. Dry need to be first hair system, the method is: sit in a pot of boiling water, dry skirt into the water after boiling to change the small fire, it will be stewed soft, take out, fish out, fishing in cool water, scrape the surface of the black skin and the bottom surface of the coarse skin, and then use water to add onions, ginger, cooking wine to be able to go to the bone, fish out and remove the bone, trimming off the decay and deterioration of the part of the water, remove the fishy flavor.
1, the abalone to tear off the hairy side, each abalone with a sloping blade into 3 slices (small slice of 2 slices, large slice of 4 slices), pea shoots selected and washed
2, and then the skirt of the skirt to cut into a 5-cm section, washed with lukewarm water, fished out, put into the dish
3, blanch through the old hen with boiling water, fished out, washed the blood froth, and then add 2.5-3 kilograms of water to cook into 2 kg of Chicken broth; dried scallops peeled off the hard tendons, wash the sediment, add 200 ml of chicken broth, steamed on the cage, remove, decant the soup, to be used
4, pot pads into the grates, put the cleaned skirt on the grates, add chicken broth, scallions, ginger, on the fire, add cooking wine, salt, sugar, a little pepper, simmering on a small fire. Abalone first blanch through boiling water, then, change the chicken broth simmer.
5, the skirt simmering 20 minutes to penetrate; abalone simmering through, remove from the fire
6, and then the skirt and abalone ray in a pot, add salt, sugar, pepper, boiled, put the water starch thickening, dripping sesame oil, into the plate
7, and then take out the skirt, pick off the onion and ginger, add dried scallop soup and the appropriate amount of salt and sugar, thickening with water starch, dripping sesame oil, and then the skirt around the plate, sprinkled with chicken stock, and then the chicken stock. Sheng into the disk around, sprinkle pea shoots, that is.
Six, braised abalone
Features: thick juice, fresh flavor, soft and tender.
Raw materials: dry purple abalone, old hen, net ham, dried scallops, roasted shark's fin soup, dried scallop soup, sugar, salt, soy sauce, cooking wine, cornstarch, chicken oil and so on.
Method: dry purple abalone with water, add chicken, ham, dried scallops, simmer for 3 hours, remove the abalone, the original broth over the Luo standby; abalone curved on the knife, and then cut diagonally into half-centimeter-thick slices; 100 grams of simmering abalone broth and kao shark's fin soup, dried scallop soup into the amphibian pot, boil and then put the slices of abalone, boiling for 10 minutes, add sugar, salt, soy sauce, starch, chicken fat, and other seasonings, Wine and other seasonings to the starch into a thick sauce, add a little chicken oil before leaving the pot.
Seven, lean meat abalone soup
Effects: As Xia Kucao has a clear liver and eyesight, the role of heat dissipation; lean pork has a nourishing Yin tonic role, together with the role of abalone with the role of yin submerged in the yang, so that the cooking of this one "Xia Kucao lean meat abalone soup" has a flat liver and wind, stopping the headache, in addition to the role of irritability, for the hyperactive blood of the liver and intestines, the role of the abalone. For the treatment of high blood pressure with hyperactive liver and intestines, it has certain effect. Raw materials: abalone (with shell) 500 grams, 50 grams of Xiaku Cao, 20 grams of lean pork.
Practice: just pick fresh abalone, abalone shell and abalone meat separation. Abalone shell with water scrub clean, remove the mud; abalone meat to remove the dirt sticky part, and then wash with water, cut into slices. Coupled with Xia Gu Cao, lean pork, together into the water has been boiled with fierce fire rolled, change to medium heat, continue to boil for about 3 hours, with a little young salt seasoning, you can drink soup with meals and eat meat.