According to different species, it ranges from hundreds to tens of thousands of yuan. ☆ Fresh abalone is live abalone. This kind of fresh abalone, after brushing its shell with a brush, digs out the whole abalone meat, cuts off the hard tissue in the middle and around, and cleans the attached mucus with coarse salt. After cleaning, live abalone can generally taste excellent flavor without deliberate cooking, among which "Shasimi" is more common to eat raw, and there are also cooking methods of whole charcoal roasting and blanching. ☆ Dried abalone Dried abalone is a kind of dried abalone made by air drying fresh abalone. It is a very valuable ingredient in seafood, and the quality of netted abalone in Aomori Prefecture of Japan is the best. Dried abalone is suitable for whole-grain cooking in a slow casserole to preserve its delicious original flavor, so the cooking process will be more complicated than other kinds and require more technology. The basic treatment methods are:1.Soak in cold water the night before. 2. Take out the abalone the next day, and clean the dried abalone, otherwise it will affect the taste and quality of abalone. 3. aft washing, add that submerge abalone, put it in a steamer and steam it with high fire for 10 hour. 4. Add abalone, old hen, pork chop, pig oil and sugar to the casserole and simmer for 10 hour (steamer or electric cooker can also be used for steaming, but the casserole has heat preservation function, so the effect is the best). 5. After simmering, take it out, add the original juice and oyster sauce, and you can taste the delicious abalone with excellent taste. The size of dried abalone is usually calculated by the number of heads per catty, such as nine heads, which means there are nine abalones per catty. Therefore, the smaller the number of heads, the larger the abalone, and the higher the price. When buying dried abalone, you can carefully observe the appearance, and choose those with complete appearance, fat meat, normal shape and bright color for better quality. After the dried abalone is bought and brought home, it is sealed in plastic bags, newspapers and plastic bags in turn and stored in the freezer. As long as it is not damp, it can be stored for about six months to one year. ☆ Frozen abalone frozen abalone can be bought in local supermarket, and it needs to be stored in the freezer after being bought back, and it cannot be thawed after being frozen. After being taken out of the freezer, it should be eaten at the meal, otherwise the original flavor will be lost and the delicious abalone will not be tasted. How to cook frozen abalone? First of all, thaw it, then scrub it clean, pat it on both sides of abalone meat with a knife surface to make the meat soft naturally. After adding seasonings such as protein and wine, it can be quickly fried or boiled, and the taste is very good. If the cooking skill is good, it can also be treated by simmering. ☆ Canned abalone is the most commonly used abalone species. Apart from its good quality, it is time-saving and convenient. People can put it in their mouths or cook it after opening it. Canned abalone will get older and older, so don't cook it for a long time. It is recommended to put canned food in hot water. Pay attention to its manufacturing date when purchasing and eat it within the shelf life. Don't completely pour out the soup after opening the can, because if you can't eat it all at once, you can soak the abalone in the soup, seal it tightly, and store it in cold storage, so as to avoid the abalone meat from drying and aging and losing its original taste. But it is best not to keep it for more than 5 days. Raw material formula of abalone sauce 10 Two pieces of salt for kohlrabi leaves 25g carrot 1 root thick soy sauce 50g white sugar 20g garlic 2 cloves ginger 5g water 25g preparation method 1. Wash abalone, cook it in salt water together with the shell, and then dig out the abalone meat with a spoon. 2. Chop garlic into powder and slice ginger. 3. Take out the internal organs of abalone, draw a cross on the abalone meat, then put it in the pot, use minced garlic, ginger, soy sauce and white sugar as seasonings, put it in the pot together, add 25 grams of water, boil it with strong fire, gradually turn down the fire, and put it out when it is black and moist. 4. Cut the kohlrabi leaves into shreds, spread them on the plate, then put the abalone into the shell one by one, pinch them into the plate, and put some flower-shaped carrot slices on it for decoration.