Dry the cooked fresh abalone on a clean mat, preferably on a flat shelf. For abalone, it is easy to deteriorate because of its slow drying. Therefore, when drying, you can cut the big abalone meat at the back obliquely for 2 -4 knives, and cut it continuously, which can speed up drying and prevent deterioration, and turn it over 3 -4 times a day until it is dry.

Four-flavored abalone

Recipe introduction: the color is elegant, the meat is tender, and abalone has a unique flavor and style.

material

500g of abalone. 250g vermicelli, 75g yellow fruit or green bamboo shoots. 25g of salt and pepper, 30g of nephew flavor juice, 25g of mustard, 30g of sesame paste (or 25g of ginger juice, 25g of garlic paste, and pepper oil 15g).

working methods

1. Take out the abalone, cook it in a pot until it is just cooked, take it out and cut it into thin slices.

2. After the vermicelli is cooked, make it into pieces of similar size.

3, yellow fruit or green bamboo shoots carved into any pattern.

4. First spread vermicelli on the bottom of the dish, spread abalone slices, decorate with carved yellow fruits or green bamboo shoots, and serve with four sauces: pepper hemp, strange taste, mustard and sesame sauce.

skill

In recent years, this dish has added four flavors: red oil flavor, ginger juice flavor, garlic paste flavor and fish flavor. In other words, seasoning dishes can be flexibly adjusted according to the needs of diners.