Steaming abalone can be steamed for about 10 minutes. But also need to be based on the size of the abalone on the increase or decrease in time, cold weather conditions also need to wait for the water to boil and then time shall prevail:

1, generally 2 two abalone, commonly known as the 5 abalone, steaming 10 minutes or so can be steamed, the day is cold, the water is difficult to open the water needs to continue to steam 7 minutes after the opening of the appropriate;

2, generally 2-3 two abalone, commonly known as the 4 head of abalone, steaming 12 minutes or so! can be steamed, days cold water is difficult to open if you need to wait for the water to open and continue to steam 9 minutes appropriate;

3, general 3-4 two abalone, commonly known as the 3 abalone, steaming 14 minutes or so can be steamed, days cold water is difficult to open if you need to wait for the water to open and continue to steam for 11 minutes appropriate;

4, general 5 two abalone, commonly known as the 2 head abalone, steam 16 minutes or so can be steamed, days cold water is difficult to open if you need to wait for the water to continue to steam 13 minutes appropriate;

4, generally 5 two abalone, commonly known as 2 head abalone, steaming, days cold water is difficult to open if you can steam You need to wait for the water to boil and then continue to steam for 13 minutes appropriate;

5, generally less than 1 two abalone, commonly known as small abalone, steaming 6 minutes or so can be steamed, the day is cold and difficult to open the water if you need to wait for the water to boil and then continue to steam for 3 minutes appropriate.

Steaming abalone is cold water or hot water?

Steaming abalone is generally recommended to be cold water in the pot, do not recommend hot water in the pot, for the following reasons:

1, hot water in the pot, the abalone is easy to shape is not beautiful. Because abalone itself is rich in protein, and protein itself is not heat-resistant, abalone directly hot water in the pot, the outer layer of meat will be instantly exposed to high temperatures and shrinking and twisting, resulting in the shape of the finished abalone distorted and unattractive, but also affects the appetite;

2, hot water in the pot, abalone easy to taste the old or the inside of the undercooked. Abalone itself is rich in protein, especially the outer layer of meat, so when its outer layer of direct contact with high-temperature steam will soon be cooked and natural shrinkage, resulting in abalone inside meat is difficult to heat, so the steam time is short outside cooked inside is not cooked and can not eat, steamed for a long time inside the cooked outside of the old is also not delicious;