There are two ways to soak dried abalone, one is boiling, the other is steaming.

1, Boiling: Soak the dried abalone in cold water for 24 hours to make it soft, brush the sand with a small brush, put it in boiling water at 85℃, cook it for 4 hours with low fire, simmer it for 8 hours until it is soft, and then soak it in water for later use.

2. Steaming: soak the dried abalone in cold water for 24 hours to make it soft, brush off the sediment, put it in a plate, steam it in a cage for 5-6 hours until the inside and outside are consistent, and then soak it in water for later use when it is soft and not hard.

Generally speaking, 500 grams of dried abalone can be soaked 1500 grams.

Braised abalone with yellow sauce

Ingredients: Australian dried abalone 1 piece, 50g broccoli. 200g of sparerib, 50g of old hen100g, 50g of duck's paw, 20g of scallop, 50g of Jinhua ham100g, 50g of fresh pig's trotters, 200g of super fresh soy sauce, 50g of soy sauce, 50g of Huadiao wine100g, and oyster sauce100g.

Method 1: Soak abalone first, then take it out and wash it, add ribs, old hen, duck's paw, scallop, Jinhua ham, fresh pig's trotters, extra fresh soy sauce, soy sauce, carved wine, oyster sauce, monosodium glutamate, refined salt, sugar and water, boil it, then use a small fire pot16 ~18 hours, and take it out. (2) thicken with broth, monosodium glutamate, salt and starch, pour with chicken oil, and decorate with broccoli.

Tip 1. Wash abalone repeatedly after soaking, so as not to affect the quality of dishes. (2) when cooking, you should add enough soup, master the heat, and don't need to add water halfway. ③ To master the thin consistency of the juice.