2. Then separate the meat and shell of abalone. There are two ways:
(1). Cut from the flat side with a knife, spoon or rice spoon.
(2) Wash the abalone and put it into the pot for cooking. After cooking, you can easily separate the meat from the shell with a knife.
3. take out the internal organs. At this time, black or yellow abalone intestines and some green viscera-removing organs can be seen. Then the mouth of the abalone is at the narrow end of the abalone body, and there is a gastric feeding tube inside, which must be taken out together with the mouthparts when it is decomposed. If you don't remove it, it tastes bad.
4, wash mucus, take crude salt to clean the mucus, and then rinse with water.
Where can't I eat abalone? Illustration Abalone eats plankton and seaweed. Seaweed is in the poisoning period from February to May every year. When eating abalone, you should remove the internal organs of abalone, and then eat the belly and feet of abalone. The single-walled shell of abalone is hard and contains calcium. Lime contains strong alkalinity, which will do great harm to human body, so abalone shells can't be eaten.
There are several kinds of abalone chicken soup materials for abalone: chicken, abalone and ginger.
First cut the chicken into small pieces, then wash the abalone, then soak it in water, and brush the stains on the surface of the abalone shell with a brush. Then pour a little oil into the pot to fry the ginger slices until fragrant, then put the chicken down and copy it until it turns white, and then put it out in a casserole to make soup. Add enough water, add abalone, boil over high fire, simmer for 2 hours, and finally add salt to taste and turn off the heat.
Abalone porridge material: abalone, rice, ginger and garlic.
Wash abalone, dice, soak in rice for more than half an hour, and drain for later use. Put ginger slices and garlic slices in a hot pot, stir-fry the abalone until it turns white, then put the rice down and stir-fry, then add a proper amount of water to the fried abalone rice, and then boil it over high fire. Immediately after boiling, turn off the fire, pour all into the rice cooker, close the lid valve, open the heat preservation file, and open the lid the next morning to add salt and coriander to drink delicious abalone porridge.
4. Preparation method of dried abalone 1. First, shell abalone, hold a round-headed knife from the front end of the shell, insert it along the meat wall of the shell, cut off the meat column, take the meat out of the shell, remove the connected internal organs, and clean the meat around.
2. Add a little salt to the washed abalone meat, mix well, put it in a basin for pickling, take it out after 8 hours, then gently rub it with water in salt water to remove the residual melanin and mucus on the edge of abalone meat, wash and drain.
3. Fill the pot with salt water first, and the ratio of water to meat is 4: 1. Then, when the water is heated to about 80℃, put the abalone meat in the pot and cook for about 6 minutes, then take it out, put it in cold boiling water, wash the decontamination foam, drain the water, and then come out of the sun.
4. Put the cooked abalone meat on a clean mat and put it in the sun. It is best to put it on a flat shelf to dry. Because abalone is bulky and dry slowly, it is easy to deteriorate due to moisture. Therefore, when exposed to the sun, you can obliquely cut individual abalone meat at the back for 2-4 knives, and cut it continuously, so as to keep the piece big and intact, which can quickly reduce moisture, quickly dry and prevent deterioration, and turn it over three times a day-