1. Main ingredients: canned abalone 2 listen (abalone 2 pounds, abalone, also known as nine holes snail, ear shells).
2. Ingredients: 250 grams of fresh asparagus (bamboo shoots), cooked ham (Jinhua ham) 100 grams.
3. Seasonings: shaoxing wine, soy sauce, refined salt, monosodium glutamate, sugar, lard, chicken fat, cornstarch, milk soup, green onions, ginger, garlic.
■Production process
1. each abalone are torn off the hairy edges, both sides graved into a flower knife, and then sliced into two pieces; bamboo shoots contain more oxalic acid, before cooking, to be blanched in boiling water to remove oxalic acid treatment; cooked ham are cut into small dominoes slices; green onions, ginger, garlic cut into nail slices.
2. frying pan on the fire, into the base oil (lard); when the oil is hot, the green onion slices, ginger slices, garlic slices slightly stirring, in turn, into the soy sauce, milk soup, asparagus slices, cooked ham slices, after boiling with salt, wine, sugar, pepper to taste, then into the abalone, burned to taste, thickened with cornstarch, add monosodium glutamate, dripping some chicken oil, you can pot on the plate.
Abalone new eating method editor
Main ingredient: abalone
Accessories: salt soy sauce scallions ginger rice vinegar starch cilantro sugar
Braised abalone practice:
1. Use a spoon to shovel off the back of the abalone back columns will be pried out, remove the back of the green guts and then wash clean.
(Some people are reluctant to remove the green offal of abalone because it is expensive. Abalone offal is poisonous, and seasonal, and the growth of seaweed, toxic period in February-May each year, this period of abalone offal can not be eaten, which contains poisonous photoreceptor pigment, see the sunlight after eating, there may be symptoms of toxicity, itchy skin, edema, ulcers, allergic reaction to the body is greater. (So it is recommended to go to its viscera)
2. The abalone shell into the boiling water blanched 5 minutes to sterilize. Use it for final plating.
3. The front of the abalone to change the diagonal cross knife, chopped ginger, green onion, cilantro minced.
4. In the bowl, pour the appropriate amount of seafood soy sauce, rice vinegar, sugar, salt, according to taste, starch can be put without, rice vinegar and sugar slightly more to put some fishy flavor.
5. Pour oil into the pot, put ginger and green onion stir fry, and then put into the abalone stir fry, pour into the bowl of adjusted soup (soup less can add the right amount of water), 5 minutes or so soup dry, abalone cooked into the end of the coriander stir fry two, you can pot plate
Will dry purple abalone with water to hair well, add chicken, ham, scallop, stewed on the fire for 3 hours, will be taken out of the abalone, the original soup over the Luo! Spare. The abalone curved on the flower knife, and then cut diagonally into half-centimeter thick slices. Put 100 grams of stewed abalone soup and leaning shark fin soup, dried scallop soup together in a double-ear pot, bring to a boil and then add slices of abalone, boil for 10 minutes, add sugar, salt, soy sauce, cooking wine and other seasonings to the starch into a thick sauce, before leaving the pot, add a small amount of chicken oil in a small bowl.
Features
The sauce is thick, flavorful, soft and tender
Raw material: live abalone from Qingdao;
Ingredients: old chicken, old duck, spine, ham, green onion, ginger; Seasoning: abalone sauce, stock, chicken sauce, chicken powder, oil, salt, chicken oil, wet starch.
Practice: live abalone slaughtered and gutted, leaving the meat with a toothbrush to brush clean, clean, take the bottom of the casserole pad chicken, duck bone block plus soup, the top will be handled clean abalone on the water did not exceed the abalone shall prevail, medium heat to boil, simmering on a small fire for 8-9 hours can be simmered through the taste of abalone on a plate; the other pot plus the soup, add seasonings, adjust the taste and color, with cornstarch thickening plus oil poured on the boiled abalone that is ready.