1 Wash dried abalone, put it in an oil-free and salt-free container, and soak it in purified water.

During the period, change the water frequently and soak for 48 hours.

2. After the dried abalone is soaked, remove it and wash it.

There is something similar to scallop on the top of abalone, which is very hard. It is called abalone column (in fact, it is a kind of "Yao column" that is often said). The intestines are around this column, and the head can be removed together.

3. Put the soaked abalone into the pot and add pure water to boil. After boiling, cook for half an hour. If the abalone is still hard at this time, you can cook for another quarter of an hour.

After turning off the fire, cover the pot and keep it stuffy for about 6-8 hours. When it is hot, the time can be shortened appropriately to avoid abalone deterioration.

4. Put the boiled abalone into an oil-free and salt-free container with a lid, add proper purified water, cover the lid and put it in the fresh-keeping layer of the refrigerator to continue soaking. At the same time, some ice cubes can be added into the container, and the soaking effect will become better. During this period, change the water frequently and soak for about 48 hours.

5, dried abalone should have been soaked at this time, look at the comparison, it is recommended to eat as soon as possible to avoid deterioration.

Extended data

"Dried abalone" can be divided into "light dried abalone" and "salted dried abalone". Tasting "dried abalone" is better than "light dried abalone", which requires its excellent quality, large size, plump meat and sweet fragrance of juice. Generally, it takes a long time to cook "dried abalone", and it needs to be cooked repeatedly with refined soup, so that "dried abalone" can fully absorb the flavor of other materials, so it has rich flavor and sweet meat.

Because abalone originally belongs to seafood, it has a fishy smell. If it is dry or canned, it should not go bad easily.