Stuffed juice materials: chicken soup, raw flour, soy sauce, raw oil, abalone juice. First, put abalone in a clay pot, and then cook it with slow fire until it is dry. Add appropriate amount of chicken soup and abalone juice and stir with chopsticks from time to time. Add cornstarch water, soy sauce and oil to make a thick juice.
2. abalone in oyster sauce (6/8/02)
Carry out the abalone distribution process for three days and three nights, test the spirit and pay attention to it. Of course, it is necessary to cook it properly, so as not to waste the excellent abalone.
If you choose French duck breast boiled juice, the abalone tastes elastic and the rich abalone juice stays fragrant in the tooth nail.
Boiling method of abalone in oyster sauce;
1. Defrost, peel and slice the chests of two French frozen ducks.
2. "Out of the water": Boil a large pot of water, add duck breast after the water boils, and wait.
After the water boils again, take out the duck breast.
3. Wash the duck breast.
4. Put the duck breast in a pot, add one liter of water, and simmer for 3-4 hours.
Use.
5. Put the abalone juice in wok, fry for half with slow fire, add duck juice, and
Simmer again 10 minute.
6. Add the original Middle East abalone, cook it over slow fire, and take the abalone.
Out.
7. Add 2 tbsps of oyster sauce, 2 tbsps of Japanese boiled wine and rose sauce to abalone duck juice.
1 tablespoon, 2 tablespoons maltose, 2 teaspoons brown sugar.
8. Add the original abalone and cook for 20-30 minutes.
9. Pour 2 teaspoons of sesame oil on the plate.
Such as experience:
Abalone and oyster sauce taste best. Remember not to drop salt when cooking abalone, because abalone is not salty, and adding maltose and brown sugar can increase the layering of taste and have unexpected effects. Reference: yahoo, parent-child kingdom forum, how do you like dried abalone?
Image reference: .yimg/iugc/rte/* * * iley _ 22
It's a lot of trouble, please remember the following steps to see if it's easy to do:-
Image reference: .yimg/iugc/rte/* * * iley _ 6
The method of watering is simple and easy to operate. It can make abalone fully absorb water, make the fish soft and full, and the shape is not rotten, and it will not destroy the nutritional components of abalone, nor affect the delicacy of abalone, and the finished dish has a good taste.
1? Put the dried abalone into a pot, soak it in warm water at 3 0℃ for about 3 days, then brush off the hair ash, fine sand and black film on the abalone with a small brush or toothbrush, and wash it.
2? Put abalone in a casserole with a bamboo grate at the bottom, add water, boil it with high fire, and simmer it with low fire for about 10 hour. When the edge of abalone can be torn off, take it out and float it in clear water, and remove the mouth and skirt of abalone.
3? Take a clean sand pot, put a bamboo grate on the bottom of the pot, then put the abalone neatly on the bamboo grate, add the top soup, boil it with strong fire, and then simmer for about 24 hours until the abalone is completely swollen and soft, and then use it for cooking.
Method of making top soup:
Raw materials: old hen 1 hen, about1500g, pork belly 500g, lean pork 500g, pork ribs 500g, Jinhua ham 750g, ginger 30g, scallion100g, dried tangerine peel15g, and purified water.
Method:
1? After the old hen is slaughtered, it is cleaned, and the internal organs are removed for other purposes. The chicken is put into a boiling water pot to drain the blood and then taken out; Pork belly, lean pork and pork ribs are all washed, and they are also put into a boiling water pot to drain the blood and then taken out; Soak Jinhua ham in warm water for about 1 hour, scrape and clean it, cut it into pieces, put it in a steaming basin, put in ginger10g, and smash 30g of green onion, steam it in a cage, then take it out, and remove the ginger and green onion for waiting.
2? Put the old hen, pork belly, lean pork, pork ribs and Jinhua ham together in a soup pot with bamboo grates, then add the remaining ginger and green onions, beat the dried tangerine peel, add purified water, boil with strong fire, skim the floating foam, simmer with low fire for about 24 hours, remove the residue, and filter the soup with gauze after air cooling. Matters needing attention when drying abalone with water:
1? After the abalone is soaked and cleaned, it must be made with casserole and casserole, so as to maintain the delicacy of abalone.
2? The bottom of casserole and casserole must be padded with bamboo grates to prevent abalone from burning and burning.
3? When stewing abalone, you must use a small fire to avoid the soup overflowing and burning dry.
4? The time for soaking, stewing and stewing abalone must be enough, so as to make abalone swell and soften.
5? The preparation of top soup is one of the key processes in the processing of dried abalone, and the quality of top soup affects the success or failure of abalone processing to some extent. Therefore, when making top soup, first, it is necessary to soak the blood of raw materials, second, it is necessary to cook for enough time, and third, it is necessary to filter the soup.
, reference: news.xinhua/food/2005-04/07/content_2794510,