Ingredients:
500 grams of abalone (10 heads), 100 grams of wheat, 30 grams of green and red bell peppers, 300 grams of fresh broth, 10 woks, 30 grams of homemade soy sauce spices, 5 grams of cooking wine, the right amount of salt, 5 grams of fresh soy sauce, 5 grams of ginger, 5 grams of spice oil
Method:
1, abalone washed, cut into cubes with broth, cooking wine, salt, simmered to taste. . Wheat soaked soft, boiled and standby.
2, frying pan hot, under the oil heat to fry the wheat. Wash the pan, the oil is hot, put green and red rice pepper sauce fried, down into the abalone, wheat.
3, with homemade sauce spices, cooking wine, salt, fresh soy sauce, ginger and spice oil seasoning. Steam the nest hot, divided into ingredients on the plate on the table can be.
Producer: Liu Heping Qingdao Szechuan Restaurant Szechuan and Hunan cuisine chef
Fried pot raw jelly abalone chicken
It is best to use Guangdong's Zhanjiang chicken, so that the taste of the whole dish will be more flavorful and tangy flavor. Adding abalone can also make the dish more flavorful.
Ingredients:
Half of about 800 grams of Zhanjiang chicken, 6 8 abalone, 10 grams of oil, 5 grams of cornstarch, 10 slices of ginger, 50 grams of dried green onions, 50 grams of garlic, 10 grams of soya sauce, a little salt, 5 grams of chicken powder, 5 grams of sugar, 20 grams of oyster sauce, the right amount of Huadiao wine
Method:
1, the chicken chopped, the abalone cleaned, with salt, chicken powder, sugar, oyster sauce, cornstarch seasoning for about 20 minutes.
2, the red casserole, the ginger, onion and garlic incense, first into the chicken pieces of low heat cooking for 10 minutes, and then into the abalone cooking for 3 minutes. Add Hua Diao wine to taste before serving.
Prepared by Pan Junliang, Executive Chef, Chinese Cuisine, Kerry Hotel, Beijing
Jade Matsutake Mushroom and Grilled Abalone
Ingredients:
150g of matsutake mushroom, 6 abalone, 200g of Shanghai green, 10g of red bell pepper, appropriate amount of green onion, moderate ginger, 500g of chicken broth, 3g of salt, 15g of soy sauce, 5g of sugar
Methods:
1, the matsutake mushrooms fly water, add chicken broth and slow cook for half an hour standby.2, live abalone shell, playing knife spare. Scallions, ginger slices burst pot, add soy sauce, salt, sugar, chicken broth braising system to collect juice.
3, the Shanghai green plate, put the matsutake mushrooms, abalone, with red pepper pieces on the plate can be.
Produced by: Jia Hui Exclusive Memory Gourmet Cuisine Cooking Studio Chef
Baked Chicken with Abalone in Stone Pot
In the cool fall, the aroma of stone pot delicacies bring warmth and love. Simmering abalone should not be too long, the meat will be slightly tightened into the flavor can be, too long meat is easy to old. The sauce is best made by yourself.
Ingredients:
Half Guangdong Qingyuan chicken, 2 fresh 5 abalone, 10 slices of ginger, 100 grams of dried scallions, 100 grams of garlic, 10 grams of scallions, 10 grams of parsley, 10 grams of parsley stalks, 3 pieces of red tomato pepper, salt, sugar, 2 teaspoons of oyster sauce, 1 teaspoon of sesame oil, 1 teaspoon of soy sauce, 3 grams of corn starch, 50 grams of homemade abalone sauce, a little aged Huadiao wine, the right amount. Soup
Directions:
1. Wash and cut the chicken into pieces, soak up the water, add salt, soy sauce, and cornstarch and marinate. Fresh abalone washed, with abalone juice with a small amount of soup, oyster sauce simmering for 3 minutes to fish out and standby.
2, non-stick pan heating, put a small amount of oil, under the chicken pieces fried until golden brown and set aside.
3, stone pot heating, put a little oil, in turn, under the ginger, garlic, dry onion, red persimmon pepper pieces, scallion white section, parsley section burst incense, put abalone and chicken pieces together to fry.
4, add a little abalone juice, simmer for a few moments over high heat. Add parsley stalk segments, drizzle a little sesame oil. Finally, drizzle Hua Diao wine along the lid of the stone pot over high heat and serve.
Prepared by Louisxiao, Chef de Cuisine, Club of the Americas, Beijing
Steamed Abalone with Passion Fruit
The sweet and sour of the fruit is paired with the freshness of the abalone, and the texture of the meat in the mouth pops off the teeth, so be sure to drink the rest of the juice in one gulp. At the end of a passion fruit seeds burst in the mouth, the essence of all in it, a different kind of freshness.
Ingredients:
10 Dalian abalone, 5 passion fruit, appropriate amount of chopped green onion, appropriate amount of red pepper, appropriate amount of boiling oil
Directions:
1, Dalian abalone, wash, in the back of the cross cuts to be used. Passion fruit cut in half, remove the slag and leave the juice.
2, the abalone into the passion fruit, dripping with a little passion fruit juice, into the pot steam break can be.
3, sprinkle with chopped green onion, red pepper, drizzle with boiling oil can be.
Produced by: Hu Zhihao why cooking cooking life experience cooking teacher
Sichuan fresh pepper abalone
Sichuan mixed chili sauce with abalone, with pickled chili sauce foam decoration, the taste of novelty!
Ingredients:
300 grams of fresh abalone, 50 grams of green bijou, 50 grams of red bijou, 30 grams of wild mountain peppercorns, 10 milliliters of vinegar chili oil, the right amount of cilantro, the right amount of lemon juice, the right amount of abalone juice, the right amount of black bean chili sauce, the right amount of rose hips wine, the right amount of salt, the right amount of honey, 30 milliliters of light soy sauce, 50 milliliters of abalone broth, the right amount of lecithin
Method:
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1. Remove abalone from water at high temperature and soak in ice water. Mix the above seasonings well.
2, chili peppers chopped, green two thorns can be made into roasted pepper taste better. Abalone evenly sliced, mixed into the fresh pepper sauce, marinate for half an hour.
3, decorate the plate.
Produced by: lucas luo Fairmomt chengdusous chef
Abalone in love with braised pork
Raw materials:
200 grams of abalone, 300 grams of pork, 20 grams of garlic, 20 grams of dried scallions, 15 grams of bamboo shoots, 6 lotus leaf folder, a little green onion, a little ginger, 2 star anise, a small pepper Abalone blanched cross knife, dry onion center all two, garlic boy root spare.
2, with sugar fried into sugar color. Onion, ginger, anise, pepper, cinnamon, Angelica dahurica sautéed after adding oyster sauce, Ajinomoto, sugar color, chicken powder, white pepper, water boil, boil and then add the pork boil 45 minutes.
3, 35 minutes, add abalone to cook with the pork together with mature, abalone everything two.
4, put a little bottom oil in the pot, add a good knife of dry onion, garlic stir-fried, add the boiled pork and abalone with high heat until the soup thick. Sprinkle scallions out of the pot.
5, and finally with the steamed lotus leaf clip together on the table. Abalone should be first knife and then boiled, boiled mature and then cut into two, if first cut into two if the abalone will be heat shrinkage.
Producer: Wang Changliang, Executive Sous Chef of Chinese Food, Hyatt Regency Jinan Wanda
Bean Gold Fresh Bean Curd Chicken Soup with Abalone and Flower Armor Soup
The fresh bean curd bamboo is high in nutrient value and also has a good taste. It is a deliciously smooth chicken broth with a rich aftertaste. Pro-people ingredients collide with seafood! Enhance the whole dish sells and profit margins. You may want to try it!
Ingredients:
200 grams of soybean gold fresh bamboo, 200 grams of flower armor, 1 abalone, 350 grams of chicken broth, 2 millet chili, 3 grams of scallions, 15 grams of ginger, 40 grams of white vinegar, 3 grams of sugar, 2 grams of pepper
Method:
1, sugar, bamboo, flower armor and abalone blanching respectively. Canola oil stir fry millet chili, scallion section and pickled ginger.
2, cooking add chicken broth stew, open pot can not need more stew, sprinkle pepper before leaving the pot.
Producer: Li Xiangyang Jiunyang Healthy Kitchen Experience Chef
Eight fresh ferry Yuqiao
The combination of seafood and fresh vegetables to make up for the loss of freshness of seafood in June fresh. The main ingredients are fresh and tender, but pay attention to the mastery of the fire, especially the sea intestines.
Ingredients:
2 arctic shellfish, 1 abalone, 2 fresh shrimp, 3 sea intestines, asparagus, 4 Dutch beans, the right amount of yellow bell pepper, the right amount of red bell pepper, 1 mushroom, 3 grams of Taste of America June Fresh, the right amount of XO sauce, a little sugar, a little pepper, a little chicken juice, the right amount of chicken oil
Methods:
1, the main ingredients and accessories washed and rewashed knife.
2, first blanch asparagus, and then styling.
3, the main and auxiliary ingredients blanched break. Start a pot of oil and put the head of the ingredients, add XO sauce stir fry, add the main and auxiliary ingredients, put the June fresh and seasoning seasoning, stir fry evenly, thickening, dripping chicken oil, out of the pan on the plate can be.
Producer: Wei Zixing, Chef de Cuisine, Nerdist
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