Introduction: What does the number of abalone mean, and what kind of abalone is delicious?

As for the question "How many abalone heads does it mean and what kind is delicious?", the editor has compiled user answers from multiple sources for everyone to have a more comprehensive understanding.

1. The following views were liked by 1,258 people and had 282 exchanges and discussions:

An important criterion for identifying the grade of abalone is the "number of heads". The so-called "head" refers to the number of uniformly sized abalones in a pound (about 0.6 kg), such as 2, 3, 5, 10, 20, etc. The fewer the number of abalones, the better. The bigger the abalone, the more expensive it is. Therefore, there is also a saying that "it is difficult to buy two abalone if you have money." One and two abalones are of the highest quality and are rarely seen. Among the many abalones, the Japanese net abalone has the smallest number of heads, followed by Jipin, and the hemp has the smallest size and the largest number of heads. Introducing a classic way to eat: Method: Ingredients: an old hen, half a catty of chicken feet, 5 scallops, abalone. Steps: 1. Add an old hen, half a catty of chicken feet, 5 scallops and boiled water. Stew the abalone together (turn on low heat for 2 hours and then turn off the heat for 2 hours, do this twice, until 8 hours later) 2. Remove the solids other than the abalone and collect the thick juice.

2. The following views were liked by 562 people and had 142 discussions:

When I saw the "number of heads" of abalone, I thought of the heads of nnyygf The numbers are similar in theory. Abalone is a traditional precious ingredient in China, ranking first among the four seafoods. It has extremely high nutritional tonic effects. Abalone is included in many recipes. What does the "head" of abalone mean? The so-called "head" refers to the number of abalones in a pound of abalone. It usually refers to the calculation of dry goods. The meaning of "heads" is how many abalones of uniform size are in a pound. It is often said that there are nine heads. Abalone means that the sum of 9 abalones can weigh one pound. The fewer the abalone, the bigger the abalone and the more expensive it will be. How to choose maintenance? Identification of high-quality abalone: ??From the color, the abalone is beige or light brown, and the texture is fresh and shiny; from the appearance, the abalone is oval, with a complete body, uniform size, sufficient dryness, and a thin layer of salt powder on the surface. It is better if the middle part of the abalone turns red under the shadow of the lamp; from the meat quality, the abalone is thick, plump and fresh. Characteristics of inferior abalone: ??From the color perspective, the color is dark, brownish-purple, dull, with dry gray-white residual meat, a layer of gray-white substance attached to the surface of the abalone body, and even black and green mold spots; from the appearance perspective, the body shape is incomplete and the edges are The meat is uneven, uneven in size and approximately "horseshoe-shaped"; from the perspective of meat quality, the meat is thin and dry, dry on the outside and moist on the inside, neither sunken nor bulging. Warm reminder: Be sure to cook it thoroughly and don’t eat it half-cooked. Some people get stomachaches every time they eat abalone. This is because its high protein content is difficult to digest.

3. The following opinion was liked by 526 people and had 121 exchanges and discussions:

What does the number of abalones mean and what kind of delicious ones are they? Two abalones can now be found in auction houses, but you may not be able to find them if you have the money. There are more than a hundred species of abalone, ranging from small to large. Abalone is called abalone only if there are three or four holes in the shell. Small abalone with seven or eight holes is called Tokobushi or Nagareko by some people. Abalone with nine holes is called nine holes by Taiwanese. I was scared when I saw it. The abalone itself was already very fresh, so why add oyster sauce? According to the traditional method, soak it for a few days and then clean it. Don’t treat it as a gift just because it’s expensive. Japanese people are most afraid of giving abalone when they get married, because it only has a single-sided shell, which means unrequited love and is unlucky. However, you can give a kind of abalone called iron abalone, which is steamed and made into pieces like peeled apples. Thin and then dried. Fresh abalone is best eaten raw, but it depends on the cutting. If it is not cut well, it will be very hard. The most high-end sushi restaurants only take the round part on the top, take out the abalone liver, squeeze the juice on it, and leave it after eating. Only the gluttons will understand if you add hot sake to the bile and drink it. After the Korean haenyeo catch the abalone, they beat it into long strips with an iron rod, put it on a fork, roast it on the fire, and then pour it with soy sauce. It is the most delicious dish in the world. Australian abalone has poor meat quality and can only be eaten raw, or sliced ??into thin slices and served on a stove. It is also delicious when seared, but it depends entirely on the slicing process. Machine-cut abalone has no taste.

When it comes to eating abalone, I like to eat canned abalone the most. It’s soft and fragrant, but it has to be Mexican abalone. Canned abalone from Africa or Australia is not delicious at all. Abalone has a green liver, which is the best for nourishing yin and nourishing the kidneys. We are not used to eating it. The Japanese treat it as sashimi. If the whole abalone is eaten without the liver, they will not pay.

4. The following views were liked by 418 people and had 22 discussions:

Abalone is a rare seafood, also known as nine-eyed fish. It is a shellfish and is produced in On rocks in the ocean, the deeper the water, the larger the abalone produced. Generally speaking, the larger the abalone, the more valuable it is. So how to distinguish the size of abalone? A special way of expression is used here, that is, how many abalones are used to express the size of abalone. Regarding abalone, the most common ones we hear are "3 heads", "6 heads", "8 heads" and "16 heads"? When you go to a hotel to eat abalone, the waiter will also smile and ask you "how many heads did you order?" Many people You may think that this is talking about how many heads of abalone you need, but this is not the case. The so-called "head" refers to the number of abalones of uniform size in a pound (about 0.6 kg), such as 2 heads, 3 heads, 5 heads. Heads, 10 heads, 20 heads, etc. The fewer the heads, the larger the abalone and the more expensive the price. It is not difficult to understand. Generally speaking, 1-head and 2-head abalones are basically rare and top-quality abalones. The more common high-quality abalones are usually 3-head abalones, which are medium in size and taste great. If possible, it is recommended to buy a few 3-head abalones. Make abalone steamed eggs at home. It is delicious and suitable for all ages. Red peppercorns 1 teaspoon salt 1/2 teaspoon 1. Beat the eggs in a bowl, add water, an appropriate amount of salt and a little cooking wine and mix evenly; (the ratio of liquid eggs and water is configured according to personal preference, generally around 1:1.5 is more appropriate) 2 .Put the egg liquid into the pot and steam for 5-8 minutes. After the egg liquid has initially solidified, add the prepared abalone and continue steaming for 8-10 minutes. 3. Pour a little light soy sauce on the steamed eggs and abalone, sprinkle with chopped green onion and red peppercorns, and then drizzle a few drops of sesame oil on it

5. The following opinion was liked by 199 people and has 199 comments. 72 exchanges and discussions:

What are the more common abalone species? Domestic abalone: ??Domestic abalone is generally small in size, like the one in the picture above, but it is also very good for cooking. It is suitable for stir-frying, mixing and other cooking methods. The meat is delicious and has a crisp and tender texture. There is a kind of "peacock abalone" in South Africa, which is the product of the intersection of the cold Atlantic current and the warm current of the Indian Ocean. The color is not as single as abalone from other regions, and the taste also has two regional characteristics. This kind of abalone is suitable for steaming or steaming. It tastes extremely delicious and chewy. But note that steaming still requires adding some fishy seasoning. Because there is a big difference in the fishy smell of seafood when eaten cold and when eaten hot. You may not feel the fishy smell if you don't add anything to sashimi, but if you eat it hot and don't add anything, there will be some fishy smell. The next thing I want to introduce is the best abalone, the Australian black-sided abalone. The big one weighs several kilograms. The Australian black-sided abalone makes a living by eating algae on the seabed. It grows very slowly. It takes about eight years to grow. Grows to a kilogram in size. Plump and high-quality wild abalone has very high requirements for the living environment: the seawater in the reef area where it lives must be cold, high in salt content, clear water quality, fast current, leeward current, and with sufficient seaweed. Australia's southern latitude of about 40 degrees has vast seas, clear sea currents, suitable conditions, and unique geographical environment. It can fully satisfy such picky "residents" and finally gave birth to the best abalone, the Australian black-sided abalone.