Thanks for the question, small show private kitchen to answer this question. Abalone is delicious and nutritious, known as the ocean "soft gold". Abalone is rich in protein, calcium, iron, iodine and vitamin A and other nutrients. Abalone meat also contains a component known as "abalone pigment", can destroy the metabolic substances necessary for cancer cells, abalone can nourish yin, calm the liver, fix the kidney, can adjust the adrenal secretion, with two-way regulation of blood pressure, abalone has menstrual regulation, moistening dryness and intestinal effect, can cure menstrual disorders, constipation and other disorders. Abalone meat is tender and nutritious, steaming is convenient and fast, and retains the freshness and nutrition of abalone.

Fresh abalone in the seafood market is still very good to buy, buy home first rough cleaning. Use a clean toothbrush to brush away the black membrane around it, and then rinse it well. With a knife inserted from the edge of the shell, the abalone meat from the shell warped down, the black intestines and stomach removed, and then cleaned, abalone shells are also cleaned to stay useful. Make a cross cut on the abalone meat, don't cut it off, and put the abalone meat into the shell. Garlic should be more points, minced into garlic, shallots chopped. Heat the oil in a pot, when the oil temperature is 50 percent hot, pour in the garlic paste and stir fry. Add soy sauce, a little salt, a little water to simmer the flavor. Spoon the garlic onto the abalone. Steamer pot with a moderate amount of water, high heat boil the abalone into the steamer, cover the lid and steam over high heat for 6-10 minutes, according to the size of the abalone to master the time of steaming, out of the pot sprinkled with green onions, like to eat spicy add a little crushed millet chili. The pan burst a little pepper oil, the oil poured on the abalone can be. Garlic aroma, fresh flavor, without too much seasoning, to retain the original flavor, nutritional level great.

Tips

Abalone, the name of the fish, is actually a deep-sea shellfish. Its Yingmei rich, rich in amino acids and a variety of minerals.

Abalone into the dish has two forms. One is fresh and live directly into the dish, the other is dried and then after soaking and simmering into the dish. The first mainly reflects the fresh abalone, the production of a relatively simple and time-saving such as: steaming, garlic fans steamed, more abalone boy production, the second main body out of the abalone mellow, thick. This method is more test master technology, and power, but also more time-consuming, but the price is relatively high a lot, such as braised ji ping abalone, a product net abalone, grilled abalone preserved and so on.

Today, we share a steamed abalone with garlic (boy)

1, choose live abalone boy ten, with a knife to separate the meat and shell, remove the intestines and impurities washed, abalone shell with a brush clean spare.

2, red pepper grains, scallion leaves cut into small grains,

3, the cleaned abalone meat in the meat foot side of the double cross knife, back to the shell, in the side of the knife covered with a layer of homemade garlic sauce, with the kind of steps to the very end of all done, arranged in the plate, the bottom of the plate dripping some of the Royale.

4, put λ open pot in the steamer to steam 7 to 8 minutes to take out and sprinkle with red pepper and scallions, pour hot oil that is complete.

1, abalone buy good, let the stallholder to help dissect and wash, usually they will use a brush first brush again, and then cut open to remove the intestine. Take it home and then use a brush to carefully scrub it clean and spare it.

2, take a piece of abalone meat, cut flower knife, the purpose is to flavor and fast cooked.

3, cut the abalone and then put back into the shell, and so on all organized.

4, garlic and edamame were minced into a small bowl, then add the right amount of salt, vegetable oil and mix well into the garlic and edamame sauce.

5, the garlic and black bean sauce were scooped in the organized abalone meat, and finally add a little chopped pepper (do not eat spicy can not be added), boiling water on the pot, about 8 minutes on high heat can be removed.

6, out of the pot on the abalone and then sprinkle a few chopped scallions, pour hot oil can be served.

Tips:

Abalone itself has a very high nutritional value, abalone meat is rich in globulin. Because it is a deep-sea creature with nourishing and nourishing effects, Chinese medicine believes that it is a kind of tonic but not dry seafood, no toothache, nosebleeds and other side effects after eating, more to eat there is no harm.

Abalone meat also contains a component known as "abalone", which can destroy the metabolic substances necessary for cancer cells. Abalone is also an anti-cancer food on the table. The role of abalone is not to lower blood pressure, but the two-way regulation of blood pressure, because abalone can "nourish Yin, calm the liver, solid kidney", can adjust the adrenal secretion.

In the garlic steamed abalone practice knowledge, the production of garlic steamed abalone, are in accordance with the above way to carry out, but the garlic steamed abalone production, it is also necessary to master the fire, in the garlic steamed abalone fire is too large, the production of garlic steamed abalone flavor will change, this point is also to pay attention to.

1. With a knife will be along the abalone shell around the abalone meat sliced down, remove the inside of the black sandbags, and then the abalone shell inside and outside of the brush clean

2. Abalone meat rinse, with a knife in the abalone meat on the surface of the staggered hit the crucifix knife, and then the abalone meat back to the shell

3. Red bell pepper and green onion chopped and spare. Cut the garlic into pieces, take half of the garlic paste into a 5-percent hot frying pan with low heat and fry until lightly browned, then fish out

4. Mix the remaining minced garlic with the fried minced garlic, seasoned with cooking wine, soy sauce, chicken broth, and a small spoonful of oil mixed into the garlic sauce

5. Place the abalone into the dish, and then on top of it put in the sauce mixed with garlic sauce, after the water boils, put on the pot to steam for 5 minutes and then take out, sprinkle the top with crushed red pepper and green onion, and pour in hot oil can be.

Ingredients: 8 abalone. Seasoning: 1 head of garlic, 6 tablespoons of salad oil (90 ml), 1 tablespoon of cooking wine (15 ml), 1 teaspoon of soy sauce (5 ml), 1 tablespoon of water (15 ml), 1/4 teaspoon of monosodium glutamate (1 g). Directions: 1. Use a knife to cut the abalone meat from the root from the shell, remove the black sandbags do not want. Use a used toothbrush at home to brush the inside and outside of the abalone shell

Technique: Steaming

Taste: Garlic flavor

Time: <10 minutes

Calorie: Higher calorie

Ingredients:

Abalone 8 pcs, Persimmon Pepper ?, Red Pepper ?, 1 head of Garlic, 90 ml of salad oil, 15 ml of wine, 5ml of soya sauce , 15 ml of water, monosodium glutamate (MSG) 1 g

Cooking steps:

1. With a knife from the root of the abalone meat from the shell cut off, remove the black sandbags do not want. Use the waste toothbrush at home, the abalone shell inside and outside the brush clean

2. The abalone meat washed with water, the first from the middle slice open a knife, so that the abalone can be a little thinner, steaming good flavor, eating time is also convenient. And then in the top layer of abalone meat on the cross cuts, cut the abalone meat back into the shell

3. garlic cut into minced into a pot of boiling water and blanched for 15 seconds, drain and spare

4. pan into the oil heating on medium heat, until the oil temperature to 5 when the heat, pour in the drained minced garlic, with a small fire frying until bright yellow and fish out, spread on the kitchen paper to absorb excess oil

5. then cut some of the big knife in the center of the abalone, so that when steamed, good flavor, easy to eat, convenient. > 5. Cut some more minced garlic and mix it with the fried minced garlic in a 1:1 ratio, add 1 tablespoon (15ml) of Spanish olive oil, cooking wine, soy sauce, and monosodium glutamate and mix well

6. Pour water into the steamer, bring to a boil over high heat, place the abalone in the steamer, drizzle in the garlic sauce, and steam for 8 minutes under cover

7. Remove from the steamer, pour out the excess stock, and sprinkle green and red bell peppers on top of the abalone. Chop the green and red bell peppers and sprinkle over the abalone

8. Pour the remaining 5 tablespoons of uh, salad oil into a ladle or small saucepan and heat it up, quickly drizzling it over each abalone

To make this dish, the abalone should ideally be fresh, not frozen. Fresh abalone has a little method of selection, when you hold the abalone in your hand, the tighter the suction, the fresher the abalone, the fresher it is

For those who are not very good at cleaning up fresh abalone, our breakdown should be fairly clear, right?

Raw garlic and fried minced garlic together to make the sauce will have a more intense and delicious garlic flavor, which I learned from a head chef specializing in seafood, although a little bit of a hassle, but definitely not a loss of our mouth

The minced garlic cut, boiled and drained before frying, it can be removed from the mucus, frying is not easy to paste the pan, of course, the main reason for the taste is better

The best place to start is with the garlic, and then frying is the best place to start. p> fried garlic is best laid flat on kitchen paper towels, kitchen paper towels will absorb excess oil on the garlic, in addition, if the garlic poured in a bowl or deeper container, will be due to the relationship between the residual temperature so that the bottom of the garlic paste

steamed abalone, will be out of some of the soup, gently holding the abalone shells will be poured out of the water, the wine on the green onion look and taste will be better.

First of all, prepare a few fresh abalone into the bowl, add a spoonful of salt, a spoonful of flour, and then pour clean water, take a toothbrush, the first abalone shell brush clean, and then abalone meat all over the brush

After brushing, we look for a spoon, a spoon to stick to the shell of the abalone to the inside, and then use the hand side of the force, and then the hand side of the abalone meat scraping

The first thing you need to do is to take the abalone shell to the inside. rotating, while scraping out the abalone meat. The abalone's internal organs, we give it clean, all dealt with, and then rinse with water a few more times, wash until the water becomes clear can be

Then the abalone on the steam plate, give it a change of knife, in the front and the back of the knife on the back of the knife, all changed after the clean shell out of the shell, will be a good knife abalone meat stuffed inside the shell, and then it will be arranged on a plate

The next thing we do is to put the abalone on a plate. /p>

Next we prepare some millet chili, chop it, cut the ginger into ginger, prepare a little more garlic, cut into garlic granules, cut into the same bowl standby, prepare a handful of small green onions, green onion white green onion leaves separate to cut, the white green onion into the chili pepper bowl inside the rest of the green onion leaves to cut into green onion, cut into the standby, and then drizzle with hot oil, put a tablespoon of soy sauce, a spoonful of soy sauce, a small amount of salt, a little sugar, and then add a tablespoon of hot oil, add a spoonful of soy sauce, a spoonful of soy sauce, a little salt, a little sugar, and then add a spoon of hot oil. a little sugar, add a spoonful of oyster sauce, mix well with a spoon and then pour the garlic sauce on the abalone