Steamed abalone

Prepare 200 grams of fresh abalone, oil, small onions, ginger, salt, garlic, pepper and other seasonings in moderation.

Separate the abalone shell from the meat, remove the viscera (some time period of abalone viscera poisonous), wash and plate. Chop the small onions and mince the ginger and garlic. Add water to a pot and bring to a boil. Steam the abalone over high heat for 5-10 minutes, then turn off the heat and set aside with the plate. Heat the oil in a wok, add a pinch of salt and minced ginger and garlic, and fry until golden brown and fragrant. Quickly pour the ginger and garlic with the oil over the abalone, and finally sprinkle the green onions and pepper on top and serve.

Abalone winter melon soup

Prepare a few abalone, 200 grams of winter melon, 150 grams of tomatoes, a little parsley, make a good dipping sauce, salt, chicken essence moderate.

The abalone shell and viscera removed, brush clean, add water to the abalone in the pot, boil with fierce fire, and then skim the surface of the floating foam. Then turn to medium heat, cover the pot and simmer for about 3 hours. Fish out the abalone with a leaky spoon and put it on a plate and set it aside.

Wash tomatoes, winter melon, cilantro, tomatoes cut hobnail block, winter melon cut into about 5 mm thin slices, chopped cilantro, tomatoes and winter melon into the pot, add salt and chicken seasoning to moderate, cover the lid, continue to cook for 5 minutes over medium heat, and then open the lid, the cilantro can be put into.

The soup can be consumed directly, and the abalone is put until it is not hot and then cut into thin slices for dipping into the juice.