1, abalone remove viscera clean, surface cut flowers, add flower carving and salt marinade for a short time.
2, seasoning sauce: oyster sauce, fish sauce, soy sauce, sugar, chicken broth.
3, Shanghai green wash, cut in half, pot of water to boil, add salt and a few drops of oil, blanch vegetables.
4, and then the abalone into the boiling water blanching 5 seconds, fish out and spare.
5, another pot into the seasoning sauce and abalone, cook for 4 minutes, then thicken.
6. Put a small amount of soup under the plate, cover with rice, sprinkle black sesame seeds, put abalone and bok choy on the side, and then drizzle the sauce on the abalone.
The general practice of abalone rice
Abalone rice practice a
1, the abalone with a small brush clean spare.
2, from the shell with a spoon will abalone meat plucked down, remove dirt, clean, playing on the knife, with pouring on the wine covered with onion and ginger slices, after the water boils on the drawer on high heat steaming for about 2-3 minutes, turn off the fire, take out of the pot to spare.
3, the pot pour broth, add oyster sauce, seafood soy sauce, chicken powder, sugar a little seasoning and boil, thicken with water starch thickening, drizzle with a little oil.
4, the new steamed rice into a small bowl, compacted, inverted to the plate, arranged on the abalone and blanched broccoli, pouring soup can be.
Abalone rice practice two
1, abalone remove the viscera wash, and in the face of a cross cut with a little cooking wine, abalone juice, pepper marinade for 15 minutes.
2, broccoli picked into small flowers, into the hot water blanching cool, around the rice.
3, another pot of water, add abalone sauce, oyster sauce, sugar and cooking wine, the marinated abalone into the boil.
4, turn to medium-low heat simmering flavor, about 20 minutes or so, it is placed on the rice, pour abalone sauce on it.
Abalone rice practice three
1, ready to use the ingredients.
2, according to their own taste to the rice with the right amount of water, into the rice cooker to cook. Stand by.
3, broccoli washed, broken into small pieces.
4, take a small bowl, add oyster sauce, abalone juice, sugar, soy sauce, broth, mix well. Into the sauce.
5, abalone out, remove the viscera and rinse.
6, in the abalone meat cut on the cross.
7, pot of water boiling, add 1 point of salt salt and a few drops of oil, into the broccoli blanching.
8, blanched, immediately into cold water.
9, and then the abalone into the boiling water for a while.
10, another pot, fill with oil, burst incense ginger.
11, pour in the sauce.
12, boiling, into the boiled abalone.
13, cook to 3 - 4 minutes after the hook into the water starch. The first thing you need to do is to make sure that you have a good understanding of what you're doing.
14, the rice into the plate, code on the broccoli and abalone, the soup can be poured.
The origin of abalone rice
1688 AD, Kardan took advantage of the desert north of Mongolia three infighting opportunity, led by 30,000 troops, crossing the Hang Ai Mountain, into the three pastoral. Qing Emperor Kangxi, the Royal Palace, his brother Fuquan for the Fuyuan General, his brother Changning for the Anbei General, left and right flanks of the Qing troops out of the Gubeikou and Xifengkou.
Gardan army of about 30,000 people, based on the mountains to block the water, binding 10,000 camel feet lying horizontally on the ground, on the cover with wet felt, the back to the box stacks, ringed in the mountains, soldiers in the stacks of the gap between the shot fired, called "camel city". Kangxi waved the army to the Kardan army launched a fierce attack, the first fierce artillery bombardment "camel city", the Kardan army also sent artillery return fire, both sides of the rumbling sound of artillery, shaking the sky and the earth. Half a day of fierce fighting, the Qing artillery bombarded the Kardan army "camel city", then the Qing army launched an attack, the two sides of the soldiers launched a deadly physical combat, the Kardan army finally overwhelmed and defeated.
Celebration banquet, Kangxi ordered the imperial kitchen to each general boiled an abalone, laughing: "I'm the imperial army, more than all the Secretary of the arm, so the reward for each person, 'the imperial food pro-steam' abalone a." The crowd was very happy. Since then, abalone as a must-have treasures of the Qing Court Palace Banquet, and later developed a Palace "full abalone feast".