The head of abalone is actually a catty can weigh a few, it is called a few head, but this catty refers to "Sima catty", is a unit of measurement of Hong Kong weighing, a Sima catty is about 600 grams more than a little bit, so the head of the number of smaller, indicating that the greater the weight of a single, the more expensive, but here I want to secretly tell you a! The thing is, the smaller the abalone taste more crispy, the larger rather less tasty, so do not be entangled, just buy the cheapest on the line. So how to do abalone actually delicious, and how to deal with it to clean it? Next we will let the chef tell you the most simple and delicious way to do it!

Necessary tools: spoon, brush

Making method steps:

The first step, processing abalone

First of all, the abalone will be stripped of the shell, because the abalone shell is the shape of the depression, so this step is safer and more convenient to use a spoon than to use a knife, the method is from the abalone shell flat side of the scoop in, you can easily strip the abalone and the shell away, remember to shells do not throw away.

Then remove the abalone's innards, turn the peeled abalone meat upside down, you can see its innards, yank it down and throw it away.

Finally clean abalone, we see abalone around the circle are black film, in fact, are relatively dirty things, must be cleaned up, cleanup method is to use a brush, while rinsing with water while brushing, it is very easy to brush off, all brush, abalone is clean, by the way, the inside of the shell of the abalone is also a little bit of scrubbing.

The second step is to change the knife, the knife here is not to look good, but to let the abalone in the process of steaming, can be more uniform maturity, so the position of the knife is the reverse of the piece of white shell muscle, this piece of meat is relatively speaking a little bit hard, horizontal and vertical cut a few cuts, it is ripened a little bit faster, and eat when the texture is also more wonderful.

The third step, steamed abalone, processed abalone, the shell muscle side up back into the shell, and then put into the steamer on the fire to steam, along with the time the water boiled, it takes about 5-7 minutes can be, so be sure to remember that the cold water on the pot oh! Another important point is not to lift the lid of the pot immediately after steaming, that will make the abalone meat quickly tighten and become old, the best way is to turn off the heat and wait 3 minutes before removing from the pot.

After the abalone is steamed, it can be eaten directly, eat without too much seasoning, just dip a little bit of soy sauce or soy sauce, the flavor is particularly fresh, and the small abalone taste crispy, but also very suitable for the children to eat Oh!