Abalone practice 1, soften the fans with hot water and wait for use; small abalone along the shell scooped out, with a toothbrush carefully cleaned and brushed to remove the black stains;

2, clean small abalone with a knife and cut into two to three slices of the most top cut the crosshatch

3, soften the fans rolled into a ball placed on the shell of the abalone;

4, cloves of garlic cut into mince, half of the frying pan frying for a while, and the other half of the garlic mince Mixed into the oyster sauce, a little soy sauce, yellow wine and mix well;

5, will be adjusted to the oyster sauce a little bit of oyster sauce poured on the fans, and then a little bit poured on the surface of the small abalone, into a pot of boiling water and steamed for 5 minutes;

6, steamed small abalone out, laying on the chopped green onions, burning hot oil can be poured over the dishes: Steamed abalone

Process: steamed

Flavor: the local salty

Taste: this salty

Main Ingredients

Main ingredient: 200 grams of abalone

Seasoning: salt 5 grams of wine 10 grams of green onions 10 grams of monosodium glutamate 2 grams of ginger 30 grams of vinegar 20 grams of pepper 5 grams of soy sauce 15 grams of sesame oil 5 grams of each appropriate

Making process

1. abalone graved both sides of the diagonal knife, cut from the center;

2. green onions and ginger, wash, onions cut strips of ginger, ginger, half cut into pieces;

3. Cut slices;

3. abalone on a plate, add wine, monosodium glutamate, 100 ml of soup, onion strips, ginger, peppercorns and salt, on the drawer to steam;

4. steam for about 10 minutes to take out, picking out the onion, ginger, peppercorns;

5. bowl to add vinegar, soy sauce, minced ginger, sesame oil blended into the ginger juice;

6. eat, ginger juice and abalone on the table with the dipped in the ginger juice to eat. eat.

After thawing the abalone, cook it in chicken broth for ten minutes on low heat and then you can eat it.

You can make abalone in thick sauce. Thawed and cleaned, add stock in the pot to cook. In a separate pot of oil, onion, ginger and garlic foam popping incense, add the abalone with stock, add some ham diced mushrooms and broccoli, in order to look good you can put a little soy sauce or flavor of fresh, and then add water starch thickening pot can be!

You can also improve it as follows: cut the abalone into small dices, put it into a pot of soup and cook it. Another pot of incense, add abalone diced, mushrooms, broccoli, soaked lilies, a little taste of fresh, add some water starch thickening point of sesame oil, add some parsley foam out of the pot.

Steamed abalone pieces

Raw materials: abalone

Scallion, ginger, dry chili (I prefer spicy, do not like friends can not add)

Spices: Sugar + soy sauce Mixed, the taste of their own can be adjusted

Practice: abalone sliced (cut horizontally and vertically can be cut, depending on your preferences.). After slicing, wash, with boiling water, so that the practice is to fry when not out of water.

Start a frying pan, ginger, onion and chili, and then put the abalone fried, put the spices

Pay attention to the time, abalone is easy to get old, once the juice can be removed from the pot.

Simmering abalone with high-grade oyster sauce (Lee Kum Kee Gold Label Oyster Sauce) plus hen, pork bones and ham simmering broth is the best, no matter dry abalone fresh abalone or frozen abalone can be concocted with this juice, provided that the abalone should be large enough, the fire should be very weak, and should be simmered in a casserole dish rather than stainless steel pots or iron pots.

Abalone itself is tasteless, abalone flavor is good one is the fire two is abalone juice;

Abalone juice many people think it must be abalone can, in fact, is not, abalone juice is the main ingredients are: chicken, ham, pork skin (you can also use pig's feet), etc., as for the abalone in fact, put it does not matter.

The texture of fresh abalone and dried abalone is very different, basically two kinds of food.

Fresh abalone in high temperature, the texture will have from crisp (within 3 minutes) to tough (within three hours) to fluffy process. That's why there are only two ways to eat it: raw or fast-fired semi-raw, or cooked for two long periods of time.

Dry abalone has a firm texture and a soft and sticky texture after cooking. The texture is a bit like a cold rice cake. In fact, it is not very tasty.

Privately, I think that half raw crisp abalone, is the best way to eat.