Abalone is a single-shell mollusk in the ocean, with only half a shell. The shell is thick, flat and wide, and its shape is somewhat like a human ear, so it is also called "sea ear". The spiral part only leaves traces, accounting for a small part of the whole shell. There are nine holes in the edge of the shell, from which seawater flows in and out, and even abalone depends on it for breathing, excretion and fertility. So it is also called "nine-hole snail".

The shell surface is rough with dark brown patches, and the inner surface presents blue, green, red and blue pearl luster. Fresh abalone is shelled, marinated for a period of time, then cooked, eviscerated and dried. It is delicious and nutritious. "Abalone, ginseng and tripe with wings" are precious seafood, and abalone ranks first among sea cucumber, shark's fin and tripe with fish.

steamed abalone

Ingredients: abalone 200g, seasoning: 5g of salt, cooking wine10g, shallot10g, 2g of monosodium glutamate, 30g of ginger, 20g of vinegar, 5g of pepper, 5g of soy sauce15g and 5g of sesame oil.

Exercise:

1. Cut both sides of abalone from the middle with an oblique straight knife;

2. Wash the onion and ginger, cut the onion into strips, cut the ginger in half and slice the other half;

3. Put abalone in a dish, add cooking wine, monosodium glutamate, soup 100 ml, onion strips, ginger slices, pepper and salt, and steam in a drawer;

4. Steam for about 10 minute, take out and pick out onions, ginger and peppers;

5. Add vinegar, soy sauce, Jiang Mo and sesame oil to the bowl and beat into ginger juice;

6. When eating, use abalone with ginger juice and dip it in ginger juice.