Methods/steps
1
Put the frozen abalone meat in clean water, or rinse it with running water. After the abalone meat melts, take a soft brush and slowly scrub its surface, and rub off the sticky things on the surface by hand.
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2
If the frozen abalone meat is a big piece, and it is very firm and urgent to eat, you can put it in the microwave oven to heat it. After a while, its surface will become soft, then take out a small leather hammer and gently knock it open, and then rinse it with water.
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three
If it is abalone meat with shell, soak it in clear water and thaw it, carefully peel the abalone meat out of the shell, and rinse the dirty things in the abalone for later use.
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four
If the abalone is boiled in shell, or the whole abalone is used for soup, the abalone should be soaked in water for several hours first, and then the sand in its body should be carefully washed off and boiled in a pot.
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five
Don't put all the abalone meat together before freezing, put it in small bags, and it will melt easily after freezing, but it is more difficult to melt in large pieces.
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six
If there is enough space in the refrigerator, abalone meat can be placed side by side, so that even if it is frozen, it is easy to thaw.
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Because frozen cell fish is frozen and its freshness is limited, heavy cooking methods, such as abalone in oyster sauce, should be used. The specific method is as follows: ingredients: abalone, oyster sauce, sugar and garlic. Practice and steps: 1, the abalone is thawed and washed. 2. Gently take out the meat with a knife, and scrub the dirt next to it with a toothbrush or a clean steel ball. 3. Steam the abalone in the steamer for 8 minutes, then stew for 2 minutes. Pay attention not to spill the abalone juice steamed at the bottom of the pan. 4. Cut the garlic into pieces. It is best to use melon seed oil, a little oily garlic powder, stir fry oyster sauce and a little sugar, then add the abalone juice in the pan, simmer slowly, and turn off the fire when the soup is thick. 5. Pour the juice on the abalone with a spoon.