Old vinegar jellyfish
Raw materials: 1 kilogram of jellyfish skin (kneaded and washed, soaked in water for about 1 hour);
Seasoning Sauce: 2 tablespoons of sesame oil, 1 tablespoon of wine, 5 tablespoons of balsamic vinegar, 2 tablespoons of sugar, ? tablespoon of monosodium glutamate, 4 tablespoons of soy sauce and mix it well;
1, cut the shredded jellyfish skin, into the boiling water and quickly fished out, and then poured into the iced water to soak in cold;
2, the seasoning sauce poured into the processed jellyfish wire, and then add some minced garlic and mix well;
3, you can also add some tender cabbage core or cucumber, are very refreshing, absolutely acidic and sweet hard to stop mouth.
Cool Clams
Cool Clams
Open Category: Recipes
Process: Mixed
Cool Clams Ingredients:
Main Ingredients:
Clams 600g
Accessories: Persimmon Peppers 100g,
Seasoning: Green Onion 5g, Garlic 3g, Ginger 3g, Soy Sauce 6g.
Specialties of cold clams:
Flavorful, tender and delicious meat.
How to make cold clams:
1. Put the clams into salt water, spit out the sand and then wash with water;
2. Garlic, ginger cleaned and chopped; green onions cleaned and chopped; red chili pepper cleaned, de-tipped, cut into pieces;
3. Add half a pot of water to the pot, into the clams, cook on a low heat until the mouth of the clams slightly open can be used to chopsticks out;
4. Add rice wine, sugar, soy sauce, minced garlic, scallions and red pepper and stir well.
Tips for making cold clams:
Put them in the refrigerator and eat them after chilling, they taste better; when cooking clams with water, clip out the ones that are open first, so that they don't harden over time.
Abalone cooking method
☆Fresh abalone
Fresh abalone is live abalone. After cleaning the shell with a brush, the meat is scooped out whole, the hard tissue in the center and around the abalone is cut off, and the attached mucus is cleaned with coarse salt. After being cleaned and treated, live abalone can be enjoyed without intentional cooking, and the "sasimi" method of eating it raw is more common, as well as charcoal grilling and white searing of the whole abalone.
☆Dried abalone
Dried abalone is a dried abalone made by air-drying fresh abalone, which is a valuable ingredient in seafood, and the net abalone from Aomori Prefecture, Japan, is the best quality.
Dried abalone is suitable for whole abalone to be cooked by simmering in a casserole to preserve its original flavor, so the cooking process will be more complicated than other kinds, and requires more skills. The basic processing methods are as follows: 1) Soak the abalone in cold water the night before. 2) Take out the abalone the next day and brush the dried abalone all around, otherwise it will affect the taste and quality of the abalone. 3) Wash the abalone and add water to submerge the abalone, then place it in a steamer basket and steam it over a high heat for 10 hours. 4) Add the abalone, mother hen, pork chop, lard, and sugar in a casserole dish, and slowly simmer the abalone for 10 hours (you can also steam it in a steamer basket or in a hotplate, but casserole has the function of heat preservation, so the result is best. After stewing, take it out of the casserole and add the original juice and oyster sauce to the whole casserole, then you can enjoy the delicious abalone with excellent taste. The size of dried abalone is usually calculated by the number of heads per catty, such as nine heads, which means that there are nine abalone per catty, so the smaller the number of heads, the bigger the abalone, and the more expensive the price.
When buying dried abalone, you can carefully observe the appearance and choose the one with complete shape, fat meat, normal shape and bright color. After purchasing the dried abalone at home, it can be sealed in plastic bag, newspaper and plastic bag in order and stored in the freezer, as long as it is not damp, it can be stored for about half a year to one year.
☆Frozen abalone
Frozen abalone can be purchased at local supermarkets, and after purchasing, it needs to be stored in the freezer, and after freezing, it can not be melted into ice, and should be consumed at the same meal after taking it out of the freezer, otherwise it will cause the loss of the original flavor, and you can not taste the freshness of the abalone. How to cook frozen abalone? First of all, thawing, and then it will be brushed clean, with a knife on both sides of the abalone meat patting, so that the meat naturally soft, plus egg white, wine and other seasonings mixed marinade, can be quickly fried or burned, etc., the taste is very good, if the cooking skills are good, you can also simmering method of treatment.
☆Canned abaloneCanned abalone is the most commonly used type of abalone, in addition to the quality is not bad, time-saving and convenient is its biggest advantage, people in the opening of the can, can be sent to the mouth or cooking. Since canned abalone will get older as it is cooked, it should not be cooked for a long time. It is recommended to place the can in hot water. When purchasing it, you should pay attention to its manufacturing date and should consume it within the shelf life. Don't pour out the soup completely after opening the can because if you can't consume it all at once, you can soak the abalone in the soup and seal it tightly, and keep it under refrigeration to prevent the abalone meat from drying out and aging and losing its original flavor. But the best time to save not more than 5 days
There are more than 90 kinds of abalone all over the world, and there are 7 to 8 kinds of abalone distributed along the coast of our country, such as pan big abalone, ear abalone, and miscellaneous package abalone (also known as "nine-hole abalone"), etc.
The abalone can be used in a variety of ways.
The abalone is a kind of monocrustal mollusk that crawls and attaches itself to the rocks below the low tide line in the shallow sea. In the body of the abalone outside, covered with a thick limestone shell, which is a right spiral shell, in the shape of an ear, its Latin scientific name according to the literal translation can be called "sea ear", because of the shape of its shell like the ear of the reason. The abalone's foot is particularly fat, divided into two parts. The upper foot has many tentacles and small mounds, which are used to feel the outside world; the lower foot is oval when it is stretched out, and the ventral surface is flat, which is suitable for attaching and crawling. We eat abalone is mainly eat its foot muscles. Abalone live in the fast-flowing, seaweed-rich rocky reefs, in the coastal islands or the coast outward protruding rocky corners are their favorite place to live. Abalone crawl crawl in the crevices of the rocky reefs or holes in the rock, their distribution of the depth of water with the species and different, such as the northern part of China's pan big abalone is generally distributed in more than 10 meters of the depth of the water, in order to avoid the cold in the winter to the depth of the depth of movement, the depth of up to 30 meters. In spring, it moves up slowly, and some of them can live several meters below the tide line. Abalone like to eat brown algae or red algae, like the disk big abalone very like to eat wakame, young kelp and sargassum and so on. The abalone's diet varies with the seasons, and it generally eats a lot in the season when the water temperature is higher; it is less active and eats less in winter. There are many kinds of abalone, and their distribution is also very wide, and there are abalone distribution along the coast of China. In the north, to Dalian and Changshan Island produce more, the production are disk abalone, their individual larger, ovoid. In the South China Sea produced miscellaneous abalone and ear abalone, etc., miscellaneous abalone and disk abalone shape is similar, but the individual smaller; ear abalone body shape is larger, the shell is more like an ear, it is the foot of the most plump meat, usually shell can not be completely wrapped in it.
The abalone is called "Haliotis gigantea" in ancient times, and there are aliases such as "Mirror Fish, Nine-hole Snail, Bright-eyed Fish", and so on. Since ancient times, abalone has been occupying a position of "the only one who can taste abalone" in the Chinese cuisine through the ages and those who can taste abalone as a delicacy are those who are not officials but rich noblemen of the imperial palace. China's taste of abalone has a far-reaching history, the "Records of the Grand Historian" called abalone as "rare delicacies"; "Han Book Wang Mang biography" recorded: "Wang Mang things will be defeated, all not to eat, only drink wine, eat abalone liver": Su Dongpo tasted abalone in the "carp line" in the "Catering good governance recommended Huatang, sitting will be carved maggots born of the light. Flesh Chi stone ear is not enough to count, vinegar pen fish skin really leaning against the wall." The implication is that once you have tasted the deliciousness of abalone, all the precious dishes are not in question. Abalone as a precious dish, the Ming and Qing Dynasties was listed as one of the eight treasures, often appearing in the far officials and nobles feast dishes on top of the chief of the Republic of China in the late years of Beijing's famous government cuisine on behalf of the "Tanjia Cuisine", there are two famous dishes "braised abalone" and "oyster sauce abalone", abalone became a model of the work of the year when Comrade Deng Xiaoping tasted the abalone delicacy also praised its good to the current Great Hall of People's State Banquet and large-scale banquets, abalone by the Academy of Sciences, the Chinese Academy of Sciences, the Chinese Academy of Sciences, the Chinese Academy of Sciences, the Chinese Academy of Sciences and the Chinese Academy of Sciences, the Chinese Academy of Sciences. Nowadays, abalone is on the list of classic Chinese cuisine in national banquets and large-scale banquets in the Great Hall of the People. Chinese food culture after thousands of years of bell flicker, the cooking and appreciation of abalone is stove fire pure clear, not only know how to eat fresh abalone, but also the use of extremely complex cooking Vantage, to shell dry abalone (dried abalone after dry processing), dry abalone of delicious fresh abalone can not be compared, the price is proportional to its delicious.
Abalone Cooking Method
☆Fresh Abalone
Fresh abalone is live abalone. After cleaning its shell with a brush, the meat is scooped out whole, the hard tissue in the center and around it is cut off, and the attached mucus is cleaned with coarse salt. After being cleaned and treated, live abalone can be enjoyed without intentional cooking, and the "sasimi" method of eating it raw is more common, as well as charcoal grilling and white searing of the whole abalone.
☆Dried abalone
Dried abalone is a dried abalone made by air-drying fresh abalone, which is a valuable ingredient in seafood, and the net abalone from Aomori Prefecture, Japan, is the best quality.
Dried abalone is suitable for whole abalone to be cooked by simmering in a casserole to preserve its original flavor, so the cooking process will be more complicated than other kinds, and requires more skills. The basic processing methods are as follows: 1) Soak the abalone in cold water the night before. 2) Take out the abalone the next day and brush the dried abalone all around, otherwise it will affect the taste and quality of the abalone. 3) Wash the abalone and add water to submerge the abalone, then place it in a steamer basket and steam it over a high heat for 10 hours. 4) Add the abalone, mother hen, pork chop, lard, and sugar in a casserole dish, and slowly simmer the abalone for 10 hours (you can also steam it in a steamer basket or in a hotplate, but casserole has the function of heat preservation, so the result is best. After stewing, take it out of the casserole and add the original juice and oyster sauce to the whole casserole, then you can enjoy the delicious abalone with excellent taste. The size of dried abalone is usually calculated by the number of heads per catty, such as nine heads, which means that there are nine abalone per catty, so the smaller the number of heads, the bigger the abalone, and the more expensive the price.
When buying dried abalone, you can carefully observe the appearance and choose the one with complete shape, fat meat, normal shape and bright color. After purchasing the dried abalone at home, it can be sealed in plastic bag, newspaper and plastic bag in order and stored in the freezer, as long as it is not damp, it can be stored for about half a year to one year.
☆Frozen abalone
Frozen abalone can be purchased at local supermarkets, and after purchasing, it needs to be stored in the freezer, and after freezing, it can not be melted into ice, and should be consumed at the same meal after taking it out of the freezer, otherwise it will cause the loss of the original flavor, and you can not taste the freshness of the abalone. How to cook frozen abalone? First of all, thawing, and then it will be brushed clean, with a knife on both sides of the abalone meat patting, so that the meat naturally soft, plus egg white, wine and other seasonings mixed marinade, can be quickly fried or burned, etc., the taste is very good, if the cooking skills are good, you can also simmering method of treatment.
☆Canned abaloneCanned abalone is the most commonly used type of abalone, in addition to the quality is not bad, time-saving and convenient is its biggest advantage, people in the opening of the can, can be sent to the mouth or cooking. Since canned abalone will get older as it is cooked, it should not be cooked for a long time. It is recommended to place the can in hot water. When purchasing it, you should pay attention to its manufacturing date and should consume it within the shelf life. Don't pour out the soup completely after opening the can because if you can't consume it all at once, you can soak the abalone in the soup and seal it tightly, and keep it under refrigeration to prevent the abalone meat from drying out and aging and losing its original flavor. However, it is better not to keep it for more than 5 days.
Boiled shrimp, shrimp crawlers, crab, can be boiled or steamed
Can also be fried.
The basics of seafood are super simple: wash, water, a little salt, and boil.
Steamed abalone
Materials
Main Ingredients
Main Ingredients: Abalone (200g)
Seasonings: Salt (5g) Wine (10g) Spring Onion (10g) MSG (2g) Ginger (30g) Vinegar (20g) Peppercorns (5g) Soy Sauce (15g) Soy Oil (5g)
Making Process
1. Both sides of the graver on the diagonal straight knife, cut from the center;
2. scallions and ginger clean, scallions cut strips, ginger half minced, the other half of the slices;
3. abalone in a plate, add wine, monosodium glutamate (MSG), soup 100 ml, scallion strips, ginger slices, peppercorns and salt, on the drawer to steam;
4. steam for about 10 minutes to take out, picking out the scallions, ginger and peppercorns;
5. bowl add vinegar, soy sauce, minced ginger, soy sauce (15 grams), sesame oil (5 grams), and soya sauce (15 grams).
5. Add vinegar, soy sauce, ginger and sesame oil to the bowl to make ginger juice;
6. When eating, put the ginger juice and abalone on the table together, and dip it in the ginger juice to eat.
7.