Raw materials: dried purple abalone, old hen, clean ham, scallop, grilled shark's fin soup, scallop soup, white sugar, refined salt, soy sauce, cooking wine, starch, chicken oil, etc.
Method: dry the purple abalone with water, add chicken, ham and scallop, simmer for 3 hours, take out the abalone, and let the original soup pass through Luo for later use; Scoop abalone with a flower knife, and then obliquely cut into pieces with a thickness of half a centimeter; Put braised abalone stock soup 100g, Kao shark's fin soup and scallop soup into a two-ear pot, bring to a boil, add abalone slices, cook for10min, add seasonings such as white sugar, refined salt, soy sauce and cooking wine, use starch to make a thick juice, and add a little chicken oil before taking out.
Chicken soup with abalone and mushrooms
Materials:
1. abalone slices
2. Half an old chicken (you can let the butcher remove the skin and oil first), or you can use bamboo shreds (a lot of chewing gum).
3. How many mushrooms
4. A little ginger
5. A little salt
Exercise:
1. Wash abalone (without soaking)
2. Mushrooms are soft.
3. Wash and blanch the old chicken.
4. Reheat a pot of water, put all the ingredients in when the water boils, and simmer for 3-4 hours after the water boils, and the abalone slices will be soft and delicious.
5. Add salt before serving.
Abalone porridge
raw material
Abalone 1/2, ginger slices 3, onion 2, chicken 4+2, Flammulina velutipes 2, Lentinus edodes 1, celery 2, rice 1/2 cups, water 4 cups of marinade/salt14 tablespoons, chaiyu monosodium glutamate 2 teaspoons and white pepper 2 teaspoons.
working methods
(1) Wash abalone, soak it in clear water for about 1 day (it can be refrigerated), and then add the material (2) and cook it together. After boiling, simmer for about 2 ~ 3 hours. After abalone becomes soft, turn off the fire and soak for half a day. Finally, take out the abalone slices for later use. (2) Cleaning the raw material (3), slicing chicken, Flammulina velutipes, Lentinus edodes and celery for later use. (3) Wash the rice, add 4 cups of water, boil it with high fire first, and then cook it with low fire. At this time, add abalone slices and chicken slices and continue to cook for about 30 minutes, then add Flammulina velutipes, Lentinus edodes and celery powder, mix well with all seasonings and cook.
Abalone griddle chicken
Production materials:
Ingredients: a chopped chicken, 4-5 fresh abalone, several soaked mushrooms, 4-5 red dates, 8- 10 garlic and 3 slices of ginger. Seasoning: half a cup of mushroom water, one tablespoon of soy sauce, one tablespoon of soy sauce, half a tablespoon of sugar, a few drops of balsamic vinegar and one tablespoon of rice wine.
Practice: Heat two spoonfuls of oil in the pot, add ginger slices and garlic and saute. Add chicken nuggets, mushrooms and abalone, stir-fry a few times, then add sugar, soy sauce and water, cover and simmer for five minutes. Open the lid and turn to high heat until the soup is almost dry (stir-fry). Add balsamic vinegar and turn off the heat. Transfer all the ingredients to the casserole, cover it with low fire and heat it to the hot pot. Pour the rice wine out of the lid until the fragrance overflows.
Fried abalone with colorful colors
Ingredients: 250g fresh abalone.
Ingredients: 50g of carrot, 50g of fresh bamboo shoots, 50g of green pepper, 50g of leek, 50g of water-borne mushrooms, 0/gram of garlic 1 .5g of shredded ginger/kloc-0.
Seasoning: salt 5g, glutinous soup 35g, Shaoxing wine 10g, wet starch 10g, clean glutinous rice 25g, sesame oil 5g and peanut oil 500g (about 50g).
Method:
(1) Cut abalone, carrot, fresh bamboo shoots, green peppers and mushrooms into filaments with a length of 6 cm and a width of 0.3 cm respectively. Boil shredded abalone in a wok, pour into a colander, and filter off the water; Put shredded carrot and shredded fresh bamboo shoots into a pot, add refined salt (6g) and roll until cooked, then pour into a colander and filter.
(2) Heat the wok with high fire, wash the wok with oil, add minced garlic and shredded ginger, cook Shao wine, then add shredded abalone, shredded carrot, shredded fresh bamboo shoots, shredded leek, shredded pepper and shredded mushroom, thicken it with oyster sauce, add colored tail oil (15g), and plate.
Four-flavored abalone
raw material
500g canned abalone. 250g vermicelli, 75g yellow fruit or green bamboo shoots. Salt and pepper 25g, soy sauce 30g, mustard 25g, sesame sauce 30g (or ginger juice 25g, garlic paste 25g, pepper oil 15g).
prepare
Take out the canned abalone, cook it in a pot until it is just cooked, take it out and cut it into thin slices. The vermicelli is cooked and cut into small pieces of similar size. Yellow fruits or green bamboo shoots are carved into arbitrary patterns. First, spread vermicelli on the bottom of the plate, spread abalone slices, decorate with carved yellow fruits or green bamboo shoots, and add four sauces: pepper hemp, strange taste, mustard and sesame sauce. In recent years, this dish has four flavors: red oil flavor, ginger juice flavor, garlic flavor and fish flavor. That is to say, seasoning dishes have been flexibly adjusted according to the needs of diners.
Baked abalone and winter melon balls
Ingredients: 300g abalone meat with water.
Accessories: 50 grams of wax gourd, 20 grams of ham, 30 grams of water-soaked mushrooms, 20 grams of winter bamboo shoots, and green beans 10 grams; 50g peanut oil, onion, ginger and garlic 15g, 20g clear soup, 30g wet starch, 5g monosodium glutamate and 25g chicken oil.
Making:
1) Cut abalone every 0.2 cm wide (2/3 depth) with a straight knife method, and then chop it obliquely into large pieces;
2) Peel the wax gourd, cut it into square blocks of 1.5cm, and trim it into spheres;
3) Mushrooms, bamboo shoots and ham are all cut like eye slices;
4) Add water to the wok, put in the winter sausage and cook it, take it out and drain it;
5) When the peanut oil in the wok is heated to 60% heat (about 1s0℃), add onion, ginger and garlic to saute until fragrant, add clear soup (onion, ginger and garlic are not needed), abalone, mushrooms, ham, string beans and wax gourd balls, thicken with wet starch after boiling, and grill thoroughly with low fire.
Sauteed abalone
Ingredients: 600g of abalone.
Accessories: chopped green onion, ginger and garlic.
Seasoning: sauce, fresh soup, chicken essence, salt, cooking wine, pepper, sugar and starch.
Exercise:
1. Wash the abalone, blanch it in boiling water until it is half cooked, add cooking wine to remove fishy smell, take it out and drain it;
2. Put the fire in the pot until the oil is hot, add ginger, onion and garlic, add sauce and stir-fry until fragrant, then add cooking wine, chicken essence, salt, sugar and pepper in turn, and then add broth;
3. Stew abalone in the soup for a few minutes. When it's delicious, bring it out. Add starch and chopped green onion to the remaining soup in the pot and pour it on the abalone.
Abalone pill tablets
Ingredients: 250g cooked abalone, 250g fresh mushrooms, egg white 1, 500g peanut oil (60g actual consumption), chopped green onion 1g, 5g Jiang Mo, 5g garlic, cooking wine 15g salt, 2g monosodium glutamate, 5g sesame oil and 65438 pepper.
Exercise: 1, peeled abalone, washed, cut into rectangular pieces, put in a bowl, add egg white and starch, grab well and size; Clean fresh mushrooms, cut into small pieces, blanch in boiling water pot, take out, control water and dry;
2. Put fresh soup, salt, monosodium glutamate, pepper, sesame oil and wet starch into a bowl to make a sauce;
3. Put the pot on the fire, put the oil to heat it to 50%, then add the abalone pieces, cut them with iron chopsticks, stir-fry them until they are 80% ripe, then put Jiang Mo, chopped green onion and garlic into the wok, stir-fry them a few times after the fresh mushroom pieces are fragrant, add the fish pieces, cook the wine, pour in the prepared sauce, boil and turn over.
steamed abalone
Ingredients: abalone, shredded pepper, onion, garlic, pepper, soy sauce and sugar.
Exercise: (1) Wash the abalone with salt and make a knife mold.
(2) Shredding Zanthoxylum bungeanum, cutting onion and garlic into sections, adding a small amount of Zanthoxylum bungeanum, sesame and sesame oil, and adding a small amount of water to make seasoning.
(3) Put the baby abalone in a pan, sprinkle some sauce, then add the baby abalone and sauce, and steam it layer by layer. Put out the fire when the internal organs are exposed.
Abalone slice soup
Ingredients: abalone (canned) 1, pork (tenderloin is preferred) 2, onion 1.
Salt 1 teaspoon.
Exercise:
1. Slice abalone and wash pork.
2. Remove the old leaves and whiskers of onion, wash and cut into sections.
3. Put the materials of method 1 into the pot, and add chopped green onion first. Take 3 bowls of soup mixed with canned abalone, boil it with strong fire, simmer for about 30 minutes, add onion, season with salt, and continue cooking for 5 minutes.
Purple abalone with sesame sauce
Ingredients: 250g abalone.
25 grams of sesame paste. Salt, Shaoxing wine, monosodium glutamate, oil, chicken soup.
Exercise: 1 Wash abalone and cut it into hemp fiber-like flower knife blocks.
2. Put 30 grams and 35 grams of lard into a spoon, stir-fry sesame sauce in the spoon for a while, then stir-fry abalone in the spoon until the sesame sauce bubbles, add refined salt, Shaoxing wine, monosodium glutamate and chicken soup, stir-fry for a while, take out the spoon and add a little starch.