Dried abalone processing method: 1.

Soak abalone in cold water for 48 hours.

2.

After taking it out, soak it in boiling water overnight to allow it to stretch naturally and return to its original shape.

3.

Brush all sides of the dried abalone clean and remove sand thoroughly, otherwise the taste and quality of the abalone will be affected.

4．

After washing, add water to cover the abalone, place it in a steamer and steam over high heat for 10 hours.

5.

Add abalone, old hens, pork chops, raw lard, sugar, ginger, green onion and other ingredients to the casserole; simmer for 12 hours (you can also use a steamer or electric steamer, but the casserole has a heat preservation function, so the effect is best).

Warm overnight.

6．

After taking it out the next day, add the original juice and oyster sauce and simmer the whole abalone slowly for 1.5 hours, you can taste the delicious abalone with excellent taste.

===================================== Braised abalone Features: thick juice, fresh taste, soft and tender.

Ingredients: dried purple abalone, old hens, clean ham, scallops, grilled shark fin soup, scallop soup, sugar, refined salt, soy sauce, cooking wine, starch, chicken fat, etc.

Preparation method: Make dried purple abalone with water, add chicken, ham, and scallops, simmer for 3 hours, take out the abalone, drain the original soup and set aside; cut the abalone with a flower knife, and then cut it diagonally into half centimeter thick slices

Slices; put 100 grams of stewed abalone stock, shark fin soup, and scallop soup into a double-ear pot. After boiling, add abalone slices and boil for 10 minutes. Add sugar, refined salt, soy sauce, cooking wine and other seasonings, and season with starch.

Turn into a thick sauce, add a little chicken oil before serving.

========================== Efficacy of lean abalone soup: Prunella vulgaris has the effects of clearing the liver, improving eyesight, clearing away heat and dissipating stagnation; lean pork has

The effect of nourishing yin and replenishing muscles, combined with abalone, which has the effect of nourishing yin and latent yang, makes the "Prunella Vulgaris Lean Meat Abalone Soup" have the effect of calming the liver, calming wind, relieving headaches, and eliminating irritability. It is good for liver and intestines.

The treatment of high blood pressure has a certain effect.

Ingredients: 500 grams of abalone (with shell), 50 grams of Prunella vulgaris, 20 grams of lean pork.

Method: Just select fresh abalone and separate the abalone shell and abalone meat.

Scrub the abalone shell with clean water to remove any dirt; remove the dirty and adhering parts of the abalone meat, wash it with clean water and cut it into slices.

Add the prunella vulgaris and lean pork, put them into the water that has been boiled over high heat, switch to medium heat, and continue to simmer for about 3 hours. Season with a little salt, and you can eat the meat with the meal, soup, and meat.

================================= Ingredients for Abalone Crane and Crow Angle Snail Soup: 60g dried abalone slices, angle

Six to eight snails, five quails, 300 grams of lean meat, and two slices of ginger.

Ingredients: Method: (1) Soak the dried abalone slices in water until soft, about one hour.

(2) When buying horn snails, ask the seller to knock off the shell and cut off the tail.

(3) Add a little salt to the snail meat, rub it and wash it.

(4) Ask the seller to execute the quail on his behalf, remove the internal organs, cut off the feet and wash them clean.

(5) Bring an appropriate amount of water to a boil, put in a piece of ginger, add abalone slices, snails, quail, and lean meat and cook for five minutes, pick up and wash.

(6) Put twelve cups of water or appropriate amount into the pot and bring to a boil. Add abalone slices, quail, snails, lean meat, and a piece of ginger and bring to a boil. Simmer over low heat for three and a half hours. Add salt to taste.

Features: Abalone nourishes yin, nourishes the skin, and improves eyesight.

The horned snail nourishes yin and improves eyesight.

Crane crow nourishes the five internal organs, replenishes qi, and strengthens muscles and bones.

============================== Oyster King Jade Baofu belongs to the cuisine of the cuisine, tastes salty and fresh, involves ingredients, fish and vegetables, characteristics of Konjac

Roast duck is made from konjac and duck.

The finished dish is bright red in color, the konjac is soft and delicate, the duck meat is fat and crispy, and the taste is salty and fresh, spicy and fragrant.

Konjac, because it is poisonous, must be boiled in lime water before eating.

Preparing poison and then turning it into gourmet ingredients is a major contribution of Sichuan people to Chinese food.

And making it into konjac roast duck is the best among konjac dishes.

Ingredients: South Africa, 1 dried abalone (2-5 heads), 6 taels of vegetable bladder or cabbage sum, 1 tablespoon Shaoxing wine, 1 teaspoon corn flour Seasoning 1) Stir-fried seasonal vegetable juice: 2 tablespoons soup, half teaspoon salt, wine

A little 2) Abalone sauce: 6 ounces of soup, 1 tablespoon of oyster sauce. Production process 1) Choose one piece of braised abalone and slice it (the method of braised abalone is the same as "Oyster King Abalone") 2) Drain the vegetable bladder or cabbage sum with a little water.

Dry.

Heat a tablespoon of oil, stir-fry the cabbage bladders or cabbage sum until just cooked, add the juice, stir-fry evenly and serve on a plate.

3) Heat the red wok again, add a tablespoon of oil, add the juice after adding the wine, add abalone, bring the juice to a boil and bury the gravy, and place it on the vegetable surface.