Abalone is a very good ingredient, and there are many delicious foods with abalone as the main ingredient. Today, I recommend three dishes in the rainstorm. The first is stewed abalone with potatoes, the second is braised abalone, and the third is steamed abalone. Let's learn how to make them.

First, stewed potatoes with abalone.

Ingredients: The ingredients needed to make stewed potatoes with abalone are very simple. Abalone can be selected according to personal preference. Potatoes, chicken essence, cooking wine, salt, sugar, aniseed, pepper, pepper and onion ginger can be used in moderation.

Exercise:

1. Cut the abalone along the shell with a knife, take out the abalone meat, gut it, wash it and cut it into dices.

2. Peel the potatoes and dice them.

3, hot oil onion ginger saute pot, put pepper, chicken essence, cooking wine, salt, sugar, aniseed, pepper.

4. Stir-fry potatoes and stew with water.

5. Add diced abalone and stew.

Second, braised abalone.

Ingredients: 8 abalone, 0.5 old hen, proper amount of Yao Zhu, proper amount of ham, sugar, onion, ginger and raw flour.

Exercise:

1. Soak eight dried abalone in clean water for 48 hours. Constantly changing water on the way. Wash it after soaking (there is a place like a sand mouth to be torn off).

2. Pour into the boiling water cover and stew for one night. Then take a casserole and put half an old abalone hen or a flying water. If you are not afraid of trouble, you can cook chicken soup first. He is a lazy man. A large piece of pigskin (flying first).

3. A handful of scallops and some slices of ham. Slice appropriate amount of sugar, ginger and onion, add enough water to boil, and then turn to low heat. Turn off the fire for five hours. Put enough water at a time. You can't add water halfway. Otherwise, abalone juice won't be strong. There is no need to add salt. Scallops themselves are salty. The more you cook, the salty taste will naturally come out.

4. Remove the residue except abalone after turning off the fire. Abalone is put in a casserole overnight (the casserole keeps warm, so it must be made in a casserole).

5. Add oyster sauce the next day and cook for another two hours (if your scallops are not salty enough, you can add some salt). If you are not in a hurry, turn off the heat and simmer.

6. Wait until the third day before firing for more than ten minutes, and then turn off the fire. After several days of repetition, it is hard to imagine whether this kind of abalone is delicious. Use raw flour to thicken the juice when eating.

Third, steamed abalone.

Ingredients: abalone, ginger, onion, soy sauce

Exercise:

1, which is actually the same as steamed fish. Let the seller handle the live abalone.

2. Wash it and put it on the plate. Shredded ginger and onion are spread on it, and some delicious soy sauce is poured on it.

3. Boil water in a steamer and add abalone. Turn off the fire after steaming for eight or nine minutes. Take out shredded ginger and onion.

4. Be beautiful and put some fresh shredded onion on it. Heat the oil pan. Pour hot oil on abalone. At this time, add some soy sauce (adjustable sugar and sesame oil). Never put garlic in it. That steamed abalone is a waste.