Raw materials: jellyfish skin 1 kg (soaked in clean water for about 1 hour after rubbing);

Seasoning juice: 2 tablespoons of sesame oil, 1 tablespoon of cooking wine, 5 tablespoons of balsamic vinegar, 2 tablespoons of white sugar, half a spoonful of monosodium glutamate and 4 tablespoons of light soy sauce are mixed evenly;

1, shred jellyfish skin, quickly pick it up and put it into boiling water, then pour it into ice water for cooling;

2. Pour the seasoning juice into the processed jellyfish silk, add some minced garlic and mix well;

3, when eating, you can also add some tender cabbage cores or shredded cucumber, which is very refreshing and absolutely sour and sweet.

Cold clam

Cold clam

Open classification: recipes

Technology: mixing

Materials for making cold clams:

Ingredients: 600g of clams.

Accessories: persimmon pepper100g,

Seasoning: 5g of shallots, 3g of garlic (white skin), 3g of ginger, 6g of soy sauce, 30g of cooking wine, 3g of salt, 3g of sugar and 0g of monosodium glutamate.

Characteristics of cold clam:

It tastes delicious and the meat is tender and delicious.

Cold clam method:

1. Put the clams in salt water, spit sand and wash them with clear water;

2. Wash and chop garlic and ginger; Wash and chop shallots; Wash red pepper and remove diced;

3. Add half a pot of water to the pot, add the clams, cook on low heat until the clams open slightly, and then take them out with chopsticks;

4. Add rice wine, sugar, soy sauce, minced garlic, shallots and red peppers and mix well.

Tips for making clam salad;

It will taste better when you put it in the refrigerator and eat it. When the clams are boiled in water, the clams that are opened first should be squeezed out first, so as not to harden the meat after a long time.

Abalone cooking method

Fresh abalone

Fresh abalone is live abalone. After brushing the shell of this fresh abalone with a brush, dig out the whole abalone meat, cut off the hard tissue in the middle and around, and wash the attached mucus with coarse salt. After cleaning, live abalone can generally taste excellent flavor without deliberate cooking, among which "sauce rice" is more common to eat raw, and there are also cooking methods such as full charcoal roasting and blanching.

Dried abalone

Dried abalone is a kind of dried abalone made from fresh abalone by air drying. It is a very valuable ingredient in seafood, and the quality of abalone in Aomori Prefecture of Japan is the best.

Dried abalone is suitable for whole grain cooking in slow casserole to keep its delicious original flavor, so the cooking process will be more complicated than other kinds and require more technology. The basic treatment method is: 1. Soak in cold water the night before. 2. Take out the abalone the next day and wash the dried abalone, otherwise it will affect the taste and quality of abalone. 3. After washing, put the submerged abalone in a steamer and steam it for 10 hour. 4. Add abalone, old hen, pork belly, lard and sugar to the casserole and stew for 0/0 hour (it can also be steamed in a steamer or rice cooker, but the casserole has heat preservation function, so the effect is the best). 5. After simmering, take it out, add the original juice and oyster sauce, and you can taste the delicious abalone with excellent taste. The size of dried abalone is usually calculated by the number of heads per catty, for example, nine heads, which means there are nine abalone per catty. Therefore, the less the number of abalone, the bigger the abalone and the higher the price.

When buying dried abalone, you can observe the appearance carefully, and choose dried abalone with complete appearance, plump meat, normal shape and bright color, and the quality will be better. After the dried abalone is bought back, it is sealed with plastic bags, newspapers and plastic bags in turn and stored in the freezer. As long as it is not wet, it can be kept for about six months to one year.

☆ Frozen abalone

Frozen abalone can be bought in the local supermarket. After buying it, it needs to be kept in the freezer and cannot be thawed after freezing. After being taken out of the freezer, it should be eaten at meals, otherwise it will lose its original flavor and you will not be able to taste delicious abalone. How to make frozen abalone? First, thaw it, then scrub it clean and pat it on both sides of abalone meat with a knife to make the meat naturally soft. After adding seasonings such as protein and wine, it can be fried or boiled quickly and tastes very good. If you cook well, you can also simmer and eat.

Canned abalone is the most commonly used abalone variety. Besides good quality, it also saves time and convenience. People can put it in their mouth or cook it after opening it. Canned abalone will get older and older, so don't cook for a long time. It is recommended to put canned food in hot water. Pay attention to the production date when purchasing and eat it within the warranty period. Don't pour out the soup completely after opening the can, because if you can't eat it all at once, you can soak the abalone in the soup, seal it tightly and keep it in cold storage to avoid the abalone meat from drying and aging and losing its original taste. But it is best not to keep it for more than 5 days.

There are more than 90 species of abalone in the world, and there are 7 ~ 8 species of abalone distributed along the coast of China, such as Haliotis discus hannai and Haliotis diversicolor.

Abalone is a single-shell mollusk that crawls on rocks below the low tide line in shallow water. Outside the abalone's body, there is a thick calcareous shell, which is a right-handed spiral shell in the shape of an ear. Its Latin scientific name can be literally translated as "sea ear" because its shell is shaped like an ear. Abalone's feet are particularly thick and divided into upper and lower parts. There are many tentacles and hills on the foot to feel the external situation; When the lower foot is extended, it is oval and the abdomen is flat, which is suitable for attachment and crawling. We eat abalone mainly by eating the muscles on its feet. Abalone lives in rocky reefs with fast-flowing water and lush algae, and the rocky corners protruding from coastal islands or coasts are their favorite habitats. Abalone mostly crawls in cracks or caves in rocks, and its distribution depth varies with species. Like Haliotis discus hannai in northern China, it is generally distributed in the water depth above 10 meter, and it will move to the deep place to avoid the cold in winter, and the depth can reach 30 meters. In spring, they move slowly upward, and some can live a few meters below the tidal line. Abalone likes brown algae or red algae. For example, abalone likes to eat Undaria pinnatifida, tender kelp and Sargassum. The consumption of abalone varies from season to season, and it is generally eaten more in the season with higher water temperature. Not very active in winter, eating less. There are many kinds of abalone, which are widely distributed. Abalone is distributed along the coast of China. In the north, Dalian and Changshan Island produce more abalone, which is large and oval. Haliotis diversicolor and Haliotis diversicolor are produced in the South China Sea. Haliotis diversicolor and Haliotis diversicolor are similar in shape, but smaller in size. Ear abalone is bigger and its shell is more like an ear. The meat on its feet is the thickest, so the shell can't completely wrap it inside.

Abalone is called "marlin" in ancient times, and it is also called "mirror fish, nine-hole snail and eyesight fish". Since ancient times, abalone has occupied a "self-centered" position in China cuisine, and all those who can taste this delicious food are rich but not official royal aristocrats. China has a long history of tasting abalone, and historical records call abalone a "delicacy". The biography of Han Wang Mang records: "Wang Mang's affairs will be defeated, and nothing will be achieved in rice learning." He only drinks and spits on abalone liver. " Su Dongpo praised in "A Passage to Carp": "The chef is good at recommending Huatang, and when he sits down, he will carve maggots and shine." There is not enough meat, cheese and stone ears, but the vinegar pen and fish skin are really leaning against the wall. "The implication is that once you taste the delicious abalone, all the precious dishes are a cinch. As a precious and famous dish, abalone was listed as one of the eight treasures in Ming and Qing Dynasties, and it often appeared at the top of banquet dishes of distant officials and dignitaries. At the end of the Republic of China, there were two famous dishes, braised abalone and abalone in oyster sauce, which became the typical works of abalone. Comrade Deng Xiaoping praised it after tasting its delicious food. At present, abalone is very popular in state banquets and large banquets in the Great Hall of the People. China's food culture has gone through thousands of years, and the cooking and appreciation of abalone is even more perfect. Not only do you know how to eat fresh abalone, but you also use extremely complicated cooking techniques to process dried abalone. The delicacy of dried abalone is incomparable to that of fresh abalone, and the price is directly proportional to its delicacy.

Abalone cooking method

Fresh abalone

Fresh abalone is live abalone. After brushing the shell of this fresh abalone with a brush, dig out the whole abalone meat, cut off the hard tissue in the middle and around, and wash the attached mucus with coarse salt. After cleaning, live abalone can generally taste excellent flavor without deliberate cooking, among which "sauce rice" is more common to eat raw, and there are also cooking methods such as full charcoal roasting and blanching.

Dried abalone

Dried abalone is a kind of dried abalone made from fresh abalone by air drying. It is a very valuable ingredient in seafood, and the quality of abalone in Aomori Prefecture of Japan is the best.

Dried abalone is suitable for whole grain cooking in slow casserole to keep its delicious original flavor, so the cooking process will be more complicated than other kinds and require more technology. The basic treatment method is: 1. Soak in cold water the night before. 2. Take out the abalone the next day and wash the dried abalone, otherwise it will affect the taste and quality of abalone. 3. After washing, put the submerged abalone in a steamer and steam it for 10 hour. 4. Add abalone, old hen, pork belly, lard and sugar to the casserole and stew for 0/0 hour (it can also be steamed in a steamer or rice cooker, but the casserole has heat preservation function, so the effect is the best). 5. After simmering, take it out, add the original juice and oyster sauce, and you can taste the delicious abalone with excellent taste. The size of dried abalone is usually calculated by the number of heads per catty, for example, nine heads, which means there are nine abalone per catty. Therefore, the less the number of abalone, the bigger the abalone and the higher the price.

When buying dried abalone, you can observe the appearance carefully, and choose dried abalone with complete appearance, plump meat, normal shape and bright color, and the quality will be better. After the dried abalone is bought back, it is sealed with plastic bags, newspapers and plastic bags in turn and stored in the freezer. As long as it is not wet, it can be kept for about six months to one year.

☆ Frozen abalone

Frozen abalone can be bought in the local supermarket. After buying it, it needs to be kept in the freezer and cannot be thawed after freezing. After being taken out of the freezer, it should be eaten at meals, otherwise it will lose its original flavor and you will not be able to taste delicious abalone. How to make frozen abalone? First, thaw it, then scrub it clean and pat it on both sides of abalone meat with a knife to make the meat naturally soft. After adding seasonings such as protein and wine, it can be fried or boiled quickly and tastes very good. If you cook well, you can also simmer and eat.

Canned abalone is the most commonly used abalone variety. Besides good quality, it also saves time and convenience. People can put it in their mouth or cook it after opening it. Canned abalone will get older and older, so don't cook for a long time. It is recommended to put canned food in hot water. Pay attention to the production date when purchasing and eat it within the warranty period. Don't pour out the soup completely after opening the can, because if you can't eat it all at once, you can soak the abalone in the soup, seal it tightly and keep it in cold storage to avoid the abalone meat from drying and aging and losing its original taste. But it is best not to keep it for more than 5 days.

Boiled shrimp, crayfish and crabs can be boiled or steamed directly.

You can also cook.

The basic method of seafood is super simple, just wash, drain and add a little salt to boil.

steamed abalone

Making material

Material: abalone (200g)

Seasoning: salt (5g), cooking wine (10g), shallot (10g), monosodium glutamate (2g), ginger (30g), vinegar (20g), pepper (5g) and soy sauce (15g).

manufacturing process

1. Cut both sides of abalone from the middle with an oblique straight knife;

2. Wash the onion and ginger, cut the onion into strips, cut the ginger in half, and slice the other half;

3. Put abalone in a dish, add cooking wine, monosodium glutamate, broth 100 ml, onion strips, ginger slices, pepper and salt, and steam in a drawer;

4. Steam for about 10 minutes, take out, and pick out onions, ginger and peppers;

5. Add vinegar, soy sauce, Jiang Mo and sesame oil into the bowl to make ginger juice;

6. When eating, serve the ginger juice with abalone and dip it in the ginger juice.