Ingredients:
Abalone, Shanghai green, green onion, ginger, garlic, abalone juice, oyster sauce, white pepper, cooking wine, soy sauce, sugar, salt, water starch, oil.
Practice:
Scoop out the abalone with a spoon, then remove the innards of the abalone and clean the abalone.
Make a flower knife on the surface of the abalone, so that it looks good and is easy to be flavored.
Put the processed abalone into a bowl, add a spoonful of cooking wine, a spoonful of abalone juice, a little bit of white pepper and salt, mix well and marinate for 5 minutes.
Boil water in a pot, add a little salt and oil, and boil the Shanghai green. (The oil and salt will make the seaweed a bright green color, and then add a little extra flavor.)
Snap a bowl of cooked rice on a plate. When the seaweed is hot, you can drain it and arrange it on the plate.
Pour off the water in the wok, boil it dry, then add a spoonful of cooking oil and sauté the green onions, ginger and garlic until the green onions turn brown and fragrant.
Add a bowl of water, add a spoonful of abalone sauce, a spoonful of oyster sauce, 2 spoons of soy sauce, a little bit of sugar and a small half a spoonful of salt to taste, mix well.
When the water in the pot comes to a boil, add the marinated abalone and cook for 2 to 3 minutes.
Fish out the cooked abalone first and put it on a plate. (This way the boiled abalone has a bottom flavor, if you are afraid of trouble, you can not marinate the abalone, directly blanch the water into the plate can be).
Fish out the inside of the green onions, ginger and garlic, dripping into the appropriate amount of water starch thickening, will be thickening sauce on the abalone and rice, this abalone rice is done, New Year's entertaining guests is very good Oh!