2. Marinate the abalone with salt water, pour the water with appropriate amount of salt into the abalone basin, and finally put the abalone in a cool place or refrigerator. If the weather is cold, it can be stored outdoors.
3. The abalone refrigerated in the refrigerator is wrapped with plastic wrap separately, and then wrapped with a layer of tin foil and placed in a fresh-keeping box, which is stored in the refrigerator.
4. Keep the fresh abalone at room temperature and put it in a big pot. Put an appropriate amount of salt water in the basin and store it at room temperature. Generally, it can be stored for about three days, and it will take longer to add some oxygen to the basin.
How to clean fresh abalone 1 and shell abalone, pry open abalone shell with scissors and a knife, and take out abalone meat.
2. Wash the abalone meat and wash the black film and mucus with a toothbrush dipped in salt.
3. take out the internal organs. Remove the viscera and esophagus from the washed abalone, and then wash it with salt.
Fresh abalone is simple and nutritious. 1. Fresh abalone is shelled for meat. Brush the black film and mucus on the meat and the dirt on the shell with a toothbrush, remove the internal organs and the esophagus on the mouth, and cut the abalone meat with a cross knife for later use.
2. Prepare the juice, pour the oil into the wok and heat it to 40% heat. Stir-fry minced garlic, Jiang Mo, onion and chopped pepper, then serve. Add appropriate amount of soy sauce and oyster sauce and mix well to make juice.
3. Pour a little sauce into the abalone shell, put it away, steam it for about 10- 15 minutes after the water in the steamer boils, take it out and put it on a plate, sprinkle with minced garlic and chopped green onion, and then pour in hot oil to eat.
4 Where do abalone mainly eat? Abalone mainly eats feet.
Abalone's feet are thick and divided into upper and lower parts. The upper foot is used to feel the external environment, and the lower foot is suitable for attachment and crawling. Abalone usually eats its feet, but its organs and internal organs are not suitable for eating. The internal organs of abalone contain decomposition products of chlorophyll derivatives of algae, which have certain phototoxicity and photochemical activity, causing skin inflammation and toxic reaction. Eating too much can easily lead to indigestion, leading to abdominal pain, diarrhea, vomiting and other gastrointestinal discomfort symptoms.