Make your own abalone at home Nowadays there are more and more restaurants dealing with abalone and shark's fin, and treating oneself to abalone has become synonymous with grandeur and trend. However, readers with an average level of income must have no idea what to expect when they try abalone in a seafood restaurant. Abalone, shark's fin from the raw material is mostly dry goods, the production process is extremely complex, ordinary people cooking at home is simply impossible. For example, abalone from hair to simmering process takes nearly twenty hours, and the need to immediately cook its processing, otherwise the shelf life is very short, the producer also need to have considerable skills and experience. Therefore, the result of practicing at home is likely to be neither eaten delicious and waste of raw materials. In fact, eating abalone, shark's fin is not only a trend, the human body has a very good therapeutic effect. Abalone taste salty and warm, have blood soft liver, fiber paralysis through the efficacy, commonly used in blood, blood deficiency, amenorrhea, cirrhosis of the liver and other diseases. Recently, a canned products appeared on the market, can finally make people at home to appreciate the abalone, shark's fin, scallop columns, flower gum (fish maw) and other high-grade seafood difference. The product is selected from South Africa abalone and Australian shark fin, has risen, simmering finished, eliminating the need for operators to cook before the process of steps, open the cans can be eaten, if with or simple or complex processing means more can enjoy the infinite flavor. Today, I would like to introduce to the readers a simple way to cook canned abalone. Ingredients: Fai Zhanhongtu canned abalone 1 can, 2 small Tongcai Seasoning: 1 teaspoon oyster sauce, dark soy sauce, sesame oil, a little Practice: 1, abalone cans open, pour out the juice spare. 2: Put the cabbage into the boiling water, fly water for 2 minutes and pull out. 3, half a can of abalone juice into the pot to boil, put the small Tang vegetables simmering. 4, tile pan hot with a little oil, pour the rest of the abalone juice, the abalone cooking hot, put the seasoning thickening on the plate, accompanied by small tang vegetables can be.　At present, there are about 100 kinds of abalone in the world, which can be roughly distinguished into fresh abalone, dried abalone and canned abalone. There are slight differences in their processing and cooking process. Canned abalone: Canned abalone is cooked, sliced into thin slices is a good cold meat, if with canned lobster, it is a wonderful double combination. Some people love abalone so much that they can't wait to open the can and take a piece out with a fork and hold it up to nibble on it, one bite at a time, like corn on the cob! There are two types of canned abalone, Japanese and Mexican, and each has its own flavor. Japanese abalone smaller, lighter color - some, a can may have three or five more than. The texture is more tender. Mexico's canned in the United States best-selling, uneven quality. Fresh abalone: fresh abalone that is live abalone, this fresh abalone, after brushing its shell with a brush, the abalone meat whole grain scooped out, cut off the middle and around the hard tissues, with coarse salt will be attached to the mucus clean. After cleaning, live abalone can be enjoyed without cooking. The "sashimi" method is the most common way to eat it raw, while the whole abalone can also be grilled or broiled. Dried abalone: Dried abalone is made by air-drying fresh abalone, and it is one of the most valuable seafood delicacies, with the net abalone from Aomori Prefecture in Japan being the best quality. Among the dried abalone, the net abalone is the most popular, followed by the Vermillion abalone and the Yoshihama abalone, etc. The dried abalone is suitable to be served whole in a casserole. Dried abalone is suitable for simmering in casserole to preserve its original flavor. Processing method: 1. Soak the abalone in cold water for 48 hours. 2. 2．Soak the abalone in boiling water for one night to allow it to stretch naturally and return to its original shape. 3．Brush the dried abalone all around and remove the sand thoroughly, otherwise it will affect the taste and quality of abalone. 4. Wash the abalone, add water to cover the abalone, and place it in a steamer basket to steam for 10 hours over high heat. 5. Add abalone, hen, pork chops, lard and sugar, ginger and green onions and other materials in a casserole; simmer for 12 hours (you can also use a steamer or electric steamer, but the casserole has a heat preservation function, so the best results) and then warmed up for one night. 6. The next day, take out, add the original juice, oyster sauce, the whole slow-boiled 1.5 hours, you can taste the excellent taste of fresh abalone. Braised abalone: Characteristics: thick juice, fresh flavor, soft and tender. Ingredients: dried purple abalone, hen, net ham, dried scallops, roasted shark's fin soup, dried scallop soup, sugar, salt, soy sauce, cooking wine, cornstarch, chicken oil and so on. Preparation: dry purple abalone with water, add chicken, ham, dried scallops, simmer for 3 hours, remove the abalone, the original broth over the Luo standby; abalone curved on the knife, and then cut diagonally into half-centimeter-thick slices; 100 grams of simmering abalone broth and kao shark's fin soup, dried scallop soup into the amphorae pot, after boiling into the slices of abalone, boiling for 10 minutes, add sugar, refined salt, soy sauce, cooking wine, etc. Seasonings, to Starch into a thick sauce, add a little chicken oil before leaving the pot. Lean meat abalone soup: Effect: Because Xia Kucao has the role of clearing the liver and eyesight, clearing heat and dispersing knots; lean pork has the role of nourishing yin and tonifying the muscle, together with abalone with yin and submerged yang effect, so that the cooking of this "Xia Kucao Lean Meat Boiled Abalone Soup" has the effect of calming the liver and quenching the wind, stopping the headache, and removing the irritability of the liver and intestines of the treatment of hypertension, is a certain role in the treatment of the liver and intestines of the hyperactive hypertension. There is a certain role. Raw materials: abalone (with shell) 500 grams, 50 grams of Xia Gu Cao, 20 grams of lean pork. Practice: just pick fresh abalone, abalone shell and abalone meat separation. Abalone shell with water to scrub clean, remove the mud; abalone meat to remove the dirt sticking part, and then wash with water, cut into slices. Coupled with Xia Gu Cao, lean pork, together into the water has been boiled with fierce fire rolled, change to medium heat, continue to boil for about 3 hours, with a little young salt for seasoning, you can drink soup with meals and eat meat.　Ingredients: 100 grams of shelled abalone, ham, bamboo shoots, cabbage, mushrooms, broth, salt, monosodium glutamate, oil, green onions, ginger, each appropriate amount.　Preparation: 1. Wash the abalone, remove the original shell blanching, in the flesh of the front curved knife, put in a soup bowl with broth, green onion, ginger on the cage steaming rotten, abalone shells into the plate. 2. ham, bamboo shoots, bamboo shoots, vegetables, mushrooms, salt, seasoning, oil, green onion, ginger, each appropriate. 2. cut ham, bamboo shoots, vegetable heart, mushroom into small slices, blanch and reserve. 3. start the pot into the soup, under the abalone, seasoning, Fengrun into the head of simmering through the material, thickening the soup, dripping into the oil, the abalone in the original shell, pouring the gravy is completed. Characteristics: fresh flavor, abalone soft and sticky. ☆ Fresh abalone Fresh abalone is live abalone, this kind of fresh abalone, after scrubbing its shell with a brush, scoop out the whole abalone meat, cut off the hard tissue in the middle and around, and clean the mucus adhering to it with coarse salt. After being cleaned and treated, live abalone generally does not need to be cooked, and can be tasted with excellent flavor, of which the "sasimi" method of eating raw is more common, and there are also whole charcoal grilled and white burned cooking methods, which have the best taste. ☆ Dried abalone Dried abalone is dried abalone made from fresh abalone after air-drying, and it is a valuable ingredient in seafood, with the net abalone from Aomori Prefecture in Japan being the best quality.　Dried abalone is suitable for whole abalone to be cooked by simmering in a casserole to preserve its original flavor, so the cooking process will be more complicated than other kinds, and also requires more technology, the basic processing method is: 1. Soak the abalone in cold water the night before. 2. 2. Take out the abalone the next day and brush the dried abalone around, otherwise it will affect the taste and quality of the abalone. 3. Wash and marinate the abalone in water, place in a steamer basket and steam for 10 hours over high heat. 4. Add abalone, hen, pork chops, lard and sugar in a casserole dish and simmer for 10 hours. (You can also use a steamer or electric pot to steam, but a casserole has a heat-retaining function, so the results are the best.) 5. After stewing, add the original juice, oyster sauce and slow cook the whole abalone, you can taste the excellent taste of fresh abalone. The size of dried abalone is usually calculated by the number of heads per catty, such as nine heads, which means that there are nine abalone per catty, so the smaller the number of heads, the bigger the abalone, and the more expensive the price.　When buying dried abalone, you can carefully observe the appearance and choose the one with complete shape, fat meat, normal shape and bright color for better quality. After purchasing the dried abalone at home, the first order of plastic bags, newspapers and plastic bags completely wrapped and sealed and stored in the freezer, as long as the moisture is not, can be stored for about half a year to a year.