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The fresh abalone you buy can be soaked in salt water for half an hour. Use a brush dipped in salt to clean away the black sticky matter on the surface and inside the edges. The connecting part between the body of the abalone and the shell is called the shell pillar; there is a drop-shaped shadow next to the shell pillar where the internal organs are located. Prepare the internal organs according to the cooking method and then cook them.

In Chinese food culture, in order to ensure the pure taste of abalone, it is customary to remove the internal organs when handling abalone; however, in countries such as Japan and South Korea, the internal organs are often not removed and the abalone remains. Full flavor.

When processed well, abalone's offal can be fat but not greasy, and taste excellent. It is a delicacy comparable to foie gras in many people's minds; in addition, abalone's offal is also rich in Protein, taurine, many trace elements and vitamins, etc., can not only supplement the nutrients needed by the human body, but also enhance the body's immunity.

The internal organs of abalone generally refer to the parts of the abalone body except the shell, head, feet and mantle, which account for about 20%-30% of the body weight of the abalone. It contains a variety of organs, and the one that most affects the taste and may contain toxins is the midgut gland (equivalent to the hepatopancreas of vertebrates), which is often called "abalone liver".

When the human body eats abalone containing this compound, it may cause photosensitivity disease, which is an allergic phenomenon in which the skin becomes red and swollen when exposed to light, but it is usually not serious. In general, when abalone is eaten in daily life, poisoning is mild and occasional. It will be safer if you can avoid the consumption period in spring every year.

Generally speaking, the larger the abalone, the higher its value. But we must also pay attention to the saying that "it's hard to buy two-headed abalone with ten thousand dollars", and don't be deceived by some unscrupulous merchants who sell dog meat to sheep instead of dogs. Look closely at the appearance of the abalone. Generally speaking, abalone with thick flesh is better than dry and flat flesh, and abalone with a wide bottom is better than thin and elongated. Do not choose abalone with weird or distinctive appearance. Also, if the body shape is defective, it may have been removed after decay and may not be fresh.

The color of normal healthy adult abalone is milky yellow and has no peculiar smell. After the abalone dies, the meat will harden immediately, then gradually soften, shrink, and produce an odor. When choosing abalone, generally choose ones with strong adhesion. Being able to be adsorbed on the pool wall or stones at least means that the abalone is still alive, and the stronger the adsorption force, the stronger the vitality of the abalone. If you want to buy dried abalone, it is better to have uniform size, thick meat, clean surface, hard body and no peculiar smell.

Remember the general position of the internal organs and shell pillars so that you can cut accurately when decomposing and avoid breaking the internal organs! If the shell meat is not separated, you can use scissors to extend along the shell edge into the location of the internal organs and carefully pick out the internal organs. If you want to separate the shell meat directly, separate it with a spoon or knife and then take out the internal organs. After that, clean the abalone. Of course, keeping the offal and eating it together is also an option.