Dried abalone is made by air-drying fresh abalone, which is a valuable delicacy in seafood, and the quality of netted abalone in Aomori Prefecture of Japan is the best. Among the dried abalone, the net abalone is the first, followed by the nest abalone, the jipin abalone and so on. Dried abalone is suitable for whole-grain cooking in a slow casserole to preserve its delicious original flavor.
Treatment method:
1.Soak abalone in cold water for 48 hours.
2. Take it out and soak it in boiling water for one night to let it stretch naturally and return to its original state.
3. Wash the dried abalone around and remove the sand completely, otherwise it will affect the taste and quality of abalone.
4. After washing, add water without abalone, put it in a steamer and steam it over high fire 10 hour.
5. Add abalone, old hen, pork chop, pig oil and sugar, ginger onion and other materials into the casserole; Slow stew 12 hour (steamer or electric steamer can also be used, but the casserole has heat preservation function, so the effect is the best) and then warm for one night.
6. After taking it out the next day, add the original juice and oyster sauce to the whole slow cooker 1.5 hours, and you can taste the delicious abalone with excellent taste.
Braised abalone:
Features: thick juice, fresh taste, soft and tender.
Raw materials: dried purple abalone, old hen, clean ham, scallop, grilled shark fin soup, scallop soup, white sugar, refined salt, soy sauce, cooking wine, starch, chicken oil, etc.
Method: make dried purple abalone with water, add chicken, ham and scallop, simmer for 3 hours on fire, take out abalone, and let the original soup pass through Luo for later use; Spoon the abalone with a flower knife, and then obliquely cut it into pieces half a centimeter thick; Put100g of the original soup of braised abalone, soup of kao shark's fin and scallop soup into a two-ear pot, bring to a boil, add abalone slices, boil for10min, add seasonings such as white sugar, refined salt, soy sauce and cooking wine, mix with starch to make a thick juice, and add a little chicken oil before taking out.
Lean abalone soup:
Efficacy: Prunella vulgaris has the functions of clearing liver, improving eyesight, clearing heat and resolving hard mass; Lean pork has the function of nourishing yin and tonifying muscles, combined with abalone with the function of nourishing yin and suppressing yang, so that the "Spica Prunellae Stewed Abalone Soup" has the functions of calming the liver, calming the wind, stopping headache and removing dysphoria, and has a certain effect on the treatment of high blood pressure caused by hyperactivity of the liver and intestines.
Ingredients: 500g abalone (with shell), 50g selfheal and 20g lean pork.
Practice: Just select fresh abalone and separate abalone shell from abalone meat. Scrubbing abalone shells with clean water to remove mud; Abalone meat is cleaned with clean water and cut into pieces. Add Prunella vulgaris and lean pork, put them into the clear water that has been boiled with strong fire, switch to medium fire, continue to cook for about 3 hours, and season with a little salt, then you can eat meat with soup.