As early as the Qing court in China, there was a record of the whole Bao banquet. It is said that at that time, when the officials from all over the coastal areas appeared before the court, most of them presented abalone as gifts, with one official presenting a abalone, seven officials presenting seven abalone, and so on. One abalone is only one abalone per catty, and seven abalones are seven abalones per catty. The price of the former may be ten times higher than that of the latter.
Mencius once said: Seeing his life, I can't bear to see his death; I can't bear to eat its meat when I hear its voice. At that time, the monarch should set a good example for all the people and follow the path of Confucius and Mencius. Obviously, at that time, these abalones were made into dried abalones before they could be paid tribute, because they could not be alive when they entered the emperor's kitchen. Thus, as the top quality of abalone, dried abalone undoubtedly originated from ancient China. Xiaobian today will take a look at abalone dishes at all times and all over the world to discuss with gourmets. If there are any mistakes and omissions, please add and correct them. Xiaobian will be grateful!
Abalone tofu
Yuan Mei, a gourmet in the Qing Dynasty and a talented scholar in Qianlong, wrote about the cooking methods of abalone in his masterpiece "Suiyuan Food List", a culinary practice for 40 years. The original text is: the squid fried thin slices are very good. Yang Zhongcheng's family sliced them into chicken soup tofu, which is called "squid tofu". Add old and bad oil to it. Zhuang Taishou stewed the whole duck with large pieces of mullet, which is also interesting. But its nature is firm, and it can't be decided. The fire simmered for three days before it was broken. It means that the best way to eat abalone is to fry thin slices. Yang Zhongcheng's family sliced abalone and put it in chicken soup tofu, which is called "abalone tofu". It's also covered with old oil. Zhuang Taishou stewed the whole duck with large pieces of abalone, which also had a special flavor. But abalone is so hard that it can't be bitten by teeth alone. It takes three days to simmer with fire before it can be stewed.
Abalone tofu
Braised whole duck with abalone
Braise the whole duck with abalone, hide the oversized dried abalone in the belly of the duck, and cook the duck and abalone with slow fire, which has a unique flavor. This dish is the signboard of the dinner party of Zhuang Taishou in Qing Dynasty. It is said that Zhuang Taishou is a good friend of Yuan Mei, and Zhuang used to be the magistrate of Jinling when he was a boat. In Qing Dynasty, he called the magistrate the prefect, and Yuan Mei was also the magistrate of Jiangning County. Therefore, when they met, they called each other the prefect. Braised duck with squid is a housekeeping dish of Zhuang Taishou's family. Zhuang Taishou often takes this dish as a topic, and sets up a game to invite officials and celebrities from all sides to come to his house to eat stewed duck with squid. Thank you for reading. For more exciting content, please pay attention to WeChat WeChat official account: Kitchen Shadow Food. Zhuang Taishou chose a large piece of mullet to stew the whole duck. This dish is interesting. As the saying goes, a mouthful of mullet is worth a mouthful of gold, which is highly appreciated by Yuan Mei.
Drunk abalone
Drunk abalone is generally produced by ice cooling. Suitable for eating in summer. There is a special product selling drunken abalone in Hong Kong. The chilled abalone absorbs the bouquet of carved flowers and the salty soy sauce, which is refreshing. Ingredients: abalone 1 kg, carved flowers: 250ml, water: 250ml, fish sauce: 3 tbsp. The simplest way to attach drunk abalone is to clean the baby abalone with a toothbrush, steam it for 6 minutes on high fire, mix the carved flowers, water and fish sauce evenly, add the baby abalone and soak it for 2-3 days.
Baked abalone with salt
There are many ways to make abalone, but the best way to keep the flavor of abalone is to bake it with salt. One of the dishes that impressed me the most was baked abalone with salt. My taste buds were once conquered by a baked abalone with salt. The hot, salty abalone was in my mouth, and my mouth immediately drooled. When I gently bit it with my teeth, I felt not hard, not soft, and a little crispy. The taste had soaked the whole abalone, and I still wanted to eat it.
Abalone fishing for rice
Abalone fishing for rice is a classic Cantonese dish, which is delicious and nutritious and is favored by many people.
Stewed egg with abalone
Abalone stewed eggs generally use fresh abalone, and the materials are: fresh abalone, eggs, cooking wine, salt and chicken soup. Practice: 1, clean abalone with running water; 2. After boiling the water in the pot, put the abalone shell into the boiling water for 2-3 minutes, and the meat will get old if it takes too long; 3. After the blanched abalone is taken out, the meat and shell are easily separated. Turn the separated abalone over, remove the spherical black intestines on the back and clean it. 4. Take a bowl, break the eggs into pieces, add cooking wine and a little salt, add a proper amount of chicken soup, cover it with plastic wrap, steam it in the pan until it is 6-7 minutes cooked, put the processed abalone in, cover it and steam it for about 3 minutes, add shredded shallots and red pepper rings to decorate it, and finally add a proper amount of steamed fish and soy sauce to taste better.
Baked abalone with ancient method
In fact, the abalone baked by the ancient method is heated by a slate, and the abalone inside is cooked by steam through the principle of heat conduction. Lotus leaf was used in ancient times, but now it can be replaced by tin foil, and the sealing effect is better. Of course, if there is no tin foil, it is also very convenient to bake abalone in casserole.
Ingredients: abalone 10 head, onion, onion, ginger and garlic. Coriander, pepper, dried lobster sauce, millet pepper, raw flour. Seasoning: oyster sauce, soy sauce, chicken powder, seafood sauce, cooking wine and sugar. Kitchenware: a casserole.
Practice: First, take the small abalone, then draw a flower knife on the surface and marinate it. When pickling, add cooking wine, light soy sauce, seafood sauce, oyster sauce, chicken powder, white sugar, and lobster sauce (chop dried lobster sauce) to the seasoning bowl in turn, and then mix the seasoning well first. Then add ingredients, ginger rice, coriander powder, millet pepper, garlic, and finally add abalone, mix well and add proper amount of raw flour for later use. The purpose of adding raw flour is to make the taste more tender and smooth.
Add onion, onion segments and garlic to the bottom of the casserole, then add a little oil, so as not to stick to the pot, and add some water. The reason for adding water is that it will generate steam after heating, so that the abalone can be cooked. Then put the abalone shell, put the marinated abalone meat into the abalone shell, and pour the excess juice on it. Finally, cover the casserole, pay attention to plug the vent hole of the casserole cover, put it in a gas stove, and slowly bake it for about 5 minutes on low heat.
Sauté ed abalone with pickled peppers
Fried abalone with pickled peppers is a new Sichuan dish. This dish boldly uses the heavy-taste cooking method to combine sour pickled peppers with delicious abalone. This dish is bright in color, appetizing and invigorating the spleen, noble and inexpensive, and is especially popular with diners in some social catering. Raw materials: fresh abalone, Sichuan tribute, and pepper. Scallion, ginger slices, pickled red pepper, minced garlic, sour soup. Operation: 1, clean the black film and mucus on the surface of abalone, and gouge out the abalone meat with a knife. 2. After removing sand and viscera from abalone meat, cross knives with a depth of 0.5 cm and an interval of 0.5 cm are punched on the surface of abalone meat; Sichuan tribute is cut into 5 cm long sections; 3. Marinate the cut abalone with salt, chicken essence and wet starch for 10 minute, blanch it in boiling water for 2 minutes, take out the water control, soak it in salad oil heated to 50% for 5 minutes, and take out the oil control. 4. Leave the oil in the pot, put it into the onion and ginger slices when it is 70% hot, stir-fry with red pepper and minced garlic, add abalone and sour soup to low heat, add soy sauce, sugar, vinegar and chicken essence to taste, thicken with wet starch, and take it out of the pot and put it into a hot casserole.
Abalone porridge
Abalone porridge is a traditional diet in North Korea. It is most common in the southern coastal areas of North Korea, and most Koreans like to eat abalone porridge very much. Also known as abalone viscera porridge, it can be called the best porridge. Thank you for reading. For more exciting content, please pay attention to WeChat WeChat official account: Kitchen Shadow Food. It's a little different from the way people in China cook porridge with clear water. Koreans like to stir-fry abalone meat or abalone viscera with a little oil first, and then add water to the rice. Moreover, the rice is not whole. After grinding and crushing in advance, the porridge cooked is more delicate and smooth.
Three cups of abalone with nine holes in Gongliao.
Gongliao area in the northeast corner of Taiwan Province is the main breeding area of Haliotis diversicolor. Nine-hole abalone in Gongliao is also called nine-hole snail. Its shell is thin and hard. Because the surface of abalone shell is uneven, the shell is thin and the color is dark and black. There are nine threaded holes on the back, so it is called nine holes. Gongliao abalone in Gongliao area in the northeast corner is a nine-hole abalone that grows in the local intertidal zone and is fed with natural seaweed. It tastes smooth and light! It is very suitable for steaming, braising, or other Chinese cuisine. Every winter is the most delicious and sweet season.
Nine-hole produced in Taiwan Province is also called Pearl Abalone, Taiwan Province Abalone, Small Abalone and Nine-hole Snail. Nine holes and abalone are the same in taxonomy, and the biggest difference between them lies in the number of holes in the shell. The size of nine holes is smaller than that of abalone. At present, Taiwan Province abalone with plain shell has the most nine holes, followed by black abalone with coarse shell. Abalone has the advantages of abalone, nine holes have the advantages of nine holes, the steamed taste of nine holes is smooth and tender, and abalone is crisp and elastic!
Like abalone, Jiukong has strict requirements on the natural environment. If the water quality is poor or the weather changes frequently, it will easily die. Besides the environmental requirements, Jiukong is also very particular about eating. Farmers in Gongliao give it natural seaweed (Gracilaria lemaneiformis) for meals and take good care of it for a whole year!
Common nine-hole dishes are dry-fried, steamed, three cups and medicated soup. Dry-fried nine holes can smell the crisp and fragrant ocean smell, steamed onion oil nine holes can taste the most delicious Q-bomb flavor of nine holes, and three cups of nine holes are very suitable for friends who like heavy tastes to accompany their meals. Nine-hole Lycium barbarum soup is very suitable for cold winter, or around the stove in the New Year's Festival, and the whole family can enjoy a good atmosphere of nourishing and reunion together.
Steamed South African peacock abalone
South Africa is located at the southernmost tip of Africa, where two major foreign cultures meet, and is famous for its charming natural scenery and unique geographical location. The cold Atlantic ocean water meets the warm current of the Indian Ocean, forming the best natural environment and successfully breeding various marine life. South African abalone, known locally as perlemoen. It is called peacock abalone in Hong Kong. The taste is smoother and softer than that of Australian abalone. Thank you for reading. For more exciting content, please pay attention to WeChat WeChat official account: Kitchen Shadow Food. Appearance: The shell is white-brown, with radial pits and sometimes green spots, like proud as a peacock, hence the name Peacock abalone. The largest is half the size of a palm, about four to five weights.
South Africa's waters are close to the Atlantic Ocean, and the current is swift and stormy. Abalone should hold on to the rocks hard so as not to be washed away by the sea. Therefore, the meat is firm, the taste of tobacco ligaments is cool, and the abalone is delicious.
Steamed South African peacock abalone, simple and delicious. Because peacock abalone is tough, it will become tough if cooked for too long, so it is only suitable to fry it in flower juice, which is delicious and tough to eat. South Africa's fresh abalone is steamed over water and then topped with sauce cooked with fish soy sauce and oyster sauce, which is full of flavor and unforgettable.
Steamed South African peacock abalone
Australian green-edged abalone is generally frozen immediately after catching them to preserve its sashimi-level perfect taste. It is generally believed that this abalone is fresher, sweeter, smoother and more tender than other abalones on the market. By quick-freezing technology to keep it fresh, the freshness of pure quick-frozen abalone is just like being captured from nature.
The main selling points of Australian green-edged abalone are sweet in mouth, fragrant in taste, tender in meat and white as pearls. These characteristics make this kind of marine food highly praised by the most critical chefs and diners in the world. The taste is smooth, suitable for simmering, stir-frying or sashimi, especially stew.
Abalone sashimi
Bring green lemon and mustard soy sauce to enjoy its delicious taste.
Black abalone sashimi
Black abalone is a famous product unique to New Zealand and one of the representatives of New Zealand's national image. It is a pure wild and zero-pollution original ecological high-end seafood. In the indigenous Maori culture and belief of New Zealand, black abalone plays a very important role and is believed by Maori to have magical power to ward off evil spirits and protect races. Therefore, black abalone is a very common element in Maori mythology, and it can be seen everywhere in Maori sculptures.
In New Zealand, people like to make fresh black abalone sashimi and eat it directly. Because of its strong seawater flavor, this way of eating can better reflect its umami flavor. By beating the flesh of black abalone to adjust the taste, it can be soft and smooth, but also firm and elastic. On the premise of no damage, the more times of beating, the softer the meat. There are also eating methods for barbecue, frying and so on. Black abalone contains no toxin and is very healthy. Even the internal organs (abalone belly) can be safely eaten. Compared with other abalone species, the meat of black abalone is big and thin, and the average weight of each abalone is about 600g. The meat of abalone accounts for 50% and the belly of abalone accounts for 20%, so 70% of the whole body of black abalone can be eaten. New Zealanders like to make fresh black abalone sashimi and eat it directly, or put it on BBQ barbecue oven for cooking. Black abalone is dense, sweet and mellow. Different from other kinds of abalone, black abalone can be soft and smooth, but also firm and elastic. According to the taste characteristics of the site, one abalone can be eaten more.