How to make abalone sauce for abalone soup?
Preparation materials: abalone, duck, old hen, pig trotters, pork keel, pork skin, Jinhua ham?
Method: 1, the chicken and duck meat into the water to wash, cut into pieces, into the pot to cook for about 5 minutes; 2, pig trotters, pork keel, pork rinds cleaned into the pot to cook for about 8 minutes; 3, in a large pot put the right amount of water into 1, 2 in the preparation of the material, and add dried scallops and seaweed, large fire boil with low heat to boil for 6 hours; 4, will be onion, parsley, carrots, scallions, cilantro, dried ginger into the pot to cook for 15 minutes; 5, the boiled broth into a container, add rock sugar water, dark soy sauce, red currant rice, chicken essence, Guangdong rice wine, abalone sauce, oyster sauce and other mixing well; 6, put the ingredients in the 5 in the fire to boil after skimming off the froth, pouring the salad oil to be completed.
Abalone rice juice how to do to thick
is by the chicken broth, oyster sauce, tomato sauce, cooking wine, water starch mix and become, you need to prepare in advance of the materials include: abalone 2, rice, oyster sauce 10 grams, a few green onions, a few slices of ginger, a few slices of tomato sauce, 100 grams of chicken broth, a few cornstarch, old soy sauce 2 drops. Put together a slow fire simmer, so that out of the abalone rice juice is not only delicious, and thick.
How to clean abalone?
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. Among them, "sasimi" is the most popular way to eat it raw, and there are also whole abalone charcoal grilled and white burned cooking methods.
Dried abalone: Dried abalone is made by drying fresh abalone, and it is one of the most famous seafood delicacies, and the net abalone from Aomori Prefecture in Japan is the best quality. Among the dried abalone, the net abalone is the most popular, followed by the Womah abalone and the Yoshihama abalone, etc. The dried abalone is suitable to be served whole in a casserole. Dried abalone is suitable to be simmered in casserole in order to preserve its original flavor.
Treatment: 1. Soak the abalone in cold water for 48 hours. 2, take it out and soak it in boiling water overnight to let it stretch naturally and return to its original shape. 3、Brush and wash around the dried abalone to remove sand thoroughly, otherwise it will affect the taste and quality of abalone. 4、Wash the abalone and add water to cover the abalone, place it in a steamer basket and steam it for 10 hours with high heat. 5, in the casserole, add abalone, hen, pork chops, lard and sugar, ginger and green onions and other materials; slow cooking for 12 hours (you can also use a steamer or electric steamer, but the casserole with insulation function, so the best results) and then warm overnight. 6, the next day, take out, add the original juice, oyster sauce, the whole slow cooker 1.5 hours, you can taste the excellent taste of fresh abalone.
What kind of dried abalone is good?
1, look at the appearance: good dry abalone good shape, shape intact, the body of the fish waist round back thick, fat meat moist, bead edge uniformity, no gaps, cracks for the best, the bottom of the board broad than the long and skinny quality better. Such dry abalone is good abalone.
2, to see whether the damp: dry abalone is dry and crisp for good, damp body for poor; to the light to see, if the middle is translucent and once red, and sinking hand for good, on the contrary, some of the dry abalone dry impermeable, dry outside within the wet, the abalone body presents black spots with fishy smell for poor goods.