Abalone is a very precious sea treasures, rich in nutrients, tender taste, expensive and famous, abalone is rich in protein, vitamins, amino acids, trace elements and other nutrients, which is not only a variety of ways to eat, but also can be eaten with a variety of vegetables, such as: bean sprouts, potatoes, broccoli, mushrooms, radish etc. Below are a few common ways to match abalone with vegetables.
Abalone stewed potatoes
Materials: 8-10 small abalone, 1 potato, 50 grams of pork, salt, oil, green onion, soy sauce, oil, cooking wine, each appropriate amount.
Practice:
1, wash the meat, cut into pieces and set aside.
2, wash the potatoes, remove the skin, cut into pieces and set aside.
3, the abalone meat and shell separation, remove the viscera, wash, cut flower knife spare.
4, net pot, five meat into the, fry the oil.
5, into the potato fried until both sides of the golden brown.
6, add soy sauce, oil, cooking wine and stir fry evenly.
7: Add water and simmer for about 15 minutes.
8: Add abalone and continue to simmer for about 5 minutes, until all ingredients are cooked through.
9, juice, plate can be served.
Mushrooms with abalone
Materials: 60 grams of fresh mushrooms, 150 grams of abalone, oil, scallions, ginger, white wine, moderate.
Practice:
1, wash the mushroom, remove the tip, slice and spare.
2, casserole hot, put cooking oil, add onion and ginger slices burst incense.
3, put a bowl of water, add mushrooms, a little white wine, cover the soup.
4, abalone and shell separation, remove viscera, wash the skirt, cut flower knife spare.
5, after the mushrooms are cooked, put abalone continue to boil, until the abalone is cooked.
6, finally add the oil to stir, can be served.
Shredded abalone with silver sprouts
Materials: 3 abalone, 1 small bean sprout, 2 green peppers, 1 red pepper, oil, a little salt, a little black pepper.
Practice:
1, bean sprouts remove the head and tail, wash and spare.
2, abalone processing clean, remove the viscera, abalone meat cut into thin julienne spare.
3, green pepper after removing the tip, seeds, cut into julienne, red pepper, remove seeds, cut into julienne.
4, the pot of oil, open medium heat, in turn into the shredded green pepper, abalone, bean sprouts quickly fried.
5, stir-fry until the bean sprouts are still crunchy, add the red pepper and then stir-fry a little.
6, and finally to salt, black pepper to taste, mix well can be served.
Abalone flavor, nutritious, so very popular with people, often seen on the table abalone figure, abalone consumption methods are many, but also with a variety of ingredients with food, so abalone can be and what vegetables with it?
Broccoli fried abalone
Materials: abalone 2, 150 grams of broccoli, ginger, green onion, soy sauce, water starch, salad oil moderate.
Practice:
1, broccoli cut into small pieces, add salt to the water, broccoli into the soaking ten minutes to wash.
2, the pot into the amount of water boiling, add broccoli blanching for about 2 minutes, fish out, drain water standby.
3, abalone meat and shell separation, remove the viscera, clean, cut flower knife spare.
4, the bottom of the plate spread green onion, ginger, abalone into, and then cover a layer of green onion ginger.
5, into the steamer for about 8 minutes.
6: Remove the abalone and plate with broccoli.
7, hot oil in the pan, add soy sauce, add water starch thickening.
8, the fried sauce can be poured over the broccoli and abalone.
Abalone can not eat with what vegetables
Oxalic acid-rich food
Abalone should not be eaten with oxalic acid-rich vegetables, such as: spinach, celery, bamboo shoots, wild rice, etc., because abalone is rich in calcium, magnesium and other minerals, which reacts with oxalic acid to generate indigestible magnesium oxalate, calcium oxalate, which will aggravate the body's burden, is not conducive to health.
Foods rich in ellagic acid
Abalone should not be eaten with vegetables rich in ellagic acid, such as taro, taro dry, etc., because abalone is rich in protein, it will react with ellagic acid to produce indigestible sediment, which not only reduces the nutritional value of abalone, but also may cause gastrointestinal discomfort.