Abalone is a traditional precious food in China. It is one of the eight "seafood treasures" and is known as the "crown of seafood". It is an extremely precious seafood and has always enjoyed a high reputation in the international market. Moreover, abalone is rich in nutrition and has high medicinal value. Abalone meat is rich in globulin. Because it is a deep-sea creature, it has the effect of nourishing yin and nourishing, and Chinese medicine thinks it is a nourishing but not dry seafood.

The cooking time of abalone has a certain relationship with the size and heat of abalone. Generally, the smaller abalone is boiled for about 5-8 minutes with strong fire, and the larger abalone may take about 10- 15 minutes, which can be judged by the state of abalone. If the abalone meat is slightly curled and smells overflowing, it means it is cooked, otherwise it needs to be cooked again. Abalone is cooked in cold water. When cooking abalone, soak it in cold water for about 4 hours, then put it in a pot and cook it with low heat. After cooking, put it in cold water and dig out the abalone meat directly by hand, so that the boiled abalone tastes delicious.

Boil the water in the pot, put the abalone into the pot after the water boils, add cooking wine and garlic cloves, or add a little salt, cover and cook for 5 minutes, then take it out, dig out the abalone and clean up the intestines on the back, then replace it with cut flowers, then put it back into the pot and cook for 1 minute and then take it out. You can prepare your favorite sauce and dip it in it, or you can pour in the soy sauce of steamed fish, and then pour the hot oil evenly on the abalone.

Generally, the meat quality of abalone is soft and smooth, bright in color, tender and easy to cook. Cooking time should not be too long. If it is cooked for too long, the water inside will be lost, resulting in the meat quality of abalone becoming hard and firewood, and the taste is relatively poor. Abalone must be thoroughly cooked, not undercooked. Some people get stomachache every time they eat abalone because its high protein is difficult to digest.

Most people can eat abalone. People with frequent urination at night, asthma due to qi deficiency, unstable blood pressure and difficulty in concentration are suitable to eat more abalone. Diabetic patients can also use abalone as an adjuvant therapy, but it must be stewed with drugs to be effective. Gout patients and people with high uric acid should not eat abalone meat and only drink a small amount of soup. Although everyone loves abalone, people who have a cold, fever or sore throat due to yin deficiency should not eat it.