When we mention dried abalone and dried conch, they will arouse the pleasant flavor on the taste buds, and cooking them into soup can fully release their hidden delicacy. Next, we will discuss the necessary materials for cooking dried abalone and dried conch soup, so that this delicacy can bring you a taste feast.

The indispensable protagonists: dried abalone and dried conch.

As the main ingredients of this soup, the quality of dried abalone and dried conch determines the delicacy of the soup. Choosing dried abalone with thick meat and golden color, and dried conch with round shell and full meat are the key to cooking delicious food. Soak dried abalone and dried conch in cold water respectively to make them fully swell and soften.

Delicious and fresh: ham and scallop

Ham and scallops are delicious sources of this soup. Ham can choose Jinhua ham or Xuanwei ham, and its unique mellow and salty flavor can effectively improve the umami level of soup. Yaozhu, also known as scallop, is rich in glutamic acid, which can give soup a fresh but not greasy taste. Cut the ham into blocks and soak the scallops until they are soft.

Vegetables are refreshing: mushrooms and mushrooms.

Mushrooms and shiitake mushrooms can not only add refreshing taste to the soup, but also absorb some oil, making the soup clear and delicious. Choose mushrooms and shiitake mushrooms with thick meat and large mushroom caps, and tear them into pieces after soaking.

The homology of medicine and food: Lycium barbarum and jujube

Lycium barbarum and red dates can not only add sweet flavor to soup, but also have health-preserving effects. Lycium barbarum is flat and nourishes liver and kidney; Jujube is warm, invigorating qi and nourishing blood. Wash Fructus Lycii and Fructus Jujubae, and soak for a while.

Spice enhancement: ginger slices and onion segments

Ginger slices and onion segments are essential spices for soup, which can remove the fishy smell of ingredients and enhance the aroma of soup. Cut ginger into slices and scallion into segments.

Wonderful seasoning pen: cooking wine and salt

A little cooking wine can effectively remove the odor of ingredients and improve the umami taste of soup. Salt is the key to seasoning. It is suggested to add it according to personal taste to avoid being too salty.

Cooking steps:

Slice the swollen and softened dried abalone and conch, cut the ham into pieces, and shred the scallop.

Heat oil in the pan, saute ginger slices and onion slices, add ham pieces and stir-fry until fragrant.

Add mushrooms and mushrooms, stir well, and pour in appropriate amount of water.

Add dried abalone, dried conch, scallop, medlar and red dates, boil over high heat and simmer.

Stew for about 2 hours, add cooking wine and season with salt.

Intimate tips:

Soak dried abalone and dried conch for a long time, otherwise it will affect their taste.

The soup should be simmered with low fire, so as to fully release the umami flavor of the ingredients.

You can add other ingredients according to your personal preference, such as Flammulina velutipes and shrimp skin.

The boiled soup can be seasoned as needed, and pepper or sesame oil can be added.

When this dried abalone and conch soup was served on the table, it was full of delicious smell, which made people drool. The soup is clear and golden, and the abalone and conch are tender and delicious, and each bite is memorable. May this delicious dish bring you satisfaction on the tip of your tongue and physical nourishment.