1. Chew with your mouth; 2. burn and eat; Fresh abalone is live abalone. This kind of fresh abalone, after brushing the shell with a brush, digs out the whole abalone meat, cuts off the hard tissue in the middle and around, and washes the attached mucus with coarse salt. After cleaning, live abalone can taste excellent flavor without deliberate cooking, among which "sauce rice" is more common to eat raw, and there are also cooking methods such as full charcoal roasting and blanching. Multicolored fried abalone is characterized by a mixture of red, yellow, green, white and black, bright colors, harmonious and pleasing to the eye, crisp and soft, sweet and delicious, and changeable taste. Ingredients: 250g fresh abalone Ingredients: 50g carrot, 50g fresh bamboo shoot, 50g green pepper, 50g leek, 50g water-soaked mushroom, garlic 1g, shredded ginger1.5g. Seasoning: salt 5g, glutinous soup 35g, Shaoxing wine 10g, wet starch 10g, clean glutinous rice 25g, sesame oil 5g and peanut oil 500g (about 50g). In the production process (1), abalone, carrot, fresh bamboo shoot, green pepper and shiitake mushroom were cut into filaments with a length of 6 cm and a width of 0.3 cm respectively. Boil shredded abalone in a wok, pour into a colander, and filter off the water; Put shredded carrot and shredded fresh bamboo shoots into a pot, add refined salt (6g) and roll until cooked, then pour into a colander and filter off the water. (2) Heat the wok with high fire, wash the wok with oil, add minced garlic and shredded ginger, cook Shao wine, then add shredded abalone, shredded carrot, shredded fresh bamboo shoots, shredded leek, shredded pepper and shredded mushroom, thicken it with oyster sauce, add colored tail oil (15g), and plate. Jiang Taigong roasted fresh abalone ingredients: fresh abalone, old hen. Practice: clean fresh abalone, put it in a boiling pot with ginger and onion wine, blanch it, rinse it, and put it in a pot with bamboo sauce; Stir-fry the red meat of old hen and pig, add Shao wine, stir-fry slightly, add soup, red soy sauce and refined salt, boil and pour into the pot. After the fire boils, simmer for 2 hours. Use a toothpick to make a small hole in the middle of the abalone, so that the abalone can taste. Then take out the abalone, cut it into thick slices with an oblique knife, put it on a plate, and pour the original juice. Features: The difference between the traditional roasted fresh abalone of Chaozhou cuisine and the traditional "red roasted abalone" is that the main ingredient of the latter is dried abalone or canned abalone, which is cooked with meat and cut into thick red slices. "Traditional roasted fresh abalone" is a high-grade dish in Chaozhou cuisine. Due to the use of fresh abalone as the main material, the meat is soft and tender, and the taste is extremely fresh and strong. Raw shell abalone, a famous Shandong dish, is made of 400g fresh abalone with shell, 75g water-soaked mushrooms, 75g canned winter bamboo shoots, 5g salt, 4g monosodium glutamate, 8ml cooking wine, 4g ginger juice, 20g starch, 20g scallion oil and 50g broth. Production process: 1. Shelling abalone, removing intestines, rinsing with water, scrubbing with salt and vinegar, removing mucus, and rinsing; Wash abalone shells, steam for 3 minutes and take them out. 2. Slice mushrooms and bamboo shoots, soak them in boiling water, remove them and put them in abalone shells respectively. Brush fresh abalone with a cross knife, and then cut each abalone into 4 pieces. 3. Put a spoon on the fire, add the broth to 80% heat, simmer the abalone in the soup, remove it and put it in the abalone shell. Add ginger juice, cooking wine, monosodium glutamate and salt to the soup, boil it, skim off the floating foam, pour the onion oil on the glass with diluted wet starch, and pour it into the abalone shell. Flavor characteristics: the white juice is original, and the meat is tender and delicious. The abalone porridge is soaked in glutinous rice first, and the fresh abalone with the size of finger belly is selected and put into the pot together. Remember to put Lycium barbarum and Jiang Mo and stew slowly. Korean cuisine with abalone and quail is characterized by red and green, fresh fragrance and tender meat. Raw materials: fresh abalone 200g, quail 2, shiitake mushroom 25g, cucumber 200g, peanut oil 750g (actual dosage 75g), cooking wine 10g, soy sauce 5g, refined salt 4g, chicken bone soup 250ml, egg white 1, onion 3g, pepper 2g, ginger 2g, sesame oil 5g, etc. The production process is 1. Wash abalone, dry and cut into 3 pieces. After soaking mushrooms in water, remove the pedicels and wash them, then kill quails, remove hair and bones, wash and remove bones, cut the meat into pieces with a square of 3 cm, put them in a basin, add 1.5 g of salt, egg white and 5 g of starch and mix well; Peel the scallion, wash it and cut it into 3 sections; Peel ginger and garlic, wash and cut into pieces; Wash cucumber and shred. 2. Heat the wok, add peanut oil, when it is 70% hot, add quail meat, spread it out, fry for 2 minutes, take it out, control the oil, and pour the remaining oil into the fuel tank. 3. Leave 25 grams of soybean oil in the pot, heat it, pour in onion and string beans, stir fry a few times, pour in oiled quail, add 200 ml of soy sauce, sugar, cooking wine and water, cover the pot, simmer for 3 minutes on medium heat, add monosodium glutamate and starch, pour in sesame oil and sprinkle with roasted sesame seeds.

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