Freeze-drying fresh abalone is processed by vacuum freeze-drying the selected fresh abalone directly, retaining all the nutrients of fresh abalone can be said to be a revolution in the production of traditional dried abalone. How to eat: After about two days of rehydration, the freeze-dried fresh abalone is almost the same as fresh live abalone, so after cleaning, you can enjoy the excellent flavor without cooking. Dried abalone Dried abalone is made by air-drying fresh abalone, and it is one of the most famous seafood delicacies, among which the net abalone from Aomori Prefecture in Japan is the best. Among the dried abalone, the net abalone is the most popular, followed by the Vermicelli abalone and the Yoshihama abalone, etc. The dried abalone is suitable to be served whole in a hot pot. Dried abalone is suitable for simmering in casserole to preserve its original flavor. Processing method: 1. Soak the abalone in cold water for 48 hours. 2. 2．Soak the abalone in boiling water for one night to allow it to stretch naturally and return to its original shape. 3．Brush the dried abalone all around and remove the sand thoroughly, otherwise it will affect the taste and quality of abalone. 4. Wash the abalone, add water to cover the abalone, and place it in a steamer basket to steam for 10 hours over 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 has a heat preservation function, so the best results) and then warm overnight. 6. The next day, take out, add the original juice, oyster sauce, the whole slow-cooked for 1.5 hours, you can taste the excellent taste of the fresh abalone. Braised abalone Characteristics: thick juice, fresh flavor, soft and tender. Ingredients: dried purple abalone, hen, net ham, dried scallops, roasted shark's fin soup, dried scallop soup, sugar, salt, soy sauce, cooking wine, cornstarch, chicken oil and so on. Preparation: dry purple abalone with water, add chicken, ham, dried scallops, simmer for 3 hours, remove the abalone, the original broth over the Luo standby; abalone curved on the knife, and then cut diagonally into half-centimeter-thick slices; 100 grams of simmering abalone broth and kao shark's fin soup, dried scallop soup into the amphorae pot, after boiling into the slices of abalone, boiling for 10 minutes, add sugar, refined salt, soy sauce, cooking wine, etc. Seasonings, to Starch into a thick sauce, add a little chicken oil before leaving the pot. Fresh abalone: Fresh abalone is live abalone, this kind of fresh abalone, after scrubbing its shell with a brush, scoop out the whole abalone meat, cut off the hard tissue in the middle and the surrounding area, and clean the mucus adhering to it with coarse salt. After cleaning, live abalone can be enjoyed without cooking. The "sashimi" method is the most popular way to eat it raw, and there are also ways to cook the whole abalone by charcoal grilling and white searing. Skinny Pork Abalone Soup: Effect: As Xia Gu Cao has the function of clearing the liver and eyesight, clearing heat and dispersing knots; skinny pork has the function of nourishing yin and tonifying the muscle, together with the abalone that has the function of yin and submerging yang, the "Xia Gu Cao Skinny Pork Abalone Soup" has the effect of calming the liver and extinguishing the wind, stopping the headache and removing the irritation, and it is useful in the treatment of the high blood pressure of the liver and intestines that is hyperactivity. There is a certain role. Raw materials: abalone (with shell) 500 grams, 50 grams of Xia Gu Cao, 20 grams of lean pork. Practice: just pick fresh abalone, abalone shell and abalone meat separation. Abalone shell with water to scrub clean, remove the mud; abalone meat to remove the dirt sticking part, and then wash with water, cut into slices. Coupled with Xia Gu Cao, lean pork, together into the water has been boiled with fierce boiling water, change to medium heat, continue to boil for about 3 hours, with a little young salt for seasoning, you can eat meat with meals drinking soup Braised live abalone with red color, soft and moist meat, flavor and aroma of rich and was assessed by experts as a seafood dish. Now the practice is introduced as follows: raw materials: live abalone; ingredients: old chicken, duck, spine, ham, green onions, ginger; seasonings: abalone sauce, broth, chicken juice, chicken powder, raw oil, salt, chicken oil, wet starch. Practice: live abalone slaughtered to remove internal organs, leaving the meat with a toothbrush to brush clean, clean, take the bottom of the casserole pad chicken, duck bone block plus soup, above the clean abalone on the water did not exceed the abalone shall prevail, medium heat, simmering on a small fire for 8-9 hours can be simmered through the taste of abalone on a plate; the other pot plus the soup, add seasonings, adjust the taste and color, thickening with cornstarch plus oil poured on the pot The good abalone is ready. Characteristics: bright red color, soft and moist meat, abalone flavor mellow and rich. Note: Abalone must be fresh, dead abalone and frozen abalone can not meet the requirements of its color and taste. Boil must be used in a small fire dry hemp abalone