I bought some dried abalone, but I didn't know how to cook it. I just put it in cold water for a night, but how to soak it in cold water is good. In addition, I introduce some common practices such as stewing, steaming and frying abalone. Disposal methods: 1. Soak abalone in cold water for 48 hours. 2. Take it out and soak it in boiling water for one night, let it stretch naturally, and answer this question. 3. Brush and clean the dried abalone, and push it to the sand, otherwise it will affect the quality of abalone. 4. After washing, add water to the abalone, put it in a steamer and steam it over high fire 10 hour. 5. Add abalone, old hen, pork chop, sugar extracted from pig oil, ginger and onion to the casserole; Slow stew 12 hours (steamer or electric steamer can also be used, but the casserole has excessive heat preservation, so the effect is the best) and then warm it for one night. 6. After taking it out the next day, add the raw juice and oyster sauce to the whole slow cooker 1.5 hours, and then you can taste the Chen Hao abalone with the best taste. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = The uniqueness of boiled abalone is that it is thick in juice, delicious and tender. Raw materials: dried purple abalone, old hen, clean ham, scallop, grilled shark fin soup, scallop soup, white sugar, coarse salt, soy sauce, cooking wine, small powder, chicken oil, etc. Method: collect the dried purple abalone with water, pull out chicken, ham and scallop, simmer for 3 hours on the fire, and then take out the abalone, and the original soup will be ready for use; Spoon the abalone with a flower knife, and then obliquely cut it into half-centimeter-thin slices; Put100g of the original soup of braised abalone, soup of kao's shark's fin and scallop soup into a two-ear pot together, add abalone slices after boiling, cook for10min, add white sugar, coarse salt, soy sauce, cooking wine, etc. to make a thick juice with small powder, and add a little chicken oil before taking out of the pot. = = = = = = = = = = = = = = = = = = = = = Abalone soup function: Because Xiarongcao has the functions of clearing away the liver, brightening the outline, and dispersing the heat; Lean pork can nourish yin and tonify muscles, and abalone alone can nourish yin and subdue yang, so that the boiled "Xiarongcao lean meat abalone soup" has the functions of calming the liver, quenching majesty, stopping headache and removing anxiety, which has a similar effect on the treatment of high blood pressure caused by low liver and intestine. Ingredients: 500g of abalone (with shell), 50g of Amomum villosum, 20g of lean pork. Practice: just pick out the novel abalone and separate the abalone shell from the abalone meat. Abalone shells are wiped and cleaned with clean water to remove dirt; Abalone meat is peeled and adhered, then washed with muddy water and cut into pieces. Add Prunella vulgaris and lean pork, put them all into the clean water that has been boiled with strong fire, switch to medium fire, continue to cook for about 3 hours, and season with a little salt, then you can eat meat with soup. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Abalone, crane, crow and snail soup Ingredients: 60g dried abalone slices, six to eight snails, five quails, 300g lean meat and two slices of ginger. Ingredients: Method: (1) Soak dried abalone slices in clean water for about one hour. (2) When buying snails, please knock off the shell and cut the tail. (3) Rub the snail meat with a little salt and wash it. (4) Quails are sold on behalf of the executioner, and the internal organs are cut to pieces and washed. (5) Boil a suitable amount of water, put down a piece of ginger, put abalone slices, tortoiseshell, quail and lean meat in the pot for five minutes, and wash them with water. (6) Put 12 cups or several cups of water in a pot and bring to a boil. Add sliced abalone, quail, tortilla, lean meat and ginger and bring to a boil. Bring to a simmer for three and a half hours and season with salt. Special noodles: abalone nourishes yin, nourishes skin and brightens the outline. Horned snails nourish yin and brighten classes. Crane and crow tonify the five internal organs, tonify the middle energizer, and strengthen the bones and muscles. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = The dishes are bright red, the mushrooms are weak and moist, the duck meat is fat and crisp, and the taste is light and old, spicy and fragrant. Mushrooms, original-the basic method of stewing pork with potatoes? Because it is poisonous, it must be boiled in lime water before it can be eaten. It is a great contribution of Sichuan to Zhongbang food to make me a good meal material after cooking. Roasted duck with mushrooms is a good structure in mushroom dishes. Raw materials: South Africa, dried abalone (2-5 heads) 1 piece, 6 pairs of cabbage gall or mouth, Shaoxing wine 1 tablespoon, corn flour 1 teaspoon seasoning 1) Stir-fried vegetable juice: two tablespoons of soup, half a teaspoon of salt and a little wine 2) Abalone juice: Heat a tablespoon of oil, stir-fry the vegetable gall or the mouth until it is just cooked, add the sauce, stir well and serve. 3) Heat the wok again, and put in a tablespoon of oil. After praising the wine, pull out the juice, add the abalone, roll the juice, and put it in the dish. = = = = = = = = = = = = = = = = = = = Raw fish soup with American ginseng and abalone Ingredients: sliced American ginseng 20g, sliced dried abalone 60g, dried fish 380g, pig shop 300g, peeled white dates 10g, and ginger slice. Ingredients: seasoning: the amount of salt is appropriate. Practice: (1) Wash American ginseng and red dates. (2) Soak the dried abalone slices in muddy water for about one hour. (3) Boil a suitable amount of water, put down a piece of ginger, put down dried abalone slices and pig shops, cook for five minutes, remove and wash. (4) After raw fish is killed, wash and dry the water. (5) Heat a wok, add a tablespoon of oil, put down the raw fish, and fry until both sides are slightly yellow. (6) 12 cups of water or a suitable amount of water are put into a pot and boiled. Add raw fish, American ginseng, pig mill, dried abalone slices and red dates, simmer for three and a half hours, and season with salt. Special face: American ginseng benefits blood and spleen and lung. Raw fish gives birth to muscles and skin. Abalone nourishes, moistens dryness and improves eyesight. Jujube tonifies the spleen and stomach, benefiting qi and promoting fluid production. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = The dishes are bright and red, the mushrooms are weak and moist, the duck meat is fat and crisp, and the taste is light and fresh, spicy and fragrant. Mushrooms, because of their toxicity, must be boiled in lime water before they can be eaten. It is a great contribution of Sichuan to Zhongbang food to make poison and then make it into a delicious meal raw material. And making it burn duck with mushrooms is a good structure in mushroom dishes. South African, Australian, Chinese, Western or Japanese abalone (8- 10 head or 12- 15 head) 1 kg, 2 kg of brisket, original-seeking: a recipe for home cooking (meat dishes), old chicken. Mat 1 seasoning: 2 tablespoons oyster sauce, 2 teaspoons Shao wine, a little soy sauce 1) Bring a pot of water to a boil, and put it down. Wash clean old chicken and brisket, drag them with water, and fish them for later use. 2) Prepare a thin-topped tile pot, put down the mat and put down the water in turn to collect dried abalone, old chicken and brisket. 3) Heat oil wok, stir-fry soil onion and dried onion, drop oyster sauce and two soups, boil over strong fire, simmer the wine, and then pour it into a clay pot. 4) use a small fire to mix all the materials? Stew for 8-9 hours (the soup should be soaked in the abalone, relatively speaking. Don't pick up the pot when stewing. If it is already astringent, simmer until the abalone is astringent. In the meantime, try to see if the abalone has been stewed until it is smooth and can be inserted with a toothpick. If it is inserted easily, it will be astringent enough. 5) will? Pour out the stew, pick up the abalone and put it on the plate; Return the filtered soup to the wok, thicken it with a little cornstarch water, and then drop a little soy sauce for color correction. Finally, pour the sauce on the abalone and taste it. Dry abalone: soak abalone in cold water for 48 hours; After taking it out, soak it in boiling water for one night, let it stretch naturally and reply to its original state; Scrubbing the dried abalone around, pushing it to the sand, otherwise it will affect the quality of abalone; After cleaning, add water to make abalone, put it in a steamer and steam it with high fire for 10 hour; Pull abalone, old hen, pork chop, pig oil and sugar, ginger and onion in a casserole; Slow stew 12 hours (steamer or electric steamer can also be used, but the casserole has heat preservation effect, so the effect is the best) and then warm for one night; After taking it out the next day, add this juice and oyster sauce to the whole slow cooker 1.5 hours, and then you can taste the fresh abalone with continuous color. Braised abalone: materials: dried purple abalone, old hen, clean ham, scallop, grilled shark's fin soup, scallop soup, white sugar, coarse salt, soy sauce, cooking wine, small flour, chicken oil, etc. Practice: collect the dried purple abalone with water, add chicken, ham and scallops, simmer for 3 hours on fire, take out the abalone, and let the original soup pass through the Luo for later use; Spoon the abalone with a flower knife, and then obliquely cut it into half-centimeter-thin slices; Put 100g of the original soup of braised abalone, soup of kao shark's fin and scallop soup into a two-ear pot, boil it, add abalone slices, boil for10 minute, add sugar, refined salt, soy sauce, cooking wine and other ingredients, mix with small powder to make a thick juice, and add a little chicken oil before taking out of the pot. ///s/CaiPu.asp? S= abalone