Method: 1. large abalone wash, blanch the original shell, in the flesh of the front curved knife, put the soup bowl with broth, scallions, ginger on the cage steam rotten, abalone shells into the plate.
2. Ham, bamboo shoots, cabbage, mushrooms into small slices of elephant's eye, blanch spare.
3. pot into the soup, under the abalone, seasoning, Fengrun into the head of the material simmering through the thickening of the soup, thickening the soup, dripping into the oil, the abalone in the original shell, pouring thickening sauce is completed. Characteristics: fresh flavor, abalone soft and sticky.
Fresh abalone fresh abalone that is live abalone, this fresh abalone, after using a brush to clean its shell, the abalone meat whole grain scooped out, cut off the middle and around the hard tissues, with coarse salt will be attached to the mucus clean. After cleaning, live abalone can be enjoyed without cooking, and the "sasimi" method of eating raw is more common, as well as charcoal-grilled and white-burned whole abalone, which is the best way to savor the taste.
Dried abalone is a kind of dried abalone made by air-drying fresh abalone, and it is quite a valuable ingredient in seafood, among which the net abalone from Aomori Prefecture in Japan is the best quality. Dried abalone is suitable for whole abalone to be cooked by simmering in a casserole to preserve its original flavor, so the cooking process will be more complicated than other kinds of abalone, which also requires more skills. 2. Take out the abalone the next day and brush the dried abalone around, otherwise it will affect the taste and quality of the abalone. 3. Wash and marinate the abalone in water, place in a steamer basket and steam for 10 hours over high heat. 4. Add abalone, hen, pork chops, lard and sugar in a casserole dish and simmer for 10 hours. (You can also use a steamer or electric pot to steam, but a casserole has a heat-retaining function, so the results are the best.) 5. After stewing, add the original juice and oyster sauce to the whole slow cooker, then you can taste the delicious abalone.
The size of dried abalone is usually calculated by the number of heads per catty, such as nine heads, which means that there are nine abalone per catty, so the smaller the number of heads, the bigger the abalone, and the higher the price. When buying dried abalone, you can carefully observe the appearance and choose the one with complete shape, fat meat, normal shape and bright color for better quality. After purchasing the dried abalone, it should be sealed in plastic bag, newspaper and plastic bag in order to store it in the freezer, and it can be stored for about half a year to one year as long as it is not damp.
Frozen abaloneFrozen abalone can be purchased at local supermarkets, and after purchasing, it needs to be stored in the freezer, and after freezing, it can not be melted, and should be consumed at the same meal after taking it out of the freezer, otherwise it will cause the original flavor to be lost, and you will not be able to taste the freshness of the abalone. How to cook frozen abalone? First of all, to thaw, and then brush it clean, with a knife on both sides of the abalone meat patting, so that the meat naturally soft, plus egg white, rice flour, wine and other seasonings mixed marinade, can be quickly fried or burned, etc., the taste is very good, if the cooking skills are good, you can also simmering method of processing.
Canned abalone canned abalone is the most commonly used type of abalone, in addition to the quality is not bad, time-saving and convenient is its biggest advantage, people in the opening of the can, can be sent to the mouth or cooking. Since canned abalone will get older as it is cooked, it should not be cooked for a long time. It is recommended to place the can in hot water. When purchasing it, you should pay attention to its manufacturing date and should consume it within the shelf life. Don't pour out the soup completely after opening the can, because if you can't consume it all at once, you can soak the abalone in the soup and seal it tightly, and put it in refrigeration for preservation, which can prevent the abalone meat from drying out and aging, and losing the original flavor; however, it is better to keep it not more than 5 days.
Frozen abaloneFrozen abalone can be purchased at local supermarkets, and after purchase, it needs to be stored in a freezer, and after freezing, it can not be melted, and should be consumed at the same meal after taking it out of the freezer, otherwise it will cause the loss of the original flavor, and you can't taste the freshness of abalone. How to cook frozen abalone? First of all, to thaw, and then brush it clean, with a knife on both sides of the abalone meat patting, so that the meat naturally soft, plus egg white, rice flour, wine and other seasonings mixed marinade, can be quickly fried or burned, etc., the taste is very good, if the cooking skills are good, you can also simmering method of processing.
Canned abalone canned abalone is the most commonly used type of abalone, in addition to the quality is not bad, time-saving and convenient is its biggest advantage, people in the opening of the can, can be sent to the mouth or cooking. Since canned abalone will get older as it is cooked, it should not be cooked for a long time. It is recommended to place the can in hot water. When purchasing it, you should pay attention to its manufacturing date and should consume it within the shelf life. Don't pour out the soup completely after opening the can, because if you can't consume it all at once, you can soak the abalone in the soup and seal it tightly, and put it in refrigeration for preservation, which can prevent the abalone meat from drying out and aging, and losing the original flavor; however, it is better to keep it not more than 5 days.
Abalone rice is fat and thick with soup with the juice of abalone slices and rice cups and smothered with rice, such a high-grade "pot rice" taste I can hardly imagine, but it is said that in Singapore and Hangzhou are often sold out of gear