The thawing of frozen abalone can be done in microwave oven or in cold water. After thawing, use a soft brush to scrub clean and remove the slime. Then use the surface of the knife or a wooden stick to tap both sides, so that the meat is soft, change the knife and add tenderizing powder, wine, cornstarch, etc. to stand for 2 hours for sliding stir-fry.
The easiest: abalone thawed and then cooked in chicken broth on low heat for ten minutes can be eaten.
You can make thick sauce abalone. Thawed and cleaned, add stock in a pot and cook. In a separate pot of oil, onion, ginger and garlic foam popping incense, add the abalone with stock, add some ham diced mushrooms and broccoli, in order to look good you can put a little soy sauce or flavor of fresh, and then add water starch thickening out of the pot can be!
You can also improve it as follows: cut the abalone into small dices, put it into the soup pot and cook it. Another pot of incense, add the abalone diced, mushrooms, broccoli, soaked lilies, a little taste of fresh, add some water starch thickening point sesame oil, add some parsley foam out of the pot.
Steamed abalone
Raw materials: abalone
Scallion, ginger, dry chili (I prefer spicy, do not like friends can not add)
Spices: Sugar + soy sauce Mixed, the taste of their own can be adjusted
Practice: abalone sliced (cut horizontally and vertically can be cut, depending on your preferences.). The first thing you need to do is to cut the abalone into slices. After slicing, wash, with boiling water, so that the practice is to fry when not out of water.
Start the frying pan, ginger, onion and chili, and then put the abalone fried, put the spices
Pay attention to the time, abalone is easy to get old, once the juice can be removed from the pot.
Simmering abalone with high-grade oyster sauce (Lee Kum Kee Gold Label Oyster Sauce) plus hen, pork bones and ham simmering broth is the best, no matter dry abalone fresh abalone or frozen abalone can be used to concoct this juice, provided that the abalone should be large enough, the fire should be very weak, and should be simmered in a casserole dish rather than stainless steel pots and pans or iron pots.
Abalone itself is tasteless, abalone flavor is good one is the fire two is abalone juice;
Abalone juice many people think it must be abalone can, in fact, is not, abalone juice is the main ingredients are: chicken, ham, pork skin (you can also use pig's feet), etc., as for the abalone in fact, put it does not matter.
The texture of fresh abalone and dried abalone is very different, basically two kinds of food.
Fresh abalone in high temperature, the texture will have from crisp (within 3 minutes) to tough (within three hours) to fluffy process. That's why there are only two ways to eat it: raw or fast-fired semi-raw, or cooked for two long periods of time.
Dry abalone has a firm texture and a soft and sticky texture after cooking. The texture is a bit like a cold rice cake. In fact, it is not very tasty.
It is my private opinion that crisp abalone, half cooked, is the best way to eat it.
Fresh abalone:
Fresh abalone is live abalone, this kind of fresh abalone, after scrubbing its shell with a brush, the abalone meat is scooped out whole, cut off the hard tissue in the middle and around it, and the attached mucus is cleaned 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 it whole, such as charcoal grilling and white searing.
Dried abalone:
Dried abalone is made by air-drying fresh abalone, and is a valuable delicacy among seafood, with the net abalone from Aomori Prefecture in Japan being the best. Among the dried abalone, the net abalone is the most popular, followed by the Womah abalone, Jipin abalone and so on. Dried abalone is suitable to be cooked whole by simmering in a casserole to preserve its original flavor.
Handling method:
1. Soak the abalone in cold water for 48 hours.
2. Take it out and soak it in boiling water overnight to let it stretch naturally and return to its original shape.
3. Brush around the dried abalone to remove sand thoroughly.
4. Wash the abalone and add water to cover the abalone, place it in a steamer basket and steam it over high heat for 10 hours.
5. Add abalone, hen, pork chops, lard and sugar, ginger and scallions in a casserole; simmer for 12 hours (you can also use a steamer or electric steamer, but the casserole has a heat-retaining function, so it works best) and then warm up for one night.
6. The next day, take out, add the original juice, oyster sauce, the whole slow-boiled 1.5 hours, you can taste the excellent taste of fresh abalone.
Braised abalone:
Features: thick juice, fresh flavor, soft and tender.
Raw materials: dry purple abalone, old hen, net ham, dried scallops, roasted shark's fin soup, dried scallop soup, sugar, refined salt, soy sauce, cooking wine, cornstarch, chicken oil and so on.
Method: 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 amphibian pot, boil and then put the slices of abalone, boiling for 10 minutes, add sugar, salt, soy sauce, starch, chicken fat, and other seasonings, seasonings such as cooking wine, to starch into a thick sauce, add a little chicken oil before leaving the pot.
Lean meat abalone soup:
Effects: As Xia Kucao has the role of clearing the liver and eyesight, clearing heat and dispersing knots; lean pork has the role of nourishing yin and tonifying the muscle, together with the role of yin and submerged with the role of the abalone, so that the cooking of this one "Xia Kucao Lean Meat Boiled Abalone Soup" has the role of calming the liver and extinguishing the wind, stopping the headache, and removing the irritability, for the It has a certain effect on the treatment of high blood pressure which is caused by hyperactivity of the liver and intestines.
Abalone quail
Features:
Red with green, fresh aroma and rich, tender meat.
Raw materials:
200 grams of fresh abalone, 2 quail, 25 grams of mushrooms, 200 grams of cucumber, 750 grams of peanut oil (75 grams), 10 grams of cooking wine, 5 grams of soy sauce, 4 grams of refined salt, 250 milliliters of chicken bone broth, 1 egg white, 3 grams of green onion, 2 grams of pepper, 2 grams of ginger, 5 grams of sesame oil, 1 gram of garlic, 10 grams of starch.
Production process:
1, the abalone washed, dry, cut into wide 3 slices; mushrooms after hydration, remove the stem, wash, and then quail flung to death, remove the net hair, remove the bones and organs, wash, boneless, cut the meat into 3 cm square pieces, into the basin, add 1.5 grams of salt, egg white, 5 grams of cornstarch, mix well; scallions peeled, cleaned, cut into long 3 sections; ginger peeled, garlic peeled, and cut into minced pieces. Wash and cut chopped; cucumber washed, shredded.
2, frying pan hot, put peanut oil, burned to seventy percent heat, into the quail meat, paddle scattered, fried for 2 minutes, fishing, oil control, the remaining oil poured into the oil can.
3, frying pan to stay 25 grams of soybean oil, hot, pour onion segments, green beans, stir fry a few times, pour into the quail after the oil, add soy sauce, sugar, cooking wine and 200 ml of water, cover the lid, simmer for 3 minutes over medium heat, add monosodium glutamate, thickened with cornstarch, drizzled with sesame oil, sprinkled with baked sesame seeds, can be
.