Fresh abalone
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.
dried abalone
Dried abalone is a kind of dried abalone made by air drying fresh abalone. It is a very valuable ingredient in seafood, and the quality of abalone in Aomori Prefecture of Japan is the best.
Dried abalone is suitable for whole grain cooking in slow casserole to keep its delicious original flavor, so the cooking process will be more complicated than other kinds and require more technology. The basic treatment methods are: 1. Soak in cold water the night before. 2. Take out the abalone the next day, and clean the dried abalone, otherwise it will affect the taste and quality of abalone. 3. After washing, add abalone and steam in a steamer 10 hour. 4. Put abalone, old hen, pork chop, lard and sugar in a casserole and simmer for 10 hour (it can also be steamed in a steamer or rice cooker, but the casserole has the function of heat preservation, and the effect is the best). 5. After simmering, take it out and add the original juice and oyster sauce to 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 there are nine abalones per catty. So the smaller the number of heads, the bigger the abalone and the higher the price.
When buying dried abalone, you can observe the appearance carefully, and choose the one with complete appearance, plump meat, normal shape and bright color, and the quality is better. After the dried abalone is bought home, it is sealed with plastic bags, newspapers and plastic bags in turn and stored in the freezer. As long as it doesn't get wet, it can be preserved for about six months to one year.
☆ Frozen abalone
Frozen abalone can be bought in the local supermarket. After buying it back, it needs to be kept in the freezer and cannot be thawed after freezing. After being taken out of the freezer, it should be eaten at dinner, otherwise it will lose its original flavor and taste the delicious abalone. How to make frozen abalone? First thaw, then scrub clean, pat the abalone meat on both sides with a knife to make the meat naturally soft. After adding seasonings such as protein and wine, it can be fried or boiled quickly and tastes very good. If you cook well, you can also treat it with slow fire.
Canned abalone is the most commonly used abalone variety. In addition to good quality, it also saves time and convenience. People can put it in their mouths or cook it after opening it. Canned abalone will get older and older. Don't cook it for too long. It is recommended to put canned food in hot water. Pay attention to the production date when buying and eat it within the shelf life. Don't pour out the soup completely after opening the can, because if you can't finish eating it all at once, you can soak the abalone in the soup, seal it tightly and store it in cold storage to avoid the abalone meat from drying and aging and losing its original taste. But it is best not to keep it for more than 5 days.
Sauced abalone
Ingredients: abalone 10 radish leaves, two pieces of salt, 25g carrot 1 thick soy sauce, 50g sugar, 20g garlic, 2 cloves ginger, 5g water, 25g.
Production method 1. Wash the abalone, put the shell in salt water and cook it, then dig out the abalone meat with a spoon.
2. Chop garlic into powder and slice ginger.
3. Take out the internal organs of abalone, draw a cross on the abalone meat, then put it into the pot, use minced garlic, Jiang Mo, soy sauce and white sugar as seasoning, put it into the pot together, add 25g of water, bring it to a boil with high fire, gradually turn down the heat, and take it out when it is dark and moist.
4. Cut the kohlrabi leaves into shreds, spread them on the plate, then put the abalone into the shell one by one, clip them into the plate, and put some flower-shaped carrot slices as decoration.