Steak original shell abalone, aroma and flavor, abalone meat is tender, delicious, and then poured with gravy, transparent and oily. Today, Zhengzhou New Oriental Cooking School teacher to teach you to do pickpocket original shell abalone, delicious, go and learn it!
Pick the original shell abalone ingredients:
Shell fresh abalone 12, 15 grams of Shaoxing wine, 200 grams of net fish, 3 grams of monosodium glutamate (MSG), 25 grams of ham, 2 egg white, 25 grams of asparagus, onion and ginger are not 2 grams of wet starch 100 grams of salt 25 grams, 25 grams of chicken oil, 500 grams of broth.
Steak the original shell abalone practice steps:
1, the shell abalone clean, put into the boiling water slightly cooked, fish out.
2, scoop out the abalone meat and slice it into 0.16-centimeter-thick slices.
3, asparagus, ham meat are cut into 3 cm long, 1.2 cm wide, 0.16 cm thick slices.
4, fish slices cleaned and chopped into mud, put into a bowl, add wet starch, wine, monosodium glutamate, refined salt, egg white, green onion and ginger, mix well, poured in a large flat plate spread.
5, the abalone shell in the alkali 5% of the boiling water, brush or brush with grass roots to scrub clean, and then into the boiling water over the fish out of the water.
6, cleaned abalone shell mouth up, neatly arranged in the fish material, let it stand and sit firmly, on the steamer for 5 minutes to remove.
7, frying spoon into the broth, add salt, wine, ham, asparagus, green beans.
8, abalone slices boil skimming foam, fish out with a colander, flat on the abalone shell.
9, the pot of soup with wet starch thickening, dripping chicken oil, poured on the abalone that is complete.
Tips:
1, boiling water to cook abalone, cooking time can not be too long, a hot can be.
2, abalone shell should be brushed and cleaned, not with impurities and abalone meat.
The practice of steak original shell abalone, have you learned? If you like food and want to learn more cooking skills, Zhengzhou New Oriental Cooking School welcomes you to come to consult at any time, yo~~