2. Take it out and soak it in boiling water for one night, let it stretch naturally and restore to its original state.

3. Brush the dried abalone around and completely remove the sand, otherwise it will affect the taste and quality of abalone.

2 What are the precautions for eating abalone? 1. Gout patients should not eat abalone. Gout patients have pathogenic wind in their bodies, and abalone has a good effect of nourishing yin, which will make gout get poor care and become more and more serious.

2, you can't eat abalone when you are sick. You can't eat abalone when you are sick, because abalone has a good warming effect and heats up the body's heat, which will aggravate your condition. Be sure to hold back when you are sick, and don't aggravate your illness because of gluttony.

3, stubborn people fasting abalone is a kind of hair, people with stubborn diseases eating abalone can easily lead to further deterioration, or allergies. Pay attention.

Don't eat fish, beef liver, wild boar, etc. It is harmful to health and may lead to food poisoning if it conflicts with the nutrients in abalone.

5, the baby does not eat the baby's stomach is very fragile, abalone protein content is too high, will increase the burden on the child's stomach, and even suffer from gastrointestinal diseases, never give it to the baby.

6. Don't eat internal organs. The viscera of abalone contains a lot of photosensitive toxins, especially in February-May. Eating it will harm human health and may lead to some inflammation and toxin reactions. Viscera can't be eaten because it's wasted. This is only bad, not good.

What should I pay attention to when buying abalone?

1, dried abalone, dry texture, oval ingot shape, lace with rings, protruding in the middle, complete shape, no impurities, light taste is the top grade. There are three kinds of dried abalone sold in the market: purple abalone, bright abalone and gray abalone, among which purple abalone is big, purple, bright and of good quality; Abalone is big, yellow and of good quality. Grey abalone is small, gray and black in color and of poor quality. In fact, it is the content of astaxanthin, which is purple when it is high, yellow when it is low, and gray when it is oxidized. The content of astaxanthin is positively correlated with its nutritional value. The higher the content of active astaxanthin, the higher the nutritional value.

2. From the color observation, abalone is beige or light brown with bright and shiny texture; From the appearance, abalone is oval, complete, uniform in head, dry enough, and has a thin layer of salt powder on the surface, which is better if the middle of abalone is red in light and shadow; From the meat quality observation, abalone meat is thick, full and fresh. The characteristics of inferior abalone, from the color observation, its color is dark, brown-purple, dull, with dry gray and residual meat, and the surface of abalone is covered with a layer of gray white material, even with black-green mildew spots; From the appearance, the body shape is incomplete, the edge is uneven, and the individual size is uneven, similar to "horseshoe shape"; From the observation of meat quality, the meat quality is thin, dry outside and wet inside, and does not sink or swell.