Braised abalone
Open categories: Food, cooking, dishes, recipes, seafood
Taste of dishes
Fresh and fragrant
Ingredients involved
Chicken, seafood, river fresh pork
Ingredients
200 grams of dried purple abalone, 250 grams of old hen meat, 25 grams of clean ham, 10 scallops grams, rely on 100 grams of shark fin soup and 10 grams of scallop soup. 7.5 grams of white sugar, 5 grams of refined salt, a little soy sauce, cooking wine, starch, and chicken fat
Production process
Make the dried purple abalone with water, add chicken, ham, and scallops , after simmering for 3 hours, take out the abalone, add the original soup and set aside. Cut the abalone into slices half a centimeter thick. Put 100 grams of the original stewed abalone soup, shark fin soup and scallop soup into a double-ear pot. After boiling, add abalone slices and boil for 10 minutes. Add sugar, refined salt, soy sauce, cooking wine and other seasonings, and make a thick consistency with starch. juice, add a little chicken oil to a small bowl before serving.
Features
Thick juice, fresh flavor, soft and tender
Materials: Qingdao local live abalone;
Ingredients: old chicken, old Duck, backbone, ham, onion, ginger; seasoning: abalone sauce, stock, chicken juice, chicken powder, raw oil, salt, chicken fat, wet starch.
Method: Slaughter the live abalone and remove the internal organs. Keep the meat and brush it clean with a toothbrush. Place chicken and duck bones on the bottom of the casserole and add soup. Place the cleaned abalone on top so that the water is submerged. Accurately, bring to a boil over medium heat, then simmer over low heat for 8-9 hours. Plate the simmered abalone into a plate; add soup and condiments to another pot, adjust the taste and color, thicken with cornstarch and pour in oil Serve on top of the cooked abalone.
Features: bright red color, soft meat, and rich abalone flavor.
Note: The abalone must be fresh. The color and taste of dead abalone and frozen abalone cannot meet the requirements. You must use low heat when cooking.
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Braised abalone is dark red and shiny, with a fresh and rich flavor. It is one of the state banquet dishes.
1. Ingredients: 2 cans of canned abalone (2 pounds of abalone, also known as nine-hole snails and ear shells).
2. Ingredients: 250 grams of fresh winter bamboo shoots (bamboo shoots), 100 grams of cooked ham (Jinhua ham).
3. Seasoning: Shaoxing wine, soy sauce, refined salt, monosodium glutamate, sugar, lard, chicken fat, corn flour, milk soup, onion, ginger, garlic.
■Production process
1. Tear off the burrs of each abalone, cut both sides into knives, and then slice into two pieces; bamboo shoots contain a lot of oxalic acid, so they need to be cooked before cooking. Blanch in boiling water to remove oxalic acid; cut the cooked ham into small domino pieces; cut onions, ginger, and garlic into nail pieces.
2. Put the oil pan on the fire, add the base oil (lard); when the oil is hot, lightly stir-fry the green onion slices, ginger slices, and garlic slices, then add soy sauce, milk soup, and winter bamboo shoot slices in sequence , cooked ham slices, after boiling, adjust the taste with refined salt, Shaoxing wine, sugar, and pepper, then add abalone, cook until the flavor is absorbed, thicken with corn flour, add MSG, stir well, pour some chicken oil, and it is ready to serve. Pot and plate.
■Nutritional value
Abalone has a mild food habit, a sweet and salty taste, and has the functions of nourishing yin, clearing away heat, replenishing essence and improving eyesight. Suitable for people with yin deficiency such as bone steaming fever, tuberculosis dry cough without phlegm, heat in the palms and soles, internal heat in women due to yin deficiency, menorrhagia, excessive leucorrhea, menopausal syndrome, glaucoma, night blindness, cataracts, chronic illness and physical weakness, yin essence deficiency, cancer, Suitable for patients with hypertension, hyperlipidemia and hyperthyroidism. Medical research has proven that abalone has anti-tumor effects. Bamboo shoots can absorb fat, promote food fermentation, and accelerate excretion. Therefore, regular consumption of bamboo shoots is of great benefit to people with simple obesity. This dish can nourish yin and nourish essence, clear away heat and diuresis. It is suitable for body heat and dry cough caused by yin deficiency and internal heat, and has certain curative effect on cataracts.
■Special reminder
Because bamboo shoots contain a lot of oxalic acid, patients with urinary tract, kidney, and gallstones should not eat too much; bamboo shoots are cold in nature and contain high crude fiber, so they may cause diarrhea due to spleen deficiency. , the elderly, the weak, those with indigestion, and infants and young children should eat with caution or avoid eating.
Abalone in clear soup
Open categories: Food, Cooking, Recipes, Fujian and Taiwanese Flavors
[Main Ingredients and Accessories]
Abalone... ……Half a can of refined salt…………5g
Straw mushrooms…………Half a can of MSG…………3g
Stock…………900 Gram
[Cooking method]
1. Cut abalone into 2 cm thick slices, put them in a bowl, add a little soup, steam them in a basket over medium heat for 1 hour, take them out stand-by.
2. Drain the straw mushrooms, put them in a soup pot and scoop them out.
3. Put the pot on a high fire, pour the broth into the pot, and after burning the Buddha, add abalone and straw mushrooms, add refined salt and MSG, bring to a boil for half a minute, and put the straw mushrooms into the pot. Put the abalone steak into the bottom of the bowl and slowly pour the broth into it and serve.
[Key to the process]
1. Half a can of abalone and straw mushroom, each weighing 200 grams.
2. After adding abalone, straw mushrooms, refined salt, and monosodium glutamate to the soup pot, the boiling time should not be too long. After the straw mushrooms and abalone are arranged, pour the soup slowly. Do not use too much force to affect the shape. .
[Flavour characteristics]
1. Abalone is called eel in ancient times. Although it is called fish, it is not a fish. It is a mollusk among invertebrates. Its soft body is tender and tender, rich in protein, has high nutritional value, and has therapeutic effects on nourishing the mind and improving eyesight. It is one of the precious "Eight Treasures of the Sea". Liu Ying, a man from the Jin Dynasty, said that abalone is not enough to eat, and he always praised it for shellfish in the past. Now compared with abalone, it is nothing to mention.
2. Our people have a long history of eating abalone, and it has been prized for its deliciousness since the Han Dynasty at least. "The Biography of Wang Mang" records that Wang Mang was defeated and was so worried that he could not eat, but he still drank abalone. "The Biography of Fulong" records that at the beginning of the Eastern Han Dynasty, the Zhang Bu brothers supported Shandong, and Emperor Guangwu Liu Xiu sent the doctor Fulong to recruit them. Zhang Bu and other envoys followed Fulong to the court, submitted a letter and presented abalone. According to Cao Zhi's "Praying for Sacrifice to the Ancestor King", Emperor Cao Cao also liked to eat abalone. "Chu Yan's Biography" records that in the Southern Song Dynasty, Jiangnan abalone was so expensive that "each piece can be worth thousands of dollars." In the Five Dynasties, there was a scholar named Mao Sheng in Wuyue who lived near the lakes and seas and enjoyed the delicacies. He often said "the greedy layman" "Self-named. Author of "Human Race Adds Favor". His comment on abalone is: "It cures hunger countless times, and makes you drunk and talented." Su Dongpo, a poet in the Northern Song Dynasty who called himself "Lao Tao", loved to eat abalone and used it to maintain his eyesight, and he was well versed in the art of dietary therapy. He wrote a poem called "Eel Walk" in Qigu: "Shantian is good at governing and recommending the Huatang. He sits there and orders the carved statues to glow. There are not many fleshy ears and stone ears, and the skin of crayon fish really leans against the wall." It means that there are precious seafood like abalone. , making the chopping boards shine, and the chef delivers the cooked abalone dishes to the table. All the precious things are eclipsed and are nothing. "When I was born in the east, I returned home, and I was willing to go to the beautiful house. I gave out soup materials to help my eyesight, but I took detailed books to prevent old people from reading." Su Dongpo went to Penglai and got a basket of abalone. He refused to use this precious seafood Instead of currying favor with the powerful as a gift for business advancement, they distribute it to friends to make soup and use it to protect their eyesight, read and write poems.
During the Ming and Qing Dynasties, abalone became one of the most precious seafood. In the remaining "Manchu-Han Banquet" menu, despite the different food customs, products and cooking methods in different places, Abalone is indispensable.
3. This product is a representative of southern Fujian soup dishes and a treasure for high-end banquets. The custom of southern Fujian is light, so the finished product of this dish is fresh, white and extremely delicious.