Tools/materials: abalone, brush, spoon.
1. Brush meat and shells with salt to remove mucus.
2, brushed, obviously a lot whiter.
3. Dig out the abalone meat with a spoon, remove the internal organs at the back, remove the esophagus under the mouth and wash it.
How to choose abalone:
1, abalone is generally divided into dried abalone and fresh abalone. When we choose abalone, we need to know whether we want fresh abalone or processed dried abalone. Generally speaking, dried abalone will be bigger, and the price of dried abalone will be more expensive, because someone has already helped you deal with it. Fresh abalone is usually put in a box filled with water to ensure that it is still fresh when trading.
2. Choose the size. When we choose abalone, the first thing we see is the size of abalone. The bigger the abalone, the more expensive it is, but at the same time, the bigger the abalone, the better the meat quality, the richer the nutrition and taste, and the more expensive it is to sell. Remember to ask more about the price when we choose abalone. Even if the variety is the same, the price per catty of abalone with different sizes is not the same, which needs attention.
3. Look at disability. When we choose abalone, we should observe whether the shape of abalone is incomplete and whether the shell of abalone is broken. These are all inferior abalone. Try not to buy them. In addition, the better the quality of abalone, its meat will appear a certain degree of red. If abalone has black spots, it is still poor quality abalone and needs to be purchased carefully.