Raw materials: dried purple abalone, old hen, clean ham, scallop, grilled shark fin soup, scallop soup, white sugar, refined salt, soy sauce, cooking wine, starch, chicken oil, etc.
Method: make dried purple abalone with water, add chicken, ham and scallop, simmer for 3 hours on fire, take out abalone, and let the original soup pass through Luo for later use; Spoon the abalone with a flower knife, and then obliquely cut it into pieces half a centimeter thick; Put100g of the original soup of braised abalone, soup of kao shark's fin and scallop soup into a two-ear pot, bring to a boil, add abalone slices, boil for10min, add seasonings such as white sugar, refined salt, soy sauce and cooking wine, mix with starch to make a thick juice, and add a little chicken oil before taking out.
Chicken soup with abalone and mushrooms
Materials:
1. Sliced abalone
2. Half an old chicken (you can ask the butcher to peel and remove oil first), or you can use bamboo shreds (a lot of gum)
3. How many mushrooms
4. A little ginger
5. A little salt
Practice:
1. Wash abalone slices (without soaking)
2. Mushrooms are soft.
3. Wash and scald the old chicken.
4. Heat another pot of water, put all the materials in when the water boils, and then turn to low heat for 3-4 hours after the water boils, so that the abalone slices will be soft and tasty.
5. Add salt before serving.
Abalone porridge
raw material
Abalone 1/2, ginger slices 3, onion 2, chicken 4 2, Flammulina velutipes 2, Lentinus edodes 1 flower, celery 2, rice 1/2 cups, water 4 cups marinade/salt 1/4 tablespoons, chaiyu monosodium glutamate 2 tsps, etc.
method of work
(1) Wash the abalone, soak it in clear water for about 1 day (it can be stored in cold storage), then add the material (2) and cook it together. After boiling, cook it on low heat for about 2-3 hours. When the abalone softens, turn off the fire and soak it for half a day. Finally, take out the abalone and slice it for later use. (2) Cleaning the material (3), slicing chicken, slicing Flammulina velutipes, slicing Lentinus edodes, and cutting celery for later use. (3) Wash the rice, add 4 cups of water, first boil it with high fire, then cook it with low fire. At this time, add abalone slices and chicken slices and continue cooking for about 30 minutes, then add Flammulina velutipes, mushrooms and celery powder, mix well with all seasonings and cook.
Abalone griddle chicken
Production materials:
Ingredients: a chopped chicken, 4-5 fresh abalones, several soaked mushrooms, 4-5 red dates, 8-10 garlic and 3 ginger. Seasoning: half a cup of mushroom water, one tablespoon of soy sauce and one tablespoon of soy sauce, half a tablespoon of sugar, a few drops of balsamic vinegar and one tablespoon of rice wine.
Practice: Heat two tablespoons of oil in the pot, add ginger slices and garlic until fragrant. Add chicken nuggets, mushrooms and abalone, stir-fry for several times, then add sugar, soy sauce and water, cover and simmer for five minutes. Open the lid and turn to high heat until the soup is almost dry (stir-fry), add balsamic vinegar and turn off the heat. Transfer all the ingredients into a casserole, cover it with a small fire and heat it to a hot pot. Pour the rice wine from the cover until the aroma overflows.
Fried abalone with colorful colors
Ingredients: 250g fresh abalone.
Ingredients: 50g of carrot, 50g of fresh bamboo shoots, 50g of green pepper, 50g of leek, 50g of water-soaked mushrooms, chopped garlic 1 g, shredded ginger1.5g.
Seasoning: 5g of refined salt, 35g of glutinous rice soup, 0g of Shaoxing wine10g, 0g of wet starch10g, 20g of clean coriander, 5g of sesame oil and 50g of peanut oil (about 50g).
Method:
(1) Cut abalone, carrots, fresh bamboo shoots, green peppers and mushrooms into filaments with a length of 6 cm and a width of 0.3 cm respectively. Put shredded abalone in a wok and roll until cooked, pour it into a colander and filter off the water; Add shredded carrot and shredded fresh bamboo shoots into a wok, add refined salt (6g) and roll until cooked, then pour into a colander and filter.
(2) Heat a wok with high fire, rinse the wok with oil, add minced garlic and shredded ginger, cook Shao wine, then add shredded abalone, shredded carrot, shredded fresh bamboo shoots, leek, shredded pepper and shredded mushrooms, thicken with starch moistened with oyster sauce, add colored tail oil (15g), and pack.
Four-flavored abalone
raw material
500g canned abalone. 250g of vermicelli, 75g of yellow fruit or green bamboo shoots. 25g of salt and pepper, 30g of soy sauce, 25g of mustard, 30g of sesame paste (or 25g of ginger juice, 25g of garlic paste, and 0/5g of pepper oil/kloc).
preparation
Take the canned abalone out, cook it in the pot until it is just cooked, take it out and slice it into thin slices. The vermicelli is cooked and trimmed into pieces of similar size. Yellow fruits or green bamboo shoots are carved into arbitrary patterns. First, spread the vermicelli on the bottom of the dish, spread abalone slices, decorate it with carved yellow fruits or green bamboo shoots, and serve with four kinds of saucers: pepper hemp, strange taste, mustard and sesame sauce. In recent years, this dish has been served with four flavors: red oil flavor, ginger juice flavor, garlic paste flavor and fish flavor. That is to say, the flavored dishes have been flexibly adjusted according to the needs of diners).
Grilled abalone and winter melon balls
Ingredients: 300 grams of abalone meat with water.
Accessories: 50 grams of wax gourd, 20 grams of ham, 30 grams of water-soaked mushrooms, 20 grams of winter bamboo shoots, and green beans 10 grams; 50g of peanut oil, 5g of onion ginger and garlic15g, 20g of clear soup, 30g of wet starch, 5g of monosodium glutamate and 25g of chicken oil;
Making:
1) Cut the abalone every 0.2 cm wide (2/3 depth) with a straight knife method, and then split it into large pieces at an angle;
2) Peel the wax gourd, cut it into 1.5 cm square blocks, and trim it into a spherical shape;
3) Mushrooms, bamboo shoots and ham are all cut like eye slices;
4) Add water to the wok, put it into the winter sausage to cook, and remove the water;
5) When the peanut oil in the wok is heated to 60% heat (about 1s0℃), add onion, ginger and garlic to make it fragrant, add clear soup (the onion, ginger and garlic are not needed to be fished out), abalone, mushrooms, ham, green beans and winter melon balls, thicken with wet starch after boiling, steak thoroughly with low heat, and put in.
Stewed abalone in sauce
Ingredients: 600g of small abalone.
Accessories: chopped green onion, ginger and garlic.
Seasoning: sauce, fresh soup, chicken essence, salt, cooking wine, pepper, sugar and starch.
Practice:
1. Wash the abalone, put it in boiling water and scald it until it is half cooked, add cooking wine to remove the fishy smell, take it out and drain it;
2. Set fire in a pan until the oil is hot, add ginger, onion and garlic, add sauce and stir-fry until fragrant, then add cooking wine, chicken essence, salt, sugar and pepper in turn, and then add broth;
3. Put the abalone in the soup and stew for a few minutes. When it is tasty, serve it out. Add starch and chopped green onion to the remaining soup in the pot and pour it on the abalone.
Sliced abalone ball
Ingredients: 250g of cooked abalone, 250g of fresh mushrooms, egg white 1 piece, 500g of peanut oil (60g in actual consumption), 5g of chopped green onion 1 gram, 5g of Jiang Mo, 5g of minced garlic, 5g of cooking wine 1 5g of salt, 2g of monosodium glutamate and 5g of sesame oil.
Exercise: 1, peel the abalone meat, wash it, cut it into rectangular pieces, put it in a bowl, add egg white and starch, grab it evenly and size it; Clean fresh mushrooms, cut into small pieces, blanch in boiling water pot, take out, and control the water to dry;
2. Put fresh soup, salt, monosodium glutamate, pepper, sesame oil and wet starch into the bowl to make a sauce;
3. Put the pot on the fire, put the oil and heat it to 50%, then put the abalone pieces in, cut them with iron chopsticks, slide fry them until they are 80% cooked, then put the Jiang Mo, chopped green onion and garlic into the wok, stir fry the fresh mushroom slices for a few times after they smell, add the fish pieces, cook the cooking wine, pour in the prepared sauce, boil and turn over.
Steamed abalone
Ingredients: abalone, shredded pepper, onion, garlic, pepper, soy sauce and sugar.
Exercise: (1) Wash the abalone with salt and make a knife pattern.
(2) Cut the pepper into shreds, cut the onion and garlic, and then add a small amount of pepper, sesame and sesame oil, and then add a small amount of water to make seasoning.
(3) Put the small abalone in a flat pan and sprinkle some seasoning sauce, then put the small abalone and seasoning sauce, so steam it layer by layer. Put out the fire when internal organs are exposed.
Abalone fillet soup
Ingredients: abalone (canned) 1 piece, pork (preferably loin fillet) 2 pieces, onion 1 piece.
Salt 1 spoon.
Exercise:
1.Slice abalone, wash pork and slice.
2. Remove the old leaves and whiskers from the onion, wash and cut into sections.
3. Put the ingredients of method 1 into the saucepan, and add the chopped green onion first. Take 3 bowls of water mixed with the soup of canned abalone, boil it with strong fire, simmer for about 30 minutes, add green onion, season with salt, and continue to boil for 5 minutes.
Purple abalone with sesame sauce
Ingredients: 250 grams of abalone with water.
25 grams of sesame sauce. Salt, Shaoxing wine, monosodium glutamate, oil, chicken soup.
Exercise: 1, wash the abalone and cut it into coir-shaped flower knives.
2. Put about 30 grams and 35 grams of pig oil in the spoon, stir-fry the sesame sauce in the spoon for a while, then stir-fry the abalone in the spoon until the sesame sauce bubbles, add refined salt, Shaoxing wine, monosodium glutamate and chicken soup, stir-fry for a while, and hook a little with water starch to get out of the spoon.