Materials?
Abalone 13
Garlic 10 petal
2 vermicelli
Oyster sauce 1 spoon
Sugar10g
Steamed fish and soy sauce 3 tablespoons.
Steamed abalone with garlic vermicelli?
Scoop out abalone with a spoon.
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Remove the viscera and teeth of abalone and brush them with a toothbrush.
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Cut the flower knife, cut it deeper, don't cut it.
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The peeled garlic is put into a blender.
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Add oyster sauce, salt, sugar and allspice powder to garlic, pour hot oil and stir to make garlic sauce.
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Soak the vermicelli on the bottom of the plate, put the abalone back in the shell, pour garlic sauce on the abalone, and then pour some on the vermicelli.
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Steamer 100 degrees 8- 10 minutes
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Sprinkle onions and pour hot oil.
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red-cooked abalone
Materials?
Eight abalone
Oyster sauce 1 tablespoon
Cooking wine 1 tablespoon
Starch 1 spoon
2 onions
Ginger 3 tablets
A little sugar
Soy sauce 1 spoon
3 garlic
Bean paste 1 spoon
Braised abalone?
"Soak" the abalone in a cold water bath for 10 minutes first.
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After washing, cut flowers as shown above.
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Pour cold water into the pot, add a spoonful of cooking wine, a little monosodium glutamate, or add abalone without monosodium glutamate, and cook for three or four minutes after the water boils.
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Chop onion, ginger and garlic for later use
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Pour a spoonful of bean paste into the hot pot and stir-fry until the red oil is fragrant. After adding chopped onion, ginger and garlic, stir-fry for a while, add clear water and add abalone. The clear water just doesn't pass the abalone, so it doesn't need too much.
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Stir-fry the abalone from time to time, so that the abalone juice can fully penetrate into the abalone. When the water becomes less, add water starch to thicken it and serve!
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