Raw materials: 100 grams of shelled abalone, ham, bamboo shoots, cabbage, mushrooms, broth, salt, monosodium glutamate, oil, green onions, ginger, moderate amount. Method: 1. large abalone clean, remove the original shell blanching, in the flesh of the front curved knife, put the soup bowl with broth, scallions, ginger on the cage steamed rotten, abalone shells into the plate. 2. ham, bamboo shoots, bamboo shoots, vegetables, mushrooms, salt, MSG, oil, scallions, ginger, each appropriate. 2. cut ham, bamboo shoots, cabbage, mushrooms into small slices, blanch. 3. start the pot into the soup, the abalone, seasoning, Fengrun into the head of simmering through the material, thickening the soup thick, dripping oil, the abalone in the original shell, pouring gravy is completed. Characteristics: fresh flavor, abalone soft and sticky. Fresh Abalone Fresh abalone is live abalone, this kind of fresh abalone, after brushing its shell with a brush, scoop out the whole abalone meat, cut off the hard tissue in the middle and the surrounding area, and clean the mucus adhering to it with coarse salt. After being cleaned and treated, live abalone generally does not need to be intentionally cooked to enjoy the excellent flavor, of which the "sasimi" method of eating raw is more common, and there are also whole grains of charcoal grilled and white burned cooking methods, which have the most beautiful taste. Dried abalone is made by air-drying fresh abalone, which is a valuable ingredient in seafood, and the net abalone from Aomori Prefecture in Japan is of the best quality. Dried abalone is suitable for whole abalone to be cooked by simmering in casserole in order to preserve its original flavor, so the cooking process will be more complicated than other kinds, and also requires more skills, the basic processing method are: 1. Soak it in cold water the night before. 2. Take out the abalone the next day and brush the dried abalone around, otherwise it will affect the taste and quality of the abalone. 3. Wash and marinate the abalone in water, place in a steamer basket and steam for 10 hours over high heat. 4. Add abalone, hen, pork chops, lard and sugar in a casserole dish and simmer for 10 hours. (You can also use a steamer or electric pot to steam, but a casserole has a heat-retaining function, so the results are the best.) 5. After stewing, add the original juice, oyster sauce and slow cook the whole abalone, you can taste the excellent taste of fresh abalone. The size of dried abalone is usually calculated by the number of heads per catty, such as nine heads, which means that there are nine abalone per catty, so the smaller the number of heads, the bigger the abalone, and the more expensive the price. When buying dried abalone, you can carefully observe the appearance and choose the one with complete shape, fat meat, normal shape and bright color for better quality. After purchasing the dried abalone at home, it should be wrapped and sealed in plastic bags, newspapers and plastic bags in order to be stored in the freezer, as long as it is not exposed to moisture, it can be stored for about half a year to one year. Frozen abalone Frozen abalone can be purchased at local supermarkets, and after purchase, it needs to be stored in the freezer, and after freezing, it can not be melted, and should be consumed at the same meal after it is taken out of the freezer, otherwise it will cause the original flavor to be lost, so that you can't taste the freshness of the abalone. How to cook frozen abalone? First of all, thawing, and then brush it clean, with a knife on both sides of the abalone meat patting, so that the meat naturally fluffy, plus protein, cornstarch, wine and other seasonings mixed marinated, can be quickly fried or burned, etc., the taste is very good, if the cooking skills are good, you can also be simmered method of processing. Canned abalone canned abalone is the most commonly used type of abalone, in addition to the quality is not bad, time-saving and convenient is its biggest advantage, people in the opening of the can, can be sent to the mouth or cooking. Since canned abalone will get older as it is cooked, it should not be cooked for a long time. It is recommended to place the can in hot water. When purchasing it, you should pay attention to its manufacturing date and should consume it within the shelf life. Don't pour out the soup completely after opening the can, because if you can't consume it all at once, you can soak the abalone in the soup and seal it tightly, and keep it under refrigeration to avoid the abalone meat from drying out, aging and losing its original flavor; however, it is better to keep it not more than 5 days. Frozen abalone Frozen abalone can be purchased from local supermarkets, after purchase, it needs to be stored in the freezer, and after freezing, it can not be defrosted, and should be consumed at the same meal after taking it out of the freezer, otherwise it will cause the loss of the original flavor, and you will not be able to taste the freshness of the abalone. How to cook frozen abalone? First of all, thawing, and then brush it clean, with a knife on both sides of the abalone meat patting, so that the meat naturally fluffy, plus protein, cornstarch, wine and other seasonings mixed marinated, can be quickly fried or burned, etc., the taste is very good, if the cooking skills are good, you can also be simmered method of processing. Canned abalone canned abalone is the most commonly used type of abalone, in addition to the quality is not bad, time-saving and convenient is its biggest advantage, people in the opening of the can, can be sent to the mouth or cooking. Since canned abalone will get older as it is cooked, it should not be cooked for a long time. It is recommended to place the can in hot water. When purchasing it, you should pay attention to its manufacturing date and should consume it within the shelf life. Don't pour out the soup completely after opening the can because if you can't consume it all at once, you can soak the abalone in the soup and seal it tightly, and keep it under refrigeration to avoid the abalone meat from drying out, aging and losing its original flavor; however, it is better to keep it for not more than 5 days. Abalone rice is fat and thick wrapped with soup with juice abalone slices and rice cups and smothered together under the rice, such a high-grade "boiled rice" taste I'm hard to imagine, but it is said that in Singapore and in Hangzhou are often sold out of gear I hope that my answer can be helpful to you ~ graver knife it is on the top of the horizontal and vertical with a knife to cut some of the provisions ~ because the abalone itself is more difficult to taste it ~ so that the abalone later with the soup to eat up more! There is also the fact that it is best to buy fresh abalone from a large wholesale fish market ~ the price in the supermarket is ridiculously expensive ~ so that the nutrients are released during the cooking process ~