Only cold continental shelf aquatic products, temperate/subtropical/tropical deep-sea seafood can be eaten raw, and must be quick-frozen or chilled in the preservation period.
How to make abalone in its original shell
Ingredients
200 grams of fresh abalone in its shell. 50g of parboiled fish meat, 30g of ham meat, 35g of net asparagus, 20g of cooked green beans. Shaoxing wine 25 grams, 10 grams of refined salt, 20 grams of egg white, 20 grams of wet starch, 5 grams of chicken oil, green onion, garlic, ginger 10 grams each, 250 grams of broth, 15 grams of monosodium glutamate, 500 grams of 5% lye.
Method
Wash the shell abalone, into the boiling water slightly cooked. Scoop out the meat, split into 0.16 cm pieces. Cut ham and mushroom into slices 3.3 cm long, 1.3 cm wide and 0.16 cm thick. Fish made into mud, add to the bowl, add wet starch, wine, salt, egg white, onion and ginger, stir well, pour into a large plate and spread (leaving the edge of the plate). Abalone shell with 5% of the lye brush clean, and then into the boiling water to cook a little, fish out of the water, abalone shell up, neatly pressed in the fish on the mud into the cage to steam for 5 minutes to remove. Stir frying pan with broth, salt, wine, abalone slices, asparagus, ham, green beans, boiling skimming foam, dumping the leakage spoon out of the average on the abalone shells, the pot of soup with wet starch thickening, put monosodium glutamate, dripping chicken oil, poured on the abalone that is complete.
Features
Tender meat, flavorful, keep the original shape unique.
Fresh abalone: fresh abalone is live abalone, this kind of fresh abalone, after scrubbing its shell with a brush, scoop out the whole abalone meat, cut off the hard tissue in the middle and around, and clean the attached mucus with coarse salt. After cleaning, live abalone can be enjoyed without cooking. The "sashimi" method is the most popular way to eat it raw, while the whole abalone can also be grilled or broiled.
At present, there are more than 100 kinds of abalone in the world, which can be roughly categorized into fresh abalone, dried abalone and canned abalone. They are slightly different in processing and cooking process.
Canned abalone:
Canned abalone is cooked, sliced into thin slices is a good cold meat, if with canned lobster, it is a wonderful double combination. Some people like to eat abalone, can not wait to open the can with a fork to take out a piece held up to gnaw, like eating corn on the cob bite by bite to gnaw! There are two types of canned abalone, Japanese and Mexican, and each has its own flavor. Japanese abalone smaller, lighter color - some, a can may have three or five more than. The texture is more tender. Mexican canned abalone sells well in the U.S. and is of varying quality.
Fresh abalone:
Fresh abalone is live abalone, this fresh abalone, after scrubbing its shell with a brush, the abalone meat whole grain scooped out, cut off the middle and around the hard tissues, and clean the mucus attached with coarse salt. After cleaning, live abalone can be enjoyed without cooking. The "sashimi" method is the most popular way to eat it raw, and there are also ways to cook it whole, such as charcoal grilling and white searing.
Dried abalone:
Dried abalone is made by air-drying fresh abalone, and is a valuable delicacy among seafood, with the net abalone from Aomori Prefecture in Japan being the best. Among the dried abalone, the net abalone is the most popular, followed by the Womah abalone, Jipin abalone and so on. Dried abalone is suitable to be cooked whole by simmering in a casserole to preserve its original flavor.
Handling method:
1. Soak the abalone in cold water for 48 hours.
2. Take it out and soak it in boiling water overnight to let it stretch naturally and return to its original shape.
3. Brush around the dried abalone to remove sand thoroughly.
4. Wash the abalone and add water to cover the abalone, place it in a steamer basket and steam it over high heat for 10 hours.
5. Add abalone, hen, pork chops, lard and sugar, ginger and scallions in a casserole; simmer for 12 hours (you can also use a steamer or electric steamer, but the casserole has a heat-retaining function, so it works best) and then warm up for one night.
6. The next day, take out, add the original juice, oyster sauce, the whole slow-boiled 1.5 hours, you can taste the excellent taste of fresh abalone.
Braised abalone:
Features: thick juice, fresh flavor, soft and tender.
Raw materials: dried purple abalone, old hen, net ham, dried scallops, roasted shark's fin soup, dried scallop soup, sugar, refined salt, soy sauce, cooking wine, cornstarch, chicken oil and so on.
Method: dry purple abalone with water, add chicken, ham, dried scallops, simmer for 3 hours, remove the abalone, the original broth over the Luo standby; abalone curved on the knife, and then cut diagonally into half-centimeter-thick slices; 100 grams of simmering abalone broth and kao shark's fin soup, dried scallop soup into the amphibian pot, boil and then put the slices of abalone, boiling for 10 minutes, add sugar, salt, soy sauce, starch, chicken fat, and other seasonings, seasonings such as cooking wine, to starch into a thick sauce, add a little chicken oil before leaving the pot.
Lean pork and abalone soup:
Effects: As Xia Kucao has the effect of clearing the liver and eyes, clearing heat and dispersing knots; lean pork has the effect of nourishing yin and tonifying the muscle, together with the abalone with yin and submerged yang role, so that the boil into this one "Xia Kucao lean pork and abalone soup" has the effect of calming the liver and quenching the wind, stopping the headache, and removing the irritability, for the It is useful for the treatment of high blood pressure which is caused by hyperactivity of the liver and intestines.
Raw materials: abalone (shell) 500 grams, 50 grams of Xiaku Cao, 20 grams of lean pork.
Practice: just pick fresh abalone, abalone shell and abalone meat separation. Abalone shell with water scrub clean, remove the mud and dirt; abalone meat to remove the dirt sticking part, and then wash with water, cut into slices. Coupled with Xia Gu Cao, lean pork, together into the water has been boiled with fierce fire rolled, change to medium heat, continue to boil for about 3 hours to a little young salt seasoning, you can drink soup with meals eat meat
Braised live abalone to the color of the red, soft and moist meat, flavorful and rich and was assessed by the expert judges as seafood dishes. Now the practice is introduced as follows:
Raw materials: Qingdao local live abalone; ingredients: old chicken, old duck, spine, ham, green onions, ginger; seasonings: abalone sauce, soup, chicken juice, chicken powder, oil, salt, chicken oil, wet starch. Practice: live abalone slaughtered to remove internal organs, leaving the meat with a toothbrush to brush clean, clean, take the bottom of the casserole pad chicken, duck bone block plus soup, above the clean abalone on the water did not exceed the abalone shall prevail, medium heat, simmering on a small fire for 8-9 hours can be simmered through the taste of abalone on a plate; the other pot plus the soup, add seasonings, adjust the taste and color, thickening with cornstarch plus oil poured on the pot The good abalone is ready. Characteristics: bright red color, soft and moist meat, abalone flavor mellow and rich. Note: Abalone must be fresh, dead abalone and frozen abalone can not meet the requirements of its color and taste. The pot must be on a small fire
Dried abalone
Main ingredient: 10 grams of dried abalone.
Accessories: Jinhua ham, spare ribs, prawns, hen, vegetable gall bladder.
Seasoning: oyster sauce, soy sauce, sugar, cooking wine, monosodium glutamate, starch,
Soup.
Method:
1, dry abalone into the water soak for 12 hours, go to the edge of the brush, put into the container, on the fire under the soup and pork ribs, prawns, hen, Jinhua ham, dark soy sauce, cooking wine, and other ingredients, braised buckle 6 hours to soft, remove the plate to be used.
2, the vegetable gall blanched in boiling water, mixed in abalone side. Pot on the fire into the braised abalone sauce seasoning, thickening with cornstarch, poured on the abalone and vegetable gall bladder surface, can be served.
Abalone Mushroom Chicken Soup
Materials:
1. crushed abalone slices (can be purchased in the ginseng and antler pharmacy, a packet of about 12 yuan 80 cents)
2. half of the old chicken (can be asked to butcher first skinned to remove the oil), or bamboo chicken can be used (a lot of gelatin)
3. a number of Shiitake Mushroom
4. a few ginger
5. a pinch of salt
7. a little bit of salt.
How to do:
1. abalone slices washed (no need to soak)
2. mushrooms softened
3. old chicken washed and scalded
4. another pot of water, when the water is boiling, put all the ingredients into the water, and then turn to a small fire to cook for 3 to 4 hours, abalone slices can
will be soft and flavorful
5. before the table before putting the salt
Pearl abalone
Main ingredients: 1 can of abalone (weighing about 150 grams), 10 quail eggs, 150 grams of chicken breast, 10 grams of green onion oil, mushrooms, 25 grams of red and green persimmon peppers, 12 grams of cooking wine, 10 grams of ginger, 10 grams of green onion, 2 egg whites, 4 grams of monosodium glutamate (MSG), salt, broth, water and electricity points, the right amount of oil
Features: Abalone fresh, beautifully shaped.
Methods: (1) blanch the abalone with boiling water, cut into thin slices neatly yards in a small bowl, add broth, cooking wine, ginger, scallions on the pot steamed through.
(2) chicken breast made into mushy, add cold soup. Wine, salt, monosodium glutamate (MSG), egg white, stirring until strong.
(3) quail eggs cooked peeled, red and green persimmon pepper cut into small cubes.
(4) will be stirred up in a small dish of chicken mushrooms, smeared into 0.8 cm thick round, quail eggs in the middle of the round, surrounded by the immediate mushroom, persimmon peppers, steamed on the pot. Steamed abalone drained soup buckle plate, cooked quail eggs around.
(5) frying spoon on the fire will be steamed abalone leaching soup boil, thickening with water starch, dripping green onion oil, poured into the plate can
Recipe preparation: Recipe Name Longjing abalone
Originally from the cuisine Szechuan
Originally from the type of local specialties
Basic characteristics of the Sichuan cuisine, this dish by the Hangzhou famous dishes evolution of the Longjing shrimp, the practice of chic, light elegant It's a unique, elegant and refreshing dish with a strong Longjing aroma
Basic Ingredients Abalone, Longjing tea leaves, choy sum, broth
Features: Sichuan famous dish, this dish is evolved from Hangzhou famous dish Longjing shrimp, it's a unique, elegant and refreshing dish with a strong Longjing aroma
Ingredients: Abalone 200 grams, 15 grams of Longjing tea leaves, 50 grams of choy sum, 300 grams of broth
Egg 2 eggs, 1 egg, 1 cup, 2 eggs, 2 eggs, 2 eggs, 2 eggs, 2 eggs. /p>
2 eggs, 30 grams of water soybean flour, dry soybean flour 10 grams of salt, monosodium glutamate, pepper moderate
Cooking method: abalone with cooking wine, salt, pepper flavor, the egg dry soybean flour into a paste and mix well.
Brew tea with boiling water, take the second course of tea, tea leaves with water turned buckle in the center of a deep round plate,
and pour the tea into the plate. Bring the broth to a boil, add the abalone, cabbage, and monosodium glutamate to the pot
and serve.
Abalone quail
Features:
Red with green, fresh aroma and rich, tender meat.
Raw materials:
200 grams of fresh abalone, 2 quail, 25 grams of mushrooms, 200 grams of cucumber, 750 grams of peanut oil (consumed 75 grams), 10 grams of cooking wine, 5 grams of soy sauce, 4 grams of refined salt, 250 milliliters of chicken bone broth, 1 egg white, 3 grams of green onion, 2 grams of pepper, 2 grams of ginger, 5 grams of sesame oil, 1 gram of garlic, 10 grams of starch.
Production process:
1, the abalone washed, dry, cut into wide 3 slices; mushrooms after hydration, remove the stem, wash, and then quail flung to death, remove the net hair, remove the bones and organs, wash, boneless, cut the meat into 3 cm square block, into the basin, add 1.5 grams of salt, egg white, 5 grams of cornstarch, mix well; scallion peeled, cleaned, cut into long 3 sections; ginger peeled, garlic peeled, and cut into minced pieces. Wash and cut chopped; cucumber washed, shredded.
2, frying pan is hot, put peanut oil, burned to seventy percent heat, into the quail meat, paddle scattered, fried for 2 minutes, fishing, oil control, the remaining oil poured into the oil can.
3, frying pan to stay 25 grams of soybean oil, hot, pour onion segments, green beans, stir fry a few times, pour into the quail after the oil, add soy sauce, sugar, cooking wine and 200 ml of water, cover the lid, simmer for 3 minutes over medium heat, add monosodium glutamate, thickened with cornstarch, drizzled with sesame oil, sprinkled with baked sesame seeds, can be
.