Abalone slices with original shell

Abalone is not only delicious, but also has a beautiful shell (snails are not as good as this), especially the mother-of-pearl on the inner layer, which will reflect charming brilliance under the illumination of light. From this point of view, if you can use shells when cooking abalone dishes, it will be icing on the cake. This kind of sliced abalone in the original shell is cooked and sliced back into the shell, and finally poured with delicious and invincible sauce to create a double enjoyment of vision and taste.

Prepare materials

1, main ingredient: 8 abalone, each weighing about 80g. Fresh or frozen.

Seasoning: olive oil 15g, butter 25g, garlic 3 cloves, ginger 20g, red onion 60g (which can be replaced by the same amount of onion), citronella 10cm, dry white wine 125g, cream 150g, and black pepper1/.

Chop 3 cloves of garlic with a knife;

Cut 20g of ginger into filaments;

60 grams of red onion slices;

Slice 10 cm long citronella;

Take a thick pot with a diameter greater than 26 cm, preheat it for 30 seconds, and add15g olive oil and 25g butter. When the butter is melted by heat, the water inside begins to evaporate under the action of heat, and many bubbles appear in the pot;

When the bubbles begin to subside, add minced garlic, Jiang Mo, scallion and citronella and stir-fry for 2 minutes;

Change the stove to a small fire and smooth the seasoning at the bottom of the pot;

Put abalone flat on the bottom of the pot, with the meat face down and the shell face down;

Cover the pot. If there is no pot, cover a plate. Heat for 20 minutes. Abalone will precipitate some liquid during heating, which is equivalent to half frying and half steaming. Don't worry about dry burning. We will make the separated liquid into sauce and pour it on abalone, which will never be wasted.

After the abalone is steamed, fish out the meat with a stainless steel spoon, and wash and dry the shell for later use;

In the long-term evolution of abalone, the internal organs are distorted. Unlike most animals, the internal organs are not symmetrically distributed, but around the outside of the columnar main muscle, much like scallops.

Abalone's mouth is located at one end of the muscle and has a small opening, which is easy to be found;

Tear off the internal organs of abalone together with the mouth by hand, leaving only the muscle part for use. The slightly beige solid part of the viscera is the digestive gland of abalone, which is similar to the liver of vertebrates. Leave the digestive glands and throw away the rest;

Crush the digestive gland by hand and put it back into the pot where abalone is steamed, add 125g dry white wine, and heat it over medium heat until the liquid in the pot is half dry;

Turn off the fire and add 150g cream;

Stir well and the extra delicious sauce will be ready. Of course, there are too many solid ingredients in the sauce to be used directly;

Pour the sauce into a fine sieve and filter out all solid components;

Slice the abalone meat, put it back into its original shell, pour in the sauce made in the previous step, sprinkle with some chopped black pepper, and most importantly,