1. Abalone is rich in protein, as well as more nutrients such as calcium, iron, iodine and vitamin A;

2. Abalone has extremely high nutritional value and is rich in nutrients. globulin; abalone meat also contains a component called "abaone", which can destroy necessary metabolic substances for cancer cells;

3. Abalone can nourish yin, calm the liver, and strengthen the kidneys , can adjust adrenal secretion, and has the effect of regulating blood pressure in both directions;

4. Abalone has the effects of regulating menstruation, moisturizing and intestines, and can treat irregular menstruation, constipation and other diseases;

5. Abalone has the effect of nourishing yin and nourishing yin, and it is a tonic but not drying seafood. There are no side effects such as toothache or nosebleeds after eating, so there is no harm in eating more.

Abalone cooking

Fresh abalone

Fresh abalone is live abalone. For this kind of fresh abalone, after washing the shell with a brush, scoop out the whole abalone meat, cut off the hard tissue in the middle and around it, and clean the attached mucus with coarse salt. After cleaning and processing, live abalone generally does not need to be deliberately cooked to enjoy an excellent flavor. Among them, the "shasimi" method of eating it raw is more common, and there are also cooking methods of whole abalone charcoal grilling and boiling.

☆Dried abalone

Dried abalone is made by air-drying fresh abalone. It is a very precious ingredient in seafood. Among them, net abalone from Aomori Prefecture in Japan is used. Best quality.

Dried abalone is suitable for cooking whole in a clay pot and slow simmering to preserve its original flavor. Therefore, the cooking process is more complicated than other types and requires more skills. The basic processing methods are:

1. Soak in cold water the night before.

2. Take out the abalone the next day and clean all sides of the dried abalone, otherwise the taste and quality of the abalone will be affected.

3. After washing, add water to cover the abalone, place it in a steamer and steam it over high heat for 10 hours.

4. Add abalone, old hens, pork chops, raw lard, sugar and other ingredients to the casserole, and simmer for 10 hours (you can also use a steamer or electric pot to steam, but the casserole has a heat preservation function, so the best effect).

5. After slow-cooking, take it out, add the original juice and oyster sauce and cook the whole abalone slowly, and you can enjoy the delicious abalone with excellent taste. The size of dried abalone is usually calculated by the "number of heads" per catty. For example, nine heads means there are 9 abalones per catty. Therefore, the smaller the number of heads, the larger each abalone is and the higher the price.

When purchasing dried abalone, you can carefully observe the appearance and choose those with a complete shape, plump meat, normal shape and bright color for better quality. After purchasing dried abalone and returning it home, wrap it completely in plastic bags, newspapers and plastic bags, seal it and store it in a freezer. As long as it does not get wet, it can be stored for about six months to a year.

☆Frozen abalone

Frozen abalone can be purchased at local supermarkets. After purchase, it needs to be stored in the freezer. Once frozen, it cannot thaw. After being taken out from the freezer, That is to say, it should be eaten at the same time as the meal, otherwise the original flavor will be lost and the deliciousness of abalone will not be tasted. How to cook frozen abalone? First, defrost it, then scrub it clean, and slap it on both sides of the abalone meat with a knife to make the meat naturally soft. Add egg whites, wine and other seasonings, mix and marinate it, and then quickly fry or boil it. The taste is very good. If you cook it If you are good at it, you can also use the simmering method.

☆Canned abalone

Canned abalone is the most commonly used type of abalone. In addition to its good quality, its biggest advantage is time saving and convenience. After opening the can, it can Serve in mouth or cook. Since canned abalone will get older the longer it is cooked, do not cook it for a long time. It is recommended to place the can in hot water. When purchasing, pay attention to its manufacturing date and consume it within the shelf life. Do not pour out the soup completely after opening the can, because if you cannot eat it all at once, you can soak the abalone in the soup, seal it tightly, and store it in the refrigerator to prevent the abalone meat from drying out, aging, and losing its original flavor. taste. But the storage time is best not to exceed 5 days.