Abalone has nothing to do with fish, but with snails and the like. It is a single-shell mollusk in the ocean, with only half a shell. The shell is thick, flat and wide, and its shape is somewhat like a human ear, so it is also called "sea ear". The spiral part only leaves traces, accounting for a small part of the whole shell. There are nine holes in the edge of the shell, from which seawater flows in and out, and even abalone depends on it for breathing, excretion and fertility. So it is also called "nine-hole snail". The shell surface is rough with dark brown patches, and the inner surface presents blue, green, red and blue pearl luster. Fresh abalone is shelled, marinated for a period of time, then cooked, eviscerated and dried. It is delicious and nutritious. "Abalone, ginseng and tripe with wings" are precious seafood, and abalone ranks first among sea cucumber, shark's fin and tripe with fish. Abalone shell is a famous Chinese herbal medicine-concha Haliotidis, also called Senecio scandens in ancient books, which has the effect of improving eyesight, hence the name. Concha Haliotidis also has the effects of clearing away heat, calming the liver and calming the wind, and can be used to treat hand-foot spasm and convulsion caused by dizziness and fever. There are about 90 kinds of abalone in the world, and their footprints are all over the Pacific Ocean, Atlantic Ocean and Indian Ocean. The abalone produced in Bohai Bay in China is called Haliotis discus hannai, which is relatively large. Abalone produced in the southeast coast is called Haliotis diversicolor, and the individual is small; Haliotis diversicolor and Haliotis diversicolor produced in Xisha Islands are famous edible abalone. Because the natural output is very small, it is expensive. Now, all countries that produce abalone in the world are developing artificial breeding. In the 1970s, China cultivated Haliotis diversicolor fry, and artificial breeding was successful.
Abalone is known as the "crown of seafood" and has been one of the "eight treasures" of seafood since ancient times. There are many coastal islands and reefs in Dalian, Liaoning Province, with mild climate and rich bait, which is very suitable for abalone to inhabit and breed. The abalone produced here accounts for 70% of the national output.
The single-walled shell of abalone is hard and right-handed, and its surface is dark green and brown. The purple, green and white colors on the inside of the shell complement each other, just like gems. On the back of the shell, there is a row of protrusions for penetrating into the holes. The soft part has a big flat meat foot. The soft part is oval, yellow and white, as big as a tea bowl and as small as copper coins. Abalone is attached to rocks by this thick foot and flat sole surface, and crawls in reefs and caves. The adhesion of abalone meat feet is quite amazing. An abalone with a shell length of 15 cm has a foot suction of 200 kg. No matter how violent the storm comes, it can't be lifted. When catching abalone, you can only shovel it or turn it over when it is unprepared, otherwise you can't take it off even if you smash its shell.
Abalone likes to live in the rocky waters with clear seawater, fast-flowing water and algae, and feeds on algae and plankton. In 1980s, artificial abalone culture in Liaoning Province was successful, and artificial raft culture made progress.
Abalone is one of the precious sea treasures, with tender meat, fresh but not greasy; Rich in nutrition, clear and rich, cooking and soup are delicious. The famous dish of Fangshan Hotel in Beihai, Beijing, "abalone with mussel membrane" is a famous dish at home and abroad. Abalone meat contains Xianling I and Lingbao II, which have a strong inhibitory effect on cancer cells.
The shell of abalone is called "Senecio scandens" in traditional Chinese medicine, and it is also called "Senecio scandens" in ancient books because it has the effect of improving eyesight and removing nebula. Concha Haliotidis also has the functions of clearing away heat, calming the liver, nourishing yin and suppressing yang, and can be used to treat inflammation such as dizziness and hypertension. The colored pearl layer of abalone shell can also be used as raw materials for decorations and shell carvings.
salted fish
Add abalone, I haven't heard it for a long time. -six books Confucius' words
(3) Another example is the abalone room (the house where abalone is stored); Abalone room (room where abalone is stored); Boss (the boss of abalone). A shop selling salted fish. Metaphor is a place where little people live together.
④ Another name for abalone and mullet. That's abalone. Gastropoda mollusk, seafood treasures, shells as medicine.
(5) The marine shellfish [Auricularia] of the genus Haliotis of Gastropoda.
(6) Ancient tanners [tanners]. Bao Ren (the official in charge of leather processing. Also used as a leather craftsman)
Visitors who step into the picturesque Naozhou Island always want to taste delicious abalone. If they can't eat abalone in Pazhou, they will lose half their interest.
Indeed, abalone, as one of the special products of Naozhou, is very attractive to tourists. Abalone, with delicious meat, smoothness and high nutritional value, is a rare delicacy. In Nanmenhai, people used to call it abalone. In fact, it is a single shellfish, belonging to Gastropoda, abalone, not fish. According to relevant data, there are many kinds of abalone in the world, such as pink, yellow, blue, green, variegated and creped 100, and the abalone we saw in Pazhou is variegated abalone, and some people call it "nine-hole snail". Because its shell has beautiful colorful patterns and nine pores. It is characterized by a watery Ming Che with gentle tides and lives in rock fissures and reef caves with a water depth of about 20 meters.
The reason why Pazhou abalone is well-known on five continents and has become a rare specialty here should be attributed to the power of nature. At the end of the ice age, after the Himalayan orogeny, the island was separated from the mainland plate, but caves piled up along the coast, reefs were numerous, phytoplankton flourished, the water was calm, the seawater temperature was moderate, and the salinity was 2 waves, which created an extremely good growth environment for abalone.
Pazhou coastal area can be said to be a huge natural abalone farm, covering an area of five or six thousand mu in Fiona Fang. In a year, summer and autumn are the seasons for catching abalone, but the peak seasons for catching abalone are May and June. Tanzhou people are very experienced in catching abalone. They master the living habits and activities of abalone, and when they catch abalone by boat, they are all armed to the teeth. Wearing a waterproof mirror and holding a long iron hook, he jumped into the sea, swam to the bottom, followed the reef, hooked the rock cracks and tried to fatten the abalone basket.
Because abalone is rich in nutrition, the price is very high, as high as 400 yuan per catty. Although it is so expensive, people are still rushing to buy it. Not only favored by domestic people, but also exported to Hong Kong, Macao and Southeast Asian countries. In ancient times, it was a tribute to the feudal dynasty. In contemporary times, it is an indispensable treasure of state banquets. At present, in order to increase economic benefits, people in Naozhou Island develop abalone culture, not only naturally, but also artificially, expanding the abalone culture area. It's really "the sea is full of fat abalone singing a bumper harvest, and tourists come by boat." In the future, the development of abalone industry will add more luster to Naozhou and make tourists more fascinated.
Abalone tonic but not dry, nourishing the liver and improving eyesight. As early as many years ago, Europeans have regarded abalone as a fresh food and praised it as "soft gold on the table"; During the Qing Dynasty in China, there was a so-called "all-inclusive banquet" in the court. According to the records, when high-ranking officials in coastal areas made pilgrimages at that time, they mostly used dried abalone as a gift, one official with one abalone, seven officials with seven abalone, and so on. Abalone is associated with the taste of officials, which shows that it enjoys the value of "the crown of seafood".
Chinese medicine claims that abalone can calm the liver and suppress yang, clear away heat and improve eyesight, quench thirst and relieve stranguria; Indications: Inflammation of liver fire, dizziness, asthenia of bone steaming, cataract, hypertensive fundus hemorrhage, etc.
[Edit this paragraph] Classification of abalone
Abalone can be divided into "dried abalone" and "fresh abalone" in processing form; "Dried abalone" is divided into "light dried abalone" and "salted dried abalone"; Tasting "dried abalone" is better than "light dried abalone", which requires its excellent quality, large size, plump meat and sweet juice; The taste of "fresh abalone" emphasizes the freshness and delicious meat quality of abalone, which is the fattest in May every year, and the meat quality is thinner in June at 5438+00, 1 1.
"Dry abalone" usually takes a long time to cook, and it needs to be stewed repeatedly with refined soup, so that "dry abalone" can fully absorb the flavor of other materials, so it is rich in flavor and sweet in meat. The best of the original "dried abalone" is more big, fleshy and "sweet".
The cooking of "fresh abalone" is different. It attaches great importance to mastering the temperature. When the heat is not enough, it will smell fishy. When the heat is over, the meat will become tough and hard. Therefore, abalone pays great attention to seasoning methods and appropriate shades, otherwise the umami taste of abalone itself will not come out.
The grade of abalone is calculated by the number of heads. Each Sima Jin (commonly known as Hong Kong scale, about 655g) has "2 heads", "3 heads", "5 heads", 10 heads "and" 20 heads ",and the fewer the heads, the more expensive they are. The so-called "money is hard to buy two abalones". At present, the number of abalone collected by net is the least, followed by Jipin abalone, and hemp is the smallest and the largest. Hemp head and auspicious products have become rare varieties, like antique treasures.
Outside the body of abalone, there is a thick calcareous shell, which is a right-handed spiral shell with an ear shape. Its Latin scientific name can be literally called "sea ear" because its shell is shaped like an ear. In addition, there are a series of spiral protrusions on the shell of abalone, which gradually increase from the top of the shell to the ventral surface. Some of these protrusions penetrate into holes near the end of the spiral layer, and the number of holes varies with different types.
There are 4-5 Haliotis discus hannai in the north of China and 7-9 Haliotis diversicolor in the south. China named abalone "nine-hole snail" in ancient times, which is derived from this feature.
Because of the different producing areas and processing techniques, dried abalone is also called "net abalone", "Woma abalone" and "best abalone", which is a little-known tribute in China. "Net abalone" is characterized by oval shape, thin edge, beaded pillow bottom, brown color, plump texture and soft and smooth taste; "Womabao" is characterized by boat shape, gray-black, soft texture and pinholes on the side. However, the "best abalone" is ingot-shaped, hard, with a high pillow body and a color like persimmon, which is smaller than the "net abalone". As for "Pazhou Abalone", it is famous for its delicious taste, tender meat and rich nutrition.
There are many kinds of abalone in the world, also known as "big abalone" and "nine-hole snail", which were called "Kun" or "Kun" in ancient times. Its Latin name can be translated as "sea ear" and English name can be translated as "ear shell". Most of the producing areas are concentrated in the waters around Australia, Japan, Mexico, Canada, North Korea, South Africa, New Zealand, South Korea and China, such as Dalian, Taiwan Province Province, Fujian, Shanwei and Zhanjiang. There are also "original abalone" and "cultured abalone". Of course, the meat quality and taste of "native abalone" are much better than that of "cultured abalone".
When abalone is fresh, there is a layer of dark gum on the surface, which is soft to touch by hand. It turns out that when abalone crawls in the water, it slides close. In fact, it uses the contraction of tentacles and abdomen to generate thrust, and the colloid on the surface reduces friction and slides smoothly. Therefore, if the abalone dies, the dark gum will gradually disappear and the meat will gradually appear white, which is called "whiteboard abalone" in the industry. In this way, the meat quality of abalone becomes hard, and the physical structure changes, so that its rich fragrance disappears and it tastes tasteless. There is a book that records the smell of abalone after death, which is considered to be the earliest record about abalone. It is the historical record of Qin Shihuang more than two thousand years ago. The book says, "It's almost summer, and the car stinks. It is a letter to the official, let the car be loaded with abalone to make it stink. " Is to cover up the story of Qin Shihuang's corpse with abalone.
Due to the high price of dried abalone in the market, some unscrupulous traders pretend to be "dried abalone" with worthless "dried stone turtle" to make huge profits from it. Therefore, you must be careful when buying dried abalone, so as not to be fooled; Like other shellfish, abalone has a hard shell, but the shell of abalone shell is very small, with a big mouth and a small hole on the edge (commonly known as "nine-hole snail"). Its feet are well developed and the soles of its feet are flat. The dried abalone sold in the market has been shelled, slightly boat-shaped, and one side is very smooth, that is, the sole of abalone. The "stone turtle" also has developed feet, the soles of which are flat, and can be used to pretend to be abalone with a little processing. But as long as you identify it carefully, you will find that the "stone turtle" will shrink and bend after drying, and the edge of its feet is very rough. The biggest difference between "fake abalone" and "real abalone" is that the former has a shell plate in the center of its back. Although it will peel off when it is processed and dried, it will always leave obvious marks. Therefore, there is no doubt that any "abalone" with obvious deep imprint on its back is a fake abalone.
Besides distinguishing "real" and "fake" abalone, we also need to know how to distinguish "excellent" and "inferior" abalone. First of all, we should distinguish high-quality abalone. From the color observation, abalone is beige or light brown with bright and shiny texture. From the appearance, abalone is oval, complete, uniform in head, dry enough, and has a thin layer of salt powder on the surface, which is better if the middle of abalone is red in light and shadow; From the meat quality observation, abalone meat is thick, full and fresh. The characteristics of inferior abalone, from the color observation, its color is dark, brown-purple, dull, with dry gray and residual meat, and the surface of abalone is covered with a layer of gray white material, even with black-green mildew spots; From the appearance, the body shape is incomplete, the edge is uneven, and the individual size is uneven, similar to "horseshoe shape"; From the observation of meat quality, the meat quality is thin, dry outside and wet inside, and does not sink or swell.
[Edit this paragraph] Identification of abalone quality
Dried abalone, with dry texture, oval ingot-shaped, with flowers on the edge and a convex ring in the middle, has a complete shape, no impurities and a light taste. There are three kinds of dried abalone sold in the market: purple abalone, bright abalone and gray abalone. Among them, purple abalone is big, purple and bright, with good quality, while Ming abalone is big, yellow and good quality, while gray abalone is small, gray and black, with poor quality.
[Edit this paragraph] Abalone nutritional analysis
1. Abalone is rich in protein and contains more nutrients such as calcium, iron, iodine and vitamin A;
2. Abalone has extremely high nutritional value and is rich in globulin; Abalone meat also contains an ingredient called "Bao Su", which can destroy the metabolic substances necessary for cancer cells;
3. Abalone can nourish yin, calm the liver, strengthen the kidney, regulate adrenal secretion, and regulate blood pressure in two ways;
4. Abalone has the effects of regulating menstruation, moistening dryness and benefiting intestines, and can be used to treat diseases such as irregular menstruation and constipation;
Abalone has the effect of nourishing yin and nourishing, and it is a kind of seafood that supplements but is not dry. After eating it, there are no side effects such as toothache and nosebleeds. It's no harm to eat more.
[Edit this paragraph] Preservation of abalone
After the dried abalone is bought home, it is sealed with plastic bags, newspapers and plastic bags in turn and stored in the freezer. As long as it doesn't get wet, it can be preserved for about six months to one year.
Frozen abalone can be bought in the local supermarket. After buying it back, it needs to be kept in the freezer and cannot be thawed after freezing. After being taken out of the freezer, it should be eaten at dinner, otherwise it will lose its original flavor and taste the delicious abalone. How to make frozen abalone? First thaw, then scrub clean, pat the abalone meat on both sides with a knife to make the meat naturally soft. After adding seasonings such as protein and wine, it can be fried or boiled quickly and tastes very good. If you cook well, you can also treat it with slow fire.
Canned abalone is the most commonly used abalone species. In addition to good quality, it also saves time and convenience. People can put it in their mouths or cook it after opening it. Canned abalone will get older and older. Don't cook it for too long. It is recommended to put canned food in hot water. Pay attention to the production date when buying and eat it within the shelf life. Don't completely pour out the soup after opening the can, because if you can't finish eating it all at once, you can soak the abalone in the soup, seal it tightly and store it in cold storage to avoid the abalone meat from drying and aging and losing its original taste. But it is best not to keep it for more than 5 days.
[Edit this paragraph] The allusions of abalone
In 1688, galdan took advantage of the infighting among the three Mongolian ministries in Mobei, led 30,000 troops, crossed Hang 'ai Mountain and attacked three pastures. Emperor Kangxi of the Qing Dynasty, your brother Fuquan was General Fuyuan, and his brother Changning was General Anbei, leading the Qing army out of Gubeikou and xifengkou.
Gordan's army, about 30,000 men, blocked the water on the hillside, tied 10,000 camels to the ground, covered them with wet felt, and surrounded the foot of the mountain with boxes on their backs. The sergeant shot at the gap between the piles and called it "Camel City". Kangxi invaded and stormed the Galdin army. First, he bombarded the "Camel City" with heavy artillery, and the Galdin army also fought back. The guns of both sides rumbled and shook the world. After a fierce battle for half a day, the artillery fire of the Qing army destroyed the "Camel City" of the Galdin Army, and then the Qing army launched an attack. Soldiers from both sides launched a deadly hand-to-hand combat, and the Galdin Army finally lost.
At the celebration dinner, Kangxi ordered the chef to cook an abalone for each general, and said with a smile, "I traveled with you personally, and with the help of your family, I will reward you with an abalone." Everyone is very happy. Since then, abalone has been listed as an essential treasure of court banquets in the Qing Dynasty, and later it has developed into a "all-abalone banquet" in the court.
[Edit this paragraph] The cooking of abalone
Fresh abalone
Fresh abalone is live abalone. This kind of fresh abalone, after brushing the shell with a brush, digs out the whole abalone meat, cuts off the hard tissue in the middle and around, and washes the attached mucus with coarse salt. After cleaning, live abalone can taste excellent flavor without deliberate cooking, among which "sauce rice" is more common to eat raw, and there are also cooking methods such as full charcoal roasting and blanching.
dried abalone
Dried abalone is a kind of dried abalone made by air drying fresh abalone. It is a very valuable ingredient in seafood, and the quality of abalone in Aomori Prefecture of Japan is the best.
Dried abalone is suitable for whole grain cooking in slow casserole to keep its delicious original flavor, so the cooking process will be more complicated than other kinds and require more technology. The basic treatment methods are:
1. Soak in cold water the night before.
2. Take out the abalone the next day, and clean the dried abalone, otherwise it will affect the taste and quality of abalone.
3. After washing, add abalone and steam in a steamer 10 hour.
4. Put abalone, old hen, pork chop, lard and sugar in a casserole and simmer for 10 hour (it can also be steamed in a steamer or rice cooker, but the casserole has the function of heat preservation, and the effect is the best).
5. After simmering, take it out and add the original juice and oyster sauce to taste the delicious abalone. The size of dried abalone is usually calculated by the number of heads per catty, such as nine heads, which means there are nine abalones per catty. So the smaller the number of heads, the bigger the abalone and the higher the price.
When buying dried abalone, you can observe the appearance carefully, and choose the one with complete appearance, plump meat, normal shape and bright color, and the quality is better. After the dried abalone is bought home, it is sealed with plastic bags, newspapers and plastic bags in turn and stored in the freezer. As long as it doesn't get wet, it can be preserved for about six months to one year.
☆ Frozen abalone
Frozen abalone can be bought in the local supermarket. After buying it back, it needs to be kept in the freezer and cannot be thawed after freezing. After being taken out of the freezer, it should be eaten at dinner, otherwise it will lose its original flavor and taste the delicious abalone. How to make frozen abalone? First thaw, then scrub clean, pat the abalone meat on both sides with a knife to make the meat naturally soft. After adding seasonings such as protein and wine, it can be fried or boiled quickly and tastes very good. If you cook well, you can also treat it with slow fire.
Canned abalone
Canned abalone is the most commonly used abalone. In addition to good quality, it also saves time and convenience. People can put it in their mouths or cook it after opening it. Canned abalone will get older and older. Don't cook it for too long. It is recommended to put canned food in hot water. Pay attention to the production date when buying and eat it within the shelf life. Don't completely pour out the soup after opening the can, because if you can't finish eating it all at once, you can soak the abalone in the soup, seal it tightly and store it in cold storage to avoid the abalone meat from drying and aging and losing its original taste. But it is best not to keep it for more than 5 days.
[Edit this paragraph] The practice of abalone
steamed abalone
【 Materials 】 Fresh abalone is about 200g, salt 5g, cooking wine10g, onion10g, monosodium glutamate 2g, ginger 20g, vinegar 20g, pepper 5g, soy sauce15g and sesame oil 5g.
[Practice] 1. Coat both sides of abalone with oblique straight knives and cut from the middle; 2. Wash the onion and ginger, cut the onion into strips, cut the ginger in half and slice the other half; 3. Put abalone in a dish, add cooking wine, monosodium glutamate, soup 100 ml, onion strips, ginger slices, pepper and salt, and steam in a drawer; 4. Steam for about 10 minute, take out, and pick out onions, ginger and peppers; 5. Add vinegar, soy sauce, Jiang Mo and sesame oil to the bowl and beat into ginger juice; 6. When eating, use abalone with ginger juice and dip it in ginger juice.
red-cooked abalone
Method 1:
【 Materials 】 Dried purple abalone, old hen, clean ham, scallop, grilled shark fin soup, scallop soup, sugar, refined salt, soy sauce, cooking wine, dry powder, chicken oil, etc.
[Practice] Prepare dried purple abalone with water, add chicken, ham and scallops, simmer for 3 hours on high fire, take out abalone, and let the original soup pass through Luo for later use; Scoop abalone with a flower knife, and then obliquely cut into pieces with a thickness of half a centimeter; Put braised abalone stock soup 100g, Kao shark's fin soup and scallop soup into a two-ear pot, bring to a boil, add abalone slices, cook for10min, add seasonings such as white sugar, refined salt, soy sauce and cooking wine, use starch to make a thick juice, and add a little chicken oil before taking out.
Method 2:
【 Material 】 Live abalone; Old chicken, old duck, spine, ham, onion, ginger; Seasoning: abalone juice, soup, chicken juice, chicken powder, raw oil, salt, chicken oil and wet starch.
【 Practice 】 Slaughter the live abalone, eviscerate it, brush the meat with a toothbrush, add soup to the chicken and duck bones at the bottom of the casserole, put the washed abalone on the medium fire for 8-9 hours, and put the stewed abalone on the plate; Add soup and seasoning to another pot, adjust the taste and color, thicken abalone with raw flour and add bright oil, and serve.
Method 3:
【 Materials 】 Four abalone (weighing about 750g) and appropriate amount of broccoli. Serve soup, refined salt, monosodium glutamate, soy sauce, sesame oil, rice wine and wet starch.
【 Practice 】 Put the pot on fire, pour the soup, add salt, soy sauce and rice wine, add abalone to taste, then thicken with wet starch, add monosodium glutamate and sesame oil when collecting the juice, stir well, put it on a plate, and decorate the dish with broccoli.
Abalone soup
【 Materials 】 250g canned abalone, 0/5g cooked ham, 0/5g fresh mushroom, 0/5g pea sprout, 0/5g salt, 0/0g cooking wine, 3g monosodium glutamate and 800g chicken soup.
[Practice] (1) Cut abalone into oblique slices with a knife. Sliced fresh mushrooms. Cut the cooked ham into small elephant-eye pieces. Leave young leaves, remove roots and wash pea seedlings. (2) Pour 300g chicken soup into a frying pan and bring it to a boil. Put the cooked ham slices, fresh mushroom slices, abalone slices and pea seedlings into a spoon and cook them, then take them out. Pour into 65,438+00 soup bowl. Don't pour the soup into the spoon. (3) Put the remaining 500g chicken soup into a spoon, light it, add salt, monosodium glutamate and cooking wine to taste, skim the floating foam, and put it into a 10 small soup bowl.
Abalone porridge
【 Materials 】 Abalone 1/2, ginger 3, onion 2, chicken 4 2, Flammulina velutipes 2, Lentinus edodes 1, celery 2, rice 1/2 cups, water 4 cups, salt 1/4 tablespoons, chaiyu monosodium glutamate 2 teaspoons.
[Practice] (1) Wash the abalone, soak it in clear water for about 1 day (it can be refrigerated), and then add the material (2) and cook it together. After boiling, simmer for about 2 ~ 3 hours. After the abalone becomes soft, turn off the fire and soak for half a day. Finally, take out the abalone slices for later use. (3) Wash the raw materials, slice chicken, Flammulina velutipes, Lentinus edodes and celery for later use. (4) Wash the rice, add 4 cups of water, boil it with high fire first, and then cook it with low fire. At this time, add abalone slices and chicken slices and continue to cook for about 30 minutes, then add Flammulina velutipes, Lentinus edodes and celery powder, mix well with all seasonings and cook.
Chicken soup with abalone and mushrooms
Materials:
1. abalone slices
2. Half an old chicken (you can let the butcher remove the skin and oil first), or you can use bamboo shreds (a lot of chewing gum).
3. How many mushrooms
4. A little ginger
5. A little salt
Exercise:
1. Wash abalone (without soaking)
2. Mushrooms are soft.
3. Wash and blanch the old chicken.
4. Reheat a pot of water, put all the ingredients in when the water boils, and simmer for 3-4 hours after the water boils, and the abalone slices will be soft and delicious.
5. Add salt before serving.
Abalone griddle chicken
Production materials:
Ingredients: a chopped chicken, 4-5 fresh abalone, several soaked mushrooms, 4-5 red dates, 8- 10 garlic and 3 slices of ginger. Seasoning: half a cup of mushroom water, one tablespoon of soy sauce, one tablespoon of soy sauce, half a tablespoon of sugar, a few drops of balsamic vinegar and one tablespoon of rice wine.
Practice: Heat two spoonfuls of oil in the pot, add ginger slices and garlic and saute. Add chicken nuggets, mushrooms and abalone, stir-fry a few times, then add sugar, soy sauce and water, cover and simmer for five minutes. Open the lid and turn to high heat until the soup is almost dry (stir-fry). Add balsamic vinegar and turn off the heat. Transfer all the ingredients to the casserole, cover it with low fire and heat it to the hot pot. Pour the rice wine out of the lid until the fragrance overflows.
Fried abalone with colorful colors
Ingredients: 250g fresh abalone.
Ingredients: 50g of carrot, 50g of fresh bamboo shoots, 50g of green pepper, 50g of leek, 50g of water-borne mushrooms, 0/g of garlic and 0/.5g of shredded ginger.
Seasoning: salt 5g, glutinous soup 35g, Shaoxing wine 10g, wet starch 10g, clean glutinous rice 25g, sesame oil 5g and peanut oil 500g (about 50g).
Method:
(1) Cut abalone, carrot, fresh bamboo shoots, green peppers and mushrooms into filaments with a length of 6 cm and a width of 0.3 cm respectively. Boil shredded abalone in a wok, pour into a colander, and filter off the water; Put shredded carrot and shredded fresh bamboo shoots into a pot, add refined salt (6g) and roll until cooked, then pour into a colander and filter.
(2) Heat the wok with high fire, wash the wok with oil, add minced garlic and shredded ginger, cook Shao wine, then add shredded abalone, shredded carrot, shredded fresh bamboo shoots, shredded leek, shredded pepper and shredded mushroom, thicken it with oyster sauce, add colored tail oil (15g), and plate.
Four-flavored abalone
raw material
500g canned abalone. 250g vermicelli, 75g yellow fruit or green bamboo shoots. Salt and pepper 25g, soy sauce 30g, mustard 25g, sesame sauce 30g (or ginger juice 25g, garlic paste 25g, pepper oil 15g).
prepare
Take out the canned abalone, cook it in a pot until it is just cooked, take it out and cut it into thin slices. The vermicelli is cooked and cut into small pieces of similar size. Yellow fruits or green bamboo shoots are carved into arbitrary patterns. First, spread vermicelli on the bottom of the plate, spread abalone slices, decorate with carved yellow fruits or green bamboo shoots, and add four sauces: pepper hemp, strange taste, mustard and sesame sauce. In recent years, this dish has four flavors: red oil flavor, ginger juice flavor, garlic flavor and fish flavor. That is to say, seasoning dishes have been flexibly adjusted according to the needs of diners.
Baked abalone and winter melon balls
Ingredients: 300g abalone meat with water.
Accessories: 50 grams of wax gourd, 20 grams of ham, 30 grams of water-soaked mushrooms, 20 grams of winter bamboo shoots, and green beans 10 grams; 50g peanut oil, onion, ginger and garlic 15g, 20g clear soup, 30g wet starch, 5g monosodium glutamate and 25g chicken oil.
Making:
1) Cut abalone every 0.2 cm wide (2/3 depth) with a straight knife method, and then chop it obliquely into large pieces;
2) Peel the wax gourd, cut it into square blocks of 1.5cm, and trim it into spheres;
3) Mushrooms, bamboo shoots and ham are all cut like eye slices;
4) Add water to the wok, put in the winter sausage and cook it, take it out and drain it;
5) When the peanut oil in the wok is heated to 60% heat (about 1s0℃), add onion, ginger and garlic to saute until fragrant, add clear soup (onion, ginger and garlic are not needed), abalone, mushrooms, ham, string beans and wax gourd balls, thicken with wet starch after boiling, and grill thoroughly with low fire.
Sauteed abalone
Ingredients: 600g of abalone.
Accessories: chopped green onion, ginger and garlic.
Seasoning: sauce, fresh soup, chicken essence, salt, cooking wine, pepper, sugar and starch.
Exercise:
1. Wash the abalone, blanch it in boiling water until it is half cooked, add cooking wine to remove fishy smell, take it out and drain it;
2. Put the fire in the pot until the oil is hot, add ginger, onion and garlic, add sauce and stir-fry until fragrant, then add cooking wine, chicken essence, salt, sugar and pepper in turn, and then add broth;
3. Stew abalone in the soup for a few minutes. When it's delicious, bring it out. Add starch and chopped green onion to the remaining soup in the pot and pour it on the abalone.
Abalone pill tablets
Ingredients: 250g cooked abalone, 250g fresh mushrooms, egg white 1, 500g peanut oil (60g actual consumption), chopped green onion 1g, 5g Jiang Mo, 5g garlic, cooking wine 15g salt, 2g monosodium glutamate, 5g sesame oil and 65438 pepper.
Exercise: 1, peeled abalone, washed, cut into rectangular pieces, put in a bowl, add egg white and starch, grab well and size; Clean fresh mushrooms, cut into small pieces, blanch in boiling water pot, take out, control water and dry;
2. Put fresh soup, salt, monosodium glutamate, pepper, sesame oil and wet starch into a bowl to make a sauce;
3. Put the pot on the fire, put the oil to heat it to 50%, then add the abalone pieces, cut them with iron chopsticks, stir-fry them until they are 80% ripe, then put Jiang Mo, chopped green onion and garlic into the wok, stir-fry them a few times after the fresh mushroom pieces are fragrant, add the fish pieces, cook the wine, pour in the prepared sauce, boil and turn over.
Abalone slice soup
Ingredients: abalone (canned) 1, pork (tenderloin is preferred) 2, onion 1.
Salt 1 teaspoon.
Exercise:
1. Slice abalone and wash pork.
2. Remove the old leaves and whiskers of onion, wash and cut into sections.
3. Put the materials of method 1 into the pot, and add chopped green onion first. Take 3 bowls of soup mixed with canned abalone, boil it with strong fire, simmer for about 30 minutes, add onion, season with salt, and continue cooking for 5 minutes.
Purple abalone with sesame sauce
Ingredients: 250g abalone.
25 grams of sesame paste. Salt, Shaoxing wine, monosodium glutamate, oil, chicken soup.
Exercise: 1 Wash abalone and cut it into hemp fiber-like flower knife blocks.
2. Put 30 grams and 35 grams of lard in a spoon, stir-fry sesame sauce in the spoon for a while, then stir-fry abalone in the spoon until the sesame sauce bubbles, add refined salt, Shaoxing wine, monosodium glutamate and chicken soup, stir-fry for a while, hook a little starch with clear water, and take out the spoon.