Practice 1: steamed abalone
The ingredients are as follows: 3 abalone, 5g ginger, 5g onion, 5g cooking wine, 1 g pepper,10g steamed fish and soy sauce.
The specific method is as follows: 5g shredded ginger, 3g shredded abalone, 5g chopped green onion, 5g shredded abalone, 5g shredded ginger, 5g pepper, 5g cooking wine, 65438 steamed fish+00g soy sauce, stir evenly and marinate for 5min, then add shredded abalone, shredded ginger and chopped green onion, drain, boil and steam for 3min, and serve!
Practice 2: Steamed abalone with garlic vermicelli
The ingredients are as follows: abalone 10, vermicelli 1, soy sauce 1, onion 1, garlic 1, oyster sauce 1, and appropriate amount of yellow rice wine.
The specific method is as follows: soaking vermicelli in hot water for later use; Dig out the small abalone along the shell, carefully clean it and brush it with a toothbrush to remove black stains, and scrape the clean small abalone on the surface with a knife. The soaked vermicelli is rolled into a ball and placed on the shell of the small abalone. Garlic is cut into powder, half is fried in oil pan, and the other half is mixed with oyster sauce, a little delicious soy sauce and yellow wine. Sprinkle a little of the prepared oyster sauce on the vermicelli, then sprinkle a little on the surface of the small abalone, and steam in a boiling water pot for 5 minutes.
Practice 3: Steamed abalone with lobster sauce
The ingredients are as follows: abalone 10, fermented soybean 20g, proper amount of edible oil, salt 1 teaspoon, ginger 1 slice, 5 cloves of garlic, sugar 1 teaspoon, and shallots 1 root.
The specific method is as follows: dig out abalone meat with a knife, remove internal organs and wash; Brush the abalone shell with a small brush and cut the abalone surface with a knife. Chop onion into chopped green onion, garlic into chopped green onion, ginger into chopped green onion, douchi washed and chopped green onion, then heat an appropriate amount of oil in a pot, add onion, ginger and garlic and stir-fry with low fire (leave a little chopped green onion for later use), add douchi to stir-fry until fragrant, and add a proper amount of salt and a little sugar to taste, so as to make douchi. Put the abalone back into the shell, pour in the right amount of lobster sauce, steam in a steamer, and steam for about 5 minutes.
Practice 4: Braised abalone
The ingredients are as follows: abalone 10, salt 1 teaspoon, soy sauce 1 teaspoon, onion 1 teaspoon, ginger 1 teaspoon, rice vinegar 1 teaspoon, starch, coriander 1 teaspoon.
The specific methods are as follows: break the back column of abalone with a spoon, pry it out, remove the green viscera behind it, wash it, bake the abalone shell in boiling water for 5 minutes for disinfection (the last dish), change the front part of abalone into a diagonal knife, cut Jiang Mo, chopped green onion and coriander, pour a proper amount of seafood soy sauce, rice vinegar, white sugar and salt into the bowl, and mix according to taste with or without starch. Pour a proper amount of oil into the pot, add Jiang Mo and chopped green onion and stir fry, then add abalone and stir fry, then pour the prepared soup into a bowl (if there is less soup, add a proper amount of water) and drain the soup for about 5 minutes. After the abalone is cooked, add the coriander powder and stir-fry twice, then take it out of the pot and put it on the plate!