ingredients: fresh abalone (about 5g), 1g shredded radish, and 5 perilla leaves.

5g of swastika sauce, 1g of Japanese mustard and 5g of frozen abalone juice.

Operation: 1. Shell abalone, marinate it with edible powder for 3 hours, rinse it with water for 1 hour, brush off the black film, set it in hot water at 8℃, take it out and brush it again, and cut off the abalone mouth for later use;

2. Adjust the seasoning of frozen abalone juice, put the cleaned abalone in a steamer and steam it for 2 hours at 8℃ to 9℃.

3. Take out the abalone, let the abalone and abalone juice cool naturally, and then put them in the refrigerator for 12 hours.

4. When eating, cut the abalone vertically into pieces by shaking the knife, and serve with mustard and swastika sauce.

High pressure method:

Ingredients:

1 live abalone (about 1.5kg).

ingredients:

75g of salmon, 1 carrot and 1 carrot.

seasoning:

half a spicy heel, oyster sauce, light soy sauce, dark soy sauce, crystal sugar, abalone sauce, salt, flavor, chicken powder and abalone sauce 2 kg.

Method:

1. Spread the bottom of the dish with crushed ice. The radish is beautiful in the heart, and the carrot is shredded with watermelon taro.

2. Shell and gut the abalone, and fly in water for later use.

3. Pour abalone juice into the pressure cooker, add the above seasonings, add abalone and press for 25 minutes, cool and cut into thin slices, arrange them neatly on crushed ice and serve with mustard soy sauce.

Method of chilled abalone

Ingredients:

Fresh abalone, chicken feet, ribs, pigskin and chicken wings. The raw materials needed for cooking ribs with soy sauce: 1.5 cups of rice (the specific amount is according to your family's needs, and the ratio of white rice to water is about 1: 1, 2) and 3 grams of ribs. . Authorized original blog: Zeng Aiyang may not be reproduced or edited without the permission of the author-the ingredients of gourmet world: chicken feet, red dates, yam slices, Beiqi, Codonopsis pilosula, Kiko, ginger slices, yellow wine and water. .

ingredients:

oyster sauce (Lee Kum Kee), salt, sugar, chicken essence, ginger and soy sauce. Ingredients: Longxu Noodles, cucumber, olive, sesame paste, warm water, cold vinegar, extremely fresh flavor, chicken essence, salt, sugar and Chili oil. .

Practice:

1. Put the fresh abalone outside, defrost it and wash it with coarse salt for later use. Put the water in the pot to boil, then add the ginger slices, and then water the chicken feet, ribs, pigskin and chicken wings one by one; Seasoning for pickled ribs: 5ml of douchi, 3-4 cloves of garlic, 2, 5ml of salt, 5ml of sugar, 2, 5ml of white pepper, 5ml of seafood soy sauce (a little soy sauce can be added to add a little color, just a little bit), 5ml of sesame oil, 15ml of starch and 1 pepper. . Practice: 1. Add cooking wine to the chicken feet (put the chicken feet in the pot, then add water without boiling the chicken feet for a few minutes). If there is ginger, you can add ginger slices to taste it, because there is no ginger at home, so you have to order cooking wine to taste it; . Take out, put bean sprouts and rapeseed into noodles, add chopped onion and garlic, and sprinkle with Chili noodles; .

2. Pour the oil into the pan, then put the drained chicken feet, ribs, pigskin and chicken wings into the oil pan one by one and fry them until they are yellowish and slightly crispy. (Add a small pepper if you like spicy food) Practice: 1. Chop garlic and lobster sauce and saute them. Soak the ribs in clear water for 2-3 hours, then clean them and put them in a container. Add the saute garlic and lobster sauce, salt, sugar, pepper, seafood soy sauce, sesame oil and starch, stir them evenly, put them in the refrigerator and marinate them for one night. Take out the marinated ribs the next day, and remove the excess. . 2. At this point, the chicken feet are in the pot, and we can also move the time to the part of washing the medicinal materials. The medicinal materials can be gently dipped in flowing water for a few times, and the red dates are pitted, and the lamb also cooks the red dates together, so that the taste of the soup will be sweeter; . Practice: 1. Clean the glutinous rice, put it into the inner container of the electric cooker, add appropriate amount of water (slightly less than the amount of white rice) and appropriate amount of rock sugar, soak for four hours, and then select the "cook" button to cook; .

3. Put the processed chicken feet, ribs, pigskin and chicken wings in the bottom of the casserole, then put abalone on top of other ingredients, put water in the casserole, and then simmer for 3 minutes. See if the soup is a little milky white, it will change to medium heat (the water in the casserole should not be less than half), and then add a little salt and sugar (2-2) when two pots of water are boiled into one pot of water. Then simmer for 3 minutes with large fire, then fill it with water and simmer for 4-8 hours (abalone can taste better if it takes a long time), then take out the remaining chicken feet, ribs, pigskin and chicken wings from the casserole, and pour abalone juice into a bowl for later use. You can use a noodle cooking tool to clean the impurities in the abalone juice. Ingredients: 7 Dalian abalone, appropriate amount of abalone juice, 1 asparagus, appropriate amount of Pleurotus eryngii, and rice. . 2, sauce: sesame sauce, warm water, cold vinegar, very fresh taste, chicken essence, salt, sugar, Chili oil, stir evenly; . 4. Burn a pot of water in the pot, turn off the fire after boiling, knead the stirred meat into big balls, and slowly put them into the pot; . 2. After the rice is soaked, put in the marinated ribs. The amount of water is similar to that of steamed rice on weekdays. A little more or less will have no effect. At this time, it is ok to start steaming rice for about 55 minutes. . 3. After the chicken feet fly, pick up the chicken feet, and then rinse the foam on the chicken feet with clean water; . 2. Take a cauldron, put it into the bracket, fill it with water, and put the raw materials. 2 (I put it in the tea bag. . At first, each hemp ball was just a crack, and then the bean paste stuffing in it just popped out, like a flower. . 8. After the big fire boils, the small fire lasts for about 1 minutes; . (The electric cooker with reservation function can be timed for 4 hours) 2. Wash the red dates, soak them for half an hour, put them in the boiling pot, cook for 15-3 minutes, and remove the core after taking them out for later use; .

4. Dish the abalone, then pour a proper amount of abalone juice into the pot to boil, and then thicken it. This is the bagged abalone juice. There are bottled abalone juice in the seafood market, which costs about ten yuan a bottle. .

Remarks: The leftover abalone juice can be used to cook other things, or it's not bad to make rice with abalone juice. You don't need a shell to cook abalone sauce for rice, but the shell is beautiful and not willing to throw it away, and it is said that abalone shell can also treat children's nocturnal enuresis ~ It's a bit inappropriate to say this in the cooking step, hee hee ~); .

Precautions:

1. Stir-fried chicken feet, ribs, pigskin and chicken wings must be heated before being oiled, and then fried when the oil temperature reaches 8%, otherwise it will stick to the pan. Steamed rice with ribs and glutinous rice was made some time ago. I wanted to make ribs rice with lotus leaves, but I couldn't find the lotus leaf after searching for a big circle. Forget it ~ I wish I had glutinous rice. I like glutinous rice best. . 4. Add a proper amount of water to the washed chicken feet, medicinal materials, ginger slices and yellow wine into the casserole, bring it to a boil, then reduce the heat for 1 hour, turn off the fire, and wait for about 3 minutes to drink. . [1] [2] Next 4. Put a proper amount of glutinous rice into a garlic mortar, dip it in water and evenly beat it into a sticky rice cake, take it out and put it into a bowl, and finish the rest of the glutinous rice in turn; .

2. Put a layer of bamboo at the bottom of the casserole to prevent things from sticking to the casserole after being burned for a long time.

3. It is best to use gauze when taking abalone juice finally. If not, just clean the contents of the juice with something with a small mesh. 1. Heat the abalone juice in a pot. . The dough we made has pumpkin in the outer skin, which makes it taste more delicious, and the bean paste stuffing wrapped inside is also made by ourselves, and the fried cooking oil is also used for the first time. .

4. thicken abalone juice as long as the juice is connected when it falls down. 3, there is no abalone juice, you can also use oyster sauce and other juice you like instead. .

5. There are two kinds of oyster sauce, one is good, and the other is common. I use Lee Kum Kee's God of Wealth oyster sauce to put the roasted abalone. When thickening, I use another good oyster sauce of Lee Kum Kee to add a little more flavor. After thickening, I can use 1 or 2 drops of Ming oil to make the color brighter. 2. Put the black pepper marinade into the fresh-keeping box, add water and mix well, put the chicken legs, add onion and ginger, mix and massage evenly by hand, cover it and put it in the refrigerator for one night; .