You can never tire of eating steamed abalone. Abalone is named fish, but it is actually not a fish. It is a valuable marine edible shellfish. It is delicious and nutritious. It is known as the best seafood and is known as the "soft gold" of the ocean. Its meat is tender and fresh.

The edible portion of the product is 12.6% protein and 0.8% fat; the dry product contains protein up to 54.1%, complete types of amino acids, reasonable proportions, and contains a variety of vitamins and trace elements. It is a high-protein, low-protein food that is very beneficial to the human body.

Fat food with great taste.

Each 100 grams of fresh abalone contains 84 calories (kcal), sodium 2.01 (g), calcium 266 (mg), cholesterol 242 (mg), potassium 136 (mg), phosphorus 77 (mg), magnesium 59 (mg),

Vitamin A 24 (mcg), iron 22.6 (mg), selenium 21.38 (mcg), protein 12.6 (g), carbohydrate 6.6 (g), vitamin E 2.2 (mg), zinc 1.75 (mg), fat 0.8 (g)

, copper 0.72 (mg), manganese 0.4 (mg), niacin 0.2 (mg), vitamin B2 0.16 (mg), vitamin B1 0.01 (mg).

Traditional Chinese medicine believes that abalone is mild in nature and sweet in taste. It can improve eyesight and nourish deficiency, clear away heat and nourish yin, nourish blood and stomach, and nourish liver and kidney, so it is called "eye-improving fish".

It can be seen that abalone is very suitable for students to eat.

Ingredients? 6 abalones, green onions, appropriate amount of salad oil, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of garlic, appropriate amount of cooking wine, and how to make steamed abalone that you will never tire of eating? Ask the shopkeeper to kill the abalone when you buy it, then clean it when you come back, and use a toothbrush to whiten both sides.

Clean the internal organs and remove any cartilage-like things.

The shell is also cleaned with a toothbrush. The cleaned abalone is cut horizontally and vertically, and then stuffed back into the shell according to its original position, and the water drops are removed.

Please click to enter the picture description. Put a little salad oil in the pot, sauté the shallots until fragrant, and take them out when they are browned. Be sure not to burn them. The oil will be bitter and mushy, which will affect the taste of the abalone. Moreover, burning the oil for a long time is not healthy.

Please click to enter the picture description. Turn off the heat and add the processed garlic paste, light soy sauce, cooking wine, and oyster sauce. Stir evenly to make a sauce.

Please click to enter the image description. This is a prepared sauce.

Please click to enter the picture description. Use a spoon to add the prepared sauce to the abalone. It is best to marinate for 15 minutes. If you don’t have time, you can not marinate, but the marinated taste will be better.

I was busy with other things during the marinating process, so after marinating for about 30 minutes, the abalone was very tasty.

Put a few green onions on the surface, put water in the pot and bring to a boil. After the steam comes up, put the processed abalone into the pot and steam for 6 minutes. Do not steam for too long!

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Steaming affects the taste.

Please click to enter the picture description. After steaming, there is abalone juice on the plate. You can pour the abalone juice into the steamed eggs, and you will have delicious steamed eggs with abalone juice.

Take out the abalone and put it on the plate again, take out the green onions, and add chopped green onions into small pieces.