Fake abalone is pearl abalone.

Pearl abalone, also known as false abalone, is a soft-bodied shell-like marine creature that looks and tastes similar to abalone, hence the name false abalone.

Its nutritional value, taste, and price are all very different from abalone.

The nutritional value of pearl abalone is similar to that of conch and scallop, but the taste is worse than real abalone when eaten directly, and it has a slightly spicy taste.

However, after being properly seasoned, it tastes very delicious and can be regarded as a seafood delicacy.

Extension information Fake abalone cooking method: Ingredients: 200 grams of chayote, a can of canned pearl abalone, 25 grams of ham slices, 25 grams of chicken tenders, 25 grams of winter bamboo shoots, 25 grams of olive stems, and 500 grams of chicken broth.

Seasoning: appropriate amounts of refined salt, monosodium glutamate, pepper, white sugar, rice wine, minced garlic, sesame oil, refined oil, and wet starch.

Preparation: 1. Wash the chayote and cut into slices, cut the pearl abalone into slices, add ham slices, chicken fillet slices, winter bamboo shoot slices, olive stems and cut them into diamond-shaped slices. Blanch them together in boiling water and set aside.

2. Heat the vegetables in a wok, add refined oil, wait until the oil temperature is about 4 degrees Fahrenheit, pour the main and auxiliary ingredients into the oil in the pot, then put them all into a colander and set aside.

3. Leave remaining oil in the wok, stir-fry minced garlic and ginger until fragrant, add chicken soup, add refined salt, monosodium glutamate, pepper, white sugar, rice wine, wait until the soup boils, add the main and secondary ingredients, wait for the soup to boil for 2 minutes, pour

Add wet starch, mix evenly with a spoon, drizzle with sesame oil, put into abalone basin and serve.