1。 Slice abalone and grab it with egg white; Stir-fry with strong fire, fast action, and finally add some salt and wine, which can be fried with sliced fresh mushrooms and Dutch beans.
2。 Steam it on slow fire for a few hours and then slice it and dip it in Japanese soy sauce. Although it will take several hours to steam, I feel that it is very convenient to use an automatic steamer.
Braised abalone: prepare dried purple abalone with water, add chicken, ham and scallops, simmer for 3 hours on fire, take out abalone, and let the original soup pass through Luo for later use; Spoon the abalone with a flower knife and cut it into pieces half a centimeter thick.
Raw materials: dried purple abalone, old hen, clean ham, scallop, grilled shark fin soup, scallop soup, white sugar, refined salt, soy sauce, cooking wine, starch, chicken oil, etc.
Method: make dried purple abalone with water, add chicken, ham and scallop, simmer for 3 hours on fire, take out abalone, and let the original soup pass through Luo for later use; Spoon the abalone with a flower knife, and then obliquely cut it into pieces half a centimeter thick; Put100g of the original soup of braised abalone, soup of kao shark's fin and scallop soup into a two-ear pot, bring to a boil, add abalone slices, boil for10min, add seasonings such as white sugar, refined salt, soy sauce and cooking wine, mix with starch to make a thick juice, and add a little chicken oil before taking out.
Abalone with original shell
Raw material:
400 grams of fresh abalone with shell, 75 grams of water-soaked mushrooms, 75 grams of canned winter bamboo shoots, 5 grams of salt, 4 grams of monosodium glutamate, 8 ml of cooking wine, 4 grams of ginger juice, 20 grams of starch, 20 grams of onion oil and 500 grams of broth.
Production process:
1, take the abalone out of the shell, remove the intestines, rinse it with water, rub it with salt and vinegar, remove the mucus, and rinse it again; Wash abalone shells, steam for 3 minutes and take them out.
2. Mushrooms and bamboo shoots are sliced into pieces, soaked in boiling water, fished out and put into abalone shells respectively. Brush fresh abalone with a cross knife, and then cut each abalone into 4 pieces.
3, the spoon is on fire, add the broth to 80% heat, simmer the abalone in the soup, remove it and put it in the abalone shell. Add ginger juice, cooking wine, monosodium glutamate and salt to the soup, boil it, skim off the floating foam, pour onion oil on the glass with diluted wet starch, and pour it into the abalone shell.
Flavor characteristics: the white juice is original, and the meat is tender and delicious.
Abalone quail
Its cuisine is Korea.
Features red with green, fresh and fragrant, fresh and tender meat.
Raw materials: fresh abalone 200g, quail 2, mushroom 25g, cucumber 200g, peanut oil 750g (actual consumption 75g), cooking wine 1 0g, soy sauce 5g, refined salt 4g, chicken bone soup 250ml, egg white 1 piece, green onion 3g, pepper 2g, ginger 2g, and so on.
Production process 1, clean abalone, control drying and cut into 3 pieces; After the mushrooms are soaked in water, the pedicels are removed and washed, then the quails are whipped, the hair is removed, the bones are removed, washed and boned, the meat is cut into 3cm square pieces, put into a basin, add1.5g of salt, egg white and 5g of starch, and mix well; Peel the scallion, wash it, and cut it into 3 sections; Peel ginger and garlic, wash and cut into pieces; Wash cucumber and shred. 2. Heat the wok, add peanut oil, when it is 70% hot, add quail meat, spread it, fry it for 2 minutes, take it out, control the oil, and pour the remaining oil into the oil tank. 3. Leave 25 grams of soybean oil in the wok, heat it, pour in the onion and green beans, stir fry a few times, pour in the oiled quail, add soy sauce, sugar, cooking wine and 200 ml of water, cover it, simmer for 3 minutes with medium fire, add monosodium glutamate, thicken it with starch, pour in sesame oil and sprinkle with baked sesame seeds.
Fried abalone with colorful colors
It is characterized by red, yellow, blue, white and black mixed, colorful, harmonious and pleasing to the eye, crisp and soft, sweet and delicious, and changeable taste.
Ingredients: 250g fresh abalone.
Ingredients: 50g of carrot, 50g of fresh bamboo shoots, 50g of green pepper, 50g of leek, 50g of water-soaked mushrooms, chopped garlic 1 g, shredded ginger1.5g.
Seasoning: 5g of refined salt, 35g of glutinous rice soup, 0g of Shaoxing wine10g, 0g of wet starch10g, 20g of clean coriander, 5g of sesame oil and 50g of peanut oil (about 50g).
In the production process (1), abalone, carrot, fresh bamboo shoot, green pepper and mushroom were cut into filaments with a length of 6 cm and a width of 0.3 cm. Put shredded abalone in a wok and roll until cooked, pour it into a colander and filter off the water; Add shredded carrot and shredded fresh bamboo shoots into a wok, add refined salt (6g) and roll until cooked, then pour into a colander and filter off the water.
(2) Heat a wok with high fire, rinse the wok with oil, add minced garlic and shredded ginger, cook Shao wine, then add shredded abalone, shredded carrot, shredded fresh bamboo shoots, leek, shredded pepper and shredded mushrooms, thicken with starch moistened with oyster sauce, add colored tail oil (15g), and pack.
Abalone griddle chicken
Production materials:
Ingredients: a chopped chicken, 4-5 fresh abalones, several soaked mushrooms, 4-5 red dates, 8-10 garlic and 3 ginger. Seasoning: half a cup of mushroom water, one tablespoon of soy sauce and 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 tablespoons of oil in the pot, add ginger slices and garlic until fragrant. Add chicken nuggets, mushrooms and abalone, stir-fry for several 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 into a casserole, cover it with a small fire and heat it to a hot pot. Pour the rice wine from the cover until the aroma overflows.
Four-flavored abalone
raw material
500g canned abalone. 250g of vermicelli, 75g of yellow fruit or green bamboo shoots. 25g of salt and pepper, 30g of soy sauce, 25g of mustard, 30g of sesame paste (or 25g of ginger juice, 25g of garlic paste, and 0/5g of pepper oil/kloc).
preparation
Take the canned abalone out, cook it in the pot until it is just cooked, take it out and slice it into thin slices. The vermicelli is cooked and trimmed into pieces of similar size. Yellow fruits or green bamboo shoots are carved into arbitrary patterns. First, spread the vermicelli on the bottom of the dish, spread abalone slices, decorate it with carved yellow fruits or green bamboo shoots, and serve with four kinds of saucers: pepper hemp, strange taste, mustard and sesame sauce. In recent years, this dish has been served with four flavors: red oil flavor, ginger juice flavor, garlic paste flavor and fish flavor. That is to say, the flavored dishes have been flexibly adjusted according to the needs of diners).
Grilled abalone and winter melon balls
Ingredients: 300 grams of 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 of peanut oil, 5g of onion ginger and garlic15g, 20g of clear soup, 30g of wet starch, 5g of monosodium glutamate and 25g of chicken oil;
Making:
1) Cut the abalone every 0.2 cm wide (2/3 depth) with a straight knife method, and then split it into large pieces at an angle;
2) Peel the wax gourd, cut it into 1.5 cm square blocks, and trim it into a spherical shape;
3) Mushrooms, bamboo shoots and ham are all cut like eye slices;
4) Add water to the wok, put it into the winter sausage to cook, and remove the water;
5) When the peanut oil in the wok is heated to 60% heat (about 1s0℃), add onion, ginger and garlic to make it fragrant, add clear soup (the onion, ginger and garlic are not needed to be fished out), abalone, mushrooms, ham, green beans and winter melon balls, thicken with wet starch after boiling, steak thoroughly with low heat, and put in.
Stewed abalone in sauce
Ingredients: 600g of small abalone.
Accessories: chopped green onion, ginger and garlic.
Seasoning: sauce, fresh soup, chicken essence, salt, cooking wine, pepper, sugar and starch.
Practice:
1. Wash the abalone, put it in boiling water and scald it until it is half cooked, add cooking wine to remove the fishy smell, take it out and drain it;
2. Set fire in a pan 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. Put the abalone in the soup and stew for a few minutes. When it is tasty, serve it out. Add starch and chopped green onion to the remaining soup in the pot and pour it on the abalone.
Sliced abalone ball
Ingredients: 250g of cooked abalone, 250g of fresh mushrooms, egg white 1 piece, 500g of peanut oil (60g in actual consumption), 5g of chopped green onion 1 gram, 5g of Jiang Mo, 5g of minced garlic, 5g of cooking wine 1 5g of salt, 2g of monosodium glutamate and 5g of sesame oil.
Exercise: 1, peel the abalone meat, wash it, cut it into rectangular pieces, put it in a bowl, add egg white and starch, grab it evenly and size it; Clean fresh mushrooms, cut into small pieces, blanch in boiling water pot, take out, and control the water to dry;
2. Put fresh soup, salt, monosodium glutamate, pepper, sesame oil and wet starch into the bowl to make a sauce;
3. Put the pot on the fire, put the oil and heat it to 50%, then put the abalone pieces in, cut them with iron chopsticks, slide fry them until they are 80% cooked, then put the Jiang Mo, chopped green onion and garlic into the wok, stir fry the fresh mushroom slices for a few times after they smell, add the fish pieces, cook the cooking wine, pour in the prepared sauce, boil and turn over.
Steamed abalone
Ingredients: abalone, shredded pepper, onion, garlic, pepper, soy sauce and sugar.
Exercise: (1) Wash the abalone with salt and make a knife pattern.
(2) Cut the pepper into shreds, cut the onion and garlic, and then add a small amount of pepper, sesame and sesame oil, and then add a small amount of water to make seasoning.
(3) Put the small abalone in a flat pan and sprinkle some seasoning sauce, then put the small abalone and seasoning sauce, so steam it layer by layer. Put out the fire when internal organs are exposed.
Abalone fillet soup
Ingredients: abalone (canned) 1 piece, pork (preferably loin fillet) 2 pieces, onion 1 piece.
Salt 1 spoon.
Exercise:
1.Slice abalone, wash pork and slice.
2. Remove the old leaves and whiskers from the onion, wash and cut into sections.
3. Put the ingredients of method 1 into the saucepan, and add the chopped green onion first. Take 3 bowls of water mixed with the soup of canned abalone, boil it with strong fire, simmer for about 30 minutes, add green onion, season with salt, and continue to boil for 5 minutes.
Purple abalone with sesame sauce
Ingredients: 250 grams of abalone with water.
25 grams of sesame sauce. Salt, Shaoxing wine, monosodium glutamate, oil, chicken soup.
Exercise: 1, wash the abalone and cut it into coir-shaped flower knives.
2. Put about 30 grams and 35 grams of pig oil in the spoon, stir-fry the sesame sauce in the spoon for a while, then stir-fry the abalone in the spoon until the sesame sauce bubbles, add refined salt, Shaoxing wine, monosodium glutamate and chicken soup, stir-fry for a while, and take out the spoon with a little starch.
It is not terrible to encounter problems. If you don't understand, ask more questions, practice more and test more, and you will always get a satisfactory solution. I hope my answer can help you, it is not easy to fight by hand, I hope it will be adopted, thank you! !