Abalone can be divided into "dried abalone" and "fresh abalone" in its processed form; "dried abalone" is further divided into "light dried abalone" and "salted dried abalone"; taste "dried abalone" to "Light-dried abalone" is good, which requires it to be of good quality, thick, plump meat and sweet and fragrant juice; while tasting "fresh abalone" pays attention to the freshness and delicious meat quality of abalone, which is most plump in May every year. , and the meat is leaner in October and November. There are many ways to make abalone, here are a few (I hope my answer can help you! ^_^): 1. Steamed lantern abalone [Materials] About 200 grams of fresh abalone, 5 grams of salt, 10 grams of cooking wine, 10 grams of green onions , 2 grams of MSG, 30 grams of ginger, 20 grams of vinegar, 5 grams of pepper, 15 grams of soy sauce, and 5 grams of sesame oil. [Method] 1. Cut both sides of the abalone with a straight knife and cut it in the middle; 2. Wash the green onion and ginger, cut the green onion into strips, mince half of the ginger and slice the other half; 3. Place the abalone on a plate, add cooking wine, MSG, and soup 100 ml, green onion strips, ginger slices, Sichuan peppercorns and salt, put on the drawer and steam; 4. Steam for about 10 minutes, take out, pick out the green onions, ginger and Sichuan peppercorns; 5. Add vinegar, soy sauce, ground ginger and sesame oil into the bowl and mix it into ginger juice; 6. When eating, serve the ginger juice with the abalone and dip it in the ginger juice to eat. 2. Braised abalone ingredients: dried purple abalone, old hen, clean ham, scallops, grilled shark fin soup, scallop soup, sugar, refined salt, soy sauce, cooking wine , starch, chicken fat, etc. [Method] Prepare the dried purple abalone with water, add chicken, ham, and scallops, simmer for 3 hours, take out the abalone, drain the original soup and set aside; cut the abalone with a knife and cut it into half centimeter thick slices diagonally Slices; put 100 grams of stewed abalone stock, shark fin soup, and scallop soup into a double-ear pot. After boiling, add abalone slices and boil for 10 minutes. Add sugar, refined salt, soy sauce, cooking wine and other seasonings, and season with starch. Turn into a thick sauce, add a little chicken oil before serving. 3. Abalone in clear soup [Ingredients] 250g canned abalone, 15g cooked ham, 15g fresh mushrooms, 15g pea shoots, 10g salt, 15g cooking wine, 3g MSG, 800g chicken broth, [Method] (1 ) Cut the abalone into diagonal slices with a knife. Cut fresh mushrooms into thin slices. Cut cooked ham into small elephant eye slices. Leave the young leaves of the pea seedlings, remove the roots and wash them. (2) Pour 300 grams of chicken broth into a frying spoon and bring to a boil over high heat. Cook the cooked ham slices, fresh mushroom slices, abalone slices and pea shoots in a spoon, take them out, and pour them into 10 soup bowls. If there is no soup in the spoon, Can be dumped. (3) Pour 500 grams of the remaining chicken broth into a ladle and heat, add salt, MSG, and cooking wine to adjust the flavor, skim off the foam, and serve in 10 small soup bowls. 4. Abalone porridge [Ingredients] 1/2 abalone, 3 slices of ginger, 2 green onions, 4 taels of chicken, 2 taels of enoki mushrooms, 1 shiitake mushroom, 2 stalks of celery, 1/2 cup of rice, 4 cups of water, 1 salt /4 tablespoons, 2 teaspoons of dried bonito MSG, 2 teaspoons of white pepper, 2 teaspoons of sesame oil [Method] (1) Wash the abalone, soak it in water for about 1 day (can be refrigerated), and then Add ingredients (2) and cook together. After boiling, reduce the heat and simmer for about 2 to 3 hours. When the abalone softens, turn off the heat and soak for half a day. Finally, take out the abalone and cut it into thin slices for later use. (3) Wash the ingredients, slice the chicken, cut the enoki mushrooms into sections, slice the shiitake mushrooms, and mince the celery and set aside. (4) Wash the rice and add 4 cups of water. Bring to a boil over high heat and then simmer over low heat. Add abalone slices and chicken slices and continue cooking for about 30 minutes. Then add enoki mushrooms, shiitake mushrooms, minced celery and all the seasonings. Just cook it evenly. 5. Abalone salad Taste: light and refreshing Ingredients: New Zealand blue abalone Production process: 1. Use peeled orange slices and white soy sauce, Japanese rice wine, Japanese mirin, rice wine vinegar and fresh ginger as garnish. 2. Bake the abalone for 10 seconds on each side. 3. Arrange the other ingredients and garnish with spices. 6. Ingredients for Abalone and Shiitake Mushroom Chicken Soup: 1. Crushed abalone slices 2. Half an old chicken (you can ask a butcher to peel and remove the oil first), or bamboo shreds (a lot of gum) 3. A few shiitake mushrooms 4. Ginger A little 5. A little salt Method: 1. Wash the abalone slices (no need to soak) 2. Soak the mushrooms until soft 3. Wash the chicken and blanch it 4. Boil another pot of water, and when the water boils, add all the ingredients. After the water boils, turn to low heat and simmer for 3 to 4 hours until the abalone slices become soft and tasty. 5. Add salt before serving. 7. Abalone in griddle pot chicken. Ingredients: Ingredients: One chicken cut into pieces, 4-5 fresh abalones, a few mushrooms soaked until soft, 4-5 red dates, 8-10 pieces of garlic, and three slices of ginger.

Seasoning: half a cup of mushroom soaking water, one tablespoon each of dark soy sauce and light soy sauce, half a tablespoon of sugar, a few drops of balsamic vinegar, and one tablespoon of rice wine. Method: Heat two tablespoons of oil in a pot, add ginger slices and garlic and sauté until fragrant. Add chicken pieces, mushrooms, and abalone and stir-fry for a few times. Add sugar, soy sauce, and water. Cover and simmer for five minutes. Open the lid, turn to high heat and simmer until the soup is almost dry (keep stirring), add balsamic vinegar, stir well and turn off the heat. Transfer all ingredients into a casserole, cover with a lid and place over low heat until the pot is hot. Pour the rice wine from the lid until the aroma overflows. 8. Colorful fried abalone Ingredients: 250g fresh abalone Ingredients: 50g carrot, 50g fresh bamboo shoots, 50g green chili, 50g chives, 50g mushroom, 1g minced garlic, 1.5g shredded ginger. Seasoning: 5 grams of refined salt, 35 grams of Gorgon soup, 10 grams of Shaoxing wine, 10 grams of wet starch, 25 grams of pure coriander, 5 grams of sesame oil, and 500 grams of peanut oil (approximately 50 grams consumed). Preparation method: (1) Cut abalone, carrots, fresh bamboo shoots, green peppers, and mushrooms into 6 cm long and 0.3 cm wide slices. Put the shredded abalone into the wok and bring to a boil, pour it into a colander and drain out the water; then put the shredded carrots and fresh bamboo shoots into the wok, add refined salt (6g) and bring to a boil until cooked, pour it into a colander and drain it (2) Heat a wok over high heat, add oil and rinse the pan, add minced garlic and ginger, cook with Shaoxing wine, then add shredded abalone, shredded carrots, shredded fresh bamboo shoots, chives, shredded peppers, shredded mushrooms, and gravy Add moistened starch to thicken the sauce, add colored tail oil (15g), place on a plate, and serve with coriander and bean sprouts on the side. 9. Four-flavor abalone Ingredients: 500 grams of canned abalone. 250 grams of vermicelli, 75 grams of yellow fruits or green bamboo shoots. 25 grams of salt and pepper, 30 grams of soy sauce, 25 grams of mustard, 30 grams of sesame paste (or 25 grams of ginger juice, 25 grams of minced garlic, and 15 grams of pepper oil). Preparation method: Take out the tinned abalone, cook it in a pot until just cooked, take it out, and slice it into thin slices. After the vermicelli is cooked, cut it into pieces of similar size. Yellow fruits or green bamboo shoots are carved into any flower shape. First spread the vermicelli on the bottom of the plate, put abalone slices on top, garnish with yellow fruits or green bamboo shoots carved into flowers, and serve with four flavor dishes of pepper, sesame, strange flavor, mustard and sesame sauce. (In recent years, four more flavorings have been added to this dish: red oil, ginger, garlic, and fish. That means the flavorings can be adjusted flexibly according to the needs of diners). 10. Grilled Abalone and Winter Melon Balls Ingredients: 300g of steamed abalone meat Accessories: 50g of winter melon, 20g of ham, 30g of steamed mushrooms, 20g of winter bamboo shoots, 10g of green beans; 50g of peanut oil, 15g each of onion, ginger, and garlic , 20 grams of clear soup, 30 grams of wet starch, 5 grams of MSG, 25 grams of chicken fat; Production: 1) Use a straight knife to cut the abalone every 0.2 cm wide (depth is 2/3), then change an angle and chop into large pieces ; 2) Peel the winter melon and cut into 1.5 cm square pieces, and shape into balls; 3) Cut the mushrooms, winter bamboo shoots, and ham into eye-shaped slices; 4) Add water to the wok, bring to a boil, add the winter sausage, cook, remove and drain Moisture; 5) Heat peanut oil in a wok over medium heat until it is 60% hot (about 1s0°C). Add onions, ginger and garlic until fragrant, add clear soup (remove onions, ginger and garlic and do not use them), abalone, mushrooms and ham. , green beans, and winter melon balls. After boiling, thicken with wet starch, grill over low heat, add MSG, top with chicken oil, and serve. 11. Ingredients for smooth abalone balls: 250 grams of marinated abalone, 250 grams of fresh mushrooms , 1 egg white, 500g peanut oil (actual consumption 60g), 1g chopped green onion, 5g minced ginger, 5g minced garlic, 15g cooking wine, 5g salt, 2g MSG, 5g sesame oil, 1g pepper, 5 grams of starch, 15 grams of wet starch, appropriate amount of fresh soup. Operation: 1. Peel the cooked abalone meat, wash it, cut it with a "ten" knife, then cut it into rectangular pieces, put it in a bowl, add egg white, starch and evenly sizing; wash and cut the fresh mushrooms Cut it into small pieces, blanch it in a pot of boiling water, take it out, and drain the water; 2. Put fresh soup, salt, monosodium glutamate, pepper, sesame oil, and wet starch into a bowl to make a gravy; 3. Put the pot on the fire When the oil is 50% hot, put in the abalone pieces, cut them open with iron chopsticks, fry them until they are eighty-cooked, add minced ginger, chopped green onion, minced garlic and stir-fry them in the pot. When fragrant, add in fresh mushroom slices and stir-fry. Stir-fry for a few times, add fish pieces, cook in cooking wine, pour in the prepared gravy, bring to a boil, stir well, and then remove from the pan. 12. Abalone meat soup Ingredients: 1 abalone (canned), 2 taels of pork (preferably loin), 1 green onion. 1 tsp salt. Operation: 1. Slice abalone, wash and slice pork. 2． Remove old leaves and whiskers from green onions, wash and cut into sections. 3． Put the ingredients for method 1 into the stew pot, and add the white part of the green onion first.

Mix 3 bowls of water with canned abalone soup, bring to a boil over high heat, then simmer over low heat for about 30 minutes, add green onions, season with salt, and boil for another 5 minutes. 13. Purple Abalone with Sesame Sauce Ingredients: 250 grams of steamed abalone. 25 grams of sesame paste. Refined salt, Shaoxing wine, monosodium glutamate, oil, chicken soup. Operation: 1. Wash the wet abalone and cut into coir raincoat-shaped pieces. 2. Put about 30g or 35g of lard oil in the spoon, put the sesame paste in the spoon and stir-fry for a while, then put the abalone in the spoon and stir-fry until the sesame paste bubbles, add refined salt, Shaoxing wine, MSG and chicken stock and stir-fry again After a while, thicken a little gravy with water starch and take out a spoon. 13. Abalone noodles - Abalone is a high-protein seafood food and should not be eaten by patients with gout and diabetes. [Main Ingredients]: New Zealand Abalone [Production Process]: 1. Take out the abalone after baking in a hot pan. 2. Pour heavy cream on top, lower the heat and place on a wide surface. 3. Add Parmesan cheese, garlic, chives and parsley. 4. Slice abalone and garnish with tomatoes and fennel on the wide noodles. 14. Braised Abalone with Lotus Seeds Cuisine: Zhejiang Features: Green lotus cabbage, elegant color, fresh and soft abalone, suitable for all ages. Ingredients: The best quality abalone, pork ribs, old hens, hooves, ham, andrographis, cabbage, refined salt, monosodium glutamate, green onions, ginger, Shaoxing wine, etc. Preparation: ① Take a casserole and lay it on a bamboo mat, put in the ribs, abalone, old hen, hooves, ham, lotus seeds, Shaoxing wine, green onions, ginger and water in order, and simmer over low heat for more than 30 hours. ② Blanch the cabbage, season with salt and MSG, and form a radial edge. Take out the abalone and put it into a plate. Place the lotus seeds around it. Season it with a little original juice and pour it on the abalone. That’s it.