Generally, there are the following two kinds of foam hair of abalone slices.
First, it can be made with clear water. That is, put the abalone slices into the pot, add a proper amount of water, put them in the furnace and cook them for 10 to 24 hours, and then heat them until they are fully developed.
Secondly, chicken bone soup can also be used to make hair. This method requires soaking abalone slices in warm water for half a day, brushing off dirt with a brush and washing until they turn white. Then put the abalone in a casserole, add two hen legs, or chicken bones, add onions, ginger, yellow wine and water, and simmer for about 4 hours with low fire to make it good.
Abalone: Wash the dried abalone first, then add boiling water, cover it, stew it until it is soft, fish it in a cold water basin, dig out the black skin, remove impurities, fish it in a boiling water basin, add a little alkaline noodles, cover it, put it on the stove and continue to stew it. When the abalone is thoroughly developed and elastic, change the knife, then change the hot water and remove the alkaline taste.
Matters needing attention when drying abalone with water:
1? After the abalone is soaked and cleaned, it must be made with casserole and casserole, so as to maintain the delicacy of abalone.
2? The bottom of casserole and casserole must be padded with bamboo grates to prevent abalone from boiling and burning.
3? When stewing abalone, you must use a small fire to avoid the soup overflowing and burning dry.
4? The time for soaking, stewing and stewing abalone must be enough, so as to make abalone swell and soften.
5? The preparation of top soup is one of the key processes in the processing of dried abalone, and the quality of top soup affects the success or failure of abalone processing to some extent. Therefore, when making top soup, first, it is necessary to clean the blood of raw materials, second, it is necessary to cook for enough time, and third, it is necessary to filter the soup.
Method of making top soup:
Raw materials: old hen 1 piece? About1500g pork belly 500g pork lean meat 500g pork ribs 500g Jinhua ham 750g ginger 30g scallion100g dried tangerine peel15g purified water.
Method:
1? After the old hen is slaughtered, it is cleaned, and the internal organs are removed for other purposes. The chicken is put into a boiling water pot to remove the blood and then taken out; Wash pork belly, lean pork and pork ribs, and then put them in a boiling water pot to drain the blood and take them out; Soak Jinhua ham in warm water for about 1 hour, scrape and clean it, cut it into pieces, put it in a steaming basin, and add ginger10g and scallion 30g? Beat them all, steam them in a cage, take them out, and pick ginger and scallions for later use.
2? Put the old hen, pork belly, lean pork, pork ribs and Jinhua ham into a soup pot with bamboo grates, and then add the remaining ginger and green onions. Beat and peel, add purified water, boil with strong fire, skim off the floating foam, simmer with low fire for about 24 hours, remove the residue, air-cool and filter the soup with gauze.
Dried abalone:
Dried abalone is made by air-drying fresh abalone, which is a valuable delicacy in seafood, and the quality of netted abalone in Aomori Prefecture of Japan is the best. Among the dried abalone, the net abalone is the first, followed by the nest abalone, the jipin abalone and so on. Dried abalone is suitable for whole-grain cooking in a slow casserole to preserve its delicious original flavor.
Treatment method:
1.Soak abalone in cold water for 48 hours.
2. Take it out and soak it in boiling water for one night to let it stretch naturally and return to its original state.
3. Wash the dried abalone around and remove the sand completely, otherwise it will affect the taste and quality of abalone.
4. After washing, add water without abalone, put it in a steamer and steam it over high fire 10 hour.
5. Add abalone, old hen, pork chop, pig oil and sugar, ginger onion and other materials into the casserole; Slow stew 12 hour (steamer or electric steamer can also be used, but the casserole has heat preservation function, so the effect is the best) and then warm for one night.
6. After taking it out the next day, add the original juice and oyster sauce to the whole slow cooker 1.5 hours, and you can taste the delicious abalone with excellent taste.
Braised abalone:
Features: thick juice, fresh taste, soft and tender.
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.
Lean abalone soup:
Efficacy: Prunella vulgaris has the functions of clearing liver, improving eyesight, clearing heat and resolving hard mass; Lean pork has the function of nourishing yin and tonifying muscles, combined with abalone with the function of nourishing yin and suppressing yang, so that the "Spica Prunellae Stewed Abalone Soup" has the functions of calming the liver, calming the wind, stopping headache and removing dysphoria, and has a certain effect on the treatment of high blood pressure caused by hyperactivity of the liver and intestines.
Ingredients: 500g abalone (with shell), 50g selfheal and 20g lean pork.
Practice: Just select fresh abalone and separate abalone shell from abalone meat. Scrubbing abalone shells with clean water to remove mud; Abalone meat is cleaned with clean water and cut into pieces. Add Prunella vulgaris and lean pork, put them into the clear water that has been boiled with strong fire, switch to medium fire, continue to cook for about 3 hours, and season with a little salt, then you can eat meat with soup.
Abalone, crane and duck soup with angle snail.
Ingredients: 60 grams of dried abalone slices, six to eight horned snails, five quails, 300 grams of lean meat and two slices of ginger.
Ingredients:
Method: (1) Soak dried abalone slices in clear water for about one hour. (2) When buying snails, ask the seller to knock off the shell and cut off the tail. (3) Rub the snail meat with a little salt and wash it. (4) Quails should be sold on behalf of the executioner, their internal organs removed, their feet cut off and washed. (5) Boil a proper amount of water, put down a slice of ginger, put abalone slices, horned snails, quail and lean meat in the pot and cook for five minutes, then take them out and wash them. (6) Put 12 cups or an appropriate amount of water into a pot and bring to a boil. Add abalone slices, quail, hornworm, lean meat and ginger to boil, and simmer for three and a half hours. Season with salt.
Features: abalone nourishes yin, nourishes skin and improves eyesight. Horned snails nourish yin and improve eyesight. Crane and crow tonify five internal organs, tonify middle energizer and strengthen bones and muscles.
Haohuang Emerald Baofu
Belonging cuisine
The dishes taste salty and delicious.
Relates to ingredients, fish and vegetables
characteristic
Roasted duck with konjac is made by roasting konjac and duck. The color of the dish is red and bright, the konjac is soft and delicate, the duck is fat and crisp, the taste is salty and fresh, spicy and fragrant.
Amorphophallus konjac, because of its toxicity, must be boiled in lime water before eating. It is a great contribution of Sichuanese to China's food that making drugs and then making food materials. And it is made into roasted duck with konjac, which is a fine product in konjac cuisine.
raw material
South African and Australian dried abalone (2-5 heads) 1 only, 6 pairs of cabbage gall or cabbage heart, Shaoxing wine 1 spoon, corn flour 1 teaspoon.
seasoning
1) Saute vegetable juice: two tablespoons of soup, half a teaspoon of salt and a little wine.
2) Abalone sauce: add 1 tablespoon of soup and oyster sauce.
manufacturing process
1) Choose a slice of stewed abalone (the method of stewed abalone is the same as "oyster abalone")
2) Drain the cabbage gall or cabbage heart in water. Heat a tablespoon of oil, stir-fry cabbage gall or cabbage until just cooked, add the sauce, stir well and serve.
3) Heat the wok again, add a tablespoon of oil, add the sauce after praising the wine, add the abalone, roll the sauce and put it on the dish surface.
Ginseng, abalone and raw fish soup
Ingredients: 20 grams of sliced American ginseng, 60 grams of dried abalone slices, 380 grams of raw fish, 300 grams of pig exhibition, 10 red dates, and 1 piece of ginger.
Ingredients: seasoning: salt.
How to do it: (1) Wash American ginseng and red dates. (2) Soak the dried abalone slices in clear water for about one hour. (3) Boil a proper amount of water, put down a piece of ginger, dry abalone slices and pig for five minutes, then take it out and wash it. (4) Wash and wipe dry the water after raw fish is killed. (5) Heat wok, add a tablespoon of oil, put down raw fish, and fry until both sides are slightly yellow. (6) Put 12 cups or an appropriate amount of water into a pot and bring to a boil. Add raw fish, American ginseng, pig mill, dried abalone slices and red dates, and bring to a boil with slow fire for three and a half hours. Season with salt.
Features: American ginseng benefits blood and spleen and lung. Raw fish gives birth to muscles and skin. Abalone nourishes, moistens dryness and improves eyesight. Jujube tonifies the spleen and stomach, benefiting qi and promoting fluid production.
Abalone with oyster sauce (original)
Belonging cuisine
Dishes taste delicious.
Relates to ingredients, fish and chickens.
characteristic
Roasted duck with konjac is made by roasting konjac and duck. The color of the dish is red and bright, the konjac is soft and delicate, the duck is fat and crisp, the taste is salty and fresh, spicy and fragrant.
Amorphophallus konjac, because of its toxicity, must be boiled in lime water before eating. It is a great contribution of Sichuanese to China's food that making drugs and then making food materials. And it is made into roasted duck with konjac, which is a fine product in konjac cuisine.
raw material
South Africa, Australia, Middle East or Japan's dried abalone (8- 10 or 12- 15) 1 kg, 2 kg of brisket, 2 pieces of old chicken (cut into large pieces) 1-2, and onions (onion).
Seasoning:
2 tbsp oyster sauce, 2 tsp Shao wine, a little soy sauce.
manufacturing process
1) Boil a pot of water and put it down? The washed old chicken and brisket are dragged in the water and picked up for later use.
2) Prepare a thick-bottomed tile pot, put down the bamboo mat, and then put down the dried abalone, old chicken and brisket in turn.
3) Heat wok, saute onion and dried onion, add oyster sauce and two soups, boil over strong fire, simmer the wine, and then pour it into a clay pot.
4) Simmer all the ingredients with slow fire for 8-9 hours (the soup must be soaked with abalone noodles, and don't pick up the lid when stewing). If it is not smooth enough, simmer until the abalone is smooth. In the meantime, if you want to test whether the abalone has been boiled until it is smooth, you can try inserting it with a toothpick. If it is easy to insert, it will be smooth enough.
5) Pour out the baked materials, pick out the abalone and put it on the plate; Return the filtered soup to the wok, thicken it with a little cornstarch water, and then drop a little soy sauce to correct the color. Finally, pour the sauce on the abalone and serve.