Dried abalone has a relatively hard texture and needs to be soaked before cooking. Currently, there are two main methods for soaking dried abalone: ??alkaline soaking and water soaking.

First: Foaming with water. First soak the dried abalone in cold water for 4 hours, then soak it in hot water at about 60°C for 4 hours, then change the water and put it in a pot and cook on low heat until dry. After the abalone is boiled, immediately remove the abalone and put it into a basin of cold water. Repeat this several times until the abalone swells.

Second: Alkaline foaming

First, wash the dried abalone, add boiling water to the basin, cover it, and simmer until the abalone is soft, take it out and put it in In a basin of cold water, peel off the black skin and remove impurities, then put it into a pot of boiling water, add a little alkaline noodles, cover it, put it on the stove, and continue to simmer. When the abalone is translucent and elastic, change the knife, then change to hot water and rinse to remove the alkali smell.

There are generally two methods for soaking abalone slices. (1) Foaming with water: Put the abalone slices into the pot, add an appropriate amount of water, put it in the stove (low heat) and cook for 10 to 24 hours, until it is softened. (2) Foaming with chicken bone soup: For this method, you need to soak the abalone slices in warm water for half a day, then use a brush to remove the dirt and wash it until it turns white. Then put the abalone in a casserole, add two hen legs, or chicken bones, add green onions, ginger, rice wine and water, and simmer over low heat for about 4 hours before it is ready. Things to note when drying abalone in water: 1. After soaking and cleaning the dried abalone, be sure to dry it in a casserole or clay pot, so as to maintain the deliciousness of the abalone. 2. The bottom of the casserole and casserole must be lined with a bamboo grate to prevent the abalone from burning. 3. When simmering abalone, be sure to use low heat to prevent the soup from overflowing and drying out. 4. The time for soaking, simmering and stewing the abalone must be sufficient so that the abalone can swell and soften. 5. The preparation of topping soup is one of the key processes in making dried abalone. The quality of topping soup affects the success or failure of making abalone to a certain extent. Therefore, when making top soup, firstly, the blood of the raw materials must be drained, secondly, the soup must be simmered for enough time, and finally, the soup must be filtered.