Abalone taste sweet and fragrant, in Cantonese cuisine is a valuable dish.
I have been working for a long time and I have come up with a set of experience on how to cook dried abalone, so please give me your valuable advice.
The first two days with water soak dry abalone soft body, and then use water to boil fire bureau. After that, add the meat code and cook for 48 hours, do not cease fire in the middle. The color of the sugar.
The practice of abalone
One, the original shell abalone
Main ingredient: local live abalone 10 (each head of about 60 grams) Ingredients: vegetable heart 10 Seasonings: broth, salt, chicken essence, cooking wine, green onion oil, wet starch Production steps:
1.
1.
2. Wash and boil the abalone shell, put it into an abalone dish, and put the abalone meat inside the shell (carve the meat side up).
3. Net pot add broth, adjust the taste, add the vegetable heart after boiling skimmed foam, with wet starch thickening, dripping onion oil, evenly poured on the abalone that is completed.
Features: abalone meat is crisp and tender, soup gravy bright and refreshing.
Nutrition: each 100 grams of abalone contains about 19 grams of protein, and contains more than 20 kinds of amino acids, with cancer prevention, bright eyes, blood, liver effects.
Expert production tips
1. This dish should be used in the local live abalone. 2. abalone shells should be scrubbed clean and boiled through, the shell meat intact. 3. abalone meat processing knife work should be uniform, fine. 4. broth should be in line with the quality requirements, the fire mastery moderate. Expert production thoughts:
If in accordance with the requirements of the traditional Lu Cuisine processing this dish, you must be processed abalone meat, add green onion, ginger, soup into the container in the cage steam; more than two hours, steamed to cooked rotten, so that the texture is soft and tender, the taste is more fresh and tasty. However, due to the cooking time is too long, the customer dining time constraints, the vast majority of hotels now choose to quickly mature system.
Two, grilled abalone melon ball
The Department of Lu cuisine
Features soft lubricating texture, taste tender and mellow.
Raw materials 300 grams of abalone meat. 50 grams of winter melon, 20 grams of ham, 30 grams of mushrooms, 20 grams of asparagus, 10 grams of green beans. Peanut oil 50 grams, green onions, ginger, garlic 15 grams each, 20 grams of broth, 30 grams of wet starch, 5 grams of monosodium glutamate, 25 grams of chicken oil.
The production process will be the abalone first with a straight knife method every 0.2 centimeters wide graver a knife (depth of 2 / 3) and then converted to an angle split into large pieces. Winter melon peeled and cut into 1.5 cm square pieces, trimmed into a round ball shape. Mushrooms, asparagus, ham are cut into slices of elephant eyes. Frying pan with water, boil on high heat into the winter intestines to cook, fish out and control the water. Peanut oil in the frying pan, with medium heat to 60% hot (about 1s0 ℃), put onion, ginger and garlic out of the flavor, add broth (salvage onion, ginger, garlic do not use), abalone, mushrooms, ham, green peas, melon ball, after boiling with wet starch thickening, with a slight fire through the steak, put monosodium glutamate, topped with chicken oil out of the pot that is complete.
Three, Longjing abalone
Sichuan cuisine
Type of local specialties
Basic characteristics of Sichuan dishes, this dish evolved from Hangzhou's famous Longjing shrimp, practice chic, elegant and refreshing, with a strong anti-Aroma Longjing
Basic ingredients abalone, Longjing tea leaves, vegetable heart, broth
Features: Sichuan Famous dishes, this dish from Hangzhou famous dish Longjing shrimp evolution, practice chic, elegant and refreshing, with a strong Longjing anti-aromatic
Materials: 200 grams of abalone, Longjing tea leaves, 15 grams of wine, 50 grams of cabbage, 300 grams of broth, 2 eggs, 30 grams of water soybean flour, 10 grams of dry soybean flour, salt, monosodium glutamate, pepper moderate
Cooking method: abalone with wine, salt, pepper to taste, and the abalone, the abalone, the abalone, the abalone, the abalone, the abalone, the abalone, the abalone, the abalone, the abalone, the abalone and the abalone, the abalone. Fine salt, pepper flavor, the egg dry bean flour into a paste and mix well. Use boiling water to brew tea leaves, take the second tea, tea leaves with water tipping buckle in the center of the deep round plate, and pour the tea into the plate. Boil the broth in the pot, put abalone, vegetable heart, monosodium glutamate into the plate can be.
Four, a product of abalone
Originally Min cuisine
Type of local specialties
Basic characteristics of the juice white, egg yolk, black mushrooms, abalone red, salty taste, tender and moist texture.
Basic Ingredients 50g abalone (canned), 25g hydrated shiitake mushrooms, 5 pigeon eggs, 16g egg fluff, 5g finely chopped cloudy legs, 1g salt, 1g monosodium glutamate (MSG), 0.1g pepper, 0.5g sugar, 2ml cooking wine, 40g vegetable oil, 10g chicken oil, 10g green onion, 6g ginger, 0.5g starch, 1g cornstarch, 200g chicken broth.
[Production process]
1, abalone cut into thin slices. Pigeon eggs cooked and shelled sticky cornstarch into the hot oil fried golden brown, divided into two spare.
2, the pot on the fire into the oil, sautéed scallions, ginger slices after the taste of chicken broth, under the mushroom seasoning, simmering for a few minutes on low heat, plate around the edge.
3, pigeon eggs plus chicken broth seasoning steamed through, remove the plate.
4, pot on the fire into the oil, sautéed scallions, ginger, into the chicken broth seasoning, open the pot to remove the foam, into the water starch thickening of the two streams, add abalone burned through, sheng into the surrounded by good mushrooms, pigeon eggs in the plate, in the abalone and mushrooms, in the set between the egg fluff.
5, the pan juice into the chicken oil poured onto the surface of the dish, and then sprinkle the ham is complete.
5, abalone skirt
Ingredients:
Abalone meat 300 grams, 300 grams of skirt, 2 kg of net hen, 25 grams of dried scallops, 50 grams of pea shoots, 10 grams of salt, 10 grams of sugar, 3 grams of pepper, 15 grams of sesame oil, 5 grams of starch, 15 grams of green onions, 10 grams of ginger, 15 grams of wine
Features:
Features:
The soup is thick and fresh, soft and tasty. Soup thick flavor fresh, soft, soft and tender
Cuisine:
hanguo
Operation:
Skirt, also known as the "fish skirt", is the soft edges of the soft-shelled turtle around the back cover, is a very valuable culinary raw materials. There are dry and fresh. Fresh is obtained directly from the fish after live slaughter. Dry need to be first hair system, the method is: sit in a pot of boiling water, dry skirt into the water after boiling to change the small fire, it will be stewed soft, take out, fish out, fishing in cool water, scrape the surface of the black skin and the bottom surface of the coarse skin, and then use water to add onions, ginger, cooking wine to be able to go to the bone, fish out and remove the bone, trimming off the decay and deterioration of the part of the water, remove the fishy flavor.
1, the abalone to tear off the hairy side, each abalone with a sloping blade into 3 slices (small slice of 2 slices, large slice of 4 slices), pea shoots selected and washed
2, and then the skirt of the skirt to cut into a 5-cm section, washed with lukewarm water, fished out, put into the dish
3, blanch through the old hen with boiling water, fished out, washed the blood froth, and then add 2.5-3 kilograms of water to cook into 2 kg of Chicken broth; dried scallops peeled off the hard tendons, wash the sediment, add 200 ml of chicken broth, steamed on the cage, remove, decant the soup, to be used
4, pot pads into the grates, put the cleaned skirt on the grates, add chicken broth, scallions, ginger, on the fire, add cooking wine, salt, sugar, a little pepper, simmering on a small fire. Abalone first blanch through boiling water, then, change the chicken broth simmer.
5, the skirt simmering 20 minutes to penetrate; abalone simmering through, remove from the fire
6, and then the skirt and abalone ray in a pot, add salt, sugar, pepper, boiled, put the water starch thickening, dripping sesame oil, into the plate
7, and then take out the skirt, pick off the onion and ginger, add dried scallop soup and the appropriate amount of salt and sugar, thickening with water starch, dripping sesame oil, and then the skirt around the plate, sprinkled with chicken stock, and then the chicken stock. Sheng into the disk around, sprinkle pea shoots, that is.