1. Steamed abalone
Ingredients: abalone, vermicelli, garlic, chives, rice wine, light soy sauce, fresh bell pepper.
Method: Soak the vermicelli in warm water, smash and mince the garlic (2 cloves), and chop the chives.
Brush the abalone clean, take out the meat carefully (you can use a knife or spoon) and remove the intestines. After cleaning, make a cross cut on the front and wash the shell.
Roll the soaked vermicelli into a ball and evenly put it into the shell. Place the abalone meat cross-cut face down on the vermicelli, sprinkle with minced garlic, top with rice wine, light soy sauce, and fresh beetroot (you can also put Spread the extra vermicelli on the bottom of the plate and add the seasoned vermicelli.
Put the water in the steamer to a boil, put the abalone in the water and steam it for about 6 minutes. Take it out, sprinkle with chopped chives, and top with it. Just heat the oil.
2. Red braised abalone
Ingredients: 600 grams of fresh abalone, 250 grams each of chicken and pork belly, 25 grams each of chives, ginger and rock sugar; Shaoxing wine , 30 grams each of soy sauce, 2 grams each of refined salt, 0.5 grams each of MSG and pepper, 75 grams of lard, 10 grams each of sesame oil and wet starch
Method: Blanch the abalone in a water pot and remove. , cut both sides of the pork belly and chicken into 3 pieces.
Put the pork belly into the pot and put the abalone on top. Pour 750 grams of loose onion, ginger and water onto a porcelain plate, bring to a boil and simmer until the chicken and pork belly are cooked. Take out the chicken, pork belly, onion and ginger, add the remaining seasonings (without MSG, wet starch, sesame oil) and simmer. When the soup is thick and soft, add MSG to thicken it, and pour sesame oil on it.
3. 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, 1/4 tablespoon of salt, 2 tsp of bonito MSG, 2 tsp of white pepper, 2 sesame oil
Method: Wash the abalone, soak it in water for about 1 day (can be refrigerated), then add ingredients (2) and cook together, then reduce to low heat and simmer for about 2 seconds. ?3 hours. When the abalone is softened, turn off the heat and soak for half a day. Finally, remove the abalone and cut into thin slices.
Wash and slice the chicken, enoki mushrooms into sections, and mince the celery.
< p>Wash the rice and add 4 cups of water. Bring to a boil over high heat and then reduce to 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 seasonings and mix well. Just cook.