The nutritional value of abalone is very high, what are the 5 classic ways to eat abalone? Steamed abalone ingredients are as follows: 3 abalone, 5 grams of ginger, 5 grams of green onion, 5 grams of cooking wine, 1 gram of pepper, 10 grams of steamed fish soy sauce. Add abalone, ginger, 5g of pepper, 5g of cooking wine, 10g of steamed fish soy sauce, mix well, marinate for 5 minutes, add abalone, ginger, scallion, drain, cook on high heat for 3 minutes, steam for 3 minutes, then serve! Steamed abalone with garlic and vermicelli has the following ingredients: 10 abalone, 1 vermicelli, 1 tablespoon of soy sauce, 1 green onion, 1 tablespoon of garlic, 1 tablespoon of oyster sauce, and moderate amount of yellow wine. The specific method is as follows: soft reserved fan with hot water; small abalone dug along the shell, carefully cleaned with a toothbrush, brush the black stains, the surface of the small abalone with a knife to make flowers, soft fan rolled up a small abalone shell, cut the garlic into cubes, fried in the bottom of a half frying pan, the other half of the garlic called in the oyster sauce, a few very nice fresh soy sauce, rice wine mixed together, the oyster sauce and a little rainwater in the fan, poured on the surface of the small abalone,. Steam in boiling water for 5 minutes, take out the steamed small abalone, cover with scallions, and then pour hot oil.

Abalone is also a good tonic for women, can effectively enhance the body's immunity, lubricate the intestines and well-being, beneficial to the stomach and intestines, abalone is not only tasty, but also rich in nutritive value, cut the meat when the cut surface is crossed, the first abalone placed vertically, diagonally cut and not cut, cut the line. Put the cross-cut abalone back into the abalone shell and wait. Tip: Cross-cutting gives the abalone a better flavor. If you don't mind, abalone with sea cucumber: sauté a variety of osso bucco until golden brown, add to broth, boil, turn into abalone sauce, and pour into boiled abalone and sea cucumber for a rich, fresh flavor, which is most commonly found in today's large hotels and Cantonese-style guesthouses.

I bought some abalone a few years ago. I was going to serve it to guests in the Chinese New Year. Now everyone stays away and the guests don't come. I used it to make boiled abalone with chopped garlic. You know, I think I could eat a dozen. The easiest way is to wash the abalone, sauté the garlic sauce, then sprinkle it in the abalone, cook it in a pot, steam it, then sprinkle it with onions and pepper rings, and finish it off with a sprinkle of hot oil. Garlic is delicious. We need to dig the abalone out of the shell, remove the guts, cut the surface of the abalone into knives, add our pepper and wine, marinate for 20 minutes, steam for about 5 minutes, remove from the heat and simmer for about 1 minute, then remove the abalone. Heat the pan, put the oil, add some salt, pour in ginger, spicy and garlic and stir fry, the five flavors of seafood should be fresh. It can not be steamed for a long time. There is no need to add salt. The original flavor is the most delicious, pour the ginger juice and fresh garlic into the abalone.