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 pieces, and onion (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.
Braised live abalone
Raw materials: live abalone; Ingredients: old chicken, old duck, spine, ham, onion and ginger;
Seasoning: abalone sauce, soup, chicken juice, chicken powder, raw oil, salt, chicken oil and wet starch.
Practice: Slaughter the live abalone, remove the internal organs, brush the meat with a toothbrush, take the chicken and duck bone pieces at the bottom of the casserole and add soup. Place the cleaned abalone on it, subject to the fact that the water has not passed the abalone, and simmer it for 8-9 hours. Put the stewed abalone on a plate; Add soup and seasoning to another pot, adjust the taste and color, thicken the abalone with raw flour and add bright oil, and serve.
Features: bright red color, soft and moist meat, and rich abalone flavor.
Note: Abalone must be fresh, and the color and taste of dead abalone and frozen abalone can't meet the requirements. You must use a small fire when cooking.