dried abalone is a kind of dried abalone made by air drying fresh abalone, which is a very valuable ingredient in seafood, and the quality of netted abalone in Aomori Prefecture of Japan is the best. Dried abalone is suitable for whole-grain cooking in a slow casserole to preserve its delicious original flavor, so the cooking process will be more complicated than other kinds and require more technology.
Basic treatment
1. Soak in cold water the night before.
1. Take out the abalone every other day, and clean the dried abalone, otherwise it will affect the taste and quality of abalone.
Abalone Hotpot
3. After washing, add the submerged abalones and steam them in a steamer for 1 hours.
2. Add abalone, old hen, pork chop, pig oil and sugar into the casserole and simmer for 1 hours (you can also use a steamer or an electric cooker to steam, but the casserole has heat preservation function, so the effect is the best).
⒌ Take it out after simmering, and add the original juice and oyster sauce to the whole slow cooker to taste the delicious abalone with excellent taste. The size of dried abalone is usually calculated by the number of heads per catty, such as nine heads, which means there are nine abalones per catty. Therefore, the smaller the number of heads, the larger the abalone, and the higher the price.
Abalone hot pot is one of the most upscale hot pot varieties. With the gradual popularization of abalone, many catering people have added abalone hot pot at home and abroad, and the business is still very prosperous. The most typical feature of this kind of hot pot is that the mix of soup and dipping sauce is exquisite. In addition, after the abalone slices are made into extremely thin slices, it only takes one dip in the boiling abalone hot pot, which is not only delicious, but also tender to the extreme. It is definitely a rare hot pot variety.
How to eat
The waiter will rinse the abalone first and then scald it in the order of seafood → seafood → seasonal fresh vegetables.
scope of application
abalone larvae, metapenaeus ensis, Meretrix meretrix, razor clam and other marine and various freshwater fish and vegetarian dishes.
Features
Pay attention to eating methods. The raw materials are high-grade
Soup
8 kg of old hen, 6 kg of pig bone, .5 kg of Jinhua ham, 4 kg of crucian carp, .5 kg of ginger, 4 kg of water, 3-5 pieces of onion, 5-6 pieces of tomato, 1 pieces of ham sausage, 2 pieces of medlar, salt and water.
Dip recipe
Millet spicy dish: ① Put .5g of salt, chicken essence and monosodium glutamate, 1g of soy sauce, soy sauce for seafood and 1g of fresh soy sauce in 5g of water and boil over high fire to make soy sauce. (2) 2 grams of new millet pepper and 2 grams of garlic are peeled and chopped into paste for preservation. When the guests arrive, they will put a proper amount of millet pepper and garlic into the dish, and then add soy sauce.
Making soup
① Soak chicken, bonzi bone and ham in water, then put them in clear water and bring them to a boil, remove foam and stew them in medium heat.
② fry crucian carp in 6% hot oil until golden brown, then pour it into ① low heat for 1 minutes, then simmer for about 1 hour and then simmer for 5-6 hours until the soup turns white and thick.
③ Take another pot, stir-fry onion, tomato slices, ham sausage slices, Lycium barbarum and ginger in 7% hot oil, and make them fragrant.