How to ice abalone?

The method of freezing fresh abalone is very simple. Generally speaking, if you want to make delicious dishes, you need to master three keys:

1.5-8 abalone is the best. The most suitable chilled abalone is 5-8 heads. Such a large abalone is tender and crisp, which can best reflect the texture of chilled dishes.

2. Steamed abalone with shell tastes freshest. In the initial processing, we always steam abalone with shell, which can be taken out in 3 minutes. At this time, the abalone has just been cut, and the loss of umami flavor is not great, and its brittleness still exists. After the abalone is steamed, quickly take the meat while it is hot and remove the internal organs, and then soak it in the chilled flavor juice.

Now, in order to make the chilled abalone taste more delicate, many chefs adopt the method of slow cooking at low temperature, heating the abalone to maturity in advance, and then soaking it in chilled seasoning water. This can not only keep the fresh flavor of raw materials, but also keep the meat quality of abalone unchanged. Specific methods: Abalone is slaughtered (or not slaughtered), sealed with fresh-keeping bags, put into a low-temperature slow cooker, heated at a low temperature of 60℃-65℃ for 6 minutes, taken out, and directly soaked in chilled seasoning water.

3. Fresh and flavored juice with kelp. Southern chefs often use kelp and sake as raw materials when making flavored juice. Reference practice: put Japanese kelp 100g and flounder flower 50g into a stainless steel pot, add clean water 1kg, boil with strong fire, take out kelp and flounder flower when the fire is low and the fragrance is strong, add flounder essence 50g and sake 125g, mix well, and refrigerate. Beipai chefs like to use soy sauce, sugar and other seasonings to make sauce. Reference practice: put white wine 150g, mushroom soy sauce 400g, white sugar 200g, clear water 100g, star anise 5, pepper 10 into a pot, simmer for 5 minutes, add chicken powder 20g and chicken juice 20g for seasoning, and take out the pot to cool.