The waiter asked me for some abalone, and my friend laughed at me for a long time.

I went to the hotel to eat seafood with my friends. The waiter smiled and asked me how many abalones I wanted. I was cheated at that time! You think you are raising pigs, but in fact you have several heads. I was so angry that I turned my head and left! Later, I was laughed at by my friends for three months. Abalone is a precious food. So far, it is often listed in many state banquets and large banquets held in the Great Hall of the People, and it has become one of the classic state banquet dishes in China. So what does it mean to have several abalone heads? How to make abalone delicious? An important criterion for identifying abalone grade is the number of heads.

The so-called "head" refers to the number of abalone with uniform size in a Sima Jin (about 0.6 kg), such as 2, 3, 5, 10, 20 and so on. The smaller the quantity, the more expensive the abalone is, so there is also a saying that it is difficult to buy two abalones with money.

1, abalone with two heads is the best, which is hard to see. Among many abalones, Japanese abalone has the least number of heads, followed by Jipin, and hemp has the smallest volume and the largest number of heads.

Introduce a classic way to eat: Practice: Materials: an old hen, half a catty of chicken feet, five scallops and abalone. Several steps: 1, one old hen, half a catty of chicken feet and five scallops, stew the prepared abalone together (stew for 2 hours and then turn off the fire for 2 hours, do this twice, after 8 hours * *). 2. Remove solids other than abalone and collect concentrated juice.

Please give me this.