What are the home-cooked practices of dried abalone? Do you all talk about the home-made method of dried abalone?

I bought some dried abalone and I don't know how to do it. I just soaked it in cold water all night, so I can soak it in cold water anyway. In addition, I introduce some common practices, such as stewing, steaming and frying abalone. Disposal method: 1. Abalone is soaked in cold water for 48 hours. Take it out and soak it in boiling water for one night, let it stretch naturally and answer this question. 3. Brush the dried abalone and push it on the sand, otherwise it will affect the quality of abalone. 4. Wash abalone, add water and steam in a steamer 10 hour. 5. Add sugar, ginger and onion extracted from abalone, old hen, pork chop and lard into the casserole; Simmer 12 hour (you can also use a steamer or an electric steamer, but the casserole has the best heat preservation effect, so the effect is the best) and then warm it for one night. 6. After taking it out the next day, add the original juice and oyster sauce and stew it for 1.5 hours, and you can taste the Chen Hao abalone with full color. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Boiled abalone is unique in its rich juice, delicious and tender. Raw materials: dried purple abalone, old hen, clean ham, scallop, grilled shark's fin soup, scallop soup, white sugar, coarse salt, soy sauce, cooking wine, small powder, chicken oil, etc. Method: dry the purple abalone with clear water, take out chicken, ham and scallop, simmer on the fire for 3 hours, then take out the abalone and use the original soup for later use; Scoop abalone with a flower knife, and then cut it into half-centimeter-thin slices obliquely; Put the braised abalone stock soup 100g, Kao shark's fin soup and scallop soup into a two-ear pot, boil, add abalone slices, cook for10min, and add sugar, coarse salt, soy sauce and cooking wine. Use small flour to make a thick juice, and add a little chicken oil before cooking. = = = = = = = = = = = = = = Abalone soup function: Because Xiarongcao has the functions of clearing liver, brightening outline and relieving summer heat; Lean pork can nourish yin and tonify muscles, while abalone alone can nourish yin and subdue yang. The boiled "Xiarongcao Lean Abalone Soup" has the functions of calming the liver, quenching majesty, relieving headache and eliminating anxiety, and has a similar effect on treating hypertension caused by low liver and intestine. Ingredients: 500g abalone (with shell), 50g Amomum villosum and 20g lean pork. Practice: Pick out the novel abalone and separate the abalone shell from the abalone meat. Clean abalone shell with clean water to remove dirt; Abalone meat is peeled and adhered, then washed with muddy water and cut into pieces. Add Prunella vulgaris and lean pork, put them all into the clear water that has been boiled with strong fire, switch to medium fire, continue to cook for about 3 hours, season with a little salt, and then eat meat with soup. = = = = = = = = = = = = = = = = = = = = = = = = = = = = Abalone, Crow and Snail Soup Ingredients: 60g dried abalone slices, six to eight snails, five quails, 300g lean meat and two slices of ginger. Materials: Methods: (1) Dry abalone slices were soaked in clear water for about one hour. (2) When buying snails, please knock off the shell and cut off the tail. (3) Wipe the snail meat with a little salt and wash it. (4) Quails are sold on behalf of executioners, and the internal organs are cut into pieces and washed. (5) Boil a proper amount of water, put down a piece of ginger, put abalone slices, tortoise shell, quail and lean meat into the pot for five minutes, and wash them with clear water. (6) Put 12 cup or several cups of water in the pot and bring to a boil. Add sliced abalone, quail, tortillas, lean meat and ginger and bring to a boil. Stew for three and a half hours and season with salt. Features: abalone nourishes yin, nourishes skin and brightens contours. Horned snails nourish yin and brighten classes. Cranes and crows nourish the five internal organs, replenish the middle energizer and strengthen the bones and muscles. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = The dishes are bright red, the mushrooms are light and moist, the duck is fat and crisp, and the taste is light and old. Mushrooms, original flavor-the basic method of stewing pork with potatoes? Because it is poisonous, it must be boiled with lime water before eating. Let me make a good meal after dinner, which is a great contribution of Sichuan to Zhongbang food. Mushroom roast duck is a good structure in mushroom dishes. Ingredients: South Africa, 1 dried abalone (2-5 heads), 6 pairs of cabbage gall or mouth, 1 spoonful of Shao wine, 1 spoonful of millet flour, 1 spoonful of seasoning) Stir-fried vegetable juice: 2 spoons of soup, half a spoonful of salt and a little wine 2) Abalone juice: soup. Heat a tablespoon of oil, stir-fry the cabbage or mouth until it is just cooked, add the sauce, stir well and serve. 3) Heat the wok again and add a tablespoon of oil. After praising the wine, pull out the juice, add the abalone, roll the juice and put it on the plate. = = = = = = = = = = = = = = Raw fish soup with American ginseng. Ingredients: sliced American ginseng 20g, dried abalone 60g, dried fish 380g, pig shop 300g, peeled white jujube10g, ginger slices. Ingredients: seasoning: salt. Practice: (1) Wash American ginseng and red dates. (2) Soak the dried abalone slices in muddy water for about one hour. (3) Boil a proper amount of water, put down a piece of ginger, put down dried abalone slices and pig shops, cook for five minutes, remove and wash. (4) After the raw fish is slaughtered, it is washed and drained. (5) Heat the wok, add a tablespoon of oil, put down the raw fish and fry until both sides are slightly yellow. (6) 12 cup of water or a proper amount of water is put into a pot and boiled. Add raw fish, American ginseng, pig mill, dried abalone slices and red dates, simmer for three and a half hours, and season with salt. Special face: American ginseng nourishes blood, strengthens spleen and moistens lung. Raw fish give birth to muscles and skin. Abalone nourishes, moistens dryness and improves eyesight. Jujube tonifies the spleen and stomach, benefiting qi and promoting fluid production. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = The dishes are bright red, the mushrooms are light and moist, the duck meat is fat and crisp, and the taste is light and fresh. Mushrooms, because they are poisonous, must be boiled in limewater before they can be eaten. Making poison and then making it into delicious food ingredients is a great contribution of Sichuan to Zhongbang food. Roasted duck with mushrooms is a good structure in mushroom dishes. Materials: abalone (8- 10 or 12- 15) from south Africa, Australia, China, western countries or Japan, 1 kg, 2 kg of pork belly, original search: home-cooked recipes (meat dishes), old chicken (cut into large pieces). Wash old chicken and beef brisket, dry them with clear water, and take them out for later use. 2) Prepare a thin-topped tile pot, put down the mat, put down the water in turn, and dry the abalone, old chicken and beef brisket. 3) Heat the wok, stir-fry the soil onion and dried onion, add oyster sauce and two soups, bring to a boil, simmer the wine, and then pour into the earthen pot. 4) Mix all the materials with low fire? Stew for 8-9 hours (the soup should be soaked in abalone, relatively speaking. Don't pick up the pot when stewing. If the abalone is already very astringent, stew it until it is very astringent. In the meantime, try to see if the abalone has been stewed until it is smooth, and you can insert it with a toothpick. If it is easy to insert, it is astringent enough. 5) Will it? Pour out the stew, pick up the abalone and put it on the plate; Return the filtered soup to the pot, thicken it with a little corn starch water, and then drop a little soy sauce to color. Finally, pour the sauce on the abalone and have a taste. Dry abalone: soak abalone in cold water for 48 hours; Take it out and soak it in boiling water for one night, let it stretch naturally and return to its original state; Scrub the dried abalone everywhere and push it on the sand, otherwise it will affect the quality of abalone; After cleaning, add water to make abalone, put it in a steamer and steam over high fire 10 hour; Pull abalone, old hen, pork chop, lard, sugar, ginger and onion into a casserole; Slow stew 12 hours (steamer or electric steamer is also acceptable, but casserole has heat preservation effect, so the effect is the best) and then warm for one night; After taking it out the next day, add this juice and oyster sauce to stew 1.5 hours, and you can taste the fresh abalone with continuous color. Braised abalone: Ingredients: dried purple abalone, old hen, clean ham, scallop, grilled shark's fin soup, scallop soup, white sugar, coarse salt, soy sauce, cooking wine, wheat flour, chicken oil, etc. Practice: dry the purple abalone with clear water, add chicken, ham and scallops, simmer for 3 hours, take out the abalone, and let the original soup pass through Luo for later use; Scoop abalone with a flower knife, and then cut it into half-centimeter-thin slices obliquely; Put braised abalone stock soup 100g, Kao shark's fin soup and scallop soup into a two-ear pot, bring to a boil, add abalone slices, cook for10min, and add sugar, refined salt, soy sauce, cooking wine, etc. Make a thick juice with small powder and add a little chicken oil before taking it out. ///s/CaiPu.asp？ S= abalone