How to prepare abalone

Dried abalone has a hard texture and needs to be thickened before cooking. At present, there are two main methods for raising the hair of dried abalone: ??alkaline hair and water hair. Soak the dried abalone in cold water for 4 hours, then soak it in hot water around 60°C for 4 hours, then change the water to fresh water and put it in a pot to cook over low heat. After boiling, take it out immediately and place it in a basin of cold water. Repeat this several times until the abalone swells. There are generally two methods for soaking abalone slices. First, you can use clean water. That is, put the abalone slices into the pot, add an appropriate amount of water, put it in the stove and cook for 10 to 24 hours, until it is heated through. Second, you can also use chicken bone soup. To use this method, you need to soak the abalone slices in warm water for half a day, then use a brush to remove the dirt and wash them until they turn white. Then put the abalone in a casserole, add two hen legs, or chicken bones, add green onions, ginger, rice wine and water, and simmer over low heat for about 4 hours before it is ready. Abalone: ??Wash the dried abalone first, then add boiling water, cover it, and simmer until the abalone is soft. Take it out in a basin of cold water, peel off the black skin, remove impurities, put it into a basin of boiling water, and add a little alkaline noodles. Cover, place on the stove, and continue to simmer. When the abalone is translucent and elastic, change the knife, then change to hot water and rinse to remove the alkali smell.

Things to note when drying abalone with water: 1. After soaking and cleaning the abalone, be sure to dry it in a casserole or clay pot, so as to maintain the deliciousness of the abalone. 2. The bottom of the casserole and casserole must be lined with a bamboo grate to prevent the abalone from burning. 3. When simmering abalone, be sure to use low heat to prevent the soup from overflowing and drying out. 4. The time for soaking, simmering and stewing the abalone must be sufficient so that the abalone can swell and soften. 5. The preparation of top soup is one of the key processes in making dried abalone. The quality of top soup affects the success or failure of making abalone to a certain extent. Therefore, when making top soup, firstly, the blood of the raw materials must be drained, secondly, enough time should be required for simmering, and thirdly, the soup must be filtered.

How to make top soup:

Ingredients: 1 old hen, about 1500 grams of pork belly, 500 grams of lean pork, 500 grams of pork ribs, 500 grams of Jinhua ham, 750 grams of ginger, 30 grams of ginger 100 grams of green onions, 15 grams of tangerine peel, appropriate amount of purified water. Preparation method: 1. Slaughter the old hen and clean it, remove the internal organs and use them for other purposes. Put the chicken body into a boiling water pot to remove the blood and take it out; pork belly, lean pork, pork Wash all the ribs, put them into a boiling water pot to remove the blood, and then take them out. Soak Jinhua ham in warm water for about 1 hour, scrape and clean, then cut into pieces, put them in a steaming basin, and add 10 grams of ginger and 30 grams of green onions. Beat them all, put them into a basket and steam them until cooked. Remove the ginger and green onion and set aside for later use. 2. Put the old hen, pork belly, lean pork, pork ribs, and Jinhua ham into a soup pot lined with a bamboo grate, then add the remaining ginger, green onions, and tangerine peel, and mix them with purified water. Bring to a boil over high heat, skim off the foam, simmer over low heat for about 24 hours, remove the residue, let cool and filter the soup through gauze, and it's ready.

Dried abalone: ??Dried abalone is made by air-drying fresh abalone. It is a rare and delicacy among seafood. Among them, the quality of abalone from Aomori Prefecture in Japan is the best. Among dry abalones, net abalone is the first, followed by Woma abalone, Jipin abalone and so on. Dried abalone is suitable to be cooked whole in a clay pot to preserve its original flavor.

Processing method: 1. Soak abalone in cold water for 48 hours. 2. After taking it out, soak it in boiling water overnight to allow it to stretch naturally and return to its original shape. 3． Brush all sides of the dried abalone clean and remove sand thoroughly, otherwise the taste and quality of the abalone will be affected. 4. After washing, add water to cover the abalone, place it in a steamer and steam over high heat for 10 hours. 5. Add abalone, old hens, pork chops, raw lard, sugar, ginger, green onion and other ingredients to the casserole; simmer for 12 hours (you can also use a steamer or electric steamer, but the casserole has a heat preservation function, so the effect is best). Warm overnight. 6. After taking it out the next day, add the original juice and oyster sauce and simmer the whole abalone slowly for 1.5 hours, you can taste the delicious abalone with excellent taste.

Braised abalone: ??

Features: thick juice, fresh taste, soft and tender. Ingredients: dried purple abalone, old hens, clean ham, scallops, grilled shark fin soup, scallop soup, sugar, refined salt, soy sauce, cooking wine, starch, chicken fat, etc.

Preparation method: Make the dried purple abalone with water, add chicken, ham, and scallops, simmer for 3 hours, take out the abalone, drain the original soup and set aside; cut the abalone with a flower knife, and then cut it diagonally into half centimeter thick slices Slices; put 100 grams of stewed abalone stock, shark fin soup, and scallop soup into a double-ear pot. After boiling, add abalone slices and boil for 10 minutes. Add sugar, refined salt, soy sauce, cooking wine and other seasonings, and season with starch. Turn into a thick sauce, add a little chicken oil before serving.

Lean pork abalone soup:

Efficacy: Prunella vulgaris has the effects of clearing the liver, improving eyesight, clearing away heat and dissipating stagnation; lean pork has the effect of nourishing yin and replenishing muscles, and combined with it, it has the effect of nourishing yin and replenishing muscles. The abalone with yin and yang functions makes the "Prunella Vulgaris Lean Meat and Abalone Soup" have the effect of calming the liver, calming the wind, relieving headaches, and eliminating irritability. It is effective in the treatment of high blood pressure and high blood pressure due to hyperactivity of the liver and intestines. It has a certain effect. Ingredients: 500 grams of abalone (with shell), 50 grams of Prunella vulgaris, 20 grams of lean pork. Method: Just select fresh abalone and separate the abalone shell and abalone meat. Scrub the abalone shell with clean water to remove any dirt; remove the dirty and adhering parts of the abalone meat, wash it with clean water and cut it into slices. Add the prunella vulgaris and lean pork, put them into the water that has been boiled over high heat, switch to medium heat, continue to simmer for about 3 hours, season with a little salt, and you can eat the meat with the meal, drink the soup.

Abalone, crane and crow stewed snail soup

Ingredients: 60 grams of dried abalone slices, six to eight snails, five quails, 300 grams of lean meat, and two slices of ginger.

Ingredients: Method: (1) Soak the dried abalone fillets in water until soft, for about an hour. (2) When buying horn snails, ask the seller to knock off the shell and cut off the tail. (3) Add a little salt to the snail meat, rub it and wash it. (4) Ask the seller to execute the quail on his behalf, remove the internal organs, cut off the feet and wash them clean. (5) Bring an appropriate amount of water to a boil, put in a piece of ginger, add abalone slices, snails, quail, and lean meat and cook for five minutes, pick up and wash. (6) Put twelve cups of water or appropriate amount into the pot and bring to a boil. Add abalone slices, quail, snails, lean meat, and a piece of ginger and bring to a boil. Simmer over low heat for three and a half hours. Add salt to taste. Features: Abalone nourishes yin, nourishes the skin, and improves eyesight. The horned snail nourishes yin and improves eyesight. Crane crow nourishes the five internal organs, replenishes qi, and strengthens muscles and bones.

Oyster King Jade Baofu Category Cuisine The dish tastes salty, fresh and fragrant Ingredients fish and vegetables

Features Konjac Roast Duck is made from konjac and duck. The finished dish is bright red in color, the konjac is soft and delicate, the duck meat is fat and crispy, and the taste is salty and fresh, spicy and fragrant. Konjac, because it is poisonous, must be boiled in lime water before eating. Preparing poison and then turning it into gourmet ingredients is a major contribution of Sichuan people to Chinese food. And making it into konjac roast duck is the best among konjac dishes. Ingredients: 1 South African or Australian dried abalone (2-5 heads), 6 taels of vegetable bladder or cabbage sum, 1 tablespoon of Shaoxing wine, 1 teaspoon of cornstarch. Seasoning 1) Stir-fried seasonal vegetable juice: 2 tablespoons of soup, half a teaspoon of salt, A little wine 2) Abalone sauce: six ounces of soup, one tablespoon of oyster sauce

Production process 1) Choose one slice of braised abalone (the recipe for braised abalone is the same as "Oyster Emperor Abalone") 2) Dishes Drain the gallbladder or cabbage sum with a little water. Heat a tablespoon of oil, stir-fry the cabbage bladders or cabbage sum until just cooked, add the juice, stir-fry evenly and serve on a plate. 3) Heat the red wok again, add a tablespoon of oil, add the wine, add the juice, add abalone, bring the juice to a boil and bury the gravy, and place it on the vegetable surface.

American Ginseng, Abalone and Raw Fish Soup

Ingredients: 20g sliced ??American ginseng, 60g dried abalone slices, a piece of raw fish weighing about 380g, 300g pork belly, 10 red dates Remove the core and slice ginger.

Ingredients: Seasoning: appropriate amount of salt.

Method: (1) Wash American ginseng and red dates. (2) Soak the dried abalone fillets in water for about an hour. (3) Bring an appropriate amount of water to a boil, add a slice of ginger, dried abalone slices and pork belly and cook for five minutes, remove and wash. (4) After execution of raw fish, wash and wipe dry. (5) Heat a wok, add a tablespoon of oil, put down the raw fish, and fry until both sides are slightly brown. (6) Pour twelve cups of water or an appropriate amount into the pot and bring to a boil. Add raw fish, American ginseng, ground pork, dried abalone slices, and red dates and bring to a boil. Simmer over low heat for three and a half hours. Add salt to taste.

Features: American ginseng nourishes blood and nourishes the spleen and lungs. Raw fish stimulates muscles and skin.

Abalone nourishes dryness and improves eyesight. Red dates nourish the spleen and stomach, replenish qi and promote fluid production.

Oyster Royal Abalone (original) Category of cuisine Delicious taste Ingredients fish and chicken

Features Konjac Roast Duck is made from konjac and duck. The finished dish is bright red in color, the konjac is soft and delicate, the duck meat is fat and crispy, and the taste is salty and fresh, spicy and fragrant. Konjac, because it is poisonous, must be boiled in lime water before eating. Preparing poison and then turning it into gourmet ingredients is a major contribution of Sichuan people to Chinese food. And making it into konjac roast duck is the best among konjac dishes.

Ingredients: 1 jin of dried abalone from South Africa, Australia, the Middle East or Japan (8-10 heads or 12-15 heads), 2 jins of belly meat, 1-2 old chickens (cut into large pieces), onions ( sliced) 1-2 pieces, 2 taels of shallots (beat into pieces), appropriate amount of soup, 1 bamboo mat Seasoning: 2 tablespoons of oyster sauce, 2 teaspoons of Shaoxing wine, a little dark soy sauce

Production process 1) Boil a pot of water, put down the washed old chicken and belly, remove it and set aside. 2) Prepare a thick-bottomed clay pot, put down the bamboo mat, then put in the dried abalone, old chicken and belly meat in sequence. 3) Heat the oil in a wok, sauté the onions, dried shallots, oyster sauce and the second soup, bring to a boil over high heat, simmer the wine, and then pour it into the clay pot. 4) Bake all the ingredients over slow fire for 8-9 hours (the abalone noodles must be soaked in the soup, and do not lift the lid of the pot while simmering). If it is not soft enough, cook over slow heat until the abalone is soft. If you want to test whether the abalone is soft enough, you can insert a toothpick. If it is easy to insert, it is soft enough. 5) Pour out the stewed ingredients, pick out the abalone steaks and put them on a plate; filter the soup and return it to the wok, add a little cornstarch water to thicken it, and add a little dark soy sauce to color it. Finally, pour the gravy onto the abalone and enjoy. Braised live abalone Ingredients: live abalone; Ingredients: old chicken, old duck, backbone, ham, onion, ginger; Seasoning: abalone sauce, soup, chicken juice, chicken powder, raw oil, salt, chicken fat, wet starch. Method: Slaughter the live abalone and remove the internal organs. Brush the meat clean with a toothbrush. Place chicken and duck bones on the bottom of the casserole and add soup. Place the cleaned abalone on top until the water is submerged in the abalone. Bring to a boil over medium heat. Simmer for 8-9 hours. Plate the simmered abalone into a plate; add soup and condiments to a separate pot to adjust the taste and color. Thicken with cornstarch and add oil and pour it over the cooked abalone. become. Features: Bright red color, soft meat, and rich abalone flavor. Note: Abalone must be fresh. The color and taste of dead abalone and frozen abalone cannot meet the requirements. You must use low heat when cooking.