How to clean and cook frozen abalone?

Frozen abalone can be thawed by microwave oven or washed with cold water. After melting, clean with a soft brush to remove mucus. Then tap on both sides with a knife or a wooden stick to soften the meat. After changing the knife, add tender meat powder, wine, starch, etc. And let it stand for 2 hours before frying.

The simplest: after the abalone is thawed, it can be eaten after being cooked in chicken soup for ten minutes.

You can make abalone with thick sauce. Thaw and wash, add broth and cook in a pot. Put oil in the other pot, saute shallots, ginger and garlic, add abalone stock, add ham, lilac mushrooms and broccoli, add a little soy sauce or add water and starch to thicken the pot!

It can also be improved as follows: diced abalone and cooked in a soup pot. Stir-fry in another pot, add diced abalone, mushrooms, broccoli and soaked lily, order something delicious, add some water starch to thicken sesame oil, and add some coriander foam to the pot.

Fried abalone slices

Ingredients: abalone

Onions, ginger, dried peppers (I prefer spicy ones, and friends who don't like them can leave it alone)

Seasoning: sugar+soy sauce, mix well, the taste can be adjusted by yourself.

Practice: Slice the abalone (either horizontally or vertically, depending on whether you like it or not. . . )。 Wash it after slicing and rinse it with boiling water, so that there will be no water when frying.

Put it in a frying pan, add ginger, onion and pepper, then add abalone and seasoning.

Pay attention to the time, abalone is easy to get old, so you can cook it after collecting the juice.

Abalone is best cooked with high-grade oyster sauce (Lee Kum Kee Gold Label Oyster Sauce) and soup made from hen, pig bone and ham. No matter dried abalone, fresh abalone or frozen abalone, it can be cooked with this juice, provided that the abalone is large enough and the heat is weak, and it should be cooked in casserole, not stainless steel pot or iron pot.

Abalone itself is tasteless, and abalone tastes good. The first is heat, followed by abalone juice.

Many people think abalone is necessary, but it is not. The main ingredients of abalone juice are chicken, ham and pigskin (pig's feet are also acceptable). As for abalone, it doesn't matter whether it is put or not.

The texture of fresh abalone and dried abalone is very different, and they are basically two kinds of food.

At high temperature, the texture of fresh abalone will change from crisp (within 3 minutes) to tough (within 3 hours) and then to soft. So there are only two ways to eat, one is raw or half cooked, and the other is cooked for a long time.

After the dried abalone is cooked, it is sticky with both soft and hard. It tastes a bit like a cold rice cake. Actually, it's not very delicious.

In private, half-cooked crispy abalone is the best way to eat.

Frozen abalone can be bought in the local supermarket. After buying it back, it needs to be kept in the freezer and cannot be thawed after freezing. After being taken out of the freezer, it should be eaten at dinner, otherwise it will lose its original flavor and taste the delicious abalone. How to make frozen abalone? First thaw, then scrub clean, pat the abalone meat on both sides with a knife to make the meat naturally soft. After adding seasonings such as protein and wine, it can be fried or boiled quickly and tastes very good. If you cook well, you can also treat it with slow fire.

red-cooked abalone

Features: thick juice, fresh taste, soft and tender.

Raw materials: dried purple abalone, old hen, clean ham, scallop, grilled shark's fin soup, scallop soup, white sugar, refined salt, soy sauce, cooking wine, starch, chicken oil, etc.

Method: dry the purple abalone with water, add chicken, ham and scallop, 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 obliquely cut into pieces with a thickness of half a centimeter; 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, add seasonings such as white sugar, refined salt, soy sauce and cooking wine, use starch to make a thick juice, and add a little chicken oil before taking out.

Dishes and efficacy: nourishing yin and improving eyesight, strengthening brain and nourishing brain.

Taste: Salty and salty technology: abalone in oyster sauce. Material: main ingredient: abalone 400g.

Accessories: 50g of winter bamboo shoots and 50g of Tricholoma.

Seasoning: 50g oyster sauce, 5g cooking wine, 2g salt, 4g soy sauce, 3g monosodium glutamate 1g sugar, 5g onion, 3g ginger, 5g pepper 1g chicken oil and 5g lard 10g (refined). Teach you how to cook abalone in oyster sauce. How to cook abalone in oyster sauce? 1. Wash abalone with clear water to remove impurities, slice it, blanch it with boiling water, and take out and control the moisture. Slice the winter bamboo shoots and cut the Tricholoma in half; Mashed onion and ginger.

2. Heat lard in a wok, add onion and ginger to fry until golden brown, pick out onion and ginger, add oyster sauce, cook wine, and add broth, salt, monosodium glutamate, sugar and pepper; After boiling, skim the floating foam, add abalone, winter bamboo shoots and Tricholoma, and cook for about 10 minute. Thicken the wet starch and pour in chicken oil. Serve. second trimester of pregnancy

Tips for making abalone in oyster sauce: 1. Canned abalone sold in the market can be used instead of water-dried abalone.

2. swelling method of dried abalone: a. cooking method: soak dried abalone in cold water for 24 hours, then brush off the sediment with a brush, wash it, put it in a boiling pot and simmer for 1 ~ 2 hours, and simmer for 5 ~ 6 hours after leaving the fire. B, water steaming method: after washing the dried abalone, put it in a bowl and steam it for 5 to 6 hours. C, alkaline hair: clean the dried abalone, soak it in warm water for 24 hours, then put it into a boiling water pot to cook for 1 hour, take it out, put it into a porcelain basin, pour in the mixed alkaline water, and soak it until the hardness is moderate. After softening, rinse the alkali smell repeatedly with clear water. Alkaline hair can also be soaked in cold water or warm water first, then washed, coded with soda ash or borax for 5 to 6 hours, then stewed in boiling water until it swells, and then rinsed repeatedly with clear water. The adoption rate of the answer:12.5% 2009-08-0316: 05 Baked abalone Ingredients: 8 abalone (about 500g). Ingredients: 20g onion, ginger 10g, 5g garlic, green pepper 10g, and 2 egg yolks. Seasoning: salt, monosodium glutamate, sugar, pepper, carved wine, soy sauce, raw flour and peanut oil. Methods: 1. Wash abalone and slaughter it to remove internal organs. 2. Put the abalone in with a cross knife. 3. Abalone is seasoned with proper amount of salt, monosodium glutamate, sugar, pepper, carved wine, soy sauce, egg yolk, raw flour and peanut oil, and then put in a safe refrigerator for 5-8 minutes. 4. Add oil to the non-stick pan and heat evenly. Add abalone and fry for 3-4 minutes. When abalone turns golden brown, add onion, ginger, garlic and green pepper, cook and carve wine, cover the pot, and simmer for 10- 15 minutes. Steamed abalone [Ingredients/Seasoning] Abalone, shredded pepper, onion, garlic, pepper, soy sauce and sugar [Production process] (1) Wash the abalone with salt and make a knife mark. (2) Shredding Zanthoxylum bungeanum, cutting onion and garlic into sections, adding a small amount of Zanthoxylum bungeanum, sesame and sesame oil, and adding a small amount of water to make seasoning. (3) Put the baby abalone in a pan, sprinkle some sauce, then add the baby abalone and sauce, and steam it layer by layer. Put out the fire when the internal organs are exposed. Raw materials of abalone and quail: 200g fresh abalone, 2 quails, 25g mushroom, 200g cucumber, 750g peanut oil (the actual dosage is 75g), cooking wine 10g, soy sauce 5g, refined salt 4g, chicken bone soup 250ml, egg white 1g, onion 3g, pepper 2g, ginger 2g, sesame. Production process: 1. Wash abalone, control drying, and cut into 3 pieces; After soaking mushrooms in water, remove the pedicels and wash them, then kill quails, remove hair and bones, wash and remove bones, cut the meat into pieces with a square of 3 cm, put them in a basin, add 1.5 g of salt, egg white and 5 g of starch and mix well; Peel the scallion, wash it and cut it into 3 sections; Peel ginger and garlic, wash and cut into pieces; Wash cucumber and shred. 2. Heat the wok, add peanut oil, when it is 70% hot, add quail meat, spread it out, fry for 2 minutes, take it out, control the oil, and pour the remaining oil into the fuel tank. 3. Leave 25g of soybean oil in the pot, heat it, pour in onion and string beans, stir fry a few times, pour in braised quail in oil, add 200ml of soy sauce, sugar, cooking wine and water, cover the pot, stew for 3 minutes on medium fire, add monosodium glutamate, thicken starch, sprinkle with sesame oil, sprinkle with roasted sesame seeds, and the steamed abalone [material] will be fresh. [Practice] 1. Coat both sides of abalone with oblique straight knives and cut from the middle; 2. Wash the onion and ginger, cut the onion into strips, cut the ginger in half and slice the other half; 3. Put abalone in a dish, add cooking wine, monosodium glutamate, soup 100 ml, onion strips, ginger slices, pepper and salt, and steam in a drawer; 4. Steam for about 10 minute, take out, and pick out onions, ginger and peppers; 5. Add vinegar, soy sauce, Jiang Mo and sesame oil to the bowl and beat into ginger juice; 6. When eating, use abalone with ginger juice and dip it in ginger juice.

Preparation materials of Longjing abalone soup: main ingredient: abalone 300g, auxiliary material: Longjing10g, seasoning: salt 34g, monosodium glutamate 2g, cooking wine 30g and sugar 3g. Longjing abalone soup is light green in color, rich in tea fragrance and outstanding in flavor. It is one of the famous delicacies. The practice of Longjing abalone soup: 1. Boil chicken soup (700g), skim off the froth, pour it into a big soup bowl, then add tea leaves, cover it and stew it out. 2. Slice fresh abalone in batches, add chicken soup (150g) and yellow wine to boil, blanch the abalone slices, that is, take them out and put them into a big soup bowl, then pour the fresh soup in the bowl into the pot, add refined salt, monosodium glutamate and white sugar to boil, skim off the floating foam and pour them into the bowl. Food is similar to abalone: abalone should not be eaten with chicken, wild boar and beef liver. Longjing: Ginseng and American ginseng should not be eaten with tea. Supplement of the Respondent on July 6, 2009

Formula of corn stigma, wolfberry and abalone soup: corn stigma 30g, wolfberry 12g, abalone 50g, ginger 5g, onion 5g, salt 5g, production: 1. Cleaning stigma Maydis and Fructus Lycii to remove impurities; Wash abalone and cut into thin slices; Slice ginger and shred onion. 2. Wrap the corn stigma in white gauze cloth, tie the mouth, put it in a stew with abalone, add ginger, onion and salt, and inject 250 ml of chicken soup. 3. Bring the stew to a boil over high fire, and then simmer for 25 minutes. How to eat:/kloc-0 times a day, each time 1 cup. Eat abalone, medlar and soup. Efficacy: tonify qi and blood, dispel damp-heat and tonify kidney-qi. For patients with liver cirrhosis and kidney calculi's disease.

Ingredients: 250g ribs, 0/5g medlar/kloc-,200g abalone, chicken soup, cooking wine, onion, ginger and salt. Production: 1, clean abalone, remove scales, viscera and gills, put in casserole, and cook in water until soft; Wash the ribs, cut them into small pieces, blanch them in boiling water, take them out, rinse them with cold water and remove the blood. 2. Add the ribs, abalone and chicken soup into the casserole, simmer for 2 hours, add cooking wine, onion, ginger, salt and medlar, and continue to cook for half an hour. Features: the ribs are mellow and the soup is rich. You can eat ribs and drink soup. Answer supplement

Ingredients: 250g ribs, 0/5g medlar/kloc-,200g abalone, chicken soup, cooking wine, onion, ginger and salt. Production: 1, clean abalone, remove scales, viscera and gills, put in casserole, and cook in water until soft; Wash the ribs, cut them into small pieces, blanch them in boiling water, take them out, rinse them with cold water and remove the blood. 2. Add the ribs, abalone and chicken soup into the casserole, simmer for 2 hours, add cooking wine, onion, ginger, salt and medlar, and continue to cook for half an hour. Features: the ribs are mellow and the soup is rich. You can eat ribs and drink soup.

Abalone ribs soup ingredients: canned abalone 200g. 450g fresh pork chop, sliced abalone: 1) Chop pork chop into small pieces for later use. 2) Clean the pot and add about 50g of lard. Add spareribs and stir-fry until fragrant, then add1000g of water. 3) When the ribs are cooked, add abalone slices to taste. Note: It is recommended to add a little abalone juice and broth essence when seasoning.