Abalone special practice

First, stew bamboo shoots with fresh abalone.

It is appropriate to eat some refreshing vegetables in hot summer, and bamboo shoots are one of them. This special dish is well balanced with bacon, fresh abalone, bamboo shoots and anchovies.

Raw materials:

Ingredients: cooked bacon150g, 8 fresh abalones, 400g bamboo shoots and 45g starch anchovies.

Accessories: clear soup 450g, refined salt 10g, monosodium glutamate 5g.

Exercise:

1. Blanch abalone until cooked, slice the meat for later use, and cut the cooked bacon into thin cubes for later use.

2. Blanch the bamboo shoots, cut them into filaments and put them neatly in the stew.

3. Put the sliced bacon neatly on the shredded bamboo shoots, add the clear soup mixed with salt and monosodium glutamate, take it out after steaming for 30 minutes, put the cooked abalone slices neatly in the middle, steam for about 5 minutes, take out the cooked anchovies and decorate them with coriander leaves.

Second, kung fu fresh abalone

This dish is named "Kung Fu" because of its complicated production process. After being cooked, abalone is crispy outside and soft inside, which is very distinctive.

Raw materials:

Ingredients: 250g fresh abalone meat.

Accessories: chicken oil 10g, salad oil 20g, ginger onion 3g, corn starch pumpkin juice 8g, custard powder 3g, dried Chili festival 3g, pepper 2g. 5 grams of mint leaves, potato horn 10 grams.

Exercise:

1, take fresh abalone meat, remove the black film and wash it a little (don't rub it too much, otherwise it will shrink in the later processing), then put it in a hot water pot at about 70℃, scald it a little, and then take it out and let it cool.

2. Heat the chicken oil in the pot, stir-fry the appropriate amount of ginger slices and onion slices, add thick soup, abalone juice and abalone, simmer for 30 minutes until it bubbles, then turn off the fire for 30 minutes, pick out the abalone and drain the abalone juice for later use.

3. Take corn starch and pumpkin juice Napen, add a little custard powder, abalone soup and salad oil, and stir well to form crispy pulp.

4. When the salad oil in the pot is heated to 60%, drag the stewed abalone evenly to a crisp paste, fry it in the oil pan until the surface is golden and crisp, and pour out the oil control. In addition, stir-fry the mint leaves in the oil pan for later use.

5. Leave the bottom oil in the pot, add the dried Chili festival and pepper, add the fried abalone, mint leaves and mint-flavored potato horns (finished products, available in supermarkets), stir well and serve.