How to cook abalone is delicious and simple.

Question 1: How to cook abalone is simple and delicious.

Material: 10 local live abalone (about 60g each).

Ingredients: Chinese cabbage 10 seasoning: clear soup, salt, chicken essence, cooking wine, scallion oil and wet starch.

Production steps:

1. Wash abalone meat, carve a cross knife on the meat surface, and put it into a pot of boiling soup to cook until it is not cooked (about 20 seconds).

2. Wash and cook the abalone shell, put it into the abalone plate, and put the abalone meat into the shell (the meat cutter is facing up).

3. Add the clear soup to a clean pot, adjust the taste, add the Chinese cabbage, boil it, skim off the floating foam, thicken it with wet starch, pour the onion oil, and pour it evenly on the abalone.

Features: Abalone meat is crisp and delicious, and the soup is bright and refreshing.

Nutritional components: Every 100g of abalone contains about 19g of protein, and contains more than 20 kinds of amino acids, which have the effects of preventing cancer, improving eyesight, nourishing blood and liver. Professional production skills

1. This dish uses local live abalone.

2. Abalone shells must be washed and cooked, and the shell meat is complete.

3. When abalone meat is processed, the knife work should be even and fine.

Clear soup should meet the quality requirements and the temperature should be moderate.

Experts' views on production:

According to the requirements of traditional Shandong cuisine, the processed abalone meat must be steamed in a container, with onions, ginger slices and soup. After steaming for more than two hours until cooked, you can follow the steps, so that the taste is soft and tender and the taste is more delicious. However, due to the long cooking time and limited dining time for customers, most hotels choose the fast ripening method at present.

Question 2: How to cook abalone delicious at home? Canned abalone:

Canned abalone is cooked, and sliced into thin slices is good cold meat. If it is accompanied by canned asparagus, it is a wonderful double fight. Some people like abalone. If they can't wait to open the can, they can take out a piece with a fork, hold it up and chew it like a corn cob! There are two kinds of canned abalone, Japan and Mexico, each with its own advantages. Japanese abalone is smaller and lighter in color, and there may be more than three or five in a can. The texture is very tender. Canned food from Mexico sells well in the United States, with uneven quality.

Fresh abalone:

Fresh abalone is live abalone. After brushing its shell with a brush, dig out the whole abalone meat, cut off the hard tissue in the middle and around, and clean the attached mucus with coarse salt. After cleaning, live abalone can taste excellent flavor without deliberate cooking. Among them, the practice of "sauce rice" is more common, and there are also cooking methods of full charcoal roasting.

Dried abalone:

Dried abalone is air-dried from fresh abalone, which is a rare delicacy in seafood, and the quality of netted abalone in Aomori Prefecture, Japan is the best. Among the dried abalone, the net abalone ranks first, followed by the nest abalone and the best abalone. Dried abalone is suitable for whole grain cooking in slow casserole, and retains its delicious original flavor.

Treatment method:

1. Abalone is soaked in cold water for 48 hours.

2. Take it out and soak it in boiling water for one night, let it stretch naturally and restore to its original state.

3. Wash the dried abalone all around and remove the sand completely, otherwise it will affect the taste and quality of abalone.

4. After washing, add water without abalone, and steam in a steamer 10 hour.

5. Add abalone, old hen, pork chop, lard, sugar, ginger and other materials into the casserole; Simmer 12 hour (steamer or electric steamer is also acceptable, but the casserole has heat preservation function, so the effect is the best) and then warm 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 delicious abalone.

Braised 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.

Thin abalone soup:

Efficacy: Prunella vulgaris has the functions of clearing liver, improving eyesight, clearing heat and resolving hard mass; Lean pork has the functions of nourishing yin and nourishing muscles, combined with abalone has the functions of nourishing yin and suppressing yang, calming the liver, calming the wind, relieving headache and relieving annoyance, and has a certain curative effect on hypertension caused by hyperactivity of liver and intestine.

Ingredients: 500g abalone (with shell), 50g selfheal and 20g lean pork.

Practice: Just select fresh abalone and separate the abalone shell from the abalone meat. Scrubbing abalone shells with clean water to remove sludge; Wash abalone meat with clear water and cut into pieces. Add Prunella vulgaris and lean pork, put them in clear water that has been boiled with strong fire, switch to medium fire, continue cooking for about 3 hours, season with a little salt, and then eat meat with soup.

Braised abalone was rated as a famous seafood dish by experts because of its bright red color, soft meat and rich taste. The practice is now introduced as follows:

Raw materials: Qingdao local live abalone; Ingredients: old chicken, old duck, spine, ham, onion, ginger; Seasoning: abalone juice, soup, chicken juice, chicken powder, raw oil, salt, chicken oil and wet starch. Practice: Kill the live abalone, gut it, brush the meat with a toothbrush, take the chicken and duck bones at the bottom of the casserole and add soup. Put the washed abalone on it, and simmer for 8-9 hours on low heat, subject to the fact that the water has not passed the abalone. Put the stewed abalone into a plate; Add soup and seasoning to another pot, adjust the taste and color, thicken abalone with raw flour and add bright oil, and serve. Features: bright red color, soft and moist meat, and rich abalone flavor. Note: Abalone must be fresh, and the color and taste of dead and frozen abalone can't meet the requirements. You must use a small fire when cooking.

Dried abalone

Material: dried abalone 10g.

Ingredients: Jinhua ham, ribs, prawns, hens, cabbage gall.

Seasoning: oyster sauce, soy sauce, sugar, cooking wine, monosodium glutamate, starch,

soup

How ... >>

Question 3: How to eat small abalone? Need a complete method, need 200 grams of fresh abalone with shell, which is a convenient and delicious raw material. 50 grams of fish, 30 grams of ham, 35 grams of clean winter bamboo shoots and 20 grams of cooked mung beans. Shaoxing wine 25g, refined salt 10g, egg white 20g, wet starch 20g, chicken oil 5g, onion, garlic and ginger 10g, clear soup 250g, monosodium glutamate 15g, and 5% alkaline solution 500g. Methods: Abalone was washed with shell and cooked in boiling water. Dig out the meat and chop it into 0. 16 cm pieces. Sliced ham and mushrooms, 3.3 cm long, 1.3 cm wide and 0. 16 cm thick. Melt the fish paste, put it in a bowl, mix it well with humidified starch, Shaoxing wine, refined salt, egg white and minced onion and ginger, pour it into a large plate and spread it out (leave the edge of the plate). Wash the abalone shell with 5% lye, then blanch it in boiling water, remove the water, press it neatly on the fish paste and steam for 5 minutes. Put clear soup, refined salt, Shaoxing wine, abalone slices, winter bamboo shoots, ham and green beans into a wok, boil and skim off the floating foam, take out the colander, and evenly put it into abalone shells. Thicken the soup in the pot with wet starch, add monosodium glutamate, pour chicken oil on it, and pour it on abalone. Features tender meat, delicious taste, keep the original unique shape.

-Let's go eat.

Question 4: There are several cooking methods for abalone. How do they do it? There are several cooking methods for abalone. How do they do it?

Abalone dried abalone is also called general's cap, which was called "cannon" in ancient times. Its shell is called "Concha Haliotidis" in Chinese medicine. Abalone meat contains protein, fat and various minerals. It has high economic value. Known as one of the "eight treasures" at sea since ancient times, it has the effects of nourishing yin, tonifying deficiency, moistening lung and relieving asthma.

manufacturing method

1. Cleaning and shelling: clean the captured fresh abalone with seawater to remove impurities and sediments on the shell surface. If it can't be treated on the same day due to a small amount, it can be soaked in clean seawater, and the water is changed twice a day, and batch processing is carried out when the amount is large to keep alive. When processing, it is usually put into a hot water pot for rapid heating, and then the shell is peeled off by hand. In case of shell sticking, the muscles of the shell sticking should be torn off first, then the whole grain should be peeled off, and then an abdominal incision should be made to remove the visceral mass.

2. Marinated: Abalone is light and top grade. After shelling, add 7-8kg salt to abalone per 100kg and marinate for 8-12 h. Then take it out and rub it to remove melanin and mucus from the edge of fish feet, rinse it repeatedly with clear water and soak it for 3 ~ 4 hours to make it light. Then put it in a hot kettle and heat it for 20-30 minutes. After cooking, pick it up and put it in the laundry list, then dip the soup in the pot with a basket to remove the sediment.

3. Desalination and sun drying: In order to make the cooked abalone taste weak, put it in a fresh water basin and rub it gently with your hands to remove surface impurities and mucus residues. Then take it out and drain the water, spread it evenly on the bamboo mat for insolation or put it in the drying room for drying, steam it after 1 ~ 2 days, and then turn it over. Generally, it is sunny for 4 ~ 5 days.

4. storage: dried abalone is easy to get wet. After drying, it should be stored in plastic bags or wooden cases lined with moisture-proof paper. When eating, shred and stew directly. It can also be used as seasoning to cook high-grade dishes. Generally, it is the same as chicken, duck and pork. It is simmered and boiled into soup, which tastes delicious. Because abalone is a dry product, when it is used with other foods, it should be cooked until it is 90% ripe, then add abalone slices and shreds, and then simmer for a few times. Do not cook for a long time, so as not to affect the characteristics of flavor products. Dried abalone products are oval "ingots" with prominent middle and light taste. Several methods of making dried abalone: dried abalone is hard and needs to swell before cooking. At present, the puffing methods of dried abalone mainly include alkali puffing and water puffing. Soak dried abalone in cold water for 4 hours, then soak it in hot water at about 60℃ for 4 hours, then change to clean water and cook it in a pot with low fire. Immediately after boiling, take it out and put it in a cold water basin. Repeat several times until the abalone swells. There are generally two kinds of puffing of abalone slices.

First, it can be made of clean water. That is, put the abalone slices into a pot, add a proper amount of water, cook them in a furnace for 10 to 24 hours, and then heat them until they are completely mature.

Secondly, chicken bone soup can also be used for hair growth. This method requires soaking abalone slices in warm water for half a day, brushing off dirt with a brush, and cleaning until they turn white. Then put abalone in a casserole, add two hen legs or chicken bones, add onion, ginger, yellow wine and water, and simmer for about 4 hours with low fire to make it better. Abalone: Wash the dried abalone first, then add boiling water, cover it, stew until soft, take it out in a cold water basin, dig out the black skin, remove impurities, take it out in a boiling water basin, add a little alkaline noodles, cover it, and continue stewing on the stove. When the abalone is fully developed and elastic, change the knife, then change the hot water to remove the alkaline taste.

Matters needing attention when boiling abalone:

1? After the abalone is soaked and cleaned, it must be made with casserole and casserole, so as to keep the abalone delicious.

2? Casseroles and casseroles must be padded with bamboo grates to prevent abalone from boiling.

3? When stewing abalone, you must use a small fire to avoid the soup from overflowing and burning dry.

4? The abalone must be soaked, stewed and braised for enough time, so as to make the abalone swell and soften.

5? The production of top soup is one of the key processes in dried abalone processing, and the quality of top soup affects the success or failure of abalone processing to some extent. So, when making the top soup,

First, clean the blood of raw materials.

Second, it takes enough time to cook.

The third is to filter the soup clean.

Method of making top soup:

Ingredients: 1 old hen? 1500g or so? Pork belly 500g pork lean meat 500g ribs 500g Jinhua ham 750g ginger 30g onion 100g dried tangerine peel 15g purified water.

Method:

1? After the old hen is slaughtered, it is cleaned, its internal organs are removed and used for other purposes. Put the chicken in a boiling water pot to remove blood and take it out; Wash pork belly, lean meat and ribs, put them in a boiling water pot, drain the blood and take them out; Soak Jinhua ham in warm water for about 1 hour, scrape, cut into pieces and steam ... >>

Question 5: How to cook abalone for a few minutes? Chicken soup is delicious! Simple again! Buy Shiqing chicken soup! Wash the abalone! Put abalone in a small casserole, add chicken soup, add a little submerged abalone, and simmer for more than an hour! Turn off the fire! It's so flooded that it's getting hot! Don't drown! Try it when it's flooded! Only in this way can we eat the purest and sweetest abalone! Add it to the soup when it is full of rain shells and cook it together! Drinking it is good for your health!

There are several more! But these are the best! The following is just a reference! Hope to adopt the answer!

The practice of small abalone! dried abalone

Soak 1 vermicelli in hot water until soft; Small abalone is dug out along the shell, carefully cleaned and brushed with a toothbrush to remove black stains;

2. Cut the washed abalone into two or three pieces with a knife and cut a knife on it.

3. Roll the soaked vermicelli into a ball and put it on the abalone shell;

4. Cut the garlic cloves into pieces, stir fry in half oil pan, and mix well with the other half minced garlic in oyster sauce, a little soy sauce and yellow wine;

5. Pour a little of the prepared oyster sauce on the vermicelli, then pour a little on the surface of the small abalone and steam it in a boiling water pot for 5 minutes;

6. Take out the steamed abalone, spread with chopped green onion, pour hot oil to get 1, and soak the vermicelli in hot water for later use; Small abalone is dug out along the shell, carefully cleaned and brushed with a toothbrush to remove black stains;

2. Cut the washed abalone into two or three pieces with a knife and cut a knife on it.

3. Roll the soaked vermicelli into a ball and put it on the abalone shell;

4. Cut the garlic cloves into pieces, stir fry in half oil pan, and mix well with the other half minced garlic in oyster sauce, a little soy sauce and yellow wine;

5. Pour a little of the prepared oyster sauce on the vermicelli, then pour a little on the surface of the small abalone and steam it in a boiling water pot for 5 minutes;

6. Take out the steamed abalone, spread with chopped green onion and pour with hot oil.

Firstly, the abalone meat is taken out of the shell, and the dirt on the surface is washed with salt, and then washed with clear water.

Seasoning: salt, cooking wine, shallots, monosodium glutamate, ginger, vinegar, pepper, soy sauce, sesame oil,

Step by step.

1. Wash the onion and ginger, cut the onion into strips, cut half of the ginger into powder and slice the other half;

2. 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;

3. Steam for about 10 minute, take out, and pick out onions, ginger and peppers;

4. Add vinegar, soy sauce, Jiang Mo and sesame oil to the bowl and beat into ginger juice;

5. When eating, use abalone with ginger juice and dip it in ginger juice.

Finally, I'll tell you the simplest way to be lazy.

Separate the live abalone from the shell, remove the inner tent, wash, add minced garlic into the abalone shell, and steam in a cage for 15 minutes. At this time, mix the juice, a spoonful of seafood soy sauce, a little vinegar, 2~3 drops of mustard juice, and a little ginger oil. Abalone can be eaten after it is out of the pot.

Question 6: How to cook abalone well? How to make tomatoes and abalone?

1. Abalone is shelled and washed.

2. Put shredded ginger and abalone into the oil pan and stir-fry until the water is dry. Add white wine.

3. Stir fry for a while, then add one or two bowls of water, cover the pot and boil.

At this time, the tomatoes are cut for later use.

5. After ten minutes, dry the water, season the tomatoes and cook for about two or three minutes.

Question 7: How to cook abalone and how to eat domestic ingredients.

condiments

Australian abalone with green edge

4.

Old hen

Half a one

cut

500 grams

chicken claw

200 grams

Scallop/adductor muscle

50 grams

condiments

salt

Proper amount

oyster sauce

Proper amount

Abalone juice

Proper amount

dark soy sauce

Proper amount

energy

Proper amount

hotbed chives

Proper amount

Chinese hard liquor

Proper amount

crystal sugar

Proper amount

Chicken soup; Inspirational nonsense

Two cans

step

1. Take out abalone and thaw it.

2. Then wash the abalone.

3. Prepare half an old chicken and half a catty of chicken feet.

Prepare ribs.

5. Prepare scallops (I saw that online experts used Jinhua ham, but I didn't, so I used scallops instead).

6. Prepare shallots and ginger.

7. Put the ingredients into a boiling pot, add water, and boil the onion and ginger.

8. After the blood is boiled, pour it out, rinse it clean, and the ingredients are like this.

9. Prepare chicken soup, abalone juice, white wine and oyster sauce.

10. Dish the washed ingredients.

1 1. Put the cleaned ingredients into a large pot and add chicken soup, oyster sauce, water, abalone juice and a little salt.

12. Then put the abalone in the fire to boil, and then change to medium fire and cook slowly for 4 to 5 hours.

13. After four hours of boiling, the ingredients have become soft and boneless, and abalone is delicious.

14. At this time, use a net bag to separate the ingredients in the pot from the abalone juice.

15. Pour the separated abalone juice into the earthen pot and continue to cook abalone.

16. Slice the rose and carrot with tomato skin.

17. Pour a little white wine before cooking.

18. Scoop a spoonful of abalone juice in a non-stick pan and cook until it thickens.

19. Put the stewed abalone into a plate.

20. Finally, pour the abalone juice on the table and enjoy it while it is hot. This "braised abalone" tastes bright red, smooth and elastic, and is worthy of being the best among the best.

skill

Actually, making abalone is not as difficult as you think. The key is to prepare enough ingredients, because abalone is delicious because it absorbs the essence of other ingredients.

Question 8: How to make small abalone delicious? How to eat abalone 1. Mushroom and abalone.

Ingredients: abalone, rice, Chinese cabbage, mushrooms, shrimps, sesame oil, white pepper and salt.

working methods

1. Wash and soak shrimps, wash and soak mushrooms, and shred Chinese cabbage for later use.

2. After washing abalone with salt water, put it in boiling water and soak it with slow fire for 20-30 seconds. After washing with clear water, peel off the shell and internal organs, and then obliquely cut into pieces for later use.

3. Heat 1 tbsp oil in the pan, add the dried shrimps and shredded mushrooms and stir-fry until fragrant.

4. Take a soup pot, add the cooked rice and water until the rice is submerged, cook it with medium and small fire until it is porridge-like, and then add shredded Chinese cabbage, shredded mushrooms and shredded shrimp to cook.

5. Then add abalone slices to continue cooking, and then add white pepper, salt and sesame oil to taste.

Second, abalone with green pepper.

Ingredients: abalone meat, green pepper, oil, salt, white pepper and freshly ground white pepper.

working methods

1. Take abalone, shell it and blanch it in boiling water for later use.

2. Dice green pepper and abalone.

3. Pour an appropriate amount of cooking oil into the pot until it is 8 minutes hot, then add diced abalone and stir fry for about 1 min.

4. Add green and red peppers and stir-fry for about half a minute, then add salt and white pepper, then put the finished product into the blanched abalone shell and sprinkle with freshly ground white pepper.

Thirdly, steamed fresh abalone with garlic.

Materials:

Garlic, abalone, delicious food, cooking wine, salt

Practice: 1, complete abalone;

2. The abalone shell is stripped of abalone meat, the abalone is gut-removed, washed with salt, rinsed, and the abalone shell is brushed with a brush;

3. Blanch the garlic with hot oil, add salt, delicious chicken essence and sugar, put the abalone meat into the abalone shell, pour the juice, put the water in the pot into the pot and steam for seven or eight minutes.

Question 9: How to make abalone delicious/.. My method is this: You go to the supermarket to buy a bottle of Lee Kum Kee brine juice, slaughter the abalone, take the meat, marinate it with brine juice, and cut it into shreds or slices for later use. Prepare shredded ginger, lateral ear roots (as long as the roots are part), garlic sprouts and millet spicy. Add a little oil to the pot, add a little watercress (the finer the better), stir fry, pour abalone and other raw materials, stir fry, and add a proper amount of marinade to taste! what do you think? This is a temporary dish that I designed according to your actual situation. Simple, suitable for home cooking!

Question 10: How to make frozen abalone easy to eat? 1, abalone (cooked abalone) cut into three pieces, and then cut mushrooms and ham into ellipses with the same size as abalone; After the asparagus is tasted, it is cut obliquely into large round pieces. The above four raw materials are arranged in color, grouped into three rows 12 groups, and steamed thoroughly in a cage;

2. Take the Tonga seasoning to boil, thicken the water starch, pour the oil, and pour it evenly on the abalone and unicorn.