I bought fresh abalone for the first time. How should I clean it? How to make it delicious?

Among dried abalone, netted abalone ranks first, followed by hemp abalone and gourmet abalone. Because abalone grows in different areas, its value depends on its quality, and because the bigger the abalone, the more difficult it is, so the bigger the abalone, the more valuable it is.

Abalone tastes sweet and is a precious dish in Cantonese cuisine.

After a long period of work experience, I have come to a conclusion-please teach me more about the puffing experience of dried abalone.

Soak dried abalone in clear water for two days until it becomes soft, and then boil it with water. Then add meat and cook for 48 hours without stopping fire. Add sugar.

The practice of abalone

First, the original shell abalone

Ingredients: 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, put it in a pot of boiling soup and cook it until it is immature (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.

Second, roast abalone and wax gourd balls.

Shandong cuisine

It is characterized by soft and smooth texture and fresh and mellow taste.

Ingredients: 300g of abalone meat. 50g of white gourd, 20g of ham, 30g of water-soaked mushrooms, 20g of winter bamboo shoots and mung beans 10g. 50g peanut oil, onion, ginger and garlic 15g, 20g clear soup, 30g wet starch, 5g monosodium glutamate and 25g chicken oil.

In the production process, abalone is cut with a straight knife every 0.2 cm wide (2/3 depth), and then chopped obliquely into large pieces. Peel the wax gourd, cut it into 1.5 cm square pieces, and shape it into a ball. Mushrooms, bamboo shoots and ham are sliced like eyes. Add water to the wok, bring it to a boil, and cook it in the winter sausage. Remove and control moisture. When the peanut oil in the wok is heated to 60% heat (about 1s0℃) with medium fire, add onion, ginger and garlic until fragrant, then add clear soup (onion, ginger and garlic are not used), abalone, mushrooms, ham, string beans and winter melon balls, thicken with wet starch after boiling, steak thoroughly with low fire, and add monosodium glutamate.

Three, Longjing abalone

Sichuan cuisine

Types and local characteristics

The basic characteristics of Sichuan famous dishes, this dish evolved from Hangzhou famous dish Longjing shrimp, which is unique, elegant and refreshing, and has a strong anti-aroma of Longjing.

Basic materials: abalone, Longjing tea, Chinese cabbage, clear soup.

Features: Sichuan famous dish evolved from Hangzhou famous dish Longjing shrimp is unique, elegant and refreshing, with strong anti-aroma of Longjing.

Ingredients: 200g abalone, Longjing tea cooking wine15g, 50g Chinese cabbage, 300g clear soup, 2 eggs, 30g water bean powder, dried bean powder10g, refined salt, monosodium glutamate and appropriate amount of pepper noodles.

Cooking method: Abalone is seasoned with cooking wine, refined salt and pepper noodles, and dried egg and bean powder are mixed into paste. Brew tea with boiling water, take the second tea, turn the tea with water in the middle of the deep dish, and pour the tea into the dish. Boil the broth in the pot, and put abalone, Chinese cabbage and monosodium glutamate into the plate.

Fourth, taste abalone.

Its cuisine is Fujian cuisine.

Types and local characteristics

The basic characteristics are white juice, egg yolk, black mushrooms and red abalone. The taste is salty and fresh, and the taste is tender and moist.

50g of abalone (canned), 20g of water-soaked mushrooms, 5g of pigeon eggs, 5g of egg floss 1 6g, 5g of chopped cloud legs, 0g of salt 1 g, 0g of monosodium glutamate1g, 0g of pepper, 0g of sugar, 2ml of cooking wine and vegetable oil.

[production process]

1, sliced abalone. Cook pigeon eggs, shell it, stick corn flour on it, fry it in hot oil until golden brown, and divide it in two for later use.

2. Add oil to the pot, stir-fry the onion and ginger slices, add chicken soup, add mushrooms to taste, simmer for a few minutes, and serve.

3, pigeon eggs steamed with chicken soup seasoning, take out the dish.

4. Heat the oil in the pan, stir-fry the onion and ginger slices, add the chicken soup to taste, boil and skim off the floating foam, add water starch to the sauce, add the abalone, burn it thoroughly, put it in the dish of mushroom pigeon eggs, and insert the egg floss between abalone and mushroom.

5. Pour the juice in the pot with chicken oil on the plate and sprinkle with minced ham.

Five, abalone skirt

Composition:

300g of abalone meat, 300g of skirt, 2kg of clean old hen, 20g of scallops, 50g of pea seedlings, 0g of salt10g, 0g of sugar10g, 3g of pepper noodles, 5g of sesame oil15g, 5g of water starch and 5g of onion15g.

Features:

The soup is delicious, soft and rotten, palatable and tender.

Gourmet:

Han Guo

Operation:

Skirt, also called "fish skirt", is a soft edge around the back cover of giant fish, and it is a very precious cooking material. Some are dry and some are fresh. Fresh fish is obtained directly from live slaughtered fish. The person who did it needs to do it first. The method is as follows: sit in a pot of boiling water, put in a dry skirt, turn to low heat after boiling, stew until soft, take out, take out, take out in cold water, scrape off the black skin on the surface and the rough skin on the bottom, add water, onion, ginger and cooking wine, cook until the bones can be removed, take out the bones, trim the rotten parts, brew with water, and remove the fishy smell.

1. Tear off the raw edges of abalone, cut each abalone into 3 pieces (2 small pieces and 4 large pieces) with a bevel blade, and select and wash the pea seedlings.

2. Cut the skirt into 5cm pieces with a knife, wash it with warm water, take it out and put it on the plate.

3. soak the old hen in boiling water, take it out, wash the blood foam, add 2.5-3 kilograms of water and cook 2 kilograms of chicken soup; Remove the hard ribs from scallops, wash the sediment, add 200ml chicken soup, steam it in a cage, take it out, and pour the soup for later use.

4. Put a grate in the pot, put the washed skirt on the grate, add chicken soup and onion ginger, bring to a boil, add cooking wine, salt, sugar and a little pepper noodles, and simmer on low heat. First blanch abalone in boiling water, and then simmer it in chicken soup.

5. Simmer the skirt for 20 minutes until it is complete; Simmer the abalone thoroughly and remove from the heat.

6. Put the skirt and abalone into the pot, add salt, sugar and pepper, add starch to thicken after boiling, pour sesame oil on it, and serve.

7. Then take out the skirt, remove the minced onion and ginger, add scallop soup and appropriate amount of salt, sugar and starch, thicken it with sesame oil, put it around the plate and sprinkle with pea seedlings. Serve.