How does abalone taste like a star hotel?

Is abalone precious? Seafood? One kind, delicious and nutritious, is known as the ocean? Soft gold? Once upon a time, it was a dish that only the rich could afford. As a dining table that reflects social status, with the intervention of artificial breeding, abalone has fallen into the altar and is sold in the streets. The price is also within the acceptable range of ordinary families. Now you can order this dish at any street food stall.

Abalone is a traditional precious food in China, which ranks among the top eight because of its tender meat and rich taste? Zhenhai? One of them, Sue said? The crown of seafood? It is not only nutritious, but also has certain medicinal value. Eating abalone can not only satisfy the taste buds of foodies, but also benefit the body.

Abalone in golden sauce:?

Salty and slightly sweet, fragrant, appetizing and lipid-lowering.

The main auxiliary materials are 1 abalone, 15g golden melon, 15g fresh corn, half-aged chicken and 350g pork chop.

3g of refined salt, 5g of Shaoxing wine, and sugar 1 g..

Methods ① Add old hen, pork chop, refined salt and Shaoxing wine after abalone swells. ② Cucumber and fresh corn are squeezed into juice and filtered for later use. (3) Boiled abalone is eaten with white gourd juice, fresh corn juice, refined salt and white sugar. It is suggested that abalone should be thoroughly cooked when it rises, and calcined with low fire when it is boiled.

The royal government's rich abalone:

The juice is brownish red and mellow, nourishing liver and kidney.

The main auxiliary materials are dried abalone 10, old hen 1, pork chop 500g, broccoli 200g, pumpkin150g and Jinhua ham10g. Seasoning salt 15g, Shaoxing wine 15g, sugar 10g, scallop juice 7g, cooked chicken oil and wet starch.

Methods (1) Boil dried abalone with old hen, pork chop, ham and clear water, simmer for about 5 hours, and take out abalone for later use. (2) Add the original soup, scallop juice, refined salt, Shaoxing wine and white sugar to abalone, simmer it to taste, drizzle with starch and chicken oil, and then take it out and put it on a plate. (3) Carve the pumpkin into an ingot shape, blanch it with broccoli, season it with salt, take it out and code it next to the abalone.

It is suggested that long-term consumption of abalone is beneficial to eyesight and stable blood pressure.

Kirin Yubao:

Delicious and tender, gorgeous and beautiful.

The main auxiliary materials are preserved abalone150g, ham 60g, mushrooms 60g and Chinese cabbage 20g.

5g of salt, 2g of sugar, 2g of soy sauce, 3g of Shaoxing wine, 50g of soup150g, 7g of scallop juice, 0g of cooked chicken oil10g, and a proper amount of wet starch. Methods (1) Wash the purple abalone breast with cold water, and cut the abalone, ham and mushrooms into rectangular slices with a thickness of 0.5 cm. ② Abalone, ham and shiitake mushrooms are thoroughly fished out with boiling water, pickled with salt, sugar and Shaoxing wine, put into plates one by one, steamed in a cage for about 5 minutes, and taken out. (3) Add soup, salt, sugar, soy sauce, Shaoxing wine and scallop juice to the pot, thicken the chicken oil, pour it on the steamed abalone breast, add salt to the remaining water in the cabbage, and take it out next to the abalone breast. It is suggested that the mushroom taste is full and the code plate should be kept clean. This dish can also be replaced by snails.