Four Simple Home-cooked Practices in steamed abalone

steamed abalone

materials?

1 abalones

4 chives

3 cloves of garlic

1 scoop of light soy sauce

1 scoop of cooking wine

1 scoop of oyster sauce

steamed abalone fish?

I usually use a toothbrush to clean the abalone, remove the internal organs and clean up the black mucus

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Cut the abalone into mesh, cut a few shallots (for cooking onion oil), and cut some garlic into foam (for decoration)

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Pour some cooking oil, and turn off the fire after the shallots turn yellow. Then pour it on the abalone with a spoon

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After the steamer is started, put the abalone in

for about 6 minutes and turn off the heat. The abalone is cooked

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Sprinkle with chives

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steamed abalone abalone is called fish, but it is not fish, and it is a valuable marine edible shellfish. The dried product contains 54.1% protein, complete amino acids, reasonable proportion, various vitamins and trace elements. It is a high-protein and low-fat food which is very beneficial to human body and has excellent taste.

Every 1g of fresh abalone contains 84 calories (calories), 2.1 grams of sodium, 266 milligrams of calcium, 242 milligrams of cholesterol, 136 milligrams of potassium, 77 milligrams of phosphorus, 59 milligrams of magnesium, 24 micrograms of vitamin A and 22.6 milligrams of iron. Vitamin E 2.2 (mg), zinc 1.75 (mg), fat .8 (g), copper .72 (mg), manganese .4 (mg), nicotinic acid .2 (mg), vitamin B2 .16 (mg) and vitamin B1 .1 (mg).

Chinese medicine believes that abalone is flat in nature and sweet in taste, which can improve eyesight, tonify deficiency, clear away heat and nourish yin, nourish blood, benefit the stomach and nourish liver and kidney, so it is called "fish for improving eyesight".

It can be seen that abalone is very suitable for students to eat.

materials?

6 abalones

appropriate amount of shallots

appropriate amount of salad oil

appropriate amount of oyster sauce

appropriate amount of garlic head

appropriate amount of cooking wine

the practice of steaming abalone fish?

When buying abalone, let the shopkeeper kill it, and then clean it when you come back. Brush both sides with a toothbrush, clean the internal organs, and remove things like cartilage. The shell is also cleaned with a toothbrush, and the cleaned abalone is cut several times horizontally and vertically, and then stuffed back into the shell according to its original position to clean the water drops.

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Put a little salad oil in the pot, fry the shallots until fragrant, and then take them out. Don't burn them. The oil will be bitter and sticky, which will affect the taste of abalone, and it will be unhealthy if the oil is burned for a long time.

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After turning off the fire, add the processed garlic paste, soy sauce, cooking wine and oyster sauce, and stir well to make a sauce.

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This is the prepared sauce.

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Add the prepared sauce to abalone with a spoon and marinate for 15 minutes. If you don't have time, you can do it without marinating, but the marinated sauce will taste better. I was busy with other things during the pickling process, so the abalone was very tasty after about 3 minutes of pickling. Put a few pieces of onion on the surface, then put water in the pot to boil. After the steam comes up, put the processed abalone in the pot and steam it for 6 minutes. Never steam it for a long time! ! ! Steamed old affects the taste.

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There is abalone juice on the steamed plate, which can be poured into the steamed eggs, and there is delicious abalone juice steamed eggs to eat. Take the abalone out and put it on the plate again. Take out the shallots and add the chopped shallots. ? Don't be like me. I didn't remember to take off the onion, cut the onion and sprinkle it on it, and went straight to the table. I didn't remember to take a separate photo? Don't cook too much abalone at a time, just cook it now and eat it now, which is delicious and has higher nutritional value!