What's the difference between dried abalone and fresh abalone? Why is the former much more expensive?

Abalone is an expensive food, whether fresh or dry. In ancient times, dried abalone was the top food that the royal family could eat. Fortunately, in modern times, with the improvement of people's living conditions, dried abalone finally appeared on the table of ordinary people.

Abalone is also known as "soft gold" on the seabed because of its rich nutritional value, delicious meat and rich flavor. As one of the rare "seafood", abalone is not as expensive as before, but it is still not cheap. We can buy two kinds of abalone: one is fresh abalone and the other is dried abalone. Dry abalone is the most expensive. So, when buying abalone, should we choose "fresh abalone" or "dried abalone"? Don't be casual, the wrong choice will cost money!

1. Fresh abalone. Fresh abalone refers to fresh abalone with shell. Due to the huge customer demand, the output of abalone has been increasing in recent years. Fresh abalone is also easy to buy in life. When cooking, people only need to shell, gut and wash. So the price of fresh abalone is much cheaper than that of dried abalone. 2. dried abalone. In fact, dried abalone is made from fresh abalone by shelling, eviscerating, soaking, cleaning and baking for 3 months. Compared with fresh abalone, the production process is complicated and takes a long time, which also makes the cost of dried abalone higher. After fresh abalone is dried in the sun, the water basically evaporates. It is said that a catty of dried abalone can only be dried 10 catty of fresh abalone, plus various losses, so the price is more expensive than fresh abalone.

Fresh abalone is tender and elastic, and tastes fresh. But compared with dried abalone, it tastes much worse. When cooking fresh abalone, it must not be stewed for a long time, so as not to lose its flavor due to the aging of meat. In addition, fresh abalone is not easy to chew and swallow, so it is not suitable for the elderly. Dried abalone is delicious and salty. It tastes like rice cakes. Dried abalone is especially suitable for whole pot stew. It won't take long. The more you cook, the better it will taste. Even old people with bad teeth don't have to worry about chewing.

The same abalone, fresh abalone and dried abalone have little difference in nutritional components. However, after the abalone was dried and air-dried, the abalone reacted chemically and produced a large number of amino acids. Because of the change of meat quality, dried abalone is more easily absorbed by human body than fresh abalone. In addition, dried abalone has a taste that fresh abalone does not have, which makes dried abalone more valuable than fresh abalone.

Fresh abalone is cheaper than dried abalone, but it is not suitable for stewing, especially for a long time. Dried abalone is different. So if you want to make soup, you'd better choose dried abalone. The longer the time, the stronger the taste. As a fresh seafood, fresh abalone is the fattest season in May every year, while its meat quality is thinner in June 5438+ 10 and June 5438+065438+ 10. In addition, when cooking fresh abalone, we must master the cooking time and do not cook for a long time to ensure its "freshness".