What is the best abalone?

Abalone cooking

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Fresh abalone

Fresh abalone is live abalone. For this kind of fresh abalone, after washing the shell with a brush, scoop out the whole abalone meat, cut off the hard tissue in the middle and around it, and clean the attached mucus with coarse salt. After cleaning and processing, live abalone generally does not need to be deliberately cooked to enjoy an excellent flavor. Among them, the "shasimi" method of eating it raw is more common, and there are also cooking methods of whole abalone charcoal grilling and boiling.

☆Dried abalone

Dried abalone is made by air-drying fresh abalone. It is a very precious ingredient in seafood. Among them, net abalone from Aomori Prefecture in Japan is used. Best quality.

Dried abalone is suitable for being cooked whole in a clay pot and simmered slowly to preserve its delicious original flavor. Therefore, the cooking process is more complicated than other types and requires more technology. The basic processing methods are:

1. Soak in cold water the night before.

2. Take out the abalone the next day and clean all sides of the dried abalone, otherwise the taste and quality of the abalone will be affected.

3. After washing, add water to cover the abalone, place it in a steamer and steam it over high heat for 10 hours.

4． Add abalone, old hen, pork chops, raw lard, sugar and other ingredients to the casserole and simmer for 10 hours (you can also use a steamer or electric pot to steam, but the casserole has a heat preservation function, so the best effect).

5. After slow-cooking, take it out, add the original juice and oyster sauce and cook the whole abalone slowly, and you can enjoy the delicious abalone with excellent taste. The size of dried abalone is usually calculated by the "number of heads" per catty. For example, nine heads means there are 9 abalones per catty. Therefore, the smaller the number of heads, the larger each abalone is and the higher the price.

When purchasing dried abalone, you can carefully observe the appearance and choose those with a complete shape, plump meat, normal shape and bright color for better quality. After purchasing the dried abalone and returning it home, wrap it completely in plastic bags, newspapers and plastic bags, seal it and store it in the freezer. As long as it does not get wet, it can be stored for about six months to a year.

☆Frozen abalone

Frozen abalone can be purchased at local supermarkets. After purchase, it needs to be stored in the freezer, and it cannot thaw after being frozen. That is to say, it should be eaten at the same time as the meal, otherwise the original flavor will be lost and the deliciousness of abalone will not be tasted. How to cook frozen abalone? First, defrost it, then wash it clean, and slap it on both sides of the abalone meat with a knife to make the meat naturally soft. Add egg whites, wine and other seasonings, mix and marinate, and then stir-fry or boil it. The taste is very good. If you cook it If you are good at it, you can also use the simmering method.

☆Canned abalone

Canned abalone is the most commonly used type of abalone. In addition to its good quality, its biggest advantage is time saving and convenience. After opening the can, it can Eaten or cooked. Since canned abalone will get older the longer it is cooked, do not cook it for too long. It is recommended to place the can in hot water. When purchasing, pay attention to its manufacturing date and consume it within the shelf life. Do not pour out the soup completely after opening the can, because if you cannot eat it all at once, you can soak the abalone in the soup, seal it tightly, and store it in the refrigerator to prevent the abalone meat from drying out, aging, and losing its original flavor. taste. But the storage time is best not to exceed 5 days.

How to make abalone

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Steamed abalone

[Materials] About 200 grams of fresh abalone, 5 grams of salt , 10 grams of cooking wine, 10 grams of shallots, 2 grams of MSG, 30 grams of ginger, 20 grams of vinegar, 5 grams of pepper, 15 grams of soy sauce, and 5 grams of sesame oil.

[Method] 1. Cut both sides of the abalone with a straight knife and cut it in the middle; 2. Wash the green onion and ginger, cut the green onion into strips, mince half of the ginger and slice the other half; 3. Place the abalone on a plate , add cooking wine, MSG, 100 ml of soup, onion strips, ginger slices, peppercorns and salt, and steam in the upper drawer; 4. Steam for about 10 minutes, take out, pick out the onions, ginger, and peppercorns; 5. Add vinegar, soy sauce, and minced ginger to the bowl , sesame oil and mix into ginger juice; 6. When eating, serve ginger juice and abalone together and eat with ginger juice

Braised abalone

Method 1:

[Materials] Dried purple abalone, old hens, clean ham, scallops, grilled shark fin soup, scallop soup, sugar, refined salt, soy sauce, cooking wine, starch, chicken fat, etc.

[Method] Make the dried purple abalone with water, add chicken, ham, and scallops. After simmering for 3 hours, take out the abalone, drain the original soup and set aside; cut the abalone with a knife, and then Cut diagonally into half-centimeter-thick slices; put 100 grams of the original stewed abalone soup, kao shark fin soup, and scallop soup into a double-ear pot. After boiling, add abalone slices and boil for 10 minutes. Add sugar, refined salt, soy sauce, Cooking wine and other seasonings are mixed with starch to make a thick sauce, and a little chicken oil is added before serving.

Method 2:

[Materials] Live abalone; old chicken, old duck, backbone, ham, onion, ginger; Seasoning: abalone sauce, soup, chicken juice, chicken Flour, raw oil, salt, chicken fat, wet starch.

[Method] Slaughter the live abalone and remove the internal organs. Leave the meat and brush it clean with a toothbrush. Place chicken and duck bones on the bottom of the casserole and add soup. Place the cleaned abalone on top and cover the abalone with water. Bring to a boil over medium heat and simmer over low heat for 8-9 hours. Plate the simmered abalone into a plate. Add soup and condiments to a separate pot to adjust the taste and color. Thicken with cornstarch and add oil. Pour it over the cooked abalone and serve.

Method 3:

[Materials] 4 abalones (weighing about 750 grams), appropriate amount of broccoli. Appropriate amounts of soup, refined salt, MSG, soy sauce, sesame oil, rice wine, and wet starch.

[Method] Put the pot on the fire, pour in the soup, add refined salt, soy sauce, rice wine, add the abalone and cook until the flavor is infused, then thicken the gravy with wet starch, when the juice is reduced, add MSG and sesame oil and mix well. Remove from the pot, place on a plate, and garnish with broccoli on the edge.

Abalone in clear soup

[Ingredients] 250g canned abalone, 15g cooked ham, 15g fresh mushrooms, 15g pea sprouts, 10g salt, 15g cooking wine, 3 MSG grams, 800 grams of chicken broth,

[Method] (1) Cut the abalone into diagonal slices with a knife. Cut fresh mushrooms into thin slices. Cut cooked ham into small elephant eye slices. Leave the young leaves of the pea seedlings, remove the roots and wash them. (2) Pour 300 grams of chicken broth into a frying spoon and bring to a boil over high heat. Cook the cooked ham slices, fresh mushroom slices, abalone slices and pea shoots with a spoon, take them out, and pour them into 10 soup bowls. If there is no soup left in the spoon, Can be dumped. (3) Pour 500 grams of the remaining chicken broth into a ladle and heat, add salt, MSG, and cooking wine to adjust the flavor, skim off the foam, and serve in 10 small soup bowls.

Abalone porridge

[Ingredients] 1/2 abalone, 3 slices of ginger, 2 green onions, 4 taels of chicken, 2 taels of enoki mushrooms, 1 shiitake mushroom, 2 stalks of celery, 1/2 cup of rice, 4 cups of water, 1/4 tbsp of salt, 2 tsp of dried bonito MSG, 2 tsp of white pepper, 2 tsp of sesame oil

[Method] (1) Combine the abalone Wash and soak in clean water for about 1 day (can be refrigerated), then add ingredients (2) and cook together. After boiling, reduce heat and simmer for about 2 to 3 hours. When the abalone softens, turn off the heat and soak for half a day. Finally, take out the abalone and cut into thin slices and set aside. (3) Wash the ingredients, slice the chicken, cut the enoki mushrooms into sections, slice the shiitake mushrooms, and mince the celery and set aside. (4) Wash the rice and add 4 cups of water. Bring to a boil over high heat and then simmer over low heat. Add abalone slices and chicken slices and continue cooking for about 30 minutes. Then add enoki mushrooms, shiitake mushrooms, minced celery and all the seasonings. Just cook it evenly.

Abalone and Mushroom Chicken Soup

Ingredients:

1. Crushed abalone slices

2. Half a chicken (you can ask the butcher to prepare it first) Peel and remove the oil), or use bamboo shreds (a lot of gum)

3. A few mushrooms

4. A little ginger

5. A little salt

Method:

1. Wash the abalone slices (no need to soak)

2. Soak the mushrooms until soft

3. Aged Wash the chicken and blanch it

4. Boil another pot of water. When the water boils, add all the ingredients. After the water boils, turn to low heat and cook for 3 to 4 hours. The abalone slices will Soft and tasty

5. Just add salt before serving.

Griddle Abalone Chicken

Making materials:

Ingredients: One chicken cut into pieces, 4-5 fresh abalones, several mushrooms soaked until soft , 4-5 red dates, 8-10 garlic, and three slices of ginger. Seasoning: half a cup of mushroom soaking water, one tablespoon each of dark soy sauce and light soy sauce, half a tablespoon of sugar, a few drops of balsamic vinegar, and a tablespoon of rice wine.

Method: Heat two tablespoons of oil in a pot, add ginger slices and garlic until fragrant. Add chicken pieces, mushrooms, and abalone and stir-fry for a few times. Add sugar, soy sauce, and water. Cover and simmer for five minutes. Open the lid, turn to high heat and cook until the soup is almost dry (keep stirring), add balsamic vinegar, stir well and turn off the heat. Transfer all the ingredients into a casserole, cover with a lid and place over low heat until the pot is hot. Pour the rice wine from the lid until the aroma overflows.

Colorful fried abalone

Ingredients: 250 grams of fresh abalone

Ingredients: 50 grams of carrots, 50 grams of fresh bamboo shoots, 50 grams of green pepper, chives 50 grams, 50 grams of dried mushrooms, 1 gram of minced garlic, and 1.5 grams of shredded ginger.

Seasoning: 5g refined salt, 35g gordon soup, 10g Shaoxing wine, 10g wet starch, 25g net coriander, 5g sesame oil, 500g peanut oil (approximately 50g consumption).

Preparation method:

(1) Cut abalone, carrots, fresh bamboo shoots, green peppers, and mushrooms into 6 cm long and 0.3 cm wide slices. Put the shredded abalone into the wok and bring to a boil, then pour it into a colander to drain out the water; then put the shredded carrots and fresh bamboo shoots into the wok, add refined salt (6g) and bring to a boil until cooked, pour it into a colander and drain it out

(2) Heat a wok over high heat, add oil and rinse the pan, add minced garlic and shredded ginger, cook with Shaoxing wine, then add shredded abalone, shredded carrots, shredded fresh bamboo shoots, leeks, and shredded chilies. , shredded shredded mushrooms, add moist starch to the soup to thicken it, add colored tail oil (15g), put it on a plate, and serve with coriander and benzene on the side.

Four-flavored abalone

Ingredients

500g canned abalone. 250 grams of vermicelli, 75 grams of yellow fruits or green bamboo shoots. 25 grams of salt and pepper, 30 grams of soy sauce, 25 grams of mustard, 30 grams of sesame paste (or 25 grams of ginger juice, 25 grams of minced garlic, and 15 grams of pepper oil).

Preparation method

Take out the canned abalone, cook it in a pot until just cooked, take it out, and slice it into thin slices. After the vermicelli is cooked, cut it into pieces of similar size. Yellow fruits or green bamboo shoots are carved into any flower shape. First, spread the vermicelli on the bottom of the plate, place abalone slices on top, garnish with yellow fruits or green bamboo shoots carved into flowers, and serve with four flavor dishes of pepper, sesame, strange flavor, mustard, and sesame sauce.

(In recent years, four more flavors have been added to this dish: red oil flavor, ginger juice flavor, mashed garlic flavor, and fish flavor. That is to say, the flavor sauce paired with this dish can be flexibly adjusted according to the needs of diners).

Grilled Abalone and Winter Melon Balls

Ingredients: 300g of steamed abalone meat

Accessories: 50g of winter melon, 20g of ham, 30g of steamed mushrooms, 20 grams of winter bamboo shoots, 10 grams of green beans; 50 grams of peanut oil, 15 grams each of onion, ginger, and garlic, 20 grams of clear soup, 30 grams of wet starch, 5 grams of MSG, and 25 grams of chicken fat;

Preparation:

1) Use a straight knife to cut the abalone every 0.2 cm wide (the depth is 2/3) and then change the angle and chop into large pieces;

2) Peel the winter melon and cut it into 1.5 cm Cut square pieces into spherical shapes;

3) Cut mushrooms, winter bamboo shoots, and ham into eye-shaped slices;

4) Add water to the wok, bring to a boil over high heat, add the winter sausage and cook, Remove and control the water;

5) Heat the peanut oil in the wok over medium heat until it is 60% hot (about 1s0℃), add onion, ginger and garlic until fragrant, add clear soup (remove out the onion, Ginger and garlic are not required), abalone, mushrooms, ham, green beans, and winter melon balls. After boiling, thicken with wet starch, grill over low heat, add MSG, drizzle with chicken oil, and serve.

Sauce How to braise abalone

Ingredients: 600 grams of small abalone.

Accessories: chopped green onion, ginger, garlic.

Seasoning: sauce, fresh soup, chicken essence, salt, cooking wine, pepper, sugar, starch.

Method:

1. Wash the small abalone, blanch it in boiling water until it is halfway cooked, add cooking wine to remove the fishy smell, take it out and drain it;

2. Set the pot on fire and wait until the oil is hot, add ginger, onion and garlic, then add the sauce and stir-fry until fragrant, then add cooking wine, chicken essence, salt, sugar and pepper, and then add the stock;

3. Put the abalone into the soup and simmer for a few minutes. When the flavor is absorbed, take it out. Add starch and chopped green onion to the remaining soup in the pot, pour it on the abalone and serve.