(10 Heads) The Perfect Steaming Tutorial for Fresh Abalone

(10 Heads) The Perfect Steaming Tutorial for Fresh Abalone

1. First review the main ingredients

2. This half-shell abalone is easy to clean: you can lift the whole piece of meat out of the shell by lifting it along the edge of the shell with your hands.

3. Then pull off the internal organs and teeth at the bottom of the abalone

4. As for the need to clean the black part of the abalone surface, the experience part at the end of the article will be explained in detail.

5. Ingredients: After the sweet potato flour is soaked in cold water, soak it in boiling hot water for 3-4 minutes, as long as there is no white core, rinse it with cold water and spread it on the bottom of the plate. Cut garlic into small pieces, mix well with a little salt, and then evenly spread on each abalone, and finally put red chili rings according to your preference.

6. If shown, lay the shelled abalone on the sweet potato flour and put it in the steamer. The following is the knowledge point of this article: the water must be boiled and the abalone is put in. Cover the lid, adjust to medium heat, steam for 1 minute, open the lid, keep it for 2-3 seconds, close the lid again, continue steaming for 3 minutes, turn off the heat, continue to simmer for 2 minutes with the lid, and remove the lid.

7. After taking out the abalone, sprinkle some chopped green onions, top with hot oil and the steamed fish soy sauce adjusted by yourself, and start eating quickly!

Tips:

1. First respond to the black substance on the abalone. According to the information on Baidu, it is actually the protective color of the abalone itself, which is completely non-toxic.
2. Many recipes recommend that you use steel wool to remove the black material. In fact, if you handle fresh abalone in this way, this method will make the abalone’s nerves feel pain, which will cause muscle contraction, which will affect the taste of eating. Therefore, my suggestion is: just a little rinse.
3. After steaming for 1 minute, lift the lid. This practice is called "letting the air" in traditional Cantonese cuisine. In the initial stage of steaming, the steam in the pot will be mixed with the stench of fresh foods after being heated, so this gas should be released in time after it is formed. This principle is applicable to most steamed fish/meat cooking.
4. The last 2 minutes, also mentioned in the previous steamed fish 2.0, is "virtual steaming". If you have the conditions, it is best to move the entire steamer away from the original burner, especially if you use an electric stove
5. The reason why the abalone needs to be steamed in the shell is for the sake of beauty, and the other is to make the abalone and the sweet potato flour on the bottom of the plate be separated to a certain extent. In this way, the abalone juice is already sucked by the fans when it won't come out of the pot.
6. I like to use sweet potato noodles instead of traditional fans for this dish. The main reason is that the quality of the fans is uneven. Secondly, the sweet potato noodles have a Q-flavor texture that fans don't have. It can be said to be a perfect match with abalone!
7. If you are dealing with abalone larger than this head, please adjust the steaming time of the third and fourth stages appropriately.