Abalone and Rice ── "fish Kitchen" Private Kitchen
1.
Ingredients: 4 fresh abalones, appropriate amount of Thai fragrant rice, a little broccoli, oyster sauce, steamed fish soy sauce, tomato sauce, water, cornstarch, vegetable oil, salt, and soy oil.
2.
Pretreatment of ingredients: Abalones, select fresh abalones, and ask the fish stall master to remove the abalone viscera and esophagus;
3.
Put a little salt and sesame oil in the water, soak the abalone for ten minutes, and then wash the surface;
4.
Use a disposable toothbrush to carefully clean the abalone and abalone shell;
5.
Clean and control dry water;
6.
Use a knife or other tools to separate the meat shell (when separating, the abalone is generally still alive, which is more laborious, use tools to pay attention to safety);
7.
Abalone with a flower knife for spare;
8.
Sterilize the abalone shells in boiling water for 3 minutes, remove them for later use.
9.
Broccoli 1. Break the broccoli into small flowers, soak it in salt water for a few minutes, then remove it, change to clean water and wash; 2. Put a little salt and vegetable oil in the water, and after the water is boiled, add the broccoli to the blanched water, and cook it. Dispatch dry water for later use.
10.
Steam the rice for later use.
11.
Method: Put the abalone in a high-temperature-resistant steaming dish. After the water in the steaming pot is boiled, put it in the steaming dish and steam for 6 minutes;
12.
Take out the steaming plate, place the abalone on a plate, save the juice for later use;
13.
Abalone shells, a little broccoli, rice on a plate for decoration (fish is a foodie, so there is more rice);
14.
Prepare the abalone sauce, add some water to the cornstarch to make water starch, prepare oyster sauce, steamed fish soy sauce, and tomato sauce;
15.
Pour proper amount of water into the wok and boil;
16.
After the water is boiled, add appropriate amount of oyster sauce, steamed fish soy sauce, and tomato sauce and stir evenly, then add an appropriate amount of water starch to thicken, and finally pour in the steamed abalone soup and a little oil, stir evenly and turn off the heat;
17.
The abalone juice is poured over the abalone.
18.
At a glance, it looks like blossoming peonies, and it's the color of heaven and the country
19.
One bite down, the abalone meat is sweet, soft and delicious
20.
Want to eat? At this time, the fish thinks that there are less abalone and more rice. Fortunately, there is so much juicy!
