Abalone in Sauce

Name: Abalone in Sauce
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 pcs abalone; 2 pieces celery; 1 piece Millet pepper; 4 Tofu bubble; Some olive oil; 2 teaspoons Doubanjiang

by Easy to cook

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

The food is authentic Hakka people. When cooking dishes, whether braised, fried or steamed, they like to pair with sauces. Doubanjiang is a must-have sauce at home. The most commonly eaten is steamed fish belly with Doubanjiang. When making this dish this time, Dad Bao was definitely willing to put down the bowls and chopsticks after he had eaten it, and Xiao Bao didn't even let go of the juice, scooping it into the rice, eating it with pleasure and contentment. . . He Ran Organic Bean Paste, the food is still trying it for the first time. When the finished product did not come out, I was not sure about the difference with the usual bean paste. So I used it to make a revolutionary change. The abalone sauce was poured in sauce. To be honest, it was really too It's delicious, the fresh and sweet abalone absorbs the rich fragrance of bean paste, the taste is crisp, Q springy, and the taste is sweet and sweet. After chewing, the fragrance of the sauce swirls in the mouth, and the fragrance is extremely delicious~ He Ran Organic Bean Paste is moderately salty, more pungent and mellow than expected, and the food has been conquered by it at this moment~

Ingredients

3 pcs Abalone
2 pieces Celery
1 piece Millet Pepper
4 Tofu Bubble
Some Olive Oil
2 teaspoons Doubanjiang

Abalone in Sauce

1. Prepare the ingredients and wash the sides of the abalone school with a brush;

2. Use a knife to stick to the inside of the shell, take out the abalone meat, remove the intestines, wash, and cut a few shallow cuts on the surface of the abalone;

3. Wash the tofu soak and cut in half, wash the celery, remove the leaves and roots, flatten and cut into sections;

4. Place the celery stalks on the bottom of the plate, save a small part of the celery stalks for the last juice, and then spread the tofu bubble;

5. Arrange the abalone;

6. Spread another layer of celery stalks on top;

7. Scoop up a small spoonful of bean paste and spread it evenly on top of the abalone;

8. Put it in a steamer, cover and steam for 12 minutes over high heat;

9. When steaming the food, cut the chili into diced pieces, leaving part of the celery diced, and add the fragrant flavor when the sauce is finally stir-fried;

10. Heat a pan, pour in a little olive oil, add celery diced and sauté;

11. Then add half a spoon of bean paste, and pour the soup from the steamed abalone into the pot;

12. Stir on medium heat, turn off the heat, and pour the sauce on the abalone.

Tips:
Food Tips: Celery is a very good ingredient for removing fishy and fragrant, it is easy to taste when cut into sections and flat. Placing it on the bottom of the abalone allows the steam to penetrate the gaps of the abalone, and the steamed meat is more crispy and tender. The tofu bubble can absorb the fresh juice from the abalone and bean paste, and it tastes layered. The sauce itself has salt, so there is no need to add additional salt when cooking.