Abalone Sauce and Rice

Name: Abalone Sauce and Rice
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 6 abalone; 1 Sea cucumber; 6 quail eggs; 1 large bowl Broth; a little Rice; a little salt; a little shallot; a little ginger; a little Peanut oil; 1 tablespoon Oyster sauce

by Xuefenger

4.8 (1)

Favorite

8

Difficulty

Easy

Time

15m

Serving

4

Abalone has always been a relatively precious ingredient. The folklore saying that "a mouthful of abalone has a gold" is a bit exaggerated. But its meat is tender and smooth, and it tastes extremely delicious. It is indeed nutritious and delicious. The homonym of abalone is "Bao Zhe Bao Ye, Yu Zhe Yu Ye". Abalone stands for Bao Yu, which means that there is "inexhaustible money" in the bag. It is one of the must-have "auspicious dishes" on the New Year's Eve dinner and banquet table. Today, I will share with you a method of making rice with abalone sauce. It is simple and delicious, which is comparable to a five-star chef.

Abalone Sauce and Rice

1. The shell of the abalone is removed, and then the internal organs are removed and cleaned

2. Put a little peanut oil in the pot, sauté the green onion and ginger, pour into a large bowl of broth and bring to a boil

3. Pour the abalone and bring to a boil

4. Put sea cucumber strips and quail eggs in it, add 1 tablespoon of oyster sauce and some salt to taste, then mix with cornstarch with a little water, and thicken it in a pot. Serve

5. Then put the newly steamed rice into a ball shape, press it slightly, and put it in a bowl

6. Put the abalone on top of the rice, and scoop a spoonful of abalone juice onto the rice

7. Put the sea cucumber strips and quail eggs on the side and serve

Tips:
1. Abalone is very cooked and does not need to be cooked for a long time. If it is cooked for a long time, it will shrink very little.

2. The broth must be stock, so the abalone juice will taste better.