Boiled Abalone

Name: Boiled Abalone
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 4000g abalone; 500ml Shimizu

by Lin Binger

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

For a long time, the appearance rate of seafood in our home is not high, mainly because people who have lived in the mountains since childhood have rarely seen these things since childhood, let alone eat them. They only slowly come into contact with these seafood after work, but they eat. The most are shrimp and crab. As for the abalone, I only buy some and make it occasionally. The first impression would be that abalone and shark fin are a kind of seafood that is beyond expectation. Later, I found out that the abalone nowadays is also popularized. Although it is also sold individually, it is fine to eat it once in a while. The price is always more cost-effective than having a plate in a restaurant.

Ingredients

4000g Abalone
500ml Shimizu

Boiled Abalone

1. Use a toothbrush to brush off the black material on the skirt

2. Cut off the shell and stick out the internal organs

3. Cut off the mouth part

4. Cold water pot

5. Bring to a boil over high heat, and remove the foam while boiling

6. After boiling, simmer on high heat for about eight minutes, turn off the heat when you see that the skirt becomes yellow and white.

7. Take the boiled abalone out and let it cool, then you can bag it

8. Put it in a bag and freeze it in the refrigerator. When you want to eat it, take it out and stir-fry, stir-fry, gravy or stew, and the preserved abalone tastes pretty good.