Braised Abalone
by World gourmet diy
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Put the Spanish mackerel in a bowl, and use a toothbrush to clean the black edges and debris on the shell.
2. Put a knife against the shell and remove the abalone meat.
3. Remove the internal organs.
4. Wash and change the tic-tac-toe knife, that is, cut a few knives horizontally and vertically.
5. Boil the water, boil the abalone shells, and remove the abalone shells.
6. The abalone meat is boiled in the water and scalded for a minute to remove it.
7. Save the base oil, add ginger and garlic, and saute.
8. Add cooking wine, abalone juice, soy sauce, fuel consumption, water.
9. Abalone, chicken powder, salt, sugar,
10. Cook for two minutes.
11. Water starch thickens.
12. Take a plate and place a circle of abalone shells, one abalone meat in each shell. Pour the remaining juice.
13. Boil water, add salt, and a spoonful of cooking oil. The water opens up broccoli.
14. The broccoli is hot cooked and fished out.
15. Broccoli is shaped in the plate.
16. Done, friends, see here, give me attention, collect it, pay attention to me, don’t miss the food.
Tips:Abalones are easy to cook, but they will grow old if they are overheated and have a bad taste. Remember, three minutes is just right, four minutes is old, but ten minutes later, it becomes tender again. So it’s either 3 minutes or more than ten minutes.
The New Year is almost coming, and I will serve a few high-end dishes to show off during the New Year, which is very face-warming. Seek attention, seek collection.
