[cantonese Cuisine] Golden Hook Abalone

[cantonese Cuisine] Golden Hook Abalone

1. Materials are ready.

2. Use a toothbrush to clean the black edges of the abalone and remove the intestines (when I bought it back, I asked the merchant to separate the abalone meat from the shell).

3. Cut the abalone into cross knives and set aside.

4. The pumpkin is washed and peeled, cut into thin slices and steamed in a steamer to soften, then press into a puree and add water to boil into thick pumpkin juice.

5. Cut the ginger into cubes and prepare the soup, pumpkin juice, abalone juice, and water starch.

6. Bring an appropriate amount of water to a boil, add 1 teaspoon of salt, and then add small tang vegetables to blanch.

7. After picking up the small tang vegetables, put the abalone in blanching water and roll the abalone inward.

8. Put the Xiaotangcai and the abalone in cold water.

9. In another pot, sauté the ginger cubes with oil, then add the abalone, pour in the soup, 2 tablespoons of abalone juice and 1/2 teaspoon of salt.

10. Boil for two minutes, then cover and simmer for another minute to let the abalone taste.

11. Pour pumpkin juice, 2 tablespoons of abalone juice, and 1/2 teaspoon of salt in a separate pot.

12. Pour in water starch, stir evenly, and boil until slightly boiled.

13. Put the small tang vegetables and abalone on the plate one by one, and then drizzle with pumpkin juice.

Tips:

1. Abalone must use a toothbrush to clean the black edges and remove the intestines.

2. Add salt when blanching small tang vegetables, and put them in cold water after blanching, so as to maintain the crisp green color of the vegetables.

3. When the abalone is blanched, roll the abalone inward. After blanching, put it in cold water to make the taste more crisp and refreshing.

4. There is a salty taste in the abalone juice. It is not easy to put too much salt when cooking the abalone, otherwise the abalone will not be fresh if it is too salty.