Hong Kong Style Braised Abalone

Name: Hong Kong Style Braised Abalone
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Live abalone; Some Fruit radish; Some Ice cube; Some water; Some Soy sauce; Some Mirin

by Pretty girl kitchen

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

This should be an ingredient found in many seaside cities. There are many types of abalone in Hong Kong, but this should be the one that requires the least ingredients, and it is also the one that everyone can try at home.
The ingredients of this dish are very important. You can't choose dried abalone, you must live abalone. When you buy live abalone, you must keep it fresh and let the boss soak you in the sea water.
There are many ways to eat abalone, the simpler the preparation method, the more difficult it is. For example, many people say that they can make egg fried rice, but it is very difficult to make a simple egg fried rice that meets the standard, but usually home cooking Don't pursue exquisiteness, as long as it tastes good. But abalone is not a common ingredient, because its price is not cheap, so if it is not cooked well, good ingredients will be wasted.
Abalone itself is a kind of seafood, as long as the seafood is delicious, it will have a fishy smell, so improving the taste and removing the fishy smell is the key. "

Ingredients

Some Live Abalone
Some Fruit Radish
Some Ice Cube
Some Water
Some Soy Sauce
Some Mirin

Hong Kong Style Braised Abalone

1. First take the abalone out of the sea (don’t use other blisters or wash it, otherwise it will die quickly).

2. After you take it out of the water, you will find the abalone itself squirming desperately. Leave it alone or touch it. The water in the pot will boil (when the abalone is taken out of the sea, it will start to boil).

3. After the water has boiled, quickly put all the abalones you need into the pot (don't throw them in, just grab them and put them in quickly).

4. Don't put too much at a time, so as to avoid the water temperature becoming cold (must remember not to put too much, otherwise it will affect the water temperature).

5. Looking at the watch, quickly take out the abalone after five seconds, no more, no less, less time is not enough, no shelling, too much affects the quality of the abalone (put it in a pot and blanch it for five seconds before taking it out).

6. Put the taken abalone directly into the ice cube, with the shell facing down and the meat facing up (don't put the meat down, this is also the important point).

7. After iced, you can see that the meat begins to shrink, and you can take it out and peel it off (the ice makes the meat elastic and easy to peel, and it won’t become fishy because of exposure to air)

8. After removing the shells, cut the flowers (this knife is best to be separated from other knives. There should be no other dishes with strong flavors such as oil or cut, or other meat, otherwise all the peculiar smells will be in the abalone meat at this time).

9. Cut the cut abalone with this side up and put it at room temperature to warm it up (at this time it is imperative to warm up, which will affect the taste for a while)

10. Wash the fruit radish and grind it into puree.

11. 500ml water, 100ml soy sauce and 100ml mirin, boil. (Soy sauce needs seafood soy sauce, don’t choose the salty ones)

12. Bring to a boil on low heat, add mashed white radish.

13. After boiling again, put in the abalone just now and put it on low heat. (After the sauce is boiled again, the residue must be strained before putting the abalone in)

14. When you see the surface rolling, there are many bubbles, so quickly turn off the fire.

15. Put the whole pot in an ice basin to cool down the taste and it will be successful. The longer the taste, the stronger the taste. Under normal circumstances, the ice cubes will melt. (Always put it in the ice basin to taste, this is one of the most critical secrets of the whole production)

Tips:
1 The most important thing to buy live abalone is to make sure it is alive before going home for cooking. The best way is to soak it in sea water.

2 The abalone needs to be lightly cooked instantaneously in a live condition so that it will not be fishy.

3 Abalone cannot be cooked for a long time. According to the process I wrote, it is a short time, otherwise the taste is not good.

4Not all meats are suitable for this marinating method, so do not apply it. For example, pork, beef, etc. must be cooked in brine, soaking them overnight will taste good.