1. The abalone is fresh, big, and fat. The abalone is too small to be eaten. It can be used as soup.
2.
Butchering abalone: Before cooking, abalone should be slaughtered to remove the internal organs and only take the clean meat for consumption.
Use a spoon to insert the abalone from the mouth end of the abalone against the gap between the shell and the meat. Cut the connection to remove the abalone meat completely.
3.
It looks like this when you take it down and turn it over.
Don’t break the green stuff, it’s very fishy
4. Tear off the internal organs and mouth. The small red ball is the mouth of the abalone. The texture is very hard and not suitable for eating.
5.
Cleaning: Use a small brush to clean the black film on the abalone skirt and the mucus on the surface.
The abalone shell should also be cleaned and set aside
6. After the bath, the flesh is whitened a lot
7. Make a diamond-shaped flower knife on the surface, the depth is half of the abalone meat, don’t cut it off
8. Use a little cooking wine, shredded ginger and pepper to mix well, marinate for 5 minutes
9.
Prepare the final seasoning: chop the scallion into thin strips; mix the steamed fish soy sauce with water in a ratio of 1:1, and heat it in the microwave for 40 seconds.
If you want to ask: Why do you want to add water? Why is it heated? Please refer to my recipe-steamed sea bass
10.
Pick up the ginger shreds of the marinated abalone and place it in the original shell. Boil the water in the steamer until it is completely boiling, add the abalone, steam for 3 minutes on high heat, turn off the heat immediately, and cook out. The heat is the soul of this dish.
note:
1. The underwater pot must be boiled;
2. The steaming time must be strictly controlled. I use a stopwatch to count 180 seconds (3 minutes). If time passes, even if only 30 seconds have passed, the edges of the abalone will grow old, so remember!
11.
Out of the pot! Pour out the excess soup.
Because the abalone is heated and curled with a flower knife, it will form a beautiful pine cone shape, and you will have an appetite when you look at it
12. Pour the sauce while it is hot, and put the shredded green onions
13. Heat vegetable oil and pour it on the shredded green onion. Serve
Tips:The abalone tastes fresh and sweet with green onion, and the taste is crispy and tender. One bite, the satisfaction of teeth and taste buds is indescribable!
With this dish, this year's New Year's Eve dinner is definitely the icing on the cake.
Precautions:
1. The abalone slaughter method must be correct and the handling must be clean;
2. The steaming time should be strictly controlled, and the key to success or failure is the heat;
3. The seasoning should be light and highlight the original flavor of the raw materials.
