Name: Steamed Abalone with Garlic Vermicelli
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 10 abalone; 200g Rice noodles; Some garlic; Some ginger; Some shallot; Some green pepper; Some Soy sauce; Some salt; Some Cooking Wine; Some black pepper powder

Steamed Abalone with Garlic Vermicelli

by Coco's Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Abalone (Abalone), formerly known as mackerel, is also known as "mirror fish, nine-hole snail, eyefish, general cap". The name is fish, but it is not fish. It is a single-shelled marine shellfish belonging to the class Gastropoda, Halicidae, and is a marine mollusk. The abalone is oval in shape and has a purple-red flesh. The abalone is tender and smooth in texture. The taste is extremely delicious. It is not comparable to other seafood. It has always been called "the crown of seafood treasures". It is known as "one bite of abalone, one bite of gold", and it is expensive. . Abalone has nothing to do with fish, but it is closely related to snails and the like. According to textual research: shield fish is called abalone because Shu Ya loves to eat it, and its shape is a bit like a human ear. Only traces are left on the spiral part, which occupies a very small part of the whole shell. There are 9 holes on the edge of the shell. Seawater flows in and out from here. Even the abalone's breathing, excretion and fertility have to rely on it. So it is also called "9-hole screw". The surface of the shell is rough with dark brown patches, and the inner surface presents a pearly luster of cyan, green, red, blue and other colors. Fresh abalones are shelled and salted for a period of time, then cooked, viscera removed, and dried into a dry product. It has delicious meat and rich nutrition. "Abalone, ginseng, fin and belly" are all precious seafood, and abalone is listed first in sea cucumber, shark fin and fish belly.

According to traditional Chinese medicine, abalone can calm the liver and suppress the yang, relieve fever and improve eyesight, quench thirst and relieve leaching; it is mainly used for treating liver-heat upside-down, dizziness, skeletal steaming fever, cyanotic cataract, hypertension and fundus hemorrhage.

Steamed Abalone with Garlic Vermicelli

1. Soak the abalone in clear water

2. Separate the abalone meat from the shell with a knife, remove the internal organs, use a toothbrush to clean the inside and outside of the abalone shell, and also clean the abalone meat

3. Use a knife to cut the abalone horizontally and vertically. Don't cut it off.

4. Marinate the abalone meat with salt, cooking wine and black pepper for 15 minutes

5. Prepare the vermicelli, soak it in water to soften

6. To prepare garlic, use more garlic and ginger

7. Cut garlic and ginger into fine granules, green peppers into fine granules, and green onions into chopped green onions

8. Put oil in the pot, heat it up, add most of the garlic to fry until fragrant, then turn off the heat

9. Add a little soy sauce to the sauteed garlic in the pan, set it aside, put the vermicelli on the other side of the pan, a part of the ginger, chopped green onion, and stir evenly while it’s hot

10. Put a small amount of vermicelli on the plate first, then place the abalone shells in turn, stir the vermicelli into small balls with your hands, place them on the bottom of the shell, and then put the abalone meat, and finally put garlic on the top. Of fans piled on the plate