Who Would Mind Adding Fresh on Top of Fresh----- Fresh Abalone Custard

Name: Who Would Mind Adding Fresh on Top of Fresh----- Fresh Abalone Custard
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g abalone; 4 egg; Some Shimizu; Some Shallots; Some Minced red pepper; Some Steamed Fish Soy Sauce; Some sesame oil

by sunshinewinnie

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

I went to the seafood market when I was fine on the weekend and bought some abalones and oysters. Some of the abalones are grilled and some are made into custard. The abalone I bought this time is really the freshest in history. Where does it reflect? Well, after Xiao Xiong killed the abalone, after a while, I poured steamed fish soy sauce on it. Unexpectedly, the abalone shrank and frightened me. Seeing the abalone still moving, I couldn’t bear to go further. I did it, and waited for a while, I poured the fried garlic on the abalone, but I didn’t expect that the abalone was still moving, which made me have a psychological shadow, and I was afraid that it would still happen when I ate it. Move.
The dish I made today is very delicious. The tender custard and abalone are so fresh and delicious. Are you tempted? It's not difficult to do, but there are still some tips in it. Processing abalone is not my job. "

Ingredients

Who Would Mind Adding Fresh on Top of Fresh----- Fresh Abalone Custard

1. Let’s take a look at how the abalone is processed. Use a spoon between the abalone meat and the shell.

Who Would Mind Adding Fresh on Top of Fresh----- Fresh Abalone Custard recipe

2. Once dug, the meat is dug out.

3. Remove the internal organs of the abalone, wash the abalone, and then wash the abalone shell.

4. It's still pretty clean.

5. Put a flower knife on the abalone.

6. Beat the eggs, stir evenly with 1.5-2 times the amount of water, and sieve twice.

7. After the water boils, put the eggs covered with plastic wrap and steam over medium heat for 5 minutes.

8. Take it out, put the abalone on it, and steam it for 5 minutes. The steamed custard is topped with steamed fish soy sauce and sesame oil, and then sprinkled with some shallots and red peppers, you can eat it, not too delicious.

Tips:
1. Using a spoon to dig abalone meat is not only more convenient than using a knife, but also safer.
2. The egg liquid will be more delicate after being sieved.
3. After covering the plastic wrap, fork a few small holes with a toothpick.
4. Before putting the abalone on the custard, you can blanch it in boiling water.