How do you mix abalone juice? How to prepare abalone juice

Use the original soup of abalone, don't you put some pork ribs and hens when cooking, so there must be umami, and then put some oil consumption and light soy sauce or something. I saw on the Internet that there is a teaching ** for a brother abalone, if you put Jinhua ham in seasoning, the taste is more delicious, and their abalone abalone juice is indeed delicious, you can try it.

Don't think that abalone juice is boiled with abalone, I didn't know that I thought it was abalone juice, but then I saw that the Guangdong master made abalone juice all over and suddenly realized. The so-called "abalone juice" is really self-deception, and not a single abalone can be seen during the production process.

The following is to introduce the whole production process to you, you need to prepare raw materials such as two catties of old chicken, two catties of duck, two catties of beef, two catties of upper row meat, two catties of barrel bones, these materials add up to ten catties, pour about fifteen catties of water correspondingly, boil over high heat, skim off the foam, turn to low heat, boil slowly for three to four hours, filter about ten catties of broth. Next, it's time to start adjusting the abalone juice, put the soup into a large pot and turn on medium heat, add a bottle of oyster sauce about 500ml, monosodium glutamate (the hotel master likes to put this thing), about two tablespoons of concentrated beef juice (the black sticky taste is very fresh), and of course you need to have some concentrated abalone juice and two tablespoons (this thing is a bit expensive to calculate the cost!). After the above materials are fully fused, thickening is a technical work, and the average person is not good at hooking, either it is too clear and has no texture, or it is too thick like a brick, and it should be adjusted to the kind of appearance that seems to be condensed and non-condensed, and it is "second-rate thick" in jargon.

Filtration, the finished abalone juice is filtered to ensure that there is no starch clot left in the juice. That's the whole process. If you are interested, you can do it yourself.

Preparation of abalone juice:

Wash the chicken and chop it in half, drain it with water, put it in a pot with the abalone, add an appropriate amount of water, and cover it. Cook the abalone on a low heat until it sticks to the body, then remove the remaining soup from the pot and put it in an airtight container to cool. When using, add seasonings such as salt.

Ingredients: 1500 grams of live duck, 1350 grams of live old hens, 1500 grams of pig trotters, 1000 grams of pig keel, 800 grams of pork skin, 500 grams of Jinhua ham, 150 grams of dried scallops, 50 grams of sea rice, 100 grams of chicken puree.

Seasoning: 250 grams of parsley, 250 grams of onion, 5 grams of red yeast rice, 300 grams of carrots, 150 grams of chives, 150 grams of coriander, 75 grams of dried ginger, 5 grams of comfrey, 15 grams of rock sugar water, 150 grams of Zhimei Zhai dark soy sauce, 100 grams of Guangdong rice wine, 250 grams of Zhongnan abalone sauce, 100 grams of Haitian oyster sauce, 150 grams of Maggi fresh soy sauce, 50 grams of Thai fish sauce, 50 grams of Totole chicken essence, 200 grams of salad oil, 35 kg of water.

The abalone juice is prepared as follows:

Tools Ingredients: 4 abalone, 1 garlic, 2 spoons of light soy sauce, 1 ball of vermicelli, 1 spoonful of cooking wine.

1. If you want to buy abalone alive, wash it clean, how to wash it, and use a spoon to dig out the whole abalone meat.

2. After washing, use a horizontal and vertical cutting knife, do not cut off, cut it and put it back into the abalone shell.

3. Throw away the shell at home, and marinate the abalone meat with green onions, light soy sauce, dark soy sauce, oil, garlic, celery ginger, pepper, and wine for an hour to remove the fishiness.

4. Prepare the garlic for marinating time, cut it into minced garlic, prepare some millet spicy according to the taste, and soak the vermicelli in hot water in advance.

5. Put oil in a hot pan, put minced garlic in the oil for 7 minutes, the oil will be scorched if it is too hot, fry until it is golden brown, pour the light soy sauce when the fragrance comes out, and cook until it bubbles.

6. Put the marinated abalone flat on the vermicelli, then pour the boiled garlic juice, steam for 8 minutes, and the abalone juice is all steamed out delicious.

1.Preparation of abalone juice.

Abalone sauce is an extremely delicious sauce that is easy to make, requiring the use of flavor seasonings such as abalone, green onion, ginger and garlic, as well as seasonings such as light soy sauce and cooking wine. First, cut the abalone into small pieces, then pour an appropriate amount of water into the pot, add abalone pieces, green onions, ginger and garlic and other seasonings, and cook for 20 to 30 minutes to fully release the umami and taste of the abalone.

2.Preparation of abalone juice.

The preparation of abalone juice needs to be adapted to the specific use and taste. In general, when abalone juice is used as a seasoning for dishes, a little salt or condiments such as chicken essence can be added to enhance its taste and texture. When used as a soup base or sauce, you can add a little MSG or chicken essence to increase the umami taste.

3.Uses of abalone juice.

Abalone sauce has a wide range of uses, and can be used as a seasoning for dishes, soup bases, dipping sauce for stir-frying, etc., and can also be used as a seasoning for hot pot and shabu-shabu. Since abalone juice has a strong umami flavor, it can greatly enhance the taste and nutritional value of the dish.

4.Cherry margaret in abalone juice.

Mix abalone and cherry juice together in a 1:1 ratio, then add the right amount of vodka and ice cubes, and stir well with a blender to make a delicious chimelotail – a cherry margarita.

5.Reference recipe for the seasoning of abalone juice.

One serving of abalone juice.

Two parts of water. Appropriate amount of green onion, ginger and garlic.

Salt to taste. Light soy sauce to taste.

Appropriate amount of dark soy sauce. Cooking wine to taste.

6.How to preserve abalone juice.

Abalone juice can be kept in an airtight bottle and can be stored in the refrigerator for a longer period of time. If it needs to be stored for a long time, the abalone juice can be heated to a boil before being bottled and sealed, which can greatly extend its shelf life.

7.Tips: Precautions for preparing abalone sauce.

There are a few things to keep in mind when preparing abalone sauce:

The abalone juice has a strong flavor and needs to be used in moderation.

When mixing abalone sauce, you must add seasoning slowly, and do not add more seasoning at one time, otherwise it will affect the juice taste.

When cooking abalone sauce, you need to use medium heat, too much heat will destroy the nutrients and flavor in it.

The time of mixing abalone juice must be mastered, the taste is too heavy after a long time, and the taste is not strong when the time is short, so adjust it until it is just right.

8.Conclusion.

Abalone juice is a very delicious sauce that is rich in nutritional value and health benefits. When mixing abalone sauce, you need to pay attention to using the right amount of seasoning, and master the cooking time and heat to make a delicious and nutritious abalone sauce.

The abalone juice recipe is described as follows:1. Soak the dried abalone in cold water for two days, then soak it in warm water until it rises slightly, then clean it, use 3000 grams of second soup, add a little orange-red pigment and powder, and then remove it.

2. Jinhua ham, lean pork, pig skin, old chicken, chicken feet are washed after flying water, old ginger and shallots are washed and broken, and fried in the oil pan with chives until dry and fragrant, and then removed and sandwiched into the bamboo net.

3. The stainless steel bucket is cushioned with bamboo chopsticks, put in the bamboo net, and then put in Jinhua ham, lean pork, chicken feet, pig skin and abalone, inject the remaining two soups, boil with fierce fire, add fly oil, Huadiao wine and an appropriate amount of rock sugar, just sugar, dark soy sauce, chicken powder, cover the lid, boil over low heat for 8 to 10 hours, until the abalone is thorough, take it out, write out the soup (about 8 kg left at this time), filter it with gauze to get abalone juice.

4. Put the abalone juice into a container, let it cool and store it in the freezer with a lid for use at any time.

Make a simple dish.

Abalone juice: 1. Slice the white and steam.

2. Finely chop the green onion.

3. While heating the pot over low heat, add the white water, sprinkle in the chopped green onion, add the abalone juice, and stir well.

Abalone juice is sold in supermarkets, and the taste is salty and fresh, so there is no need to add other seasonings.

Abalone juice white spirit mushroom.

Cooking steps: Wash the mushrooms.

In a large bowl, add half a bowl of chicken broth, two tablespoons of abalone juice (sold in many large supermarkets, it is not expensive), and put the mushrooms in, and the water flakes can barely cover the mushrooms. If the chicken broth is not salty, add some salt, the taste should be slightly salty. I found the ready-made chicken soup to be very fragrant and stronger than the flavor of the chicken soup I boiled myself.

There is also a six-sachet and a large packet of concentrated bone broth that is also good, and it is served with hot water.

Bring the steamer to a boil and steam the mushrooms soaked in the soup for 40 minutes. If the soup is not covered with mushrooms, the mushrooms should be turned over during the process so that each side can fully absorb the soup.

Remove the mushrooms and place them on a plate.

Pour the soup from the bowl into the pot, add a tablespoon of abalone juice to enhance the fragrance, heat, and pour in the water starch to thicken the thickening. Remove from heat and pour over the mushrooms. When I eat it, I cut it and eat it, it's very fragrant.

Freshly stuffed chicken thigh mushrooms with abalone sauce.

Ingredients: lean meat, carrots, chicken leg mushrooms, begonia vegetables.

1) Lean pork, carrot minced into minced meat, add salt, sugar, chicken powder, corn starch, light soy sauce, grind until gelatinized and set aside.

2: Cut the mushrooms into two halves and hollow out the middle to make them look like a boat.

3: Blanch in boiling water, then dry the water, 4: Stuff the minced meat into the mushroom meat, then steam, blanch the begonia vegetables in salt, oil and water, and arrange them with the mushrooms.

5: Boil the abalone juice with a one-to-one concentration ratio and pour it over.

Delicious home-cooked eel balls with abalone sauce try to make for yourself.

Yellow eels are usually fried and eaten, but now I cook them in another way, but I didn't expect that the taste is still there.

Ingredients: yellow fresh, abalone juice, ginger, garlic.

1) Deboned, headed, washed and cut into 5---7cm pieces, 2: Cut the eel on the side of the eel, add salt, cooking wine, cornstarch and chicken powder, stir and marinate for 20 minutes.

3) Heat the oil (put your hand on it for a hotter feeling), soak the eel in the oil until cooked, (the action should be light), and serve.

4) Stir-fry garlic and ginger in a pot with little oil, stir-fry the abalone juice and water at a ratio of 1:1 and pour over the cooked eel balls.

Braised tofu with three mushrooms] is an ordinary home-cooked dish that is easy to make, but it also requires a good grasp of the heat.

Ingredients: three kinds of fresh mushrooms, dried tofu (or fried tofu), abalone juice (available in large supermarkets), and oyster sauce if you don't have abalone juice.

Cut the dried tofu into small pieces and fry them in oil until golden brown on both sides, over medium heat. (It is easy to fry the tofu on high heat, and it will fry the tofu on low heat.) If you use fried tofu, this step is omitted.

Pour out the excess oil, add fresh mushrooms and stir-fry, add abalone juice, add a small amount of water, and simmer over medium heat for 10 minutes. (If the heat is too high, the cooking time will be short, and the tofu will not be easy to absorb the flavor.) If the heat is low, the mushrooms will cook too badly. ）

When you can grasp it, others will say that you are mature. Then, when you can grasp the heat when cooking, you are a skilled cook.

Abalone juice uses.

1. Because the abalone juice concentrates the fresh and fragrant taste of abalone, it can be used to fish noodles, pour on rice or stir-fry seasonal vegetables, and eat rich umami and have a unique taste.

2. The dishes of abalone juice buckle are generally used for banquets in high-class restaurants, which are used to cook abalone meat and then use abalone juice to cook vegetables, with different grades and different tastes.

Nutritional value of abalone juice.

1. Rich in protein: Abalone juice is rich in protein, because the protein in abalone is very high, and the pork and chicken used to boil abalone juice are also rich in protein. Therefore, abalone juice is the best to use to make vegetarian dishes, which not only supplements the protein of vegetarian dishes, but also increases the umami of vegetarian dishes.

2. Contains a variety of amino acids: amino acids are essential elements for the human body, and the amino acids in abalone juice just supplement the needs of the human body.

3. Contains a variety of mineral elements: abalone juice contains calcium, iodine, zinc and other mineral elements, as well as a variety of vitamins. Therefore, abalone juice is also a very beautiful food.

175 grams of canned abalone, 10 grams of Longjing tea, 5 grams of bean sprouts, 4 grams of salt, 2 grams of monosodium glutamate, 4 ml of cooking wine, 100 grams of pepper, and 100 grams of clear soup.

1.Peel the abalone into thin slices and soak it in the original broth.

2.Put Longjing tea leaves in the glass, discard the first tea after brewing with boiling water, and then pour boiling water to the teacup 2 3, and pour the glass into the glass cup **.

3.Put the pot on the heat, pour in the clear broth, add the abalone fillets, salt, pepper, cooking wine, monosodium glutamate to a boil, sprinkle in the bean sprouts, and slowly pour into the glass bowl along the perimeter of the glass.

4.To serve, gently push the glass with your hand so that the tea slowly spills out of the bottom of the cup (note that the tea leaves remain in the glass).

1. Cut the abalone into round slices, blanch it in boiling water, put it in a bowl, add the broth, green onions, ginger slices, cooking wine, monosodium glutamate, put it in the pot, steam it thoroughly to taste, take it out and let it cool. Cut the bell pepper into small plum shapes and blanch them with boiling water;

2. Put the abalone on the plate into a plum shape, and the persimmon pepper is placed around. Use minced ginger, salt, monosodium glutamate, vinegar to make a sauce, and dip in abalone fillets.

1. Remove the shell of the abalone, wash it, and remove the black filth. 2. Slice the ginseng and put it in a stew pot. Pour in some chicken broth and simmer for about 30 minutes. 3. Add monosodium glutamate and salt, add abalone, and simmer for another 10 minutes.

12 fresh abalone (1 2 catties 320 grams), 3 tablespoons of minced garlic and oil, 1 2 teaspoons of chicken broth mix, salt and sugar, 1 tablespoon of green onions, 2 teaspoons of light soy sauce.

Method: 1. Brush and rinse the fresh abalone and wipe dry. 2. Heat 3 tablespoons of oil, put the minced garlic in a bowl, add the boiling oil, then stir in the chicken broth powder, salt and sugar.

3. Drizzle garlic oil over each abalone and steam for 3 minutes. 4. After taking it out, pour light soy sauce and sprinkle with green onions, and taste while hot.

Ingredients: 60 grams of abalone. Ingredients: 6 grams of cordyceps, 15 grams of wolfberry.

Production process] first wash the abalone, soak it in boiling water for 3 hours, and then add boiling water to the pot with a clay pot until it is cooked and soft. Everything is placed in a clay pot and roasted before eating.

1. Cut the abalone, tea tree mushroom, chicken leg mushroom and bell pepper into cubes, and bake the calendula in the oven for later use.

2. Put oil in the pot and bring to a boil, add the tea tree mushrooms and chicken leg mushrooms and fry them slightly until golden brown, and remove them.

3. Start another pot, add ginger rice and minced garlic and stir-fry until fragrant, add abalone, tea tree mushrooms, chicken leg mushrooms and bell pepper grains, fry them over high heat, adjust the taste, and put them into calendula.

Ingredients: Abalone, black cucumber, shark fin, fish maw.

Ingredients: salt, monosodium glutamate, rice wine, oil, corn starch, soup and appropriate amount.

Method: 1. Cut the abalone, large black cucumber and fish maw into thin strips and soak in water. 2. Put the soup in the pot, boil, pour in the abalone shreds, large black cucumber shreds, fish maw shreds, shark fins, add rice wine, salt, monosodium glutamate, skim off the floating powder, thicken, and pour oil!