How to make dried South African abalone delicious

This one would take a great chef to do. -

Wow I like braised the most.

Ingredients: dried abalone, old hen, net ham, dried scallops, grilled shark fin soup, dried scallop soup, sugar, refined salt, soy sauce, cooking wine, starch, chicken fat, etc.

Method: Prepare the abalone with water, add chicken, ham, and scallops, simmer for 3 hours, take out the abalone, and set aside the original soup; Cut the abalone with a flower knife and cut it diagonally into half-centimeter-thick slices; Put 100 grams of braised abalone soup and kao shark fin soup and scallop soup into the amphora, put in the abalone slices after boiling, boil for 10 minutes, add sugar, refined salt, soy sauce, cooking wine and other seasonings, mix starch into a thick juice, and add a little chicken fat before cooking.

Middle Eastern abalone practice:

1. Soak 25 abalone in cold water until soft, then take out for later use; After the old hen, pork, Jinhua ham and goose paw are blanched, then put them in the oil pan and fry them until golden brown, then take them out for later use.

2.Take a deep pot, put in the fried old hen, pork, Jinhua ham meat, goose paws, and finally put in 25 abalone and water in the Middle East, first cook on high heat for about 2 hours, then turn to low heat and cook for about 6 hours, check that the abalone has become soft, and then turn to high heat and continue to cook for 1 hour.

3.Add a little white powder to the abalone water of method 2 and stir it evenly to become a thin thickener, and then pour it into the ingredients of method 2.

South African dried abalone is a species of abalone, which belongs to the family of the phylum Gastropods of the phylum Gastropodae. In appearance, abalone is a bit like a human ear, so some people call it "sea ear".

Abalone belongs to the phylum Gastropods, Phylum Gastropods, Protogastropod Bowaceae. In appearance, abalone is a bit like a human ear, so some people call it "sea ear". In addition, abalone also has a variety of nicknames such as mirror fish, eyefish, stone cassia meat, nine-hole snail, Senecio, ear piece, and pot.

The abalone has a thick layer of calcareous ear-like shell, and at the edge of the shell, there is a row of protruding 4 9 small holes, which are the channels for the abalone to breathe and excrete, and the tentacles in the abalone's body are also in contact with the outside world and capture food through these small holes.

Every year from July to August, it is the breeding season for abalone. In the warm and comfortable waters, baby abalone was born. Small abalone grows very slowly, and it takes about 5 to 10 years to meet the requirements for consumption, which is one of the reasons why abalone is expensive.

During the growth period of baby abalone, the soft and tender seaweed in the ocean is their main food.

Abalone is produced in Aomori, Aomori Prefecture, Japan. The size is large, it is very attractive when served, and it is very decent to treat guests. The best abalone is native to Chiba Prefecture in Japan, but in recent years due to sea pollution, abalone production has become no longer available, so the existing abalone is inferior to the past.

When buying, it is better to choose some ones with coarse lines next to them. Its shape should be broad and flat at the bottom, thick abalone, sharp at the tail of the suction basin, and clear beads at the bottom of the pillow, dark brown in color. Difference Between South African Abalone and Net Abalone:

There are also South African abalone with an almost garden-shaped shape, and if you judge from the shape, it is easy to be confused, so you should further judge from the edge burrs. South African abalone is much less regular than net abalone in terms of appearance and burr, and the bigger difference is that there are many and larger burrs in South African abalone. Old Yin's sea cucumber warm tips.

Summary. Hello dear <>

The reason why some South African dried abalone can't be cooked is mainly because the abalone is not processed well, and the dried abalone can't be cooked directly in the pot, so it must be soaked in advance and then cooked.

Why some South African dried abalone can't be cooked.

Hello dear [fresh and stupid flowers]: The reason why some South African dried abalone can't be cooked is mainly because the abalone is not processed well, and the dried abalone can't be cooked directly in the pot, so it must be soaked in advance and then cooked.

Many people like to boil abalone in water, this is not right, Zen noisy limbs This is also why abalone will not be boiled a reason, the water temperature is too hot, abalone's stomach and feet will be tightly contracted together, it is not easy to cook rotten, boil abalone water fifty or sixty degrees to put abalone, so not only is it not easy to shrink, but also easy to cook rotten. When boiling abalone, the time should be mastered, the time can not be boiled for a short time, nor can it be boiled for a long time, fresh abalone is easier to cook, can not be boiled for too long, the boiling time is too long, but it will be boiled harder and harder, affecting the taste, dry abalone is less easy to cook, to cook for a longer period of time, slow cooking over low heat. I wish you a happy life!

Hope mine is helpful to you ha.

Summary. Hello, dear, I am happy to answer the question of how dried abalone can be baked with oranges, grapes or pears. They all taste delicious!

Hello, dear, I am happy to answer the question of how dried abalone can be baked with oranges, grapes or pears. They all taste delicious!

What kind of fruit is the most delicious or famous method?

One of the more famous recipes is to use oranges to gratin South African abalone. The sweet and sour taste of the orange and the seafood aroma of the South African abalone are delicious.

So how do you do that?

Kiss, 1First, peel the oranges and cut them into thin slices; 2.Place the dried abalone in a baking dish and sprinkle with orange slices; 3.

Bake in the oven at 200 degrees for 15 minutes; 4.Remove the stove, sprinkle with a pinch of salt and enjoy. Hooded God.

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).

5.Made, done.

Dry abalone: should be soaked in warm or cold water for 12 hours, after changing the water, repeatedly scrubbed, put into an aluminum bucket or aluminum pot (the bottom of the bucket or pot should be placed 2 3 bamboo grates, the water should be wide, to prevent the bottom of the pot) boil for a day and night. When the edges of the abalone are soft and easy to tear off, put them in a basin of warm water (keep the original soup for use.

Remove the edges and mouth), wash it again and put it in the original soup and continue to cook until it is fully boiled and can be used (if it is used urgently, when cooking for the second time, you can add alkali to the water, and add alkali to 20 grams per 5 kg of dried abalone. The abalone is ready, and after the soup is cool, put it in the refrigerator for preservation; If you don't have a refrigerator, you can put it in the original soup and boil it once a day.

2.Fresh abalone: You can wash and rub it several times with cold water, wash the black film on the surface and remove the mouth on the edge of the abalone (there is a black substance in the mouth), and then put it in an aluminum pot or aluminum bucket (put 2 or 3 bamboo grates at the bottom), boil in wide water for 6-7 hours, take it out and put it in warm water, remove the abalone edge and use it.

For urgent use, you can add a little alkali when cooking, and the cooking time can be determined according to the age of the abalone.

How to grow the hair of dried abalone:

1. Boiling method: first soak the dried abalone in cold water for 24 hours. Then use a brush to brush off the sediment, wash it and put it in a pot of boiling water to simmer for 1 to 2 hours, and simmer for 5 to 6 hours after removing from the heat;

2. Steaming method: After the abalone is cleaned, put it in a bowl and steamed for 5-6 hours;

3. Alkaline hair: Dry wash the abalone, soak it in warm water for 24 hours, then put it in a pot of boiling water and cook for 1 hour, take it out, put it in a porcelain basin, pour in the mixed alkaline water, and soak it until it is soft and hard. After softening, rinse the alkaline smell repeatedly with water.

Alkaline hair can also be soaked in cold or warm water and then washed, with soda ash or borax code for 5 to 6 hours, then simmered with boiling water until rising, and then rinsed with water repeatedly to rinse the alkaline smell.