Stewed abalone: chilled abalone is more delicious

Stewed abalone: chilled abalone is more delicious

Introduction:

"This stewed abalone is a dish I learned from chatting with my cousin. My brother-in-law is a famous photographer and gourmet. Many simple and delicious dishes in my family are learned from my brother-in-law. My piggy loves abalone. I have also played countless tricks on abalone. But because there are always rumors that abalone must be fed with medicine, even if the price of abalone is cheaper than beef, I dare not buy more. But I heard my brother-in-law introduce the abalone breeding knowledge that day. It is relatively safe and healthy for us to feed abalone here. Then, let's eat abalone at ease! This abalone, slow stewed in brine, tastes salty and fragrant, fragrant and waxy. If you are not in a hurry to eat abalone, put it in the refrigerator sealed for a few hours before eating, the taste is more delicious. "

Production steps:

Step 1: choose fresh abalone. I choose Nanao Pearl Abalone. There are about six or seven abalones per kilo.

Step 2: remove the abalone shell, take out the viscera and remove the viscera, rinse clean with a brush.

Step 3: put the abalone into the casserole.

Step 4: prepare garlic, dried pepper, tangerine peel, cinnamon and star anise.

Step 5: peel and smash the garlic, put the dried pepper, tangerine peel, cinnamon and star anise into the filter paper bag and seal tightly.

Step 6: put filter paper bag and garlic into casserole.

Step 7: add soy sauce and water.

Step 8: bring to a boil over high heat and turn to low heat for about 30 minutes; turn to medium high heat and dry the soup.

Step 9: plate and serve.

Step 10: but if you put it in the refrigerator for more than 2 hours, and then take it out for consumption, it will taste more delicious.

Materials required:

Abalone: 10

Water: 200ml

Soy sauce: 20g

Garlic alone: 2

Dried pepper: 5

Tangerine peel: 1 small piece

Cinnamon: 1 small piece

Star anise: 2

Note: the common varieties of abalone in our market are Dalian abalone, Fujian abalone and Nanao abalone. To choose a good quality and fresh abalone, one is to gently touch the abalone with your hand to see if it is tightly absorbed. The tighter the abalone is, the healthier it is. The other is to pick up the abalone and touch the abalone to see if it can move, and it can be quickly retracted into the shell. If the contraction force is poor, it may be injected with water. If you sell abalone by Jin, you need to see if there are parasitic shells (such as oyster shells) on the abalone shell. If there are, it will increase the weight of abalone itself

Production difficulty: ordinary

Process: brine

Production time: three quarters of an hour

Taste: salty and fresh