New Zealand black abalone noodle

New Zealand black abalone noodle

Introduction:

"Abalone is the top of the eight treasures of the sea. The black abalone produced in New Zealand's unique sea area is particularly delicious. With Taiwan Noodles, the taste of seafood is enhanced to the extreme."

Production steps:

Step 1: wash a black abalone

Step 2: rub the black skin off the surface and the side. I have obsessive-compulsive disorder, hehe

Step 3: remove the middle piece of meat

Step 4: put on the fresh-keeping bag and beat it from the middle to the outside with a mallet

Step 5: cut into strips 0.5cm wide

Step 6: marinate with cooking wine and ginger

Step 7: soak the noodle in cold water for about 1 minute

Step 8: heat the oil in a hot pan, stir fry the minced garlic, add the abalone and take it out in 10 seconds; add all the seasonings, slightly viscous, and wrap the abalone in juice for 10 seconds

Step 9: leave the sauce in the pot. If the sauce is not enough, you can make another portion. Put in the dried noodle line, stir fry it with chopsticks quickly, and take it out in 15 seconds to avoid breaking the noodle line

Step 10: put the noodles on the bottom and abalone on the top

Materials required:

New Zealand black abalone: 1

Taiwan Noodles: 1

Ginger: 5 pieces

Garlic: 3

Soy sauce: 2 teaspoons

Zhaoshao juice: 1 teaspoon

Honey: 2 teaspoons

Black pepper: a little

Sesame oil: 1 teaspoon

Note: New Zealand abalone is big and hard. Before eating, be sure to loosen it with a mallet. The time to put it into the pot should be short and fast. Otherwise, it tastes like eating "plastic".

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy