Abalone meat is soft and tender, delicious taste, suitable for all ages, known as "a bite of abalone and a bite of gold" said. The nutritional value of abalone is extremely rich, containing more than 20 kinds of amino acids, but also rich in protein, calcium, iron and vitamins, etc., more valuable is that abalone supplementation is not dry, can improve immunity, as well as the role of regulating menstruation and moisturizing the intestines.
Today I will bring you 6 abalone recipes, and the chefs will quickly collect them!
Healthy Dendrobium Ji pin abalone
Ingredients: 6 pieces of Jipin abalone
Accessories: Dendrobium officinale 50 g, ham 6 small pieces, chicken broth 1000 g
Seasoning: 50 grams of Jimba chicken sauce, 30 grams of cooking wine, salt to taste
Production Process:
1: Soak the abalone in water for about 48 hours and remove it, simmer it in broth to cook soft glutinous.
2: Beat the dendrobium into juice with an appropriate amount of water, drain the residue, then mix the dendrobium juice into the chicken soup, add spices and other seasonings to set aside.
3: Put the abalone into a stewer, add the chicken broth to the steamer and simmer for 2 to 3 hours.
4. Take out and load the container and press the position. Features: juice smooth meat tender, healthy health.
Beef stew with abalone
Ingredients: 1 eight-headed fresh abalone, 200 grams of Kobe beef
Accessories: 400 g of broth Ginger, green onion
Seasoning: 20 grams of Zhan Wang chicken powder, 30 grams of Jiahaosheng sun-dried head pump, 15 grams of oyster sauce, sugar, salt to taste
1: Treat the abalone cleanly, rinse the water, cut the beef into squares, pull the oil and set aside.
2: Pour the broth into the pot and bring to a boil, add ginger, green onion, Zhan Wang chicken powder, Jiahaosheng sun-dried head pump and other spices into the pot, and make a braised sauce.
3: Put the abalone and beef into the braised sauce, simmer over medium heat over low heat until soft and sticky, collect the juice and put it on a plate to garnish.
Features: Ruddy color, soft and rotten flesh.
Braised pork with mint abalone
Ingredients: 300g of hainan wild abalone, 500g of pork belly with skin
Accessories: 30 g mint leaves, 500 g chicken broth
Seasoning: Rimula abalone juice 30 grams, Jiahaosheng sun-dried head soy sauce 60 grams, Zhan Wang chicken powder 10 grams, [rock sugar, sesame oil, cooking wine, spices] appropriate amount
1: Cut the pork belly with skin into 4CM cubes and rinse the water; the fresh abalone is cleaned and changed to a cross knife with corn starch and salt.
2: Put the sand into the chicken soup, put the spices into the pot and bring it to a brine, then put the pork belly and abalone into the pot and simmer over medium heat and simmer over low heat.
3, abalone, pork belly boiled until soft glutinous after the juice, put into the vessel to pose a good shape, and then the mint leaves with 70% oil temperature fried until green crisp as a garnish material, pouring juice can be.
Features: clear color, fat and not greasy taste.
Fresh squid corn abalone flowers
Ingredients: 200 grams of fresh squid, 300 grams of fresh abalone
Accessories: 50 grams of matsutake mushrooms, 8 small begonia vegetables, 500 grams of broth
Seasoning: 20 grams of Jimba Soup Emperor, 15 grams of Jimba abalone juice, 10 grams of Zhan Wang chicken powder, [lard, salt] appropriate amount
1, fresh squid clean and peeled, change the knife to the size of corn shoots, marinate with ginger wine, bottom flavor into the taste, small tang vegetables to remove the leaves, water and put into the utensils, fresh abalone shelling, matsutake cleaning and processing, spare.
2: Then plate the fresh squid and small begonia vegetables into the shape of corn shoots, steam them in a cage for 5 minutes and remove them.
3, use a sand pot to boil the abalone, matsutake stock, and then add The King of Jinba Soup, Jimba Abalone Juice, Zhan Wang Chicken Powder simmer for about 10-15 minutes, fish up and load into the container, matsutake bottom, abalone laying.
4: Drizzle the remaining juice on the corn shoots and abalone.
Features: shaped like corn, abalone soft glutinous, rich in nutrients.
Sour and spicy turquoise abalone slices
Ingredients: 200 g of baby abalone.
Accessories: fresh wild vegetables 260 g.
Seasoning: 50 grams of Jimba sour and spicy sauce, 10 grams of Zhan Wang chicken powder, 30 grams of Rimula sauce, sesame oil to taste.
1. Cut and clean the fresh wild vegetables, drain the water after boiling, and mix with The Jimba sour and spicy sauce;
2, fresh abalone processing slices, water, with Jimba sour and spicy sauce, Jimba fishing sauce mixed sauce soaked for 20 minutes;
3: Finally, put the abalone fillets on the mixed wild vegetables and drizzle with the appropriate amount of sesame oil.
Features: Wild vegetables mixed with Jimba chutney sauce are crisp and refreshing, and the taste is fresh and mellow.
Dry pot potatoes pressed abalone
Features of the dish: the potatoes and abalone are grilled together, absorbing the umami taste of abalone, so that potatoes can also eat abalone flavor, abalone tempting, dense taste, compelling aroma.
Cooking method: high pressure Production tips: The temperature of soybean oil must be enough, if it is rushed to the raw materials of the pressure cooker, the dry pot sauce can not wrap the potatoes and abalone, and the color and taste are not good after making.
Ingredients: 500g potatoes, 500g abalone (10 heads), 2 bamboo baskets (add ginger, dried chili peppers, coriander, green onion, pinned with bamboo skewers).
Seasoning: Rimula dry pot sauce 150 g, oyster sauce 30 g, soybean oil 50 g.
method
1, peel the potatoes, use a knife to break into large and small pieces for later; abalone brush clean and set aside;
2. Put bamboo basket in the pressure cooker;
3, leave a little bottom oil in the pot, add The Rimula dry pot sauce, oyster sauce, add potatoes and abalone and stir-fry well, pour into the pressure cooker;
4: Pour the soybean oil into the pot and heat it for 80%, pour it into the pressure cooker, cover the pot and simmer for 8 minutes;
5: Wrap the pressed potatoes and abalone in tin foil and put them on a hot stone slab.