Grilled shell abalone is a traditional dish from Shandong, mainly appearing in coastal areas, with its delicious and tender meat, it is also a manifestation of color and flavor, and after adding mustard juice, it presents a transparent and shiny visual effect. After the abalone meat is cooked, it can also reflect the beautiful shape once again in the original shell, which is simply a double enjoyment of vision and taste, in fact, it has appeared in ancient times.
<h1>The history of grilled abalone in the original shell</h1>
Grilled shell abalone in the history of more than 2,000 years, known as the "crown of seafood", since ancient times also belong to one of the eight treasures, abalone like to live in the seaweed, clear sea water, mainly to eat plankton or seaweed mainly. In the 1980s, Liaoning Province also began to choose artificial cultivation of abalone, and it was successful.
<h1>The story of the famous dish of grilled original shell abalone</h1>
In China during the Qing Dynasty, there was already a full abalone feast at that time, according to the corresponding information, it can be found that the coastal road officials at that time would take dried abalone as a gift when they were facing the saint, such as a pin official who needed to pay tribute to an abalone, and a seven pin official who needed to pay tribute to seven abalone.
Abalone and the taste of officials have a direct relationship, which can be seen to reflect the preciousness, but also let the abalone have the value of "the crown of marine flavor", and over the years it has been liked by all food lovers.
<h1>Characteristics of grilled abalone in the original shell</h1>
Grilled shell abalone is a famous dish from Rizhao, the abalone meat is cooked and then put back into the original shell, so that it can also give people a refreshing feeling, truly reflecting the color and flavor.
Steps to make raw abalone:
1: First clean the shelled abalone, cook it in boiling water for about two minutes, cut into 0.6 cm thick slices, and then cut the ham meat and winter shoots into about three cm.
2, grass carp after cleaning only take the clean meat, slice and chop into puree, put in a bowl, in the mud add fine salt, egg white, monosodium glutamate, rice wine and starch, evenly stirred after directly can be placed in a large plate.
3: Place the abalone shell in boiling water filled with 5% alkali, then wash it with a brush, then boil it in boiling water and drain it on the side. Place the cleaned abalone shell facing upwards, place it neatly on the fish feed, and steam for 5 minutes to remove.
4, after steaming, you can put 500 ml of clear soup in the stir-fry spoon, plus winter shoots, ham, rice wine, fine salt boiling, whisk off the surface of the foam, fish out with a colander and put in the abalone shell, the pot and then use wet starch to hook, directly carry the chicken fat, pour on the abalone to complete.
The original shell abalone has also been made, and now the economic conditions have been improved, people's diets have changed, and more people have fallen in love with abalone. Abalone contains a variety of nutrients, and the taste is very unique, but in the boiling also need to pay attention to the time can not be too long, abalone shell must be cleaned, can not have impurities, when you make this dish for your family, I believe it will also get the same praise.
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Text/oil pot lid