Grilled abalone in the original shell
Grilled original shell abalone, this dish is Qingdao cuisine, Yang Pinsan teacher made the best. Place the grilled abalone in a shell, plate and serve. The shape is chic and beautiful, the meat is tender and tender, and the soup is white.
【Raw Materials】
12 fresh abalone with shell (about 300 grams of meat), 200 grams of flounder meat, 25 grams of winter shoots, 2.5 grams of refined salt, 15 grams of rice wine, 2 egg whites, 25 grams of chanterelle, 25 grams of ham, 24 cooked green beans, 500 grams of clear soup, 1.5 grams of monosodium glutamate, 100 grams of wet starch, 1.5 grams of green onion and ginger, 1.5 grams each.
【Method】
1. Preparation: Wash the shelled abalone, put it in boiling water and cook it slightly, dig out the meat, wash it, slice it into 0.15 cm thick slices; slice the ham and winter shoots into 3.3 cm long 1.3 cm, width 1.15 cm thick slices; minced flounder meat into a fine puree, put in a bowl, humidify the starch 25 g, shao wine 5 g, fine salt 1 g, egg white, green onion and ginger un stirred, pour flat in a large dish. The abalone shell is placed in water with a base content of 5%, washed with a brush, and then boiled in boiling water to remove the decanting water. The abalone shell is facing downwards, neatly placed on the fish puree (to be pressed firmly), and steamed for about 5 minutes to remove.
2. Cooking: Add clear soup, 1.5 grams of salt, 10 grams of rice wine, abalone meat in a stir-fry spoon. Winter shoots, ham, boiling to skim off the foam, that is, fished out with a colander, evenly placed in the abalone shell; the soup in the stir-frying spoon, with wet starch, sprinkled with green beans, put in MONOSG, drizzled with chicken fat, poured on the abalone is ready.