No wonder the abalone roasted in the restaurant is so tender! Turns out the key in these 2 steps, the chef tells you the whole process. Hello everyone, I am Qi Ge said food, wish everyone happy every day. Speaking of abalone, it was once a high-end ingredient that was unattainable, and it was at the top of the four sea flavors of "abalone, ginseng, wings and belly". I ate very little before, and occasionally ate once or twice in a high-end hotel, and my own family was reluctant to buy it, and the price was too high. In recent years, with the increase of abalone farming, abalone has become cheaper and cheaper, and gradually entered the homes of ordinary people. Slightly smaller, 18 heads 1 pound, each abalone is only more than 3 yuan; I bought abalone in the market yesterday, 9 head 1 pound, 6 yuan 1, bought 12, used to entertain guests, delicious nutrition and face.
Abalone is known to be particularly nutritious, rich in protein, trace elements, etc., especially containing an active substance called bolin, which has the effect of improving the body's immunity. Abalone is rich in vitamin A, which can protect vision and promote children's growth and development.
Since the price of abalone has become cheaper, I often buy small abalone and make it for my wife and children to eat. Small abalone is not expensive, can afford it, and the taste is delicious. But every time I make abalone, I feel that the abalone meat is so hard, a little bit biting, obviously old and chai. I did it according to the method of braised braising, and I tried it a few times and it didn't work. Remember the abalone in the hotel, very tender and delicious, abalone is no problem are fresh ah, what's going on?
With this question, I consulted my uncle who is a chef in the five-star, he told me that cooking abalone can not be cooked for more than 1 minute, otherwise the abalone will be old and hard to eat, the firepower at home is not good, and do not exceed 2 minutes, because seafood pays special attention to the heat, if the heat is over, it is old and woody. As it is, I braised abalone for at least 10 minutes, no wonder it is old and woody!
My uncle taught me how to handle abalone professionally, as well as braised abalone, and I did it, and the time I succeeded, the abalone was fragrant and tender and delicious. The following share with you, like to eat abalone, try to do it.
<h1 class="pgc-h-arrow-right" > [braised abalone].</h1>
【Required ingredients】12 abalone, green onion, ginger, garlic, starch
【Seasoning】 Salt, cooking wine, soy sauce, dark soy sauce, rock sugar, chicken essence, oyster sauce
Step 1: Use a spoon to first use a spoon along the inner shell, dig out the abalone, remove the internal organs, sprinkle 20 grams of table salt and rub for 1 minute. This can effectively remove the mucus and fishy smell from the abalone.
Step 2: Rub off the black film on the surface of the abalone with a brush or wire, the black film has more bacteria, and must be removed. Then use scissors to cut off the abalone's excretory organs and teeth, rinse again and set aside.
Step 3: Change the surface of the abalone to a cross flower knife, pay attention to the depth of cutting to one-half. Slice the ginger, chop the green onion and finely chop the garlic and set aside.
Step 4: Add water to the pot, add 5 grams of cooking wine, bring a few slices of ginger to a boil over high heat, put the abalone into the pot, blanch for 20 seconds and remove for later.
Step 5: Heat the oil, stir-fry the onion, ginger and garlic, add soy sauce, 2 spoonfuls of water, 2 small pieces of rock sugar, a little soy sauce, 1 gram of salt, chicken essence and bring to a boil, add abalone, turn on high heat to collect the juice.
Step 6: Add a little oyster sauce, add a little water starch to the sauce, and order a few drops of sesame oil out of the pot. The whole pot time should not exceed 40 seconds, the weak fire at home can be extended for 30 seconds, the time can not be longer, otherwise the abalone will be old.
<h1 class="pgc-h-arrow-right" > cooking tips:</h1>
1. The abalone black film should be treated cleanly, rubbed with fine salt and washed, cut off the excretory mouth and teeth, and blanched in the pot for 20 seconds.
2. Under the pot first mix the juice, put in the abalone on high heat to collect the juice, the time in the pot does not exceed 40 seconds out of the pot, to ensure that the abalone meat is fresh and tender.
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The above is the whole process of braised abalone and processing abalone in the restaurant, the cooking time is 1 minute, and friends who like to eat abalone can collect Oh.
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No wonder the abalone roasted in the restaurant is so tender! Turns out the key in these 2 steps, the chef tells you the whole process. Hello everyone, I am Qi Ge said food, every day will share food recipes and cooking skills, welcome everyone to pay attention. If you like this article, please help like, comment, retweet and favorite, for me is the motivation for creation.