Abalone is rich in protein, vitamin A, calcium, iodine and other nutrients, has the effect of nourishing yin and nourishment, and is a kind of seafood that replenishes but is not dry. As one of the four treasures of China, abalone is highly sought after because of its smooth flesh and rich nutrition, and is known as the "crown of seafood".
Braised abalone
<h1 class="pgc-h-center-line" style="text-align: center" > braised abalone</h1>
【Cooking time】25 minutes;【Nutritional effect】Nourishing yin and nourishment;【Suitable for people】General population;【Taste】Sweet
【Preparation materials】
300g abalone, 20g scallops, 1 green onion, 1 ginger, 3 garlic, 3 coriander
【Preparation of seasoning】
Edible oil to taste, salt 3 g, seafood soy sauce 15 ml, rice wine 15 ml, water starch 10 ml, sugar 15 g
【Cooking steps】
Step 1: Add a small amount of water and scallops to the pot, bring to a boil and simmer for 20 minutes on low heat to form a fresh soup and set aside. Be careful not to have too much water.
Step 2: Cut the spine of the abalone's back with the back of the knife, scrape out the abalone meat with a spoon, and remove the abalone's internal organs and green parts.
Step 3: The front of the abalone meat is cut 1 cm per spacing, each knife does not need to be cut, turn 90 °, and then cut 1 cm per spacing, do not cut, that is, cut into a cross flower knife.
Step 4: Peel the garlic, wash it separately with ginger and green onion and parsley, cut into finely chopped pieces and set aside.
Step 5: Stir in a small bowl the previously cooked soup, sugar, rice wine, seafood soy sauce and salt to make a sauce for later.
Step 6: Pour the oil from the pot, add ginger, garlic, green onion, sauté over low heat, add abalone, and stir-fry evenly over high heat.
Step 7: Add the sauce and stir-fry until the soup is thick. Add water starch and sprinkle with parsley to serve on a plate.
【Tips】
The fresh soup stewed with scallops does not need to be too much, otherwise the overall umami taste will be diluted, and it is advisable to boil the abalone just after cooking.
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