The most precious abalone wing belly, abalone accounted for the first place, it can be seen that it is the first in the world in seafood.
Dry abalone is counted by head, and how many pounds there are is how many heads. Two abalones, which can now be listed in auction houses, may not be found with money.
There are more than a hundred species of abalone from small to large. Eat seaweed, grow very slowly, and take four or five years to form. To be seven or eight inches long, it takes decades.
There are three or four holes in the shell, which are called abalone, and the nine holes are called nine holes by the Taiwanese.
Some so-called "masters" boiled dried abalone and even put down oyster sauce. As soon as I looked at it, I was afraid that the abalone itself was already very fresh, what was the oyster sauce for? As is traditional, soak for a few days and rinse. With an old hen, a large piece of ham and a few suckling pig's feet, it is simmered until the soup is dry, that is, it is served, and there is no reason to cook it on the spot after it is ready.
The best quality of dry abalone from Japan, that's for sure. Australia and South Africa all produce abalone, no, no.
Don't think it's expensive as a gift. When Japanese people get married, they are most afraid of giving abalone, because it only has a one-sided shell, which has the meaning of unrequited love, which is unlucky, but it can be sent with a kind of abalone called iron, which is steamed, like peeling an apple, and then dried. When eating, it is soaked in water to restore, which is difficult to see today.
Fresh abalone, raw food is the best, but rely on cut, not cut very hard, the most advanced sushi shop only take the top round part, take out the abalone liver, squeeze the juice drizzle, after eating the remaining bile, add hot sake, and then drink it, the old food understands.
After the Korean haenyeo catches the abalone, beats the long strips with an iron rod, grills them on the fire after the fork, and then pours soy sauce on it.
Australian abalone meat is inferior, can only be eaten raw, or sliced into thin slices, served with a stove, burned, also umami, but also rely on the slice worker, the machine cut has no taste.
The most primitive way to eat it is to burn the whole live abalone on a barbed wire, and it is very cruel to see it still squirming, so this way of eating is called "cruel roasting".
Eating abalone, my favorite canned food, soft and fragrant, but not Mexican "wheel brand", African or Australian canned food is not delicious at all. Buying wheel brands is also a bit of a science, to have a can at the bottom of the emboss, printed with PNZ is big enough, this is the secret, now share with everyone.
Abalone has a green liver, the most nourishing yin and kidney, we are not used to eating, the Japanese should be sashimi. If you eat whole abalone without liver, you don't pay.