<h1 class="pgc-h-arrow-right" > braised abalone</h1>
It is a traditional dish of Guangdong Province and belongs to the Cantonese cuisine family. Abalone, known as the "crown of seafood", has been one of the "Eight Treasures" of seafood since ancient times.
It is bright red in color, soft and moist in flesh, fresh and strong in taste, fresh but not greasy, mellow and rich in nutrients. One of the state banquet dishes.
< h1 class= "pgc-h-arrow-right" > material preparation</h1>
Ingredients: 8 abalone, 0.5 old hens,
Accessories: Yaozhu to taste, ham to taste, sugar, green onion, ginger, corn starch.
< h1 class="pgc-h-arrow-right" > practice</h1>
1, dry abalone eight soaked in water for 48 hours, halfway to keep changing the water, soaked after washing (there is a place like a sand mouth to be lifted).
2: Pour boiling water into the lid and simmer overnight, then take a sand pot and put in half of the old hen of the abalone or a flying water, you can first boil out the chicken soup and then make it.
3, Yaozhu a handful, ham slices a few pieces, an appropriate amount of sugar ginger slices onion added to a sufficient amount of water pot to boil, turn down the heat, turn off the heat after five hours. Put enough water at a time, and you can't add water in the middle, otherwise the abalone juice will not be thick. There is no need to add salt, the Yaozhu itself has a salty taste, and the more it is boiled, the salty taste will naturally come out.
4, after turning off the heat, the material residue after removing the abalone is fished out, and the abalone is left in the sand pot for one night (the sand pot is warm, so be sure to use the sand pot to make it).
5: Add oyster sauce the next day and cook for another two hours (if you feel that the saltiness is not enough, you can add some salt), if you are not in a hurry to eat, turn off the heat and then simmer.
6: Wait for the third day to boil for 10 minutes and then turn off the heat. It is difficult to think that this abalone is not delicious for a few days, so when you eat it, you pour the juice on it with corn starch.
<h1 class="pgc-h-arrow-right" > tip</h1>
Some people are reluctant to remove their green offal because of their high price. Abalone offal is toxic, and seasonal, and related to the growth of seaweed, toxic period in 2-5 months of each year, this period of abalone offal can not eat, which contains toxic photosensitive pigments, after eating to see the sun, may appear poisoning symptoms, skin itching, edema, ulcers, constitutional allergies are more reactive. So it is recommended to go to its internal organs