There are many cooking methods for abalone, which can be stewed or boiled in soup, but I prefer steamed abalone.
Steamed abalone not only retains the original flavor of abalone but also has a tender and smooth texture.
Make it yourself, you can rest assured that it will be delicious and give you a sense of accomplishment.
what is abalone？
Abalone is a type of shellfish, usually referred to as abalone or abalone.
Its shell is ear-shaped, large, and thick, with three layers of whorls.
Only traces of the spiral part are left, accounting for a very small part of the whole shell. The body whorl layer is prominent.
There are threads on the surface of the shell and nine small holes on the sides, so it is also called a “nine-hole snail”.
About 75 species of abalone have been discovered around the world, of which there are more than 10 main economic species, and there are 7 species in China.
Common ones include variegated abalone, wrinkled disc abalone, etc.
Japan is a country with high abalone production and relatively developed abalone breeding technology.
Seedling production and release and breeding are its focus, and large-scale production has now been formed.
Australia, the United States, Mexico, South Africa, and other countries mainly rely on natural harvesting.
Why do Chinese people like to eat abalone?
Its unique taste, rich nutritional content, rarity, and value, as well as rich cultural connotations.
Ingredients for steamed abalone
abalone：6
onion：1
garlic：2
piecescoriander：1
red pepper：1
coriander：1
How to make steamed abalone
6 abalones, 1 green onion, 2 garlic, 1 coriander, 1 red pepper, 1 green pepper.
Wash the ingredients, cut the green and red pepper into rings, cut the coriander, dice the green onion, and mince the ginger.
Soak the abalone in water for 20 minutes.
Use a toothbrush to clean inside and out.
Peel the shell and remove the entrails.
Blanch it in hot water.
After taking it out, score the abalone several times and place it on a plate.
Place in a steamer and steam over high heat for 5 minutes.
Heat oil in a hot pan, add minced ginger and garlic, and sauté until fragrant, add green and red chili peppers and stir-fry.
Add 2 tablespoons of light soy sauce.
1 tablespoon oyster sauce.
1 spoon cooking wine.
Mix well.
Pour it over the steamed abalone while it’s hot, then sprinkle with chopped green onion and garnish.
Began to eat!
Cooking tips for steamed abalone
Steaming abalone for too long doesn’t taste good anymore, so don’t steam it for too long.
Cuisine Characteristics
Steamed abalone has a delicious flavor and high nutritional value, keeping the original taste of abalone
Nutritional Value
Abalone is rich in protein, and more calcium, iron, iodine vitamin A, and other nutrients.
It has the functions of nourishing yin, clearing heat, benefiting essence, and brightening the eyes.
Compatibility
Abalone cannot be eaten with chicken, wild boar meat, or beef liver.
Steamed abalone
Equipment
- 1 pot
- 1 Leaky spoon
- 1 induction cooker
Ingredients
- 6 abalone
- 1 onion
- 2 pieces garlic
- 1 coriander
- 1 red pepper
- 1 coriander
Instructions
- 6 abalones, 1 green onion, 2 garlic, 1 coriander, 1 red pepper, and 1 green pepper.
- Wash the ingredients, cut the green and red pepper into rings, cut the coriander, dice the green onion, and mince the ginger.
- Soak abalone in water for 20 minutes.
- Use a toothbrush to clean inside and out.
- Peel the shell and remove the entrails.
- Blanch it in hot water.
- After taking it out, score the abalone several times and place it on a plate.
- Place in a steamer and steam over high heat for 5 minutes.
- Heat oil in a hot pan, add minced ginger and garlic, and sauté until fragrant, add green and red chili peppers and stir-fry.
- Add 2 tablespoons of light soy sauce.
- 1 tablespoon oyster sauce.
- 1 spoon cooking wine.
- Mix well.
- Pour it over the steamed abalone while it's still hot, then sprinkle with chopped green onion and garnish.
- Began to eat!
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