Hong Kong Style Braised Abalone-You Are Foodie

By Laurel
91

Hong Kong Style Braised Abalone

This should be a common ingredient in many coastal cities. There are many kinds of abalone in Hong Kong, but it should be the one that requires the least ingredients and can be tried at home.The ingredients of this dish are very important. You can't choose dry abalone, but live abalone. When you buy live abalone, keep it fresh and let the boss soak it in seawater.There are many ways to eat abalone. The simpler the method is, the more difficult it is. For example, many people say that they can cook fried rice with eggs, but it is very difficult to make a simple fried rice with eggs up to the standard. However, family cooking usually does not pursue delicacy, as long as it tastes good. But abalone is not an ordinary ingredient, because its price is not cheap, so if it is not cooked well, it will waste good ingredients.Abalone itself is a kind of seafood. No matter how delicious it is, it will have a fishy smell, so the key is to improve the taste and remove the fishy smell.

Main Ingredients

Live abalone appropriate amount

Auxiliary Ingredients

water appropriate amount
ice block appropriate amount
Fruit radish appropriate amount

The most important thing to buy live abalone is to keep it alive before cooking at home. The best way is to soak it in seawater.Abalone should be lightly cooked in a living body to avoid fishiness.Abalone can not be cooked for a long time. According to the process I wrote, it takes a very short time, otherwise the taste is poor.Not all meats are suitable for this method of stewing, so do not apply it. For example, pork, beef, etc. must be boiled in brine and soaked overnight to taste good.

Step 1 . Take the abalone out of the sea water first (never use other blisters or wash it, otherwise it will die quickly).

Step 2 . After you take it out of the water, you will find that the abalone is crawling desperately. Don't care about it, don't touch it, and the water in the pot will boil (when you take the abalone out of the sea water, you should start boiling water).

Step 3 . After the water rolls, quickly put all the abalone you need into the pot (don't throw it in, quickly clamp it and put it in).

Step 4 . Don't put too much at a time to avoid cooling the water temperature (remember not to put too much, otherwise it will affect the water temperature).

Step 5 . Looking at the watch, take out the abalone quickly after five seconds. You can't take out more or less. If you don't have enough time, you can't shell it. If you have too much, it will affect the meat quality of Abalone (boil it in the pot for five seconds and then take it out).

Step 6 . Put the abalone directly into the ice, with the shell facing down and the meat facing up (don't put the meat down, which is also the key).

Step 7 . When the meat starts to shrink after freezing, it can be taken out and shelled (freezing makes the meat snap and easy to shell, and will not quickly smell because of exposure to the air)

Step 8 . Cut flowers after shelling (this knife should be separated from other knives. There should be no oil on the knife or other dishes or other meat with strong flavor, such as cutting, or all those peculiar smells will enter the abalone meat at this time).

Step 9 . Cut the sliced abalone face up and put it in room temperature to warm up (at this time, it is imperative to warm up, which will affect the taste for a while)

Step 10 . Wash the fruit and radish and grind them into mud.

Step 11 . 500ml water plus 100ml soy sauce plus 100ml Weilin, boil. (if you want seafood soy sauce, don't choose the dead salty one.)

Step 12 . Bring to a boil over low heat. Add white radish puree.

Step 13 . After boiling again, immediately add the abalone just now and reduce the heat. (after the sauce is boiled again, the residue must be filtered out, and then the abalone must be put in.)

Step 14 . When you see the surface rolling and there are many bubbles, turn off the fire quickly.

Step 15 . Put the whole pot into an ice basin to cool down and taste. The longer the process, the stronger the taste. Generally speaking, it's almost good to see the ice melt. (always put it in an ice basin, which is one of the key secrets of the whole production)

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