Braised Abalone with Abalone Sauce
Detailed disclosure of key issues of rising development:Dry abalone is hard and needs to be expanded before cooking. This technology is one of the keys in the cooking process of abalone.At present, there are mainly two methods for the expansion of dry abalone: alkaline expansion and water expansion. However, the alkaline flavor of abalone is not easy to be washed away after alkaline expansion. The nutritional components of abalone will be damaged to a certain extent, and its freshness will also be reduced. The taste of finished dishes is poor. Therefore, the alkaline expansion method is generally not used for top abalone.
Step 1 . Soak the dried abalone in clear water, and soak the small abalone for 18 hours and the large abalone for 30 hours until it feels waxy and soft. Soak for 10 hours, when the volume of abalone increases by 1/3, then cut off the intestines of abalone, brush the periphery of Abalone with a toothbrush, do not use too much force, so as not to damage the shape of abalone, and continue to soak in water.
Step 2 . Put boiling water in the pot, put abalone in it, and boil ginger slices over low heat. Turn off the fire, seal and soak for 8 hours. Then take it out for a shower. At this time, the abalone has become soft and elastic.
Step 3 . Chop the old chicken off its feet, head and butt, chop the rest into large pieces, chop the ribs into large pieces, boil them in the pot, and blanch them with high fire (blanch the water for as long as possible, and blanch the blood). After blanching, rinse the foam with cold water to control the water, fry it in 70% hot oil to dry, remove the water, and then fry it in 80% hot oil to crisp (at this time, pay attention to the high oil temperature).
Step 4 . Pork chop 2kg, old hen 2kg, fresh chicken feet 0.6kg, fresh Sanhuang chicken oil 2kg, scallop 0.3KG, fresh pig feet 0.5kg, Jinhua ham meat 0.4KG.
Step 5 . Add abalone, old hen, pork chops, scallops, ham, sugar, ginger, green onions and other materials to the casserole, stew for 12 hours (you can also use steamer or electric steamer, but the casserole has heat preservation function, so the effect is the best) and then warm it for another night.
Step 6 . Put the picked up abalone into the casserole, and then put some of the original soup of the stewed abalone. When the soup is too thick, you can put some chicken soup. Setting the leg pieces on fire can play the role of seasoning. Open the fire to collect the juice. At this time, you should use a spoon or shovel to stir constantly, and never paste the bottom. After 20 minutes, take out the abalone and place it neatly. Pay attention to placing it face down. Filter out the original abalone soup for standby. At this time, cut the abalone and you can see that the meat has become golden. At this time, you can store the abalone in a freezer at 5 ℃ - 6 ℃ and take it at any time.
Step 7 . When it's done, pour abalone juice on it.
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