How to make abalone stewed eggs

Abalone is a delicacy that is suitable for freezing in the refrigerator, so you don’t have to worry about not being able to finish eating it after you buy it. The refrigeration effect is very good when it is placed in the refrigerator. Abalone stewed eggs is a very common delicacy with high nutritional value. It is suitable for children. Let us take a look at the specific methods below.

Ingredients: 3 small abalones, 1 egg

Ingredients: salt, onion, pepper, chicken powder, sugar, rice wine, soy sauce

Production process:

1. Remove the shell and gallbladder of the abalone and brush the edge of the abalone clean.

2. Make a flower cut on the back

3. Beat the eggs, add a little salt, chopped green onion, pepper, and then add warm water and mix well.

4. Steam for five to six minutes

5. Use soy sauce, rice wine, sugar and chicken essence to make the ingredients

6. Pour it on the steamed eggs and simmer for a while.

Steamed Abalone

Material

Abalone, ginger, onion, soy sauce

practice

1. Actually, it is the same as steaming fish. Let the seller handle the live abalone.

2. Wash it again and place it on a plate. Cut the ginger and scallion into shreds and put them on top. Pour some Maggi soy sauce.

3. Bring the water to a boil in the steamer and add the abalone. Steam over high heat for eight or nine minutes and then turn off the heat. Remove the ginger and scallion shreds.

4. Add some fresh chopped green onions on top. Heat the oil pan. Pour the hot oil on the abalone. You can add some soy sauce (and sugar and sesame oil). Don't add minced garlic. Steaming abalone with that flavor is a waste.

Braised Abalone

Material

8 abalones, 0.5 old hen, appropriate amount of scallops, appropriate amount of ham, sugar, onion, ginger, cornstarch

practice

1. Soak eight dried abalones in clean water for 48 hours. Change the water frequently during the soaking. Wash them after soaking (the part that looks like a sand mouth needs to be removed).

2. Pour boiling water into the pot and cover it to simmer overnight. Then take a casserole and put half or one abalone old hen into it and blanch it. If you don’t mind the trouble, you can make chicken soup first. I am a lazy person. I use a large piece of pig skin (blanch it first).

3. Add a handful of scallops, a few slices of ham, some sugar, ginger slices, and scallions, add enough water, boil, then turn to low heat and simmer for five hours. Add enough water at a time. Do not add water in the middle of the process, otherwise the abalone sauce will not be thick. No need to add salt. Scallops are salty in nature. The saltiness will come out naturally as they are boiled.

4. After turning off the heat, remove the residue from the ingredients except the abalone. Leave the abalone in the casserole overnight (the casserole is heat-insulating, so you must use a casserole to cook it).

5. Add oyster sauce and cook for another two hours the next day (if your scallops are not salty enough, you can add some salt). If you are not in a hurry to eat, turn off the heat and simmer.

6. On the third day, turn on the fire again and boil for more than ten minutes, then turn off the fire. Repeat this process for a few days and it will be hard for the abalone to taste bad. When eating, thicken the sauce with cornstarch and pour it on top.