How to make abalone soup?

Abalone is a kind of food that is very nourishing to the human body. Abalone has many benefits to the human body. Abalone can enhance immunity and can sober up. You can use abalone to sober up when you drink too much. It can also beautify the skin. Abalone has a health-care effect on the liver and can improve eyesight. The method of making abalone soup is very simple, but many people still don’t know how to make abalone soup. How to make abalone soup? Let’s take a look at it next, shall we?

1. Dried Abalone

Dried abalone is made from fresh abalone that has been air-dried. It is a very precious delicacy among seafoods, and the best quality is the net abalone from Aomori Prefecture, Japan. Among the dried abalone, the net abalone is the best, followed by the woma abalone, jippin abalone and so on. Dried abalone is best cooked whole in a casserole with slow cooking to preserve its delicious original flavor.

2. Treatment methods:

1. Soak the abalone in cold water for 48 hours.

2. After taking it out, soak it in boiling water overnight to allow it to expand naturally and return to its original shape.

3. Scrub the dried abalone clean all around and remove the sand thoroughly, otherwise it will affect the taste and quality of the abalone.

4. After washing, add water to cover the abalone, place in a steamer and steam over high heat for 10 hours.

5. Add abalone, old hen, pork ribs, lard, sugar, ginger, scallions and other ingredients to a casserole; simmer for 12 hours (you can also use a steamer or electric steamer, but the casserole has a heat-keeping function, so the effect is best) and then warm overnight.

6. Take it out the next day, add the original juice and oyster sauce and simmer the whole abalone for 1.5 hours, then you can taste the delicious abalone with excellent taste.

3. Braised Abalone

1. Features: thick juice, delicious taste, soft and tender.

2. Ingredients: dried purple abalone, old hen, clean ham, scallops, roasted shark fin soup, scallop soup, sugar, refined salt, soy sauce, cooking wine, starch, chicken oil, etc.

3. Preparation method: Soak the dried purple abalone in water, add chicken, ham, and scallops, and simmer for 3 hours. Then take out the abalone and sieve the original soup for later use; make cuts on the abalone and cut it obliquely into half a centimeter thick slices; put 100 grams of the original soup of the braised abalone, the soup of the kao shark fin, and the scallop soup into a double-handled pot, add the abalone slices after boiling, and boil for 10 minutes. Add sugar, refined salt, soy sauce, cooking wine and other seasonings, adjust it into a thick sauce with starch, and add a little chicken oil before serving.

4. Lean meat and abalone soup

1. Efficacy: Since Prunella Vulgaris has the effects of clearing the liver and improving eyesight, clearing away heat and dispersing nodules; lean pork has the effect of nourishing yin and strengthening muscles, combined with abalone which has the effect of nourishing yin and suppressing yang, this "Prunella Vulgaris Lean Meat and Abalone Soup" has the effects of calming the liver and extinguishing wind, stopping headaches, and eliminating irritability. It is effective in the treatment of high blood pressure caused by hyperactivity of the liver and intestines.

2. Ingredients: 500 grams of abalone (with shell), 50 grams of selfheal, and 20 grams of lean pork.

3. Preparation: Just pick fresh abalone and separate the abalone shell and abalone meat. Scrub the abalone shell with clean water to remove the mud; remove the dirty and sticky parts of the abalone meat, wash it with clean water again, and cut it into slices. Add selfheal and lean pork into the water that has been boiling over high heat, then switch to medium heat and continue to cook for about 3 hours. Season with a little salt and you can eat the meat with the soup.

5. Abalone, Crab Crow and Horned Snail Soup

1. Main ingredients: 60 grams of dried abalone slices, six to eight horn snails, five quails, 300 grams of lean meat, and two slices of ginger.

2. Method:

1. Soak dried abalone slices in clean water for about an hour until softened. (2) When buying horn snails, ask the seller to crack the shells and cut off the tails. (3) Rub the snail meat with a little salt and wash it clean. (iv) Ask the seller to butcher the quail for you, remove the internal organs, cut off the legs, and wash them clean. (5) Bring an appropriate amount of water to a boil, add a slice of ginger, abalone slices, horn snails, quail and lean meat and cook for five minutes, then remove and wash. (6) Put 12 cups of water or an appropriate amount into a pot and bring to a boil. Add abalone slices, quail, horn snails, lean meat, and a slice of ginger and bring to a boil. Simmer on low heat for three and a half hours and add salt to taste.

3. Features: Abalone nourishes yin, nourishes the skin and improves eyesight. Horned snail nourishes yin and improves eyesight. Crane and crow nourish the five internal organs, replenish the middle and benefit the qi, and strengthen the tendons and bones.

6. Oyster Jade Abalone

1.【Features】

Konjac roast duck is made by roasting konjac and duck. The finished dish is bright red in color, the konjac is soft and delicate, the duck meat is fat and crispy, and the taste is salty with a hint of freshness, spicy and fragrant.

Konjac is poisonous and must be soaked and boiled in lime water before it can be eaten. Making poison and then turning it into delicious ingredients is a great contribution of Sichuan people to Chinese food. Making it into konjac roast duck is the best konjac dish.

2. [Raw materials]

1 South African or Australian dried abalone (2-5 heads), 6 taels of Chinese cabbage, 1 tablespoon of Shaoxing wine, 1 teaspoon of cornstarch.

3. Seasoning

1) Sauce for stir-fried vegetables: 2 tablespoons of stock, 1/2 teaspoon of salt, a little wine

2) Abalone sauce: 6 ounces of soup stock, 1 tablespoon of oyster sauce

4.【Production process】

1) Choose a braised abalone and slice it (the method of braised abalone is the same as that of "oyster abalone")

2) Boil the heart of the Chinese cabbage and drain. Heat 1 tablespoon of oil, add the vegetable heart or choy sum and stir-fry until just cooked, add the sauce, stir well and serve.

3) Heat the wok again, add one tablespoon of oil, add the wine and sauce, put in the abalone, add the sauce until it boils, and place it on top of the vegetables.