How to make frozen abalone delicious?

The only way to preserve food for a longer period of time is to put it in the freezer. This way, you can still eat it after a few months without it going bad. This is why every family now has to buy a refrigerator, which brings great convenience to people’s lives. For example, if you have frozen abalone in the refrigerator for a period of time, how can you cook it to make it delicious?

Generally, there are many ways to cook it; 1. steaming 2. making soup 3. braising 4. abalone sauce 5. stir-fry 6. stir-fry 7. grilling 8. frying 9. stuffing 10. mixing, etc. Regardless of the method, the abalone must be processed initially. Specific steps: First wash the abalone clean, do not remove the shell. Add ginger slices, cooking wine and salt to boiling water, put abalone in and cook for 5 minutes, then remove from the water. If you are making soup, just add a little chopped green onion to bring out the soup. If you want to mix it, just slice it and add seasoning. If you want to braise, stir-fry, grill or pan-fry, just follow the cooking method. If you are making scallion oil abalone, just fry the scallion shreds and pour the oil over the abalone.

In short, when processing abalone, if you want to make the meat of the whole abalone, do not remove it. If you remove it, the meat will become smaller and affect the taste. If you cook it with the shell, the meat will be fuller after it is cooked. Generally, 500 grams of abalone, including 10 pieces, should not be boiled for more than 3 minutes, or it should be boiled for more than 15 minutes. The meat quality will also be better.

Preparation of top soup:

Ingredients: 1 old hen, about 1500g; 500g pork belly; 500g lean pork; 500g pork ribs; 750g Jinhua ham; 30g ginger; 100g green onion; 15g tangerine peel; some purified water

Preparation method:

1. Kill the old hen, clean it, remove the internal organs and use it for other purposes, blanch the chicken body in boiling water to remove the blood, then take it out; wash the pork belly, lean pork, and pork ribs, and blanch them in boiling water to remove the blood, then take them out; soak the Jinhua ham in warm water for about 1 hour, scrape it clean, cut it into pieces, put it in a steamer, put 10 grams of ginger and 30 grams of green onion, both smashed, put it in a steamer, steam it until cooked, take it out, pick out the ginger and green onion and set aside.

2 Put the old hen, pork belly, lean pork, pork ribs and Jinhua ham into a soup pot lined with a bamboo grate, then add the remaining ginger, green onions (all smashed), tangerine peel, and pure water. Bring to a boil over high heat, skim off the foam, then simmer over low heat for about 24 hours. Remove the residue, let it cool, and filter the soup with gauze.

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.

Treatment method:

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 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 the 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 enjoy the delicious abalone with excellent taste.