How to make Hong Kong style braised abalone

Eating is very important for a person because it directly determines our health. If you are careful enough, you will find that there is always something wrong with people who eat out often. In order to avoid this from happening to you, try to eat at home. Of course, if you find it difficult to cook, why not follow me to learn how to make Hong Kong-style braised abalone.

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

2. After you take it out of the water, you will find that the abalone is squirming desperately. Ignore it and don't touch it. Boil the water in the pot (the water should be boiled when you take the abalone out of the sea water).

3. After the water boils, quickly put all the abalone you need into the pot (do not throw them in, but quickly pick them up and put them in by the edges).

4. Don’t put too much at one time to avoid the water temperature becoming cold (remember not to put too much, otherwise it will affect the water temperature).

5. Look at the watch and take out the abalone quickly after five seconds, not more or less. If it is less, there will not be enough time to remove the abalone from the shell, and if it is more, the quality of the abalone will be affected (put it in the pot and blanch it for five seconds and then take it out).

6. Place the abalone directly into the ice with the shell facing down and the meat facing up (do not place the meat facing down, this is also the key point).

7. After chilling, you can see the meat starts to shrink, then you can take it out and peel it (chilling makes the meat springy and easy to peel, and it won’t quickly lose its fishy smell due to exposure to air)

8. After removing the shell, cut into pieces (it is best to keep this knife separate from other knives, and the knife must not be greasy or have been used to cut other vegetables with strong odors such as abalone, or other meat, otherwise the odor will enter the abalone meat).

9. Place the cut abalone with the cut side facing up at room temperature to warm up (it is imperative to warm up at this time, otherwise it will affect the flavor later)

10. Wash the fruit radish and grind it into paste.

11. Add 100ml soy sauce and 100ml mirin to 500ml water and bring to boil. (The soy sauce should be seafood soy sauce, never choose the salty one)

12. Bring to boil over low heat and add grated white radish.

13. After boiling again, add the abalone and simmer. (After the sauce is boiled again, filter out the residue and add the abalone)

14. Turn off the heat immediately when you see the surface rolling and there are a lot of bubbles.

15. Put the whole pot into an ice basin to cool it down and let the flavor absorb into the pot. The longer the flavor absorption process takes, the stronger the flavor will be. Generally, it is ready when the ice is almost melted. (Keep it in an ice basin to absorb the flavor. This is one of the most important secrets of the whole production.)

Hong Kong-style braised abalone is no problem for our parents, but for young people who have nothing to eat, can you really do it on your own? Please believe in yourself, with the perfect cooking method, you can definitely do it perfectly.