The abalone
By VicentaLakin
The round abalone is my love, the shiny little spoon pulls you out, the cleavage of abalone cut open, all of abalone squirming out, all of a sudden
Recipe Recommendations
- salty and fresh
- braised
- half an hour
- simple
Steps for The abalone
1
The abalone was washed clean and the black on the side was painted off with a little brush。
2
The knife was removed from the edge of the abalone, cut off the link between the abalone and the shell, and then pulled out the abalone with a spoon, with a black and green intestine, and threw it away. Clean up the abalone and the shell。
3
The abalone slashes like a squid roll and a florist. It'll boil under the abalone。
4
The ablution, the pelican oil, is adjusted at a 3:2 ratio, plus a bit of old color。
5
It's a little oil in the frying pan. The abalone water, which boils down and down, mixs up and down the abalone, and then turns the abalone for 15 minutes, making sure that the soup is sufficient to avoid the dry pan, and that the soup is sufficient for rice. At this point, the oil is plating to the bottom of the plate。
6
A good abalone comes out of a bowl of cucumbers and stuff like this on my map. I'm called the abalone bead with cherries