Abalone

By VicentaLakin

Abalone
The mackerel, also called Bamboo, Bamboo, Bamboo, Seng, also known as “Flows of fungus”, “Photo Chicken” and others, is at the top of the "Four Preciouss" (Bucker, Monkey Head, Mushroom, Silver Ears). He is known for his beautiful figure, her fresh form being like a girl in a dress, known as the Snow skirt Fairy. It has the unique function of prolonging the storage time of foods such as soups, and keeping the food adornable. It has always been classified by the emperor as an emperor, and is now an indispensable feature of the national feast. The active ingredients of mackerel supplement essential human nutrients and increase the immune capacity of the organism. The mackerel can protect the liver, reduce the accumulation of abdominal fat and have the effect of commonly known as “shaving oil”, resulting in significant reductions in blood pressure, resin and weight loss。

Recipe Recommendations

Steps for Abalone

  • Make Abalone step 0
    1
    The rib is drained into cold water, rinse it with a fragrance leaf and an appropriate amount of water in the water, which can be cooked (or used directly in a pressure pan, which is convenient)
  • Make Abalone step 1
    2
    Cut the head off in the middle
  • Make Abalone step 2
    3
    Add a spoon of salt
  • Make Abalone step 3
    4
    I've been immersed in salt water for about 15 minutes
  • Make Abalone step 4
    5
    Burn the water, put the bamboo in a few seconds
  • Make Abalone step 5
    6
    Take it up and put it in pure water
  • Make Abalone step 6
    7
    The abalone goes to the inside with a spoon of salt and grabs it
  • Make Abalone step 7
    8
    Put the rib soup in the pot and put it in the abalone for five minutes
  • Make Abalone step 8
    9
    Then we'll burn the bamboo, salt and chicken
  • Make Abalone step 9
    10
    I'll just put it in the green
  • Abalone Make Tips

    Tinker Bell: I don't smell much, so I'm going to have to take the taste of the rib soup, so it's nice and nutritious, and the abalone don't get in too early, so it's just a little boiled before the last pot, so the trick is to remove the root and remove the spicy and visceral slime from the abalone surface