The abalone's abalone
By VicentaLakin
A key detail of the increase: the dry abalone is hard enough to be used for pre-cooking, which is one of the keys to abalone cooking. The current rise in dry abalone is mainly alkaline and hydrofaunal, but the alkalin content of the abalone after alkaline abalone is not easy to wash, the nutrients of the abalone are subject to a certain degree of destruction, its freshness is reduced and its taste is poor, so the upper abalone generally does not use alkaline abalone。
Recipe Recommendations
- salty and fresh
- braised
- several days
- senior
Steps for The abalone's abalone
1
Dry abalone bubbles into the water, small abalone bubbles for 18 hours, big abalone bubbles for 30 hours, so it feels soft in the hand. When the abalone size rises by one third in 10 hours, the intestines are cut and brushed around the abalone with toothbrushes, so as not to overwhelm the abalone shape and continue to bubble。
2
Release the water in the pot, put the abalone in it and boil the kettle. The airbath had become soft and resilient when it had been taken out for cooling eight hours after the fire was sealed。3
The chicken is cut off from the feet, head and ass of the chicken, and the rest is cut into big pieces, the ribs are cut into big pieces, boiled in the pots, and the hot water (the water is as long as possible and the blood is all the water). The cooling water washes into the foam-controlled water, blows it into 70% of the hot oil and takes it out dry, then goes into 80% of the hot oil (at this point the temperature must be high)。4
Meat chops of 2 kg, hens of 2 kg, fresh chicken feet of 0.6 kg, fresh three yellow chicken butters of 2 kg, dry beaks of 0.3 kg, fresh pig feet of 0.5 kg and golden ham meat of 0.4 kg。5
Add abalone, hen, pork chops, dry beaks, ham and sugar, ginger, onions, etc., to the sandpot and warm the night after 12 hours of slow stew (and can also use steam cages or electric steam pans, although the sand pans are the best for temperature protection)。6
Put the abalone in the sandpot and put it in part. The raw soup of the abalone, when the sauce is too thick, can have chicken soup, and the ham can serve as a flavour, with a big fire for the juice, which must be strung with big spoons or shovels, and must not be puffed. In 20 minutes, the abalone is collected, put in a full set, face down, filter out the abalone soup, so that the abalone can be cut to see the flesh turned yellow. The abalone can then be stored in a freezer at 5°C-6°C and readily accessible。
7
It's done. We'll get some abalone juice。