Nowadays, Cantonese people pay more attention to health, so nowadays Cantonese cuisine pays more attention to nutritional matching. For example, this "golden hooked abalone" is served with Xiaotang vegetables and pumpkin juice in addition to abalone.
Abalone has extremely high nutritional value. It nourishes but not dryness. It has the effect of nourishing yin and nourishing yang. Xiaotang vegetables and pumpkin contain protein, carbohydrates, trace elements, vitamins, etc. that the human body needs. Pumpkin juice also has a refreshing effect. The combination of the three ingredients not only makes the nutritional matching of the dish more reasonable and has a richer taste, but also makes the dish more colorful. This is the essence of Cantonese cuisine: "Focus on clarity while seeking freshness, use fine and fine, ingredients are numerous and clever, and the decoration is beautiful and colorful."
Abalone gold hook
Recipe Recommendations
- Fresh abalone of 4
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Abalone gold hook
1
Materials are ready.
2
Wash the black edges of the abalone with a toothbrush and remove the intestines (when I bought it back, I had asked the merchant to separate the abalone meat and shell).
3
Cut the abalone into cross-cut flowers for later use.
4
Wash and peel the pumpkin, cut it into thin slices, steam it in a steamer until soft, then press it into a mud and add water to boil to make a thick pumpkin juice.
5
Cut ginger into cubes, add soup, pumpkin juice, abalone juice, and water starch.
6
Bring appropriate amount of water in the pan to a boil, add 1 teaspoon salt, and then add Xiaotang vegetables to blanch.
7
After picking up Xiaotang vegetables, add abalone and blanch them in water, and roll the abalone inside.
8
Put Xiaotangcai and abalone in cold water respectively.
9
Add oil and saute ginger cubes in another pan, then add abalone, add in the soup, 2 tablespoons abalone juice and 1/2 teaspoon salt.
10
Cook for two minutes, then cover and simmer for one minute to let the abalone taste.
11
Pour in a separate pan into pumpkin juice, 2 tablespoons abalone juice and 1/2 teaspoon salt.
12
Pour in the water starch, stir well, and cook until slightly boiling.
13
Place Xiaotang cabbage and abalone into a plate in turn, and then sprinkle with pumpkin juice.Abalone gold hook Make Tips
1. The black edges of abalone must be washed with a toothbrush to remove the intestines. 2. Add salt when blanching Xiaotang vegetables. After blanching, they must be put into cold water to keep the vegetable crispy green. 3. When blanching the abalone in water, roll the abalone inside. After blanching, put it into cold water to make the taste more crispy. 4. The abalone juice has a salty taste. It is not easy to put too much salt in it when cooking the abalone, otherwise the abalone will be stale if it is too salty.