Fresh abalone

1

First of all, look at the main food

2

This half-shell abalone is easy to wash: a hand lifts the whole meat off the shell

3

And then the bottom of the abalone is pulled from the inside and the teeth

4

As to whether the black part of the abalone surface needs to be cleaned up, the end of the text will be explained in detail。

5

In terms of ingredients: Potato powder with cold water bubbles, three to four minutes with hot boiling water bubbles, as long as white cores are not seen, and cool water is washed and laid to the ground. Garlic is cut into small particles, mixed with a little bit of salt, then evenly spread over every abalone, and finally put red peppers on its own preferences。

6

If it is shown that a shelled abalone can be placed on the red potato powder, the following is the knowledge point of this paper: the water must be burned open and put into the abalone. Cover the lid, adjust it to the middle fire, one minute steam, open the lid, two to three seconds, recap the lid, then continue steaming for three minutes, continue covering the lid for two minutes, remove the lid

7

The abalone, the onions, the hot oil and the home-adjusted steam sauce

FIRST OF ALL, THE BLACK SUBSTANCE ON THE ABALONE SHOWS, ACCORDING TO 100 DEGREES, THAT THE ABALONE ITSELF IS IN FACT THE PROTECTIVE COLOUR OF THE ABALONE AND IS COMPLETELY FREE OF POISON. 2. MANY RECIPES RECOMMEND THE REMOVAL OF BLACK SUBSTANCES WITH STEEL SILK BALLS. IN FACT, IF YOU TREAT FRESH ABALONE LIKE THIS, IT'S GONNA CAUSE THE ABALONE NERVE TO FEEL PAIN, AND IT'S GONNA SHRINK MUSCLES, AND IT'S GONNA AFFECT THE APPETITE FOR FOOD. SO HERE'S MY SUGGESTION: JUST A LITTLE WASH. THE LID IS LIFTED IN A MINUTE OF EVAPORATION, WHICH IS TRADITIONALLY REFERRED TO AS “DEAD GAS”. IN THE EARLY STAGES OF THE EVAPORATION PROCESS, THE WATER VAPOUR IN THE POT IS MIXED UP INTO THE STENCH OF FRESH FOOD HEAT, SO THAT IT IS RELEASED IN TIME AFTER FORMATION. THIS APPLIES TO THE COOKING OF MOST STEAMED FISH/MEAT. THE LAST TWO MINUTES, ALSO MENTIONED IN THE PREVIOUS STENCH 2.0, ARE “FAVOUR”. IF A FRIEND IS QUALIFIED, IT WOULD BE PREFERABLE TO REMOVE THE WHOLE STEAM POT FROM THE ORIGINAL STOVE, ESPECIALLY IN THE CASE OF ELECTRIC FURNACES. 5. THE ABALONE HAS TO STEAM ITS SHELL FOR BEAUTY PURPOSES. THAT WAY, THE ABALONE'S JUICE IS SUCKED OFF BY THE FANS. THIS DISH I LIKE TO REPLACE TRADITIONAL FANS WITH RED POTATO POWDER, WHICH IS MAINLY OF MIXED QUALITY, WITH A Q-BALL TASTE THAT FANS DON'T HAVE, AND ABALONE CAN BE SAID TO MATCH! IF YOU ARE DEALING WITH ABALONE LARGER THAN THIS HEAD, ADJUST THE STEAMING TIME FOR THE THIRD AND FOURTH SEGMENTS IN APPROPRIATE QUANTITIES。