Soak dried abalone in cold water for 4 hours, then soak it in hot water at about 60℃ for 4 hours, then change to clean water and cook it in a pot with low fire. Immediately after boiling, take it out and put it in a cold water basin. Repeat several times until the abalone swells. There are generally two kinds of puffing of abalone slices. First, it can be made of clean water. That is, put the abalone slices into a pot, add a proper amount of water, cook them in a furnace for 10 to 24 hours, and then heat them until they are completely mature. Secondly, chicken bone soup can also be used for hair growth. This method requires soaking abalone slices in warm water for half a day, brushing off dirt with a brush, and cleaning until they turn white. Then put abalone in a casserole, add two hen legs or chicken bones, add onion, ginger, yellow wine and water, and simmer for about 4 hours with low fire to make it better. Abalone: Wash the dried abalone first, then add boiling water, cover it, stew until soft, take it out in a cold water basin, dig out the black skin, remove impurities, take it out in a boiling water basin, add a little alkaline noodles, cover it, and continue stewing on the stove. When the abalone is fully developed and elastic, change the knife, then change the hot water to remove the alkaline taste. Precautions for water-dried abalone: Abalone 1 After soaking and cleaning, it must be made in casserole and casserole to keep the abalone delicious. Casseroles and casseroles must be padded with bamboo grates to prevent abalone from boiling. When stewing abalone, you must use a small fire to prevent the soup from overflowing and drying. The abalone must be soaked, stewed and braised for enough time, so as to make the abalone swell and soften. The production of top soup is one of the key processes in dried abalone processing, and the quality of top soup affects the success or failure of abalone processing to some extent. Therefore, to make top soup, one is to clean the blood of raw materials, the other is to cook for enough time, and the third is to filter the soup. Method for making the top soup: raw materials: old hen 1 hen, pork belly 1500g, pork lean 500g, ribs 500g, Jinhua ham 500g, ginger 750g, onion 30g, dried tangerine peel 100g and purified water 15g. The correct method: 1 The old hen is slaughtered, cleaned, and the internal organs are removed for other purposes. Wash pork belly, lean meat and ribs, put them in a boiling water pot, drain the blood and take them out; Soak Jinhua ham in warm water for about 1 hour, scrape it clean, cut into pieces, put it in a steaming basin, add10g ginger and 30g onion, beat it well, steam it in a cage, take it out, and remove the ginger and onion for later use. 2 Put the old hen, pork belly, lean meat, spareribs and Jinhua ham together in a soup pot with bamboo grates, then add the remaining ginger, onion and dried tangerine peel, break them up, add purified water, boil over high fire, skim the floating foam, simmer for about 24 hours, remove the residue, and filter the soup with gauze after cooling. Dried abalone: Dried abalone is air-dried from fresh abalone, which is a rare delicacy in seafood, and the quality of netted abalone in Aomori Prefecture of Japan is the best. Among the dried abalone, the net abalone ranks first, followed by the nest abalone and the best abalone. Dried abalone is suitable for whole grain cooking in slow casserole, and retains its delicious original flavor. Processing method: 1. Abalone is soaked in cold water for 48 hours. 2. Take it out and soak it in boiling water for one night, let it stretch naturally and restore to its original state. 3. Wash the dried abalone all around and remove the sand completely, otherwise it will affect the taste and quality of abalone. 4. After washing, add water without abalone, and steam in a steamer 10 hour. 5. Add abalone, old hen, pork chop, lard, sugar, ginger and other materials into the casserole; Simmer 12 hour (steamer or electric steamer is also acceptable, but the casserole has heat preservation function, so the effect is the best) and then warm for one night. 6. After taking it out the next day, add the original juice and oyster sauce and stew it for 1.5 hours, and you can taste the delicious abalone. Braised abalone: features: thick juice, fresh taste, soft and tender. Raw materials: dried purple abalone, old hen, clean ham, scallop, grilled shark's fin soup, scallop soup, white sugar, refined salt, soy sauce, cooking wine, starch, chicken oil, etc. Method: dry the purple abalone with water, add chicken, ham and scallop, simmer for 3 hours, take out the abalone, and let the original soup pass through Luo for later use; Scoop abalone with a flower knife, and then obliquely cut into pieces with a thickness of half a centimeter; Put braised abalone stock soup 100g, Kao shark's fin soup and scallop soup into a two-ear pot, bring to a boil, add abalone slices, cook for10min, add seasonings such as white sugar, refined salt, soy sauce and cooking wine, use starch to make a thick juice, and add a little chicken oil before taking out. Lean Abalone Soup: Efficacy: Prunella vulgaris has the functions of clearing liver, improving eyesight, clearing heat and resolving hard mass; Lean pork has the functions of nourishing yin and nourishing muscles, combined with abalone has the functions of nourishing yin and suppressing yang, calming the liver, calming the wind, relieving headache and relieving annoyance, and has a certain curative effect on hypertension caused by hyperactivity of liver and intestine. Ingredients: 500g abalone (with shell), 50g selfheal and 20g lean pork. Practice: Just select fresh abalone and separate the abalone shell from the abalone meat. Scrubbing abalone shells with clean water to remove sludge; Wash abalone meat with clear water and cut into pieces. Add Prunella vulgaris and lean pork, put them in clear water that has been boiled with strong fire, switch to medium fire, continue cooking for about 3 hours, season with a little salt, and then eat meat with soup. Ingredients: 60 grams of dried abalone slices, six to eight horned snails, five quails, 300 grams of lean meat and two slices of ginger. Ingredients: Practice: (1) Soak dried abalone slices in clear water for about one hour. (2) When buying tortoiseshell, the seller is required to knock off the shell and cut off the tail. (3) Wipe the snail meat with a little salt and wash it. (4) Quails should be sold on behalf of executioners, and their internal organs should be removed, cut off and washed. (5) Boil a proper amount of water, add a slice of ginger, put abalone slices, horned snails, quail and lean meat in the pot for five minutes, then take them out and wash them. (6) Put 12 cup or an appropriate amount of water into the pot and bring it to a boil. Add sliced abalone, quail, rhinoceros horn, lean meat and ginger to boil, and then stew for three and a half hours. Season with salt. Features: abalone nourishes yin, nourishes skin and improves eyesight. Horned snails nourish yin and improve eyesight. Cranes and crows nourish the five internal organs, replenish the middle energizer and strengthen the bones and muscles. Huang Hao Emerald Fu Bao's dishes are salty, fresh and fragrant, which is related to the characteristics of ingredients, fish and vegetables. The konjac roast duck is made of konjac and duck. The dishes are red and bright, the konjac is soft and tender, the duck is fat and crisp, the taste is salty and fresh, and it is spicy and fragrant. Konjac, because it is poisonous, must be boiled in lime water before eating. It is a great contribution of Sichuanese to China's food to make medicine first and then make ingredients. And made of konjac roast duck, which is a fine product in konjac cuisine. Ingredients: South Africa and Australia dried abalone (2-5 heads) 1, Chinese cabbage gall or cabbage heart 6 pieces 2, Shao wine 1 spoon, millet flour 1 teaspoon seasoning 1) Stir-fry sauce: 2 tablespoons soup, half teaspoon salt, a little wine 2) Abalone juice: soup Luan, a little wine. Heat a tablespoon of oil, stir-fry the cabbage gall or cabbage until it is just cooked, add the sauce, stir well and serve. 3) Heat the wok again, add a tablespoon of oil, add sauce after praising the wine, add abalone, roll on the sauce and put it on the plate. Raw materials of American ginseng abalone sashimi soup: 20 grams of American ginseng slices, 60 grams of dried abalone slices, 380 grams of raw fish, 300 grams of pig's trotters, 0/0 red dates and 1 slice of ginger. Ingredients: seasoning: salt. Practice: (1) Wash American ginseng and red dates. (2) Soak the dried abalone slices in clear water for about one hour. (3) Boil a proper amount of water, add a piece of ginger, dried abalone slices and pig for five minutes, then take it out and wash it. (4) After the raw fish is slaughtered, the water is washed and dried. (5) Heat the wok, add a tablespoon of oil, put down the raw fish and fry until both sides are slightly yellow. (6) Put 12 cup or an appropriate amount of water into the pot and bring it to a boil. Add raw fish, American ginseng, ground pork noodles, dried abalone slices and red dates, and cook for three and a half hours with slow fire. Season with salt. Features: American ginseng can replenish blood, strengthen spleen and moisten lung. Raw fish give birth to muscles and skin. Abalone nourishes, moistens dryness and improves eyesight. Jujube tonifies the spleen and stomach, benefiting qi and promoting fluid production. Oyster abalone (original abalone) belongs to the delicious cuisine, which is related to the characteristics of ingredients, fish and chicken. The konjac roast duck is made of konjac and duck. The dishes are red and bright, the konjac is soft and tender, the duck is fat and crisp, the taste is salty and fresh, and it is spicy and fragrant. Konjac, because it is poisonous, must be boiled in lime water before eating. It is a great contribution of Sichuanese to China's food to make medicine first and then make ingredients. And made of konjac roast duck, which is a fine product in konjac cuisine. Ingredients: dried abalone from South Africa, Australia, Middle East or Japan (8- 10 or 12- 15), 1 kg, 2 kg of beef brisket, 1-2 old chickens (cut into large pieces). The washed old chicken and brisket were dragged into the water and picked up for later use. 2) Prepare a thick-bottomed tile pot, put down the bamboo mat, and then put down the dried abalone, old chicken and beef brisket in turn. 3) Heat a wok, saute onions and dried onions, add oyster sauce and two soups, bring to a boil over high fire, simmer the wine, and then pour it into a clay pot. 4) Simmer all ingredients for 8-9 hours (abalone noodles must be soaked in soup, and don't lift the lid when stewing). If it is not smooth enough, simmer until the abalone is smooth. In the meantime, if you want to test whether the abalone has been cooked until smooth, you can try inserting it with a toothpick. If it is easy to insert, it is smooth enough. 5) Pour out the baked materials, pick out the abalone and put it on the plate; Return the filtered soup to the pot, thicken it with a little corn starch water, and then drop a little soy sauce to correct the color. Finally, pour the sauce on the abalone and serve. Braised live abalone raw materials: live abalone; Ingredients: old chicken, old duck, spine, ham, onion, ginger; Seasoning: abalone juice, soup, chicken juice, chicken powder, raw oil, salt, chicken oil and wet starch. Practice: Kill the live abalone, gut it, brush the meat with a toothbrush, take the chicken and duck bones at the bottom of the casserole and add soup. Put the washed abalone on it, and simmer for 8-9 hours on low heat, subject to the fact that the water has not passed the abalone. Put the stewed abalone into a plate; Add soup and seasoning to another pot, adjust the taste and color, thicken abalone with raw flour and add bright oil, and serve. Features: bright red color, soft and moist meat, and rich abalone flavor. Note: Abalone must be fresh, and the color and taste of dead and frozen abalone can't meet the requirements. You must use a small fire when cooking.