Abalone method is characterized by soft and smooth texture and fresh and mellow taste. Ingredients: 300g of abalone meat. 50g of white gourd, 20g of ham, 30g of water-soaked mushrooms, 20g of winter bamboo shoots and mung beans 10g. 50g peanut oil, onion, ginger and garlic 15g, 20g clear soup, 30g wet starch, 5g monosodium glutamate and 25g chicken oil. In the production process, abalone is cut with a straight knife every 0.2 cm wide (2/3 depth), and then chopped obliquely into large pieces. Peel the wax gourd, cut it into 1.5 cm square pieces, and shape it into a ball. Mushrooms, bamboo shoots and ham are sliced like eyes. Add water to the wok, bring it to a boil, and cook it in the winter sausage. Remove and control moisture. When the peanut oil in the wok is heated to 60% heat (about 1s0℃) with medium fire, add onion, ginger and garlic until fragrant, then add clear soup (onion, ginger and garlic are not used), abalone, mushrooms, ham, string beans and winter melon balls, thicken with wet starch after boiling, steak thoroughly with low fire, and add monosodium glutamate. Thirdly, the cuisine of Longjing abalone belongs to Sichuan cuisine, which is a famous Sichuan cuisine. This dish evolved from the famous dish Longjing shrimp in Hangzhou. It is unique, elegant and refreshing, and is accompanied by rich anti-aroma basic ingredients of Longjing: abalone, Longjing tea, cabbage heart and clear soup. Features: Sichuan famous dish evolved from Hangzhou famous dish Longjing shrimp, which is unique, elegant and refreshing. Longjing has a strong anti-aroma. Ingredients: 200 grams of abalone. Longjing tea cooking wine 15g each, cabbage heart 50g, clear soup 300g, 2 eggs, water bean powder 30g, dried bean powder 10g, refined salt, monosodium glutamate and pepper noodles. Proper cooking method: mix abalone cooking wine, refined salt and pepper noodles to taste, and mix dried egg and bean powder into paste. Brew tea with boiling water, take the second tea, turn the tea with water in the middle of the deep dish, and pour the tea into the dish. Boil the broth in the pot, and put abalone, Chinese cabbage and monosodium glutamate into the plate. Fourthly, abalone products belong to Fujian local specialties. The basic characteristics are white juice, egg yolk, mushroom black and abalone red. The taste is salty and fresh, and the taste is tender and moist. 50g of abalone (canned), 20g of water-soaked mushrooms, 5g of pigeon eggs, 5g of egg floss 1 6g, 5g of chopped cloud legs, 0g of salt 1 g, 0g of monosodium glutamate1g, 0g of pepper, 0g of sugar, 2ml of cooking wine and vegetable oil. [Production Process] 1, sliced abalone. Cook pigeon eggs, shell it, stick corn flour on it, fry it in hot oil until golden brown, and divide it in two for later use. 2. Add oil to the pot, stir-fry the onion and ginger slices, add chicken soup, add mushrooms to taste, simmer for a few minutes, and serve. 3, pigeon eggs steamed with chicken soup seasoning, take out the dish. 4. Heat the oil in the pan, stir-fry the onion and ginger slices, add the chicken soup to taste, boil and skim off the floating foam, add water starch to the sauce, add the abalone, burn it thoroughly, put it in the dish of mushroom pigeon eggs, and insert the egg floss between abalone and mushroom. 5. Pour the juice in the pot with chicken oil on the plate and sprinkle with minced ham. 5. Abalone skirt Ingredients: Abalone meat 300g, skirt 300g, clean old hen 2kg, scallop 25g, pea seedling 50g, salt 10g, sugar 10g, pepper noodles 3g, sesame oil 15g, water starch 5g and onion10g. Soft and delicious, soft and tender glutinous food: Korean pot operation: skirt, also known as "fish skirt", is the soft edge around the back cover of giant fish and is a very precious cooking material. Some are dry and some are fresh. Fresh fish is obtained directly from live slaughtered fish. The person who did it needs to do it first. The method is as follows: sit in a pot of boiling water, put the dried skirt into it, bring it to a boil, turn to low heat, stew until soft, take it out, take it out in cold water, scrape off the black skin on the surface and the rough skin on the bottom, add water, onion, ginger and cooking wine, cook until the bones can be removed, take it out, trim the rotten parts, brew it with water, and remove the fishy smell. 65438+ Scallops are peeled, the sediment is washed, 200ml chicken soup is added, steamed in a cage, taken out, and the soup is taken out for later use. 4. Put the grate into the pot, put the washed skirt on the grate, add chicken soup, onion and ginger, then add cooking wine, salt, sugar and a little pepper noodles, and use a small pot. First blanch abalone in boiling water, and then simmer it in chicken soup. 5. Simmer the skirt for 20 minutes until it is complete; Simmer the abalone thoroughly and remove from the heat. 6. Put the skirt and abalone into the pot, add salt, sugar and pepper, bring to a boil, add starch to thicken, drizzle with sesame oil, and serve. 7. Take out the skirt, remove the onion and ginger, add scallop soup and appropriate amount of salt and sugar, thicken with starch, and drizzle with sesame oil. Six, braised abalone characteristics: thick juice, delicious, 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. Seven, the effect of thin abalone soup: Because Prunella vulgaris has the function of clearing liver and improving eyesight, clearing heat and resolving stagnation; Lean pork has the functions of nourishing yin and nourishing muscles, and abalone has the functions of nourishing yin and suppressing yang, which has the functions of calming the liver, calming the wind, stopping 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. Shark's fin is a kind of precious seafood made from dried shark's fin. Every 100g shark fin contains water 14g, protein 83.5g, fat 0.3g, and other nutrients such as calcium, phosphorus and iron. Shark's fin is sweet and has the effects of invigorating qi, appetizing and tonifying deficiency. It tonifies the kidney, strengthens tendons and bones, and eliminates phlegm. Treating anorexia is suitable for all ages and is the best tonic. - ! ! Remember! ! ! -The method of shark fin expansion is water-hair: 1, trimming and cutting off the thin edge of shark fin. 2. Soak in cold water 10-20 hours until the shark fin becomes soft. 3. Braise the shark fin in boiling water 1 hour, then stew for 4-5 hours until most of the sand grains swell, and scrape and wash with a knife to remove the sand grains. 4, bone kicking rot. 5. Rinse: soak the shark fin in clear water for 24 hours, and change the water twice in the middle to promote foaming and deodorization. Then stew in a pot for 1-2 hours, take it out after it is completely cooked, rinse it with clear water, and remove the odor to get the semi-finished product. Dishes: 1. Braised abalone wings: clear shark fin 150g, cooked ham 10g, monosodium glutamate, sugar, salt, cooking wine, soy sauce and water starch, clear soup 100g, cooked chicken oil 10g and salad oil. Methods: The shark fin was buckled in a bowl, steamed in a cage until cooked, taken out and drained. Put the pot on fire, add salad oil to heat it, cook the cooking wine, add clear soup, soy sauce, salt, sugar and monosodium glutamate to boil, drain and pour chicken oil. Pour a proper amount of sauce on abalone wings in a bowl, then buckle into a soup plate, pour the remaining sauce on the wings, and sprinkle shredded pork on abalone wings. Features: golden yellow, fresh and sticky. 2. Steamed chicken with shark fin material: smooth hen 1 chicken (about 1 1,000g), shark fin 000g, and shredded ham 6g. Method: Remove the wing bone, put it into the chicken belly with shredded ham, and tie the opening tightly. Put in a cage, add seasoning, steam for 30 minutes, and take out. 3, rock sugar shark fin material: the right amount of shark fin, rock sugar, water, raisins. Method: Put the soaked shark's fin into a pot, add appropriate amount of water, first boil it over medium heat, then stew it over low heat for one hour, and then add appropriate amount of water. Cook it again, then simmer for an hour and a half, then add the crystal sugar and raisins, cook until the crystal sugar is completely dissolved, and serve in a soup bowl or stew. Chinese medicine believes that bird's nest has the functions of nourishing yin, moistening dryness, benefiting qi and tonifying the middle energizer. Nourishing yin can keep skin smooth; Moisturize the skin so that it is not dry; Supplementing qi makes blood circulation good and energetic; Supplementing middle energizer means supplementing middle energizer, improving the digestion of stomach and the absorption function of intestine. According to legend, Zheng He made three voyages to the Western Ocean, and the fleet passed through Nanyang, exchanging jewelry and porcelain for bird's nest, which was dedicated to the emperor at that time. Because of its unique efficacy, Taiyi has designated it as a nourishing holy product, ranking first among ginseng, shark's fin and abalone. Over time, bird's nest has become a treasure in the palace. Li Shizhen's Compendium of Materia Medica says that bird's nest is "sweet and light in taste, nourishing lung and yin, resolving phlegm and relieving cough, and supplementing it with clear water, which is a holy medicine for conditioning fatigue diseases". Materia Medica says that bird's nest can "make the golden water grow together, nourish the lung with kidney qi, and keep the stomach qi safe, so it is the most docile person in food", while Materia Medica says that bird's nest is the "best medicine". Daiyu in a dream of red mansions is delicate, so it can't make up for it, so it's advisable to introduce a supplement that doesn't lag. As for Qin Keqing, who suffered from both qi and blood injuries, and Jia Baoyu, who was mentally deficient, they ate bird's nest and prescribed the right medicine. This is also Cao Xueqin's good diet, good medical care and handy performance. Emperor Qianlong and Empress Dowager Cixi of the Qing Dynasty are ancient and rare, but they all look twenty or thirty years younger than their actual age and are in high spirits. Their way of keeping in good health is to pay attention to food supplement and medicine supplement through diet. According to historical records, as early as the Qianlong period, he went to Jiangnan several times and ate rock sugar bird's nest porridge on an empty stomach every morning before the imperial meal. For example, until October 7th, the 10th year of Guangxu, there were seven kinds of bird's nest in a table of thirty dishes. Bird's nest has its unique function because it contains main bioactive components. Modern medical research abroad found that bird's nest acid is an essential nutrient element for human body. The acid name of bird's nest is neuraminic acid, which is the main bioactive component in China traditional cuisine bird's nest, and it is also one of the important components in maternal colostrum to provide early growth and development for infants. The scientific name of bird's nest acid is neuraminic acid, which participates in many physiological functions on the cell surface and plays a very important role in regulating human physiological and biochemical functions. Scientists' research in recent years has confirmed that bird's nest acid has the scientific principle of prolonging life. In addition, bird's nest is rich in active protein, collagen and various trace elements, which can promote the growth privacy of epidermal cells and other human needs. Lady: The nourishing yin and beauty effects of bird's nest have been passed down since ancient times and have been constantly verified. Bird's nest moistens the lungs, and women who eat bird's nest for a long time have more elastic skin and better complexion. Many stars in Hong Kong favor bird's nest food supplement. Man: Bird's nest is not stagnant or dry, which is of great benefit to men who smoke and people who stay up late to regain their energy. Pregnant women: 80% of pregnant women in Singapore eat bird's nest, so it can be seen that "one person eats bird's nest and two people make it up" does have its effect. Eating bird's nest for pregnant women can not only make the fetus develop healthier, but also make the newborn's skin better and the body's immunity stronger in the future, which is of great benefit to the postpartum recovery of pregnant women. [Stewing method of bird's nest] First, soak the bird's nest in clear water to make it soft and swell, then wash it with clear water and drain the water, and then simmer it slowly. According to different varieties, the soaking time is different: blood swallow: soaking for 8- 10 hour, simmering for about 2-3 hours. Yansi: Soak 1 hour and simmer for about 30 minutes. Swallowing strips: soak for 4 hours and simmer for about 1 hour. Yan cake: soak for 3~4 hours and simmer for about 1~2 hours. Bai Yan: Soak for 4 hours and simmer for about 1 hour. [Precautions for stewing] 1. Water quantity: the bird's nest is brewed, poured into the stew pot, and it is appropriate to cover the bird's nest with appropriate amount of water; 2, temperature: first use large fire to boil water, and then turn to slow fire; The water soaked in bird's nest is not nutritious and does not need to be used. 4, all kinds of ingredients should be stewed separately. Main appliances: induction cooker or household liquefaction furnace (pressure cooker is not suitable), ceramic stew pot with cover, stainless steel pot, filter screen, spoon and milk cup. The best way to eat bird's nest is 3~5 grams per person. Children should eat it half, twice or three times a week, and it is advisable to eat it for three months. Eating bird's nest on an empty stomach before going to bed is easier to absorb. For people with lung or throat discomfort, it is especially effective to eat at 1 am or between half asleep and half awake. Bird's nest is suitable for men, women and children. Several cooking methods of bird's nest: original bird's nest-moistening lung ingredients: bird's nest effect: nourishing the middle, resolving phlegm and relieving cough; Xueyan Stewed Autumn Pear-Runfei Ingredients: Bird's Nest, Pear and Jujube Efficacy: Clearing the heart and moistening the lungs, resolving phlegm and relieving cough; Soup bird's nest-nourishing ingredients: bird's nest, nourishing cream soup effect: supplement needs and promote development; Relieve summer heat; Wax gourd swallowing material: relieving summer heat and quenching thirst; Heat-clearing and detoxifying coconut milk bird's nest.

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