Raw abalone shell: 400g fresh abalone shell, 75g water-soaked mushrooms, 75g canned winter bamboo shoots, 5g salt, 4g monosodium glutamate, 8ml cooking wine, 4g ginger juice, 20g starch, 20g scallion oil and 50g stock. Production process: 1. Shelling abalone, removing intestines, rinsing with water, scrubbing with salt and vinegar, removing mucus, and rinsing; Wash abalone shells, steam for 3 minutes and take them out. 2. Slice mushrooms and bamboo shoots, soak them in boiling water, remove them and put them in abalone shells respectively. Brush fresh abalone with a cross knife, and then cut each abalone into 4 pieces. 3. Put a spoon on the fire, add the broth to 80% heat, simmer the abalone in the soup, remove it and put it in the abalone shell. Add ginger juice, cooking wine, monosodium glutamate and salt to the soup, boil it, skim off the floating foam, pour the onion oil on the glass with diluted wet starch, and pour it into the abalone shell. Flavor characteristics: the white juice is original, and the meat is tender and delicious. Korean cuisine with abalone and quail is characterized by red with green, fresh fragrance and tender meat. Raw materials: fresh abalone 200g, quail 2, shiitake mushroom 25g, cucumber 200g, peanut oil 750g (actual dosage 75g), cooking wine 10g, soy sauce 5g, refined salt 4g, chicken bone soup 250ml, egg white 1, onion 3g, pepper 2g, ginger 2g, sesame oil 5g, etc. The production process is 1. Wash abalone, dry and cut into 3 pieces. After soaking mushrooms in water, remove the pedicels and wash them, then kill quails, remove hair and bones, wash and remove bones, cut the meat into pieces with a square of 3 cm, put them in a basin, add 1.5 g of salt, egg white and 5 g of starch and mix well; Peel the scallion, wash it and cut it into 3 sections; Peel ginger and garlic, wash and cut into pieces; Wash cucumber and shred. 2. Heat the wok, add peanut oil, when it is 70% hot, add quail meat, spread it out, fry for 2 minutes, take it out, control the oil, and pour the remaining oil into the fuel tank. 3. Leave 25 grams of soybean oil in the pot, heat it, pour in onion and string beans, stir fry a few times, pour in oiled quail, add 200 ml of soy sauce, sugar, cooking wine and water, cover the pot, simmer for 3 minutes on medium heat, add monosodium glutamate and starch, pour in sesame oil and sprinkle with roasted sesame seeds. Multicolored fried abalone is characterized by a mixture of red, yellow, green, white and black, bright colors, harmonious and pleasing to the eye, crisp and soft, sweet and delicious, and changeable taste. Ingredients: 250g fresh abalone Ingredients: 50g carrot, 50g fresh bamboo shoot, 50g green pepper, 50g leek, 50g water-soaked mushroom, garlic 1g, shredded ginger1.5g. Seasoning: salt 5g, glutinous soup 35g, Shaoxing wine 10g, wet starch 10g, clean glutinous rice 25g, sesame oil 5g and peanut oil 500g (about 50g). In the production process (1), abalone, carrot, fresh bamboo shoot, green pepper and shiitake mushroom were cut into filaments with a length of 6 cm and a width of 0.3 cm respectively. Boil shredded abalone in a wok, pour into a colander, and filter off the water; Put shredded carrot and shredded fresh bamboo shoots into a pot, add refined salt (6g) and roll until cooked, then pour into a colander and filter off the water. (2) Heat the wok with high fire, wash the wok with oil, add minced garlic and shredded ginger, cook Shao wine, then add shredded abalone, shredded carrot, shredded fresh bamboo shoots, shredded leek, shredded pepper and shredded mushroom, thicken it with oyster sauce, add colored tail oil (15g), and plate. Abalone apple 1, abalone is taken out and cut into large pieces. 2. Cross-cut the thick petals of apples, then cut them from the middle piece (not fragments) and soak them in salt water for a while. 3. Put the abalone slices into the apple slices, put them in a container, steam them in a pot for 5 minutes, and then take them out and put them in a plate. 4. Boil the steamed juice with a little water, thicken it, season it with salt and pour it on the apple. Multicolored fried abalone is characterized by a mixture of red, yellow, green, white and black, bright colors, harmonious and pleasing to the eye, crisp and soft, sweet and delicious, and changeable taste. Ingredients: 250g fresh abalone Ingredients: 50g carrot, 50g fresh bamboo shoot, 50g green pepper, 50g leek, 50g water-soaked mushroom, garlic 1g, shredded ginger1.5g. Seasoning: salt 5g, glutinous soup 35g, Shaoxing wine 10g, wet starch 10g, clean glutinous rice 25g, sesame oil 5g and peanut oil 500g (about 50g). In the production process (1), abalone, carrot, fresh bamboo shoot, green pepper and shiitake mushroom were cut into filaments with a length of 6 cm and a width of 0.3 cm respectively. Boil shredded abalone in a wok, pour into a colander, and filter off the water; Put shredded carrot and shredded fresh bamboo shoots into a pot, add refined salt (6g) and roll until cooked, then pour into a colander and filter off the water. (2) Heat the wok with high fire, wash the wok with oil, add minced garlic and shredded ginger, cook Shao wine, then add shredded abalone, shredded carrot, shredded fresh bamboo shoots, shredded leek, shredded pepper and shredded mushroom, thicken it with oyster sauce, add colored tail oil (15g), and plate. Roasted fresh abalone ingredients: fresh abalone, old hen. Practice: clean fresh abalone, put it in a boiling pot with ginger and onion wine, blanch it, rinse it, and put it in a pot with bamboo sauce; Stir-fry the red meat of old hen and pig, add Shao wine, stir-fry slightly, add soup, red soy sauce and refined salt, boil and pour into the pot. After the fire boils, simmer for 2 hours. Use a toothpick to make a small hole in the middle of the abalone, so that the abalone can taste. Then take out the abalone, cut it into thick slices with an oblique knife, put it on a plate, and pour the original juice. Features: The difference between the traditional roasted fresh abalone of Chaozhou cuisine and the traditional "red roasted abalone" is that the main ingredient of the latter is dried abalone or canned abalone, which is cooked with meat and cut into thick red slices. "Traditional roasted fresh abalone" is a high-grade dish in Chaozhou cuisine. Due to the use of fresh abalone as the main material, the meat is soft and tender, and the taste is extremely fresh and strong. Abalone with mushrooms 1. Raw materials: 1. Ingredients: fresh Tricholoma matsutake150g, canned fresh abalone150g. 2. Seasoning: salt, monosodium glutamate, onion, ginger, wet starch, abalone soup, chicken soup and lard. Method: 1. Wash Tricholoma matsutake first, blanch it in boiling water, take it out, cool it with cold water, tear off the skin of mushroom umbrella, and cut it into four pieces in a plate. Abalone is cut into three pieces with a knife and put on a plate. 2. Heat lard in a pot, stir-fry onion and ginger until golden brown, add abalone soup, chicken soup, salt, monosodium glutamate, Tricholoma matsutake and abalone, simmer over medium heat until Tricholoma matsutake and abalone taste, pick out onion and ginger, thicken with wet starch, and serve. At present, there are more than 100 kinds of abalone in the world, which can be roughly divided into fresh abalone, dried abalone and canned abalone. They are slightly different in processing and cooking. Canned abalone: Canned abalone is cooked. Slicing is good cold meat. If it is served with canned asparagus, it is a wonderful double spelling. Some people like abalone. If they can't wait to open the can, they can take out a piece with a fork, hold it up and chew it like a corn cob! There are two kinds of canned abalone, Japan and Mexico, each with its own advantages. Japanese abalone is smaller and lighter in color, and there may be more than three or five in a can. The texture is very tender. Canned food from Mexico sells well in the United States, with uneven quality. Fresh abalone: Fresh abalone is live abalone. After brushing its shell with a brush, dig out the whole abalone meat, cut off the hard tissue in the middle and around, and clean the attached mucus with coarse salt. After cleaning, live abalone can taste excellent flavor without deliberate cooking. Among them, the practice of "sauce rice" is more common, and there are also cooking methods of full charcoal roasting. 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. Longjing abalone is a famous Sichuan cuisine. This dish evolved from the famous Longjing shrimp in Hangzhou. Unique, elegant and refreshing, Longjing anti-aromatic basic materials: abalone, Longjing tea, cabbage heart and clear soup. Features: Sichuan famous dish evolved from the famous Longjing shrimp in Hangzhou, which is unique, elegant and refreshing. Longjing has a strong anti-aroma. Ingredients: abalone 200g g. 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.