225g abalone meat, 25g shark fin, fresh shrimp 100g chicken, cooking wine 15g onion ginger juice 15g, 3g refined salt, 2g monosodium glutamate, 0.5g pepper, 0.5g wet starch 15g chicken soup, 500g oil.
Exercise:
1. Wash shrimps, slice them from the back, marinate them with 5g cooking wine and 0.5g refined salt, and then mix them with 5g wet starch and size them. Soak the chicken in cold water, remove the blood, take it out and drain it.
2. Put the shrimp into the oil and burn it to 40% heat. Spread it until it is cooked. Remove and drain the oil. Add chicken soup to the pot, add onion and ginger juice, and leave the cooking wine. Add chicken and bring to a boil over high fire, then cook over low fire until the meat is cooked and the soup is thick.
3. Add abalone meat and shark's fin, add salt, and continue to cook on low heat until abalone meat and shark's fin are cooked and rotten.
4. Put the shrimp into the plate, take out the shark fin and cover it on the shrimp, take out the abalone and put it around the shark fin, and take out the chicken. Thicken the soup in the pot with high fire, add monosodium glutamate and pepper, thicken it with the remaining wet starch, pour it on the shark's fin and abalone meat on the plate, and decorate it with fragrant leaves and red cherries.
Shenqi Abalone Soup Material:
Dalian fresh abalone 6, lean pork 500g, American ginseng slice 15g, Lycium barbarum 10g, ginger slice 2.
Exercise:
1. Slaughter abalone, remove viscera and wash abalone shell.
2. Cut the lean pork into pieces, blanch it with boiling water and wash it. Wash American ginseng and medlar for later use.
3. Boil 1500ml cold water in a pot, then add abalone, abalone shell, lean pork, American ginseng slices and ginger slices.
4. After the fire boils, use low fire for 2 hours, add Lycium barbarum and cook for 10 minute. Add salt according to taste before serving.
Peacock abalone material:
10 abalone (about 800g), appropriate amount of abalone juice and seasoning.
Exercise:
Boil the concentrated abalone juice with seasoning, hook it with water starch into a reddish sauce, and pour the oil on the abalone to make a shape.
Description of innovation
On the basis of keeping the flavor characteristics of abalone, shaping and supplementing nutrition can make the food taste more mellow.
Stewed abalone with asparagus and mushrooms;
200g of fresh mushrooms, 4 asparagus, 5 fresh abalone, oyster sauce 1 spoon, cooking oil 1 spoon, salt 1 teaspoon, a little cooking wine and a little ginger powder.
Exercise:
1, abalone, washed and sliced; Wash the mushroom and asparagus, and cut into pieces.
2. Add oil to the pot, add asparagus, mushrooms and abalone slices in turn, stir fry slightly, add cooking wine and cook over low heat.
3. When the fresh mushrooms become soft, add oyster sauce, salt and ginger powder to taste and serve.
Nutritional abalone porridge material:
0.5 abalone, 3 pieces of ginger, 2 pieces of garlic, 2 pieces of onion, 2 pieces of coriander, 1 cup of rice, 7 cups of water.
Exercise:
1. Wash and dice abalone.
2. Soak the rice for more than half an hour and drain the water.
3. Saute ginger slices, garlic slices and abalone until they turn white, and stir-fry rice together.
4. Add the fried abalone rice into 7 cups of water and boil it over high fire. Turn off the fire immediately after starting, pour all the rice cookers, close the cover valve and open the heat preservation file.
5. Open the lid the next morning, add salt and coriander or chopped green onion, and you can have delicious abalone porridge!
Abalone chicken soup material:
1 lean broiler, 1 small muscle, 6 abalone, 2 slices of Jinhua ham, 8 mushrooms, 2-3 scallops, 1 small handful of Lycium barbarum, proper amount of salt and rice wine.
Exercise:
1. Wash chicken and lean meat, blanch and remove blood, and wash mushrooms and medlar.
2. After the casserole is boiled, put the whole chicken and lean meat, abalone, Jinhua ham slices, scallops, mushrooms and medlar into the soup pot.
3. After the fire is boiled, cover the pot and simmer for another 3 hours. (three stews and four stews)
4. Finally, add salt and wine to taste.
Abalone and sea cucumber pot material:
Material: 640g sea cucumber,
Accessories: 50 grams of abalone,
Seasoning: ginger 5g, onion 15g, oyster sauce 10g, monosodium glutamate 2g, salt 4g and sugar 2g.
Exercise:
1. Soak the sea cucumber, wash it, put it in the ginger and onion pot, roll it for 20 minutes, and pick it up;
2. Open the can and take out the slices for later use;
3. Heat the crock, pour oil, add ginger and garlic, pour water, and add ginseng to cook first;
4.20 minutes later, adjust the taste with oyster sauce, monosodium glutamate, salt and sugar, add abalone and stir well, add some powder and cook the oil.
Steamed abalone materials:
Abalone, ginger, onion, soy sauce
Exercise:
1. It's actually the same as steamed fish. Let the seller handle the live abalone.
2. Wash it and put it on the plate. Shred ginger and onion and spread on it. Pour some delicious soy sauce.
3. Boil water in a steamer and add abalone. Steam for eight or nine minutes, turn off the heat and remove the shredded ginger and onion.
4. Add some fresh shredded onion and put it on it. Heat the oil pan. Pour hot oil on abalone. Add some soy sauce (sugar and sesame oil) at this time. Never put garlic in it. That steamed abalone is a waste of things.
Cordyceps, Lycium barbarum and abalone soup material:
Cordyceps sinensis 25g, Lycium barbarum 15g, abalone 1/3 or 1/4, salt and rice wine.
Exercise:
Sliced abalone and stewed with washed herbs; Season with salt and wine before cooking.
Efficacy of medicinal materials and ingredients
Medicinal materials:
1, Cordyceps sinensis is neither an insect nor a grass, but its true identity belongs to a "fungus" and it is a Chinese medicine for improving eyesight and preserving health.
2, medlar is flat and sweet, and has the effect of clearing liver and improving eyesight.
Composition:
Abalone has the effects of nourishing yin and clearing away heat, benefiting eyesight, nourishing liver and kidney, and stimulating appetite.
Doctor's advice
Cordyceps sinensis is expensive, so you should learn to buy Cordyceps sinensis with reasonable price and guaranteed quality. Usually, the cross section of Cordyceps sinensis is beige, and from the "taste", the bland Cordyceps sinensis is the genuine product. As for the seasoned Cordyceps sinensis, it may be soaked in salt water to prevent corrosion or increase weight, so pay special attention when buying it. Good Cordyceps has a complete appearance, and Huang Liang is full and plump in color, hard in texture and flawless. Usually, as long as we grasp the three points of "long worm, short grass and solid", we can buy good quality Cordyceps.
Raw shellfish and abalone soup material:
Ingredients: wild abalone in Yellow Sea and Bohai Sea. Ingredients: Chinese cabbage and reed slices. Seasoning: soup, salt, monosodium glutamate, cooking wine, chicken powder, scallion oil and rice flour.
Exercise:
1, abalone is processed, put a thin cross knife on the meat noodles and cook in the soup for 20 seconds.
2. Blanch the abalone shell with water, put it in a small abalone dish, and add the abalone meat to the shell.
3. Add soup to the pot, adjust the taste, thicken, add reed slices and cabbage, and serve abalone.
Steamed abalone materials:
6 small abalone, 3 small garlic, 1 millet pepper, 15g green onion, abalone juice and a little olive oil.
Exercise:
1, the small abalone scoops out the meat with a spoon and washes away the dirt.
2. Turn the washed abalone meat over and put it on the shell.
3. Cut onion, garlic and pepper into powder and mix well with a little olive oil.
4. Put the seasoning on the abalone meat.
5. Steam for 8- 10 minutes after the steamer is started.
6. Pour in abalone juice or dip it.
Pearl abalone material:
Ingredients: canned abalone 1 tin (weighing about 150g), quail eggs 10, chicken breast 150g, scallion oil 10g, shiitake mushroom, red and green persimmon pepper 25g each, and cooking wine10g.
Exercise:
(1) Blanch abalone with boiling water, cut it into thin slices and put it in a small bowl. Add broth, cooking wine, ginger slices and onion slices and steam thoroughly.
(2) Make the chicken breast into velvet, add cold soup, cooking wine, salt, monosodium glutamate and egg white, and stir evenly until it is thick.
(3) Peel the cooked quail eggs and cut the red and green persimmon peppers into small squares.
(4) Put the chicken paste into a small dish, smear it into a circle with a thickness of 0.8 cm, put quail eggs in the middle of the circle, and immediately put the mushrooms and bell peppers into the pot for steaming. Drain the steamed abalone into the soup, buckle the plate and wrap the cooked quail eggs.
(5) Boil the drained soup of steamed abalone, thicken it with water starch, pour in scallion oil, and pour it into a plate.
Abalone soup bag size: 4 material:
4 soup packets, 4 baby abalone, shrimp 150g, chicken 150g, scallop 60g, mushroom 60g, chicken 600g, pork 300g, ham 40g, water 3000m, salt 1.
Exercise:
1.) Cook the material 4 slowly with low fire until the water is about 1200㏄, and then filter the soup to get the soup.
2.) Chop the shrimps in the material 3.) After removing the intestinal sludge, cut the rest into fine powder, and mix it with all seasonings to get the stuffing, and divide it into 4 portions for later use.
3.) Put 1 serving stuffing into each Tang foreskin, pinch it tightly, put it into a small bowl, put it into a small abalone, scoop it into a bowl filled with soup, and steam it for 20 minutes on high fire.
Braised duck with snail abalone material:
Ingredients: Dalian fresh abalone 250g, duck meat 400g, snail 100g, ginger 20g, garlic slices 15g, salt, sugar, soy sauce, rice wine and peanut oil.
Exercise:
Snails are raised with iron for one day to remove impurities and washed for later use; Cut the duck into pieces for later use; Fresh abalone in Dalian is shelled, eviscerated and washed for later use; Add oil to the pan, saute garlic slices and ginger, stir-fry the duck pieces with high fire, splash a little rice wine, add appropriate amount of water, snail, soy sauce and oyster sauce, add salt and sugar to taste, simmer for 20 minutes, and finally add abalone to stew 10 minute.
Abalone griddle chicken material:
Ingredients: Cut a chicken, 4-5 fresh abalones, soaked mushrooms, 4-5 red dates, 8- 10 garlic and 3 slices of ginger. Seasoning: half a cup of mushroom water, one tablespoon of soy sauce, one tablespoon of soy sauce, half a tablespoon of sugar, a few drops of balsamic vinegar and one tablespoon of rice wine.
Exercise:
Heat two tablespoons of oil in the pan, add ginger slices and garlic until fragrant. Add chicken nuggets, mushrooms and abalone, stir-fry a few times, then add sugar, soy sauce and water, cover and simmer for five minutes. Open the lid and turn to high heat until the soup is almost dry (stir-fry). Add balsamic vinegar and turn off the heat. Transfer all the ingredients to the casserole, cover it with low fire and heat it to the hot pot. Pour the rice wine out of the lid until the fragrance overflows.
Abalone stewed bamboo sheng material:
1 abalone, 10g bamboo sheng, 2000c.c water, 1 tbsp licorice, 1 tbsp medlar, 1 slice ginger, 2 tbsp oyster sauce, 1 tbsp crystal sugar and 2 tbsp rice wine.
Exercise:
1. Slice abalone for later use; Wash the bamboo shoots and cut them into 4 cm sections for later use.
2. Take a soup pot, add water, abalone, licorice, medlar, ginger and all seasonings into the pot, bring to a boil with high fire, cover the pot and turn to low heat 1.5 hours.
3. Add bamboo shoots and continue to cook for 20 minutes.
Taiji mushroom abalone soup material:
Six South African dried abalone (65,438+0), homemade cucumber juice and pumpkin juice (750g each), wild Tricholoma matsutake (300g), ginseng (65,438+000g), antler slices (65,438+05g) and appropriate seasonings.
Exercise:
1. abalone hair, cut into filaments. Shredded pine mushrooms, flying water.
2, pot fire, add cucumber juice, shredded pine mushrooms, season, thicken into green soup.
3, another pot, add pumpkin juice, abalone juice, seasoning, thicken into red soup.
4. Pour two kinds of soup with different colors into a glass with a model, and decorate it with steamed antler slices and ginseng slices.
Longjing abalone material:
Ingredients: canned abalone 175g, Longjing tea 10g, bean sprouts 5g, salt 4g, monosodium glutamate 2g, cooking wine 4ml, pepper 0. 1g, clear soup 100g.
Exercise:
1. Slice abalone and soak it in the original soup.
2. Put Longjing tea into a glass, brew it with boiling water, pour out the first sip of tea, then pour the boiling water to 2/3 of the cup, and buckle the glass upside down in the center of the glass cup.
3. Put the pot on fire, pour the clear soup, add abalone slices, salt, pepper, cooking wine and monosodium glutamate to boil, sprinkle with bean sprouts, and then slowly pour into the glass around the glass.
4. When eating, gently push the cup with your hand to let the tea slowly overflow from the bottom of the cup (note that the tea is still in the cup).
5. The production is finished. Here we go.
Longan abalone material:
Live abalone 1 000g, pigeon breast150g, pumpkin1000g, and appropriate amount of seasoning1. Wash the live abalone and cut the meat into filaments. 2. Beat pigeon breast into mud, mix well with shredded abalone, squeeze into big balls and steam in a cage. 3. Wash the pumpkin, peel it, change the knife into a circle, put the steamed meatballs and simmer the juice. Braised cabbage with abalone material:
450g of abalone, 200g of Chinese cabbage, 20g of cooking wine, 20g of onion and ginger juice, 3g of refined salt, 5g of monosodium glutamate 1 g, 5g of sugar, 20g of wet starch, 300g of soup and 25g of oil.
Exercise:
1. Shelled abalone, sliced abalone meat.
2. Put the abalone meat into the boiling water pot and remove it completely. Put oil in the pan and heat it. Stir-fry the rape heart, add cooking wine, onion ginger juice and 1g refined salt, stir-fry until cooked, add monosodium glutamate and 10g wet starch, and take out the pan and plate.
3. Put the soup into the pot and add the remaining cooking wine, onion and ginger juice, refined salt and sugar. Add abalone pieces, bring to a boil over high heat, and cook over low heat until cooked.
4. Put away the thick soup with medium heat, thicken it with the remaining wet starch and put it in the rape heart in the pot.