( 1)
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.
The practice of home-cooked abalone
Ingredients: 250g abalone, 50g shark fin, 50g canned Yuntui, 0/00g bamboo sheng/kloc, 200g tender cabbage gall. Egg white, raw flour, raw oil, refined salt.
Exercise:
1. Abalone and shark fin are soaked every other day. The next day, slice the abalone for later use.
2. Brew bamboo sheng into fresh cabbage gall and soak it in soup for later use.
3. Put the abalone slices and shark's fin into the soup, cook it on low heat for about 1 hour, and put it in the center of the dish. Surrounded by bamboo sheng and cabbage gall. Use egg white and meat powder as thicken, pour it on abalone, and add a small amount of canned shredded cloud legs.
The practice of toad and abalone
Ingredients: canned abalone 12, mandarin fish100g, 24 peas, 250g vegetable leaves, 4 egg whites and 200g chicken and duck soup.
Exercise: 1 Remove the bones of mandarin fish and make velvet. 2. Rape shredded and oiled. 3. The abalone is simmered in chicken soup and duck soup for 5 minutes, and then taken out, and torn from the bottom of the meat edge to half on both sides, that is, the "toad's front legs"; Take the head and bite it flat, and fill it with minced fish, that is, "toad mouth"; There are two peas embedded in the surimi, namely "toad eyes". 4. Steam on high fire for 5 minutes, remove and plate, add seasoning to chicken and duck, boil and thicken, and pour on toad and abalone.
Practice of abalone with original shell
raw material
200g fresh abalone with shell. 50 grams of fish, 30 grams of ham, 35 grams of clean winter bamboo shoots and 20 grams of cooked mung beans. Shaoxing wine 25g, refined salt 10g, egg white 20g, wet starch 20g, chicken oil 5g, onion, garlic and ginger 10g, clear soup 250g, monosodium glutamate 15g, and 5% alkaline solution 500g.
prepare
Wash abalone with shell and cook in boiling water. Dig out the meat and chop it into 0. 16 cm pieces. Sliced ham and mushrooms, 3.3 cm long, 1.3 cm wide and 0. 16 cm thick. Melt the fish paste, put it in a bowl, mix it well with humidified starch, Shaoxing wine, refined salt, egg white and minced onion and ginger, pour it into a large plate and spread it out (leave the edge of the plate). Wash the abalone shell with 5% lye, then blanch it in boiling water, remove the water, press it neatly on the fish paste and steam for 5 minutes. Put clear soup, refined salt, Shaoxing wine, abalone slices, winter bamboo shoots, ham and green beans into a wok, boil and skim off the floating foam, take out the colander, and evenly put it into abalone shells. Thicken the soup in the pot with wet starch, add monosodium glutamate, pour chicken oil on it, and pour it on abalone.
trait
The meat is tender and delicious, and the original shape is unique.
(2)
Cooking of fresh abalone
Abalone with original shell
Raw materials:
400 grams of fresh abalone with shell, 75 grams of water-soaked mushrooms, 75 grams of canned winter bamboo shoots, 5 grams of salt, 4 grams of monosodium glutamate, 8 ml of cooking wine, 4 grams of ginger juice, 20 grams of starch, 20 grams of onion oil and 500 grams of broth.
Production process:
1. Shell abalone, remove intestines, rinse with water, scrub with salt and vinegar, remove mucus, and rinse again; 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.
(3)
Abalone quail
Its dishes are Korean.
Features red with green, fresh and fragrant, fresh 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.
(4)
Fried abalone with colorful colors
It is characterized by a mixture of red, yellow, blue, white and black, bright colors, harmony and pleasing to the eye, crisp and soft, sweet and delicious, and changeable taste.
Ingredients: 250g fresh abalone.
Ingredients: 50g of carrot, 50g of fresh bamboo shoots, 50g of green pepper, 50g of leek, 50g of water-borne mushrooms, 0/g of garlic and 0/.5g of shredded ginger.
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.
(5) abalone with original shell
Ingredients: 10 local live abalone (about 60g each) Ingredients: Chinese cabbage 10 Seasoning: clear soup, salt, chicken essence, cooking wine, scallion oil and wet starch. Production steps:
1. Wash abalone meat, carve a cross knife on the meat surface, and put it into a pot of boiling soup to cook until it is not cooked (about 20 seconds).
2. Wash and cook the abalone shell, put it into the abalone plate, and put the abalone meat into the shell (the meat cutter is facing up).
3. Add the clear soup to a clean pot, adjust the taste, add the Chinese cabbage, boil it, skim off the floating foam, thicken it with wet starch, pour the onion oil, and pour it evenly on the abalone.
Features: Abalone meat is crisp and delicious, and the soup is bright and refreshing.
Nutritional components: Every 100g of abalone contains about 19g of protein, and contains more than 20 kinds of amino acids, which have the effects of preventing cancer, improving eyesight, nourishing blood and liver.
Professional production skills
1. This dish uses local live abalone. 2. Abalone shells must be washed and cooked, and the shell meat is complete. 3. When abalone meat is processed, the knife work should be even and fine. Clear soup should meet the quality requirements and the temperature should be moderate. Experts' views on production:
According to the requirements of traditional Shandong cuisine, the processed abalone meat must be steamed in a container, with onions, ginger slices and soup. After steaming for more than two hours until cooked, you can follow the steps, so that the taste is soft and tender and the taste is more delicious. However, due to the long cooking time and limited dining time for customers, most hotels choose the fast ripening method at present.
(6) Baked abalone and wax gourd balls
Shandong cuisine
It 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.
(7) Longjing abalone
Sichuan cuisine
Types and local characteristics
The basic characteristics of Sichuan famous dishes, this dish evolved from Hangzhou famous dish Longjing shrimp, which is unique, elegant and refreshing, and has a strong anti-aroma of Longjing.
Basic materials: abalone, Longjing tea, Chinese cabbage, clear soup.
Features: Sichuan famous dish evolved from Hangzhou famous dish Longjing shrimp is unique, elegant and refreshing, with strong anti-aroma of Longjing.
Ingredients: 200g abalone, Longjing tea cooking wine15g, 50g Chinese cabbage, 300g clear soup, 2 eggs, 30g water bean powder, dried bean powder10g, refined salt, monosodium glutamate and appropriate amount of pepper noodles.
Cooking method: Abalone is seasoned with cooking wine, refined salt and pepper noodles, and dried egg and bean powder are mixed 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.
(8) Yipin Abalone
Its cuisine is Fujian cuisine.
Types and local characteristics
The basic characteristics are white juice, egg yolk, black mushrooms and red abalone. 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.
(9) Abalone skirt
Composition:
300g of abalone meat, 300g of skirt, 2kg of clean old hen, 20g of scallops, 50g of pea seedlings, 0g of salt10g, 0g of sugar10g, 3g of pepper noodles, 5g of sesame oil15g, 5g of water starch and 5g of onion15g.
Features:
The soup is delicious, soft and rotten, palatable and tender.
Gourmet:
Operation:
Skirt, also called "fish skirt", is a soft edge around the back cover of giant fish, and it 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.
1. Tear off the raw edges of abalone, cut each abalone into 3 pieces (2 small pieces and 4 large pieces) with a bevel blade, and select and wash the pea seedlings.
2. Then cut the skirt into 5cm sections with a knife, wash it with warm water, remove it and put it on the plate.
3. soak the old hen in boiling water, take it out, wash the blood foam, add 2.5-3 kilograms of water and cook 2 kilograms of chicken soup; Peel scallops, wash the sediment, add 200ml chicken soup, steam in a cage, take out, and decant the soup for later use.
4. Put a grate in the pot, put the washed skirt on the grate, add chicken soup and onion ginger, bring to a boil, add cooking wine, salt, sugar and a little pepper noodles, and simmer on low heat. 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, add starch to thicken after boiling, pour sesame oil on it, and serve.
7. Then take out the skirt, remove the minced onion and ginger, add scallop soup and appropriate amount of salt, sugar and starch, thicken it with sesame oil, put it around the plate and sprinkle with pea seedlings. Serve.
( 10)
red-cooked 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.
(1 1) Thin 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.
(XII) steamed abalone
【 Materials 】 Fresh abalone is about 200g, salt 5g, cooking wine10g, onion10g, monosodium glutamate 2g, ginger 20g, vinegar 20g, pepper 5g, soy sauce15g and sesame oil 5g.
[Practice] 1. Coat both sides of abalone with oblique straight knives and cut from the middle; 2. Wash the onion and ginger, cut the onion into strips, cut the ginger in half and slice the other half; 3. Put abalone in a dish, add cooking wine, monosodium glutamate, soup 100 ml, onion strips, ginger slices, pepper and salt, and steam in a drawer; 4. Steam for about 10 minute, take out, and pick out onions, ginger and peppers; 5. Add vinegar, soy sauce, Jiang Mo and sesame oil to the bowl and beat into ginger juice; 6. When eating, use abalone with ginger juice and dip it in ginger juice.
(13) abalone porridge
【 Materials 】 Abalone 1/2, ginger 3, onion 2, chicken 4 2, Flammulina velutipes 2, Lentinus edodes 1, celery 2, rice 1/2 cups, water 4 cups, salt 1/4 tablespoons, chaiyu monosodium glutamate 2 teaspoons.
[Practice] (1) Wash the abalone, soak it in clear water for about 1 day (it can be refrigerated), and then add the material (2) and cook it together. After boiling, simmer for about 2 ~ 3 hours. After the abalone becomes soft, turn off the fire and soak for half a day. Finally, take out the abalone slices for later use. (3) Wash the raw materials, slice chicken, Flammulina velutipes, Lentinus edodes and celery for later use. (4) Wash the rice, add 4 cups of water, boil it with high fire first, and then cook it with low fire. At this time, add abalone slices and chicken slices and continue to cook for about 30 minutes, then add Flammulina velutipes, Lentinus edodes and celery powder, mix well with all seasonings and cook.
Abalone Soup
【 Materials 】 250g canned abalone, 0/5g cooked ham, 0/5g fresh mushroom, 0/5g pea sprout, 0/5g salt, 0/0g cooking wine, 3g monosodium glutamate and 800g chicken soup.
[Practice] (1) Cut abalone into oblique slices with a knife. Sliced fresh mushrooms. Cut the cooked ham into small elephant-eye pieces. Leave young leaves, remove roots and wash pea seedlings. (2) Pour 300g chicken soup into a frying pan and bring it to a boil. Put the cooked ham slices, fresh mushroom slices, abalone slices and pea seedlings into a spoon and cook them, then take them out. Pour into 65,438+00 soup bowl. Don't pour the soup into the spoon. (3) Put the remaining 500g chicken soup into a spoon, light it, add salt, monosodium glutamate and cooking wine to taste, skim the floating foam, and put it into a 10 small soup bowl.
(15) abalone and mushroom chicken soup
Materials:
1. abalone slices
2. Half an old chicken (you can let the butcher remove the skin and oil first), or you can use bamboo shreds (a lot of chewing gum).
3. How many mushrooms
4. A little ginger
5. A little salt
Exercise:
1. Wash abalone (without soaking)
2. Mushrooms are soft.
3. Wash and blanch the old chicken.
4. Reheat a pot of water, put all the ingredients in when the water boils, and simmer for 3-4 hours after the water boils, and the abalone slices will be soft and delicious.
5. Add salt before serving.
(16) abalone griddle chicken
Production materials:
Ingredients: a chopped chicken, 4-5 fresh abalone, several 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.
Practice: Heat two spoonfuls of oil in the pot, add ginger slices and garlic and saute. 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.
(17) multicolored fried abalone
Ingredients: 250g fresh abalone.
Ingredients: 50g of carrot, 50g of fresh bamboo shoots, 50g of green pepper, 50g of leek, 50g of water-borne mushrooms, 0/g of garlic and 0/.5g of shredded ginger.
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).
Method:
(1) Cut abalone, carrot, fresh bamboo shoots, green peppers and mushrooms 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.
(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.
(18) Four Abalone
raw material
500g canned abalone. 250g vermicelli, 75g yellow fruit or green bamboo shoots. Salt and pepper 25g, soy sauce 30g, mustard 25g, sesame sauce 30g (or ginger juice 25g, garlic paste 25g, pepper oil 15g).
prepare
Take out the canned abalone, cook it in a pot until it is just cooked, take it out and cut it into thin slices. The vermicelli is cooked and cut into small pieces of similar size. Yellow fruits or green bamboo shoots are carved into arbitrary patterns. First, spread vermicelli on the bottom of the plate, spread abalone slices, decorate with carved yellow fruits or green bamboo shoots, and add four sauces: pepper hemp, strange taste, mustard and sesame sauce. In recent years, this dish has four flavors: red oil flavor, ginger juice flavor, garlic flavor and fish flavor. That is to say, seasoning dishes have been flexibly adjusted according to the needs of diners.
(19) Braised abalone
Ingredients: 600g of abalone.
Accessories: chopped green onion, ginger and garlic.
Seasoning: sauce, fresh soup, chicken essence, salt, cooking wine, pepper, sugar and starch.
Exercise:
1. Wash the abalone, blanch it in boiling water until it is half cooked, add cooking wine to remove fishy smell, take it out and drain it;
2. Put the fire in the pot until the oil is hot, add ginger, onion and garlic, add sauce and stir-fry until fragrant, then add cooking wine, chicken essence, salt, sugar and pepper in turn, and then add broth;
3. Stew abalone in the soup for a few minutes. When it's delicious, bring it out. Add starch and chopped green onion to the remaining soup in the pot and pour it on the abalone.
(20) Sliced abalone balls
Ingredients: 250g cooked abalone, 250g fresh mushrooms, egg white 1, 500g peanut oil (60g actual consumption), chopped green onion 1g, 5g Jiang Mo, 5g garlic, cooking wine 15g salt, 2g monosodium glutamate, 5g sesame oil and 65438 pepper.
Exercise: 1, peeled abalone, washed, cut into rectangular pieces, put in a bowl, add egg white and starch, grab well and size; Clean fresh mushrooms, cut into small pieces, blanch in boiling water pot, take out, control water and dry;
2. Put fresh soup, salt, monosodium glutamate, pepper, sesame oil and wet starch into a bowl to make a sauce;
3. Put the pot on the fire, put the oil to heat it to 50%, then add the abalone pieces, cut them with iron chopsticks, stir-fry them until they are 80% ripe, then put Jiang Mo, chopped green onion and garlic into the wok, stir-fry them a few times after the fresh mushroom pieces are fragrant, add the fish pieces, cook the wine, pour in the prepared sauce, boil and turn over.
(2 1) Abalone Sliced Meat Soup
Ingredients: abalone (canned) 1, pork (tenderloin is preferred) 2, onion 1.
Salt 1 teaspoon.
Exercise:
1. Slice abalone and wash pork.
2. Remove the old leaves and whiskers of onion, wash and cut into sections.
3. Put the materials of method 1 into the pot, and add chopped green onion first. Take 3 bowls of soup mixed with canned abalone, boil it with strong fire, simmer for about 30 minutes, add onion, season with salt, and continue cooking for 5 minutes.
(22) Abalone with sesame sauce
Ingredients: 250g abalone.
25 grams of sesame paste. Salt, Shaoxing wine, monosodium glutamate, oil, chicken soup.
Exercise: 1 Wash abalone and cut it into hemp fiber-like flower knife blocks.
2. Put 30 grams and 35 grams of lard in the spoon, stir-fry sesame sauce in the spoon for a while, then stir-fry abalone in the spoon until the sesame sauce bubbles, add refined salt, Shaoxing wine, monosodium glutamate and chicken soup, stir-fry for a while, and hook it with water starch to get the spoon.