Abalone, known as “the crown of seafood”, has been one of the “eight delicacies” of seafood since ancient times. Abalone is delicious and not very troublesome to wash. So how do you wash abalone? There are currently more than 100 species of abalone in the world, which can be roughly divided into fresh abalone, dried abalone and canned abalone. There are slight differences in their handling and cooking processes. Let’s take a look at how to wash various types of abalone.
Fresh abalone:
Fresh abalone is live abalone. For this kind of fresh abalone, after scrubbing its shell with a brush, scoop out the whole abalone meat, cut off the hard tissue in the middle and around it, and clean the attached mucus with coarse salt. After cleaning, live abalone generally does not need to be deliberately cooked to enjoy an excellent flavor. Among them, “shasimi” is more commonly eaten raw, and there are also cooking methods of whole grains charcoal grilled and boiled.
Canned abalone:
Canned abalone is cooked and sliced into thin slices, making it an excellent cold meat dish. If paired with canned asparagus, it is a wonderful double dish. Some people like to eat abalone. They can’t wait to open the can, take out a piece with a fork, and nibble on it like eating corn on the cob! There are two types of canned abalone, Japanese and Mexican, each with its own merits. Japanese abalone is smaller and lighter in color, and there may be more than three or five in a jar. The texture is relatively tender. Mexican cans are popular in the United States, but their quality varies.
Dried abalone:
Dried abalone is made by air-drying fresh abalone. It is a rare and precious delicacy among seafood. Among them, the quality of abalone from Aomori Prefecture in Japan is the best. Among dry abalones, net abalone is the first, followed by Woma abalone, Jipin abalone and so on. Dried abalone is suitable to be cooked whole in a clay pot to preserve its original flavor.
Approach:
1. Soak abalone in cold water for 48 hours.
2. After taking it out, soak it in boiling water for one night and let it stretch naturally and return to its original shape.
3. Wash the surrounding area of the dried abalone and remove sand thoroughly, otherwise the taste and quality of the abalone will be affected.
4. After washing, add water to cover the abalone, place it in a steamer and steam over high heat for 10 hours.
5. Add abalone, old hens, pork chops, raw lard, sugar, ginger, green onion and other ingredients to the casserole; simmer for 12 hours (you can also use a steamer or electric steamer, but the casserole has a heat preservation function, so the effect is best) Then warm it for another night.
6. After taking it out the next day, add the original juice and oyster sauce and simmer the whole piece slowly for 1.5 hours, you can enjoy the delicious abalone with excellent taste.