Abalone, a prestigious traditional Chinese ingredient, is so regarded due to its rich nutritional value. Abalone contains over 20 types of amino acids and abundant proteins. To this day, it continues to be featured as a very precious food.
Home-Style Recipe: Steamed Abalone
Ingredients:
5 abalones, garlic as needed, ginger as needed.
Cooking Steps:
1. Thoroughly clean the abalones and place them on a plate.
2. Place the steamer on the pot with an appropriate amount of water. Once the water boils, put the plate inside and cover the pot.
3. Steam on high heat for five minutes, then immediately turn off the heat and let it sit for a moment before removing the plate.
4. In a wok, heat up an appropriate amount of oil, add minced ginger and garlic, along with a small amount of salt, and stir-fry until fragrant.
5. Pour the fragrant hot oil and ginger-garlic mixture over the abalones.
6. Finally, sprinkle with pepper and chopped green onions.
Home-Style Recipe: Abalone Stewed with Quail
Ingredients:
About a dozen small abalones, 2 quails, an appropriate amount of carrot, and some ginger slices.
Cooking Steps:
1. Insert chopsticks at the edge of the small abalones to remove the innards and thoroughly clean them, including brushing their surfaces.
2. Cut the carrot into chunks and slice the ginger. Clean the quails after removing their innards.
3. Place all prepared ingredients in a clay pot.
4. Add an appropriate amount of water and place the pot in an electric stew cooker for indirect cooking.
5. Cover and select the “Tendon” setting; it takes about 40 minutes. Add a little salt when serving.
Tips:
1. The advantage of indirect cooking is that the soup remains clear, and the ingredients retain their integrity better.
2. With the presence of abalone, the dish is already very flavorful, so monosodium glutamate is not necessary.
Abalone Home-Style Recipes: Things to Note
1. When eating abalone, choose those that are neither too soft nor too hard, chewy with a springy texture, and have a fresh fish flavor. They should be soft, tender, smooth, and sticky in the mouth.
2. Avoid abalones that are overly soft or hard, as they can feel like eating tofu or chewing rubber bands, respectively, neither of which allows you to truly taste the fresh and delicious flavor of abalone.
3. Generally, most people can eat abalone. People with gout or high uric acid levels should avoid eating the meat but can drink a little of the broth. Those with colds or fevers or chronic sore throats should refrain from consuming it. Individuals with persistent skin conditions should also avoid it.