Abalone is a rather precious ingredient, with extremely rich nutritional value and a high price. Previously, abalone was mainly wild-caught; in the 1980s, successful artificial abalone breeding meant that abalone had more opportunities to enter ordinary households.
How to Cook Abalone Deliciously: Steamed Abalone
Ingredients Preparation
8 abalones, spring onion threads, light soy sauce, ginger, minced garlic.
Cooking Steps
1. After washing the abalones, take them out and cut them with a cross-hatch pattern.
2. Place them back into their shells. Chop the ginger and garlic finely, and mix them with light soy sauce.
3. Pour the prepared seasoning over the abalones.
4. Bring water to a boil in a pot, then steam the abalones for 10 minutes.
5. Before serving, sprinkle with spring onions and pour hot oil over them.
How to Cook Abalone Deliciously: Sauce-Poured Abalone
Ingredients Preparation
Abalone, fresh abalone sauce, garlic, sugar.
Cooking Steps
1. Remove the meat from the fresh abalones and clean out the innards.
2. Clean the edges and score the abalone meat with a cross-hatch pattern.
3. Boil water in a pot and steam the prepared abalones for 3-5 minutes.
4. Mix an appropriate amount of fresh abalone sauce with water and sugar.
5. Heat a small amount of oil in a pan, sauté the minced garlic until fragrant, add the mixed fresh abalone sauce to the pan and bring it to a boil. Thicken it with a cornstarch slurry to the desired consistency.
6. Arrange the steamed abalones on a plate and pour the previously made sauce over them.
How to Cook Abalone Deliciously: Abalone Rice Bowl
Ingredients Preparation
2 abalones, 3 spring onions, 3 slices of ginger, rice, brown sugar, dark soy sauce, salt, oyster sauce, fish sauce, cornstarch as needed.
Cooking Steps
1. Remove the meat from the abalones, clean thoroughly, and cut into small pieces. Slice the spring onions.
2. Heat a little oil in a pan, sauté the spring onions and ginger until fragrant.
3. Add salt, oyster sauce, dark soy sauce, sugar, fish sauce, and water, stir-fry the abalone pieces until they are well-flavored.
4. Thicken with cornstarch slurry, serve in a clay bowl over rice.
How to Select High-Quality Abalone
There are many classifications of abalone on the market, and different classifications have different prices. Now, there are unscrupulous merchants who pass off inexpensive dried stone pincers as dried abalones to make a profit.
2. High-quality abalone has a color of light yellow or pale brown, with a fresh appearance and luster. Inferior abalone is grayish, brownish-purple, dull, with dried, grayish-white residual flesh, and a layer of grayish-white substance on the surface of the abalone, or even black-green mildew spots.
3. High-quality abalone has an oval shape, complete and uniform in size, and adequate dryness. There is a thin layer of salt powder on the surface. If the middle of the abalone appears red under a lamp, it is even better. Low-quality abalone is incomplete in shape, with uneven edges and sizes, and resembles a “horse hoof” shape.
4. High-quality abalone has thick, plump, and fresh flesh. Inferior abalone has thin flesh, is dry on the outside but moist inside, neither sunken nor swollen.