Hi Samson

Pls advise you mentioned blue down and properties will be down.

Based on what?

Thanks

Abalone to process forms a "dry abalone" and "fresh abalone" to the other; "dry abalone" was divided into "light dried" and "salty dried" two; taste "dry abalone" to "light dried" as well is to require its quality, heads Thick, plump and succulent juice of the sweet fragrance; and taste "fresh abalone," then the emphasis on the fresh abalone, andDeliciousThe meat, in May of each year the most luxuriant, and in a more lean meat, 10,11 month.

"Dry abalone" cooking generally takes longer to use the top of refined taste soup simmer again, so that "dry abalone" can fully absorb the flavor of other materials, so full-bodied flavor, sweet, succulent Gan; the original only "dry abalone" in Need for more emphasis on large, meat-feng and the "candy heart."

"Fresh abalone" in cooking is different, it was very particular about the furnace of the grasp of the furnace is not taste fishy, fire the meat tough changes made hard; therefore, attaches great importance to abalone seasoning well, shades of the appropriate, or abalone its own flavor is get out of.

The level of abalone by the "head" a few dollars, every Sima jin (commonly known as Hong Kong scales, about 655 grams) of "2" "3," 5 "" 10 "" 20, "ranging from the" head " The fewer the number of the more expensive price; the so-called "Money can not buy two abalone." currentlyNet BaoThe first few at least, the Kyrgyz goods abalone ranked second, Wo Ma smallest, the first few are up to; 2 Wo Ma and Kat goods has become a rare species, have been the same as if the antique treasures.

Abalone species are more about the world's many varieties, also known as "Big Bao" "abalone snails" in ancient times called "sea ear" or "abalone fish", with its Latin name can be translated as "sea ear", English name can be translated as "ear shell." Made mostly concentrated in theAustralia,Japan,Mexico,Canada,Korea,South Africa,New Zealand,South KoreaAnd ChinaDalian,Taiwan,Fujian,Shanwei,ZhanjiangAnd other countries and regions near the sea; more "native abalone" and "cultured abalone" parts. Of course, "home-grown abalone" in meat quality and taste are more "cultured abalone," is much more delicious.

Identification of the quality of abalone

Dried abalone, to texture, dry, oval of the ingot tablet form, the edge of a flower with a ring, the middle protrusion, body integrity, no impurities, unleavened by the top grade. Available on the market in purple abalone abalone, Ming BAO, gray three kinds of dried abalone, in which the individual large purple abalone, was purple, with bright, good quality, Ming BAO individual large, color yellow, the quality is better, Gray Powell individual small, color dark gray, quality time. In fact the astaxanthin content,AstaxanthinShowed high levels of the purple, astaxanthin content is low then the yellow, the oxidation of astaxanthin is grayed^[2]. Astaxanthin content and its nutritional value is related to activity of astaxanthin content of the higher nutritional value, the higher.

 

Abalone Nutritional Analysis

1. Abalone are rich in protein, also has more calcium, iron, iodine and vitamin A and other nutritional elements;

2. Abalone high nutritional value, rich in the rich globulin; abalone meat also contains a known as "Bao Su," the ingredients that can damage cells necessary for the metabolism of substances;

3. Abalone can be Yin, Pinggan, Gu Shen, adjust the adrenal glands, with two-way role in regulating blood pressure;

4. Abalone have Tiaojing, Runzao Lee intestinal effect, can cure irregular menstruation, constipation and other diseases;

5. Abalone with Ziyin yang effect, and is a complement rather than dry seafood, there is no pain after eating, nosebleeds and other side effects, eat it anyway.

6, abalone nutrition than the Australian walnut 7 times

 

Cooking abalone

Fresh abalone shall live abalone. This fresh abalone, using brushes scrub their shells, will be dug Whole abalone meat, cut out the middle with the surrounding hard body to be attached to the mucus crude salt in clean water. Treatment of live abalone in a clean, generally without deliberately cooking, you can enjoy excellent flavor, of which "Sashimi"Health and eat more common, there are Whole char-grilled and boiled style of cooking.

 

☆ dried abalone

 

Fresh abalone is dried after being produced by the seasoned dry abalone, seafood had quite expensive ingredients Among them, JapanAomoriThe net Bao best quality.

 

Whole dried to casserole slow simmer for ways to cook, in order to preserve its delicious flavor, so the process of cooking than other types of complex, far more needs technology. The basic approach are:

 

1. On the night before soak in cold water.

 

2. The next day remove the abalone, dried abalone will be surrounded by scrub clean, otherwise it will affect the taste and quality of abalone.

 

3. Wash off after being flooded abalone, place steamer Steam over high heat within 10 hours.

 

4. In casserole add the abalone, the old hens, pigs small row, raw materials such as lard and sugar, simmer 10 hours (can also use the steamer or electric cooker steam, but the casserole with thermal insulation function and therefore the best results).

 

5. Removed after slow stew, add juice, oyster sauce, the whole slow-burning stars, you can enjoy delicious abalone taste great. The size of dried usually catty the "first number" to calculate, such as the nine head, it means that there are nine abalone catty, so the first few smaller, on behalf of each abalone larger, the price is also more expensive.

 

Dried in the purchase, they can carefully observe the shape, choose a complete shape, plump flesh, the normal shape and color of those who dressed better quality. Buy dried home, first in sequence to plastic bags, newspapers and a complete package sealed plastic bag placed in the freezer, as long as not too damp, which can store about six months to a year.

 

☆ frozen abalone

 

Frozen abalone can be purchased in local supermarkets to buy back later in the need to be stored in the freezer, and after not capable of freezing ice immediately after removal from the freezer should be used when the meal is completed, otherwise it would be the loss of flavor, taste is not into the abalone's delicious. Frozen abalone how to cook it? First thaw, and then scrub it clean with a knife surface in tapping both sides of abalone meat, so meat naturally soft, add protein, wine and other seasonings mixed with salt, after, you can stir-fry, or boiled and so on, taste very good, if the cooking Kungfu correctly, the system can also be baked approach.

 

☆ canned abalone

 

Canned abalone is the most commonly used types of abalone, in addition to quality, not bad things, time-saving convenience is its greatest advantage, it is in open cans, it can be placed in the mouth, or cooking. Since cook canned abalone would get the older, so do not cook when cooked a long time. Recommended that canned into hot water. Should pay attention to the purchase of its date of manufacture and should be consumed within the shelf-life. After the soup cans do not completely drained, as if there is no one food is completed, can be immersed in the broth in the abalone, and sealed tight and placed in cold storage preservation, can be avoided with abalone meat dry, aging, loss of the original taste. However, the best preserved of time should not exceed 5 days.

 

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The practice of abalone

 

Steamed Abalone

 

Materials〕〔200 grams of fresh abalone about 5 grams of salt, cooking wine 10 grams, shallot 10 grams, MSG 2 grams, ginger 30 grams, 20 grams of vinegar, pepper 5 grams, 15 grams of soy sauce, sesame oil 5 grams.

 

〔1〕 practice. Ji, on both sides of the abalone oblique straight knife, cut from the middle; 2. Wash onion ginger, spring onions cut into strips, ginger and half of the mince, the other half slice; 3. Will be put abalone dish, add cooking wine, monosodium glutamate , soup, 100 ml, onion article, ginger, pepper and salt, on the steam tray; 4. steaming about 10 minutes out, picked onions, ginger, pepper; 5. bowl by adding vinegar, soy sauce, ginger, sesame oil and turned into ginger juice; 6. eat, it will be ginger with abalone along the table, eating ginger dip

 

Braised abalone

 

Method 1:

 

Materials〕〔Bao dried purple, old hen, net ham,Scallops, Grilled shark's fin soup, dried scallop soup, sugar, salt, soy sauce, cooking wine, starch, chicken oil, etc..

 

〔〕 Approach to dry water-emptive good purple bow, add chicken, ham, scallops, Braised lit 3 hours, it will remove the abalone, the original Tang Guo Luo standby; Ji will be spent on abalone knife, then cut into half-centimeter-thick oblique on-chip; to the original 100 grams Braised abalone shark fin soup and kao soup, dried scallop soup into the ears with the pot, after boiling into the abalone slices rolling boil for 10 minutes, add sugar, salt, soy sauce, cooking wine and other spices, with starch tune into the gravy, add a little chicken oil pan before.

 

Method 2:

 

Materials〕〔live abalone; old chicken, Lao Ya, spine, ham, onions, ginger; spices: abalone sauce, soup, seasoning sauce, chicken powder and oil source, salt, chicken oil, wet starch.

 

〔〕 Approach to the slaughter of live abalone viscera, leaving the meat using a toothbrush to brush clean, clean, take casserole bottom of the pad chicken, duck bone soup plus, the above will deal with the clean water you have not seen put abalone abalone prevail in the fire opened, simmer 8-9 hours over low heat can be baked thoroughly tasty abalone transfer to a plate; the other clean wok with soup, add spices, fine-tune the taste and color, thicken with starch mecamylamine oil poured on the cooker is a good abalone Serve.

 

Method 3:

 

Abalone 4〕 〔materials (weighing about 750 grams), amount of broccoli. On the soup, salt, monosodium glutamate, soy sauce, sesame oil, rice wine, the amount of wet starch.

 

〔〕 Practice home fire pan, pour the soup, add salt, soy sauce, rice wine, the next burning tasty abalone, and then hook the wet starch thin qian, pending resumption juice MSG, sesame oil, and absorbed clean wok, transfer to a plate, the West Orchids can be decorated on the plate edges.

 

Abalone soup

 

Materials〕〔250 grams of canned abalone, cooked ham 15 grams, 15 grams of fresh mushrooms cylinder, pea sprouts 15 grams, 10 grams of salt, cooking wine 15 grams, 3 grams MSG and chicken broth 800 grams,

 

〔〕 Practice (1) abalone knife to cut into oblique films. Cut thin slice fresh mushrooms. Cooked ham cut into small pieces like the eyes. Pea sprouts leaves left, to the root, wash. (2) 300 grams of chicken broth into the Chao Shao stir boiling, the cooked ham, fresh mushrooms films, abalone chips and pea sprouts are fully cooked fish out the next spoon, into the 10 soup, the spoon in the soup, such as not to can be drained. (3) the remaining 500 grams of chicken soup into the spoon get angry, and added salt, MSG, cooking wine tune good taste, skim floating foam, Sheng into 10 small soup bowl in the Serve.

 

Abalone Porridge

 

Materials〕〔abalone 1 / 2, 3 ginger, green onions 2, chicken 4 2, Flammulina 2 2, shiitake mushrooms, 1, celery 2, m 1 / 2 cup water 4 cups, salt 1 / 4 tablespoon dried fish and MSG 2 tsp white pepper 2 tsp sesame oil 2 tsp

 

〔〕 Practice (1) abalone washed into清水中浸泡about 1 day (can be placed in cold storage), then add material (2) Tongzhu, boiling, after boiling down Gaixiao fire about 2 ~ 3 hours, until abalone flame and then soaked to soften after a half-day and finally remove the abalone slices cut back. (3) material washed, chicken slices, Flammulina cut into sections, mushroom slices, celery, mince spare. (4) Wash rice by adding 4 cups of water, first to fire after boiling Gaixiao fire boiling down, this time adding abalone pieces and continue cooking chicken pieces for about 30 minutes, then add Flammulina velutipes, mushrooms, celery at the end with all the seasonings can be cooked and mix well.

 

Abalone Salad

 

Taste: light, refreshing

 

Raw Materials: New Zealand Blue Abalone

 

Production process:

 

1, with peeled orange slices and white soy sauce, Japanese rice wine, Japanese mirin, rice wine vinegar and fresh ginger make decorative dishes.

 

2, the abalone bake 10 seconds on each side.

 

3, everyone had struck the other ingredients and use spices a little embellishment.

 

Abalone Mushroom Chicken Soup

 

Material:

 

1. Crushed abalone pieces

 

2. The old chicken and a half only (can be peeled first butcher shop please go to oil), or bamboo bamboo can also be (a lot of gum)

 

3. Jiduo mushrooms

 

4. Ginger a little

 

5. Pinch of salt

 

Practices:

 

1. Abalone clean sheet (no foam)

 

2. Shiitake mushrooms soaked until soft

 

3. The old chicken Wash boil for a short hot look

 

4., And another pot of water, until the whole material will be placed in the water to boil until the water is boiling and then turn the small Simmer 3 to 4 hours, until soft and tasty abalone pieces

 

5. On the table can be re-salt.

 

 

If can afford, grab it.