Ingredients of raw shell roasted abalone:
Fresh abalone with shell 12, Shaoxing wine 15g, clean fish 200g, monosodium glutamate 3g, ham 25g, two egg whites, winter bamboo shoots 25g, onion ginger 2g, wet starch 100g, refined salt 25g, chicken oil 25g and clear soup 500g.
The steps of roasting abalone in the original shell:
1. Wash abalone with shell, put it in boiling water and take it out.
2. Dig out abalone meat and cut it into 0.16cm thick slices.
3. Cut the winter bamboo shoots and ham into pieces, with the length of 3cm, the width of 1.2cm and the thickness of 0. 16cm.
4. Wash and chop the fish fillets into mud, put them in a bowl, humidify starch, Shaoxing wine, monosodium glutamate, refined salt, egg white and minced onion and ginger, stir well, pour them into a large flat plate and spread them out.
5. Put the abalone shell in boiling water containing 5% alkali, brush it once with a brush or grass roots, then boil it in boiling water, and take it out to control the moisture.
6. Wash the abalone shell, with the mouth facing up, put it neatly on the fish material, let it stand, steam it in a cage for 5 minutes and take it out.
7. Pour clear soup into a frying spoon, and add refined salt, Shaoxing wine, ham, winter bamboo shoots and green beans.
8. Cook the abalone slices to remove the floating foam, remove them with a colander and put them flat in the abalone shell.
9. The soup in the pot is thickened with wet starch, drenched with chicken oil and poured on abalone.
Tips:
1. When abalone is boiled in boiling water, it should not be boiled for too long, just blanch it.
2. Abalone shells should be scrubbed clean without impurities and abalone meat.
Have you ever learned how to peel abalone shells? If you like delicious food and want to learn more cooking skills, Zhengzhou New Oriental cooking school welcomes you to come to consult at any time ~ ~