Abalone has been the representative of precious ingredients since ancient times, and the braised abalone in Cantonese cuisine is one of the dishes of the national banquet.Function.But the practice of braised abalone is extremely particular. If you want to do well, you must see the practice of the braised abalone summarized by Xiaobian below.
The practice of the national banquet braised abalone
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How to make braised abalone
Ingredients are prepared for canned abalone, fresh winter bamboo shoots, cooked ham, wine, soy sauce, fine salt, monosodium glutamate, sugar, lard, chicken oil, corn powder, milk soup, green onion, ginger, garlic.
Method steps 1. Each abalone is torn off the edges, a flower knife on both sides, and two pieces.
2. Fresh winter bamboo shoots are peeled and washed, put in boiling water and simmering to remove oxalic acid.
3. Cut the thighs into small slices, and cut onion, ginger, and garlic into small pieces for later use.
4. Heat the wok, add an appropriate amount of oil. When the oil is hot, add the onion slices, ginger slices, and garlic slices.
5. Add soy sauce, milk soup, winter bamboo shoots, and cooked ham slices.
6. After boiling, use refined salt, Shao wine, sugar, pepper powder to adjust the taste.
7. Put in abalone and boil until the taste. Use corn flour to thicken, add MSG and mix well, and pour some chicken oil to put it out of the pan.
Practice of braised abalone
The ingredients are prepared to dry abalone, old hen, ham, scallop, canal wing soup, scallop soup, sugar, refined salt, soy sauce, cooking wine, starch, chicken oil.
Method step 1. Put the dried abalone in water for two days. During the period, change the water and wash it.
2. Put abalone, chicken, red legs, and scallops in the casserole, add an appropriate amount of water, and simmer for 3 hours.
3. Then take out the abalone, and the original soup will be spaled by Luo.
4. Put the abalone with a flower knife and cut it into a half -centimeter thick film.
5. Put the raw soup of the raw abalone and the soup and scallop soup with fish fin and soup, and boil and add abalone slices.
6. Roll for 10 minutes and add an appropriate amount of sugar, refined salt, soy sauce, cooking wine and other seasonings.
7. Mo the starch into thick juice, add a small bowl of chicken oil before the pan.

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