Dried Abalone
Japan Superior Dried Abalone (16 per catty)
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Japan Superior Dried Abalone smooth taste strong, chewy and with sugar heart, plus golden color, shaped like YuanBao, especially suitable for festive scene. Japan Superior Dried Abalone is very famous, all because of the Japanese abalone technology is good, each with sugar heart. How to tell the difference between Japan Superior Dried Abalone? The Japanese practice is to hang abalone up for the sun dry, so each abalone head and tail have a clear needle hole, and vaguely see traces of the hanging line. Abalone is graded by size, usually 15 abalones per catty, the price has been over HKD30k, very expensive. When selected, abalone with YuanBao shape as excellent, able to smell the seafood fresh, can see through the body under the light, on the above as the best products.
- Introduction
- Recipe
Japan Superior Dried Abalone taste strong, chewy and with sugar heart, plus golden color, shaped like YuanBao, especially suitable for festive scene. Japan Superior Dried Abalone is very famous, all because of the Japanese abalone technology is good, each with sugar heart. How to tell the difference between Japan Superior Dried Abalone? The Japanese practice is to hang abalone up for the sun dry, so each abalone head and tail have a clear needle hole, and vaguely see traces of the hanging line. Abalone is graded by size, usually 15 abalones per catty, the price has been over HKD30k, very expensive. When selected, abalone with YuanBao shape as excellent, able to smell the seafood fresh, can see through the body under the light, on the above as the best products.
Abalones
Procedures:
(1) Soak the abalones in water for about 2 days (depending on their size) until they become soft, and change the water at least once every day.
(2) Thoroughly brush the dust off the abalone body and from the gaps on its edge with a toothbrush, cut off the "stalk" in its mouth, remove its bowels, flush it clean with water, and then set aside for later use.
(3) Place it into hot water with ginger, spring onion, and wine and boil for about 5 minutes. If not cook immediately, it should be chilled (at -4°C to -18°C) for storage and should be cooked and consumed within 1 week.
(4) Place the rehydrated abalone and seasoning ingredients (consisting of 1 old chicken, 605g pork ribs, 5 scallops, and some rock sugar) into a clay pot with a bamboo mat at the bottom, and then add boiling water to cover the ingredients.
(5) Boil over high heat for about 2 hours, turn the heat down to a simmer for 5 to 6 hours, and let it cool down a bit. Then turn the heat up to a boil for another 2 hours, and cook it until the abalone becomes soft, thick, smooth, and tender.
(6) When the soup becomes thick, add boiling water accordingly (so that the water just cover the ingredients. Avoid adding too much boiling water, to prevent the soup from becoming too watery). Then remove the abalone, and add broth and oyster sauce to thicken the soup.
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