abalone

Dried abalone is one of the eight delicacies of the sea, highly regarded for its unique flavor and rich nutritional value. Abalone is a marine mollusk that is washed, cooked and sun-dried to form dried abalone. Its meat is tender and has a unique taste, making it suitable for making a variety of delicious dishes.

In the traditional Chinese diet, dried abalone is regarded as a good nourishing product, rich in protein, vitamins and minerals. It has the functions of enhancing immunity, nourishing yin and kidneys, nourishing blood, softening the liver, nourishing yin, clearing away heat, replenishing essence and improving eyesight . It is often used in soups, stews or as a high-end ingredient at banquets.

Common abalones on the market come from Japan, South Africa, Indonesia and China, with Japanese abalone being the most expensive. Each species is classified according to its size, shape and aroma.

Dried abalone can be cooked in a variety of ways. Common methods include soaking, steaming or stewing with other seafood and meat. Its rich seafood flavor can enhance the flavor of the entire dish and make diners come back for more. In many festivals and important occasions, dried abalone is an ingredient that symbolizes wealth and auspiciousness, and is deeply loved by people.

The following is South African abalone, with its recipe attached for reference:

Manfa abalone:

1. Soak the dried abalone in water for 2 days (depending on the size) until soft. Change the water once or more every day.
2. Put the abalone into boiling water and boil for 30 minutes, then turn off the heat and bake until the water is cool.
3. Cut off the pedicle between the abalone's mouth, remove the internal organs, and scrape away the sand with a toothbrush.
4. Put abalone into boiling water with ginger, green onion and wine and simmer for about half an hour before cooking.

(If it is not for immediate cooking, it must be stored in the refrigerator freezer and consumed within one week)

Cooking method:

1. Put the belly steak and old chicken out of the water and put them in cloth bags respectively for later use.
2. Place the soaked abalone and ingredients in a clay pot, use bamboo skewers and chopsticks to smooth the bottom, and add in the water.
3. Simmer over medium heat for about 10 hours. During this period, if there is not enough water, add chicken stock until the noodles are cooked through.
4. Use a dental plate to insert the abalone. If the abalone smells fragrant and it is easy to insert, just do it.
5. Take out the abalone, simmer the remaining juice over low heat until it thickens, add oyster sauce to thicken it, and serve.

(After the braised abalone is frozen on the beach, it can be sealed and stored in an ice cube tray for up to 3 months)