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Introduction to abalone
Abalone has nothing to do with fish, but is related to snails and the like. It is a single-shell mollusk in the ocean, with only half a shell. The shell is thick, flat and wide, and its shape is somewhat like a human ear, so it is also called "sea ear". Only traces are left in the spiral part, which accounts for a very small part of the whole shell. There are nine holes in the edge of the shell, from which seawater flows in and out, and even abalone depends on it for breathing, excretion and fertility. So it is also called "9-hole snail". The surface of the shell is rough, with dark brown patches, and the inner surface presents the pearl luster of blue, green, red and blue. Fresh abalone is shelled and salted for a period of time, then cooked, viscera removed and dried in the sun. It is delicious and nutritious. "abalone, ginseng, wings and belly" are all precious seafood, and abalone ranks first among sea cucumber, shark's fin and fish belly. Abalone shell is a famous Chinese herbal medicine-concha Haliotidis, also called Senecio Senecio in ancient books, which has the effect of improving eyesight, hence its name. Concha Haliotidis also has the effects of clearing away heat, calming the liver and calming the wind, and can be used to treat hand and foot spasms and convulsions caused by dizziness and fever. There are about 9 species of abalone in the world, and their footprints are all over the Pacific Ocean, Atlantic Ocean and Indian Ocean. The abalone produced in Bohai Bay of China is called Haliotis discus hannai, which is relatively large. The abalone produced in the southeast coast is called Haliotis diversicolor, and the individual is small; Haliotis diversicolor and Haliotis diversicolor produced in Xisha Islands are famous edible abalone. Because the natural output is very small, it is expensive. Nowadays, all the countries producing abalone in the world are developing artificial breeding. In the 197s, China cultivated variegated abalone seedlings, and artificial breeding was successful.
abalone, known as the "crown of seafood", has been one of the "eight treasures" of seafood since ancient times. There are many coastal islands in Dalian, Liaoning Province, with many reefs, mild climate and rich bait, which is very suitable for abalone habitat and reproduction. The abalone produced here accounts for 7% of the national output.
The single-walled shell of abalone is hard, right-handed, and its surface is dark green-brown. The purple, green, white and other colors on the inside of the shell complement each other and are jewel-like. On the back side of the shell, there is a row of protrusions used to penetrate into holes. The soft part has a large flat meat foot. The soft part is flat and oval, yellow and white, which is as big as a tea bowl and as small as copper coins. Abalone is adsorbed on rocks by this thick foot and flat plantar surface, crawling in reef sheds and caves. The adhesion of abalone meat feet is quite amazing. An abalone with a shell length of 15 cm has a foot suction of up to 2 kg. No matter how violent the wind and waves hit, it can't be lifted. When catching abalone, you can only take advantage of it unprepared and shovel it down or turn it over with lightning speed, otherwise you will never take it down even if you smash its shell.
Abalone likes to live in the rocky sea area with clear sea water, fast-flowing water and algae, and feeds on algae and plankton for a living. In 198s, artificial abalone breeding in Liaoning Province was successful, and progress was made in artificial raft culture.
Abalone is one of the rare sea treasures, and its meat is tender, fresh and not greasy. Rich in nutrition, clear and rich in flavor, cooking and mixing soup are delicious. The famous dish of Beijing Beihai Fangshan Restaurant "Abalone with Clam Membrane" is a famous dish at home and abroad. Abalone meat contains fresh ling I and Bao Ling II, which have a strong inhibitory effect on cancer cells.
the shell of abalone is called concha Haliotidis in traditional Chinese medicine, and it is also called "Senecio" in ancient books because of its effect of improving eyesight and removing nebula. Concha Haliotidis also has the functions of clearing away heat, calming the liver, nourishing yin and suppressing yang, and can be used to treat dizziness, hypertension and other inflammation. The colorful nacre of abalone shell can also be used as raw materials for decorations and shell carving.
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Classification of abalone There are "dry abalone" and "fresh abalone" in processing form; "dried abalone" is divided into "light dried abalone" and "salted dried abalone"; Tasting "dried abalone" is better than "light dried abalone", which requires its excellent quality, large size, plump meat and sweet fragrance of juice; While tasting "fresh abalone" emphasizes the freshness and delicious meat quality of abalone, with May being the fattest, while the meat is thinner in October and November.
Generally, it takes a long time to cook "dried abalone", and it needs to be stewed repeatedly with refined broth to make "dried abalone" fully absorb the flavor of other materials, so it has a rich flavor and a sweet meat. The best of the original "dried abalone" is more about being big, fleshy and "sweet".
The cooking of "fresh abalone" is different. It pays great attention to the mastery of the heat. If the heat is not enough, it will taste fishy, and if it is overdone, the meat will become tough and hard. Therefore, abalone pays great attention to the seasoning method and the appropriate shade, otherwise the umami flavor of abalone itself will not come out.
according to the number of heads, there are "2 heads", "3 heads", "5 heads", "1 heads" and "2 heads" per Sima Jin (commonly known as Hong Kong scale, about 655g), and the less the number of heads, the more expensive it is. The so-called "money is hard to buy two abalone". At present, the number of netted abalone is the least, Jipin abalone ranks second, and hemp has the smallest volume and the largest number. The head of hemp and auspicious products have become rare varieties at present, just like antique treasures.
The abalone is covered with a thick calcareous shell, which is a right-handed spiral shell with an ear shape. Its Latin scientific name can be translated literally as "sea ear" because its shell is shaped like an ear. In addition, there are a series of spiral protrusions on the shells of abalone, which gradually increase from the top of the shell to the ventral surface. Some of these protrusions penetrate into holes near the end of the spiral layer, and the number of holes varies with different types.
There are 4-5 Haliotis discus hannai distributed in the north of China and 7-9 Haliotis diversicolor distributed in the south. In ancient China, abalone was named "nine-hole snail", which came from this feature.
"dried abalone" is also called "net abalone", "woma abalone" and "Jipin abalone" due to different origins and processing, as well as the little-known tribute "Panzhou abalone" from China. "Net abalone" is characterized by oval shape, thin edge, beading at the bottom of pillow, brown color, plump texture, soft and smooth taste; "Woma Bao" is characterized by its boat shape, gray-black color, soft texture and pinholes on the side. However, "Jipin abalone" is ingot-shaped, hard, with high pillow body, color like dried persimmon, and smaller than "net abalone". As for "Pazhou abalone", it is famous for its delicious taste, tender meat and rich nutrition.
There are many varieties of abalone, which are also called "big abalone" and "nine-hole snail". In ancient times, they were called "Kun" or "Kun". Their Latin names can be translated as "sea ear" and English names can be translated as "ear shell". Most of the producing areas are concentrated in the nearby waters of Australia, Japan, Mexico, Canada, North Korea, South Africa, New Zealand, South Korea and China, such as Dalian, Taiwan Province, Fujian, Shanwei and Zhanjiang. There is also a distinction between "native abalone" and "cultured abalone". Of course, the meat quality and taste of "native abalone" are much more delicious than that of "cultured abalone".
nutritional analysis of abalone
1. Abalone is rich in protein, and there are many nutritional elements such as calcium, iron, iodine and vitamin A;
2. Abalone has extremely high nutritional value and is rich in globulin; Abalone meat also contains an ingredient called "Bao Su", which can destroy the metabolic substances necessary for cancer cells;
3. Abalone can nourish yin, calm liver, strengthen kidney, regulate adrenal gland secretion and regulate blood pressure in two directions;
4. Abalone has the effects of regulating menstruation, moistening dryness and benefiting intestines, and can treat diseases such as irregular menstruation and constipation.
5. Abalone has the function of nourishing yin and nourishing, and it is a kind of nourishing but not dry seafood. After eating it, there are no side effects such as toothache and nosebleeds, and it is no harm to eat more.
Cooking fresh abalone
Fresh abalone is live abalone. This kind of fresh abalone, after brushing its shell with a brush, digs out the whole abalone meat, cuts off the hard tissue in the middle and around, and cleans the attached mucus with coarse salt. After cleaning, live abalone can generally taste excellent flavor without deliberate cooking, among which "Shasimi" is more common to eat raw, and there are also cooking methods of whole charcoal roasting and blanching.
☆ dried abalone
dried abalone is made by air-drying fresh abalone, which is a very valuable ingredient in seafood, among which the quality of netted abalone in Aomori Prefecture of Japan is the best.
The whole dried abalone is suitable to be cooked in a slow casserole to preserve its delicious and original flavor, so the cooking process will be more complicated than other kinds and require more skills. The basic treatment methods are: < P > 1. Soak in cold water the night before.
2. Take out the abalone the next day, and clean the dried abalone, otherwise it will affect the taste and quality of abalone.
3. aft washing, add that submerge abalone and steam it in a steamer for 1 hours.
4. Add abalone, old hen, pork chop, pig oil and sugar to the casserole and simmer for 1 hours (you can also use a steamer or an electric cooker to steam, but the casserole has heat preservation function, so the effect is the best).
5. Take it out after slow stewing, and add the original juice and oyster sauce to the whole slow cooker to taste the delicious abalone with excellent taste. The size of dried abalone is usually calculated by the number of heads per catty, such as nine heads, which means there are nine abalones per catty. Therefore, the smaller the number of heads, the larger the abalone, and the higher the price.
When buying dried abalone, you can carefully observe the appearance, and choose those with complete appearance, plump meat, normal shape and bright color for better quality. After the dried abalone is bought and brought home, it is sealed in plastic bags, newspapers and plastic bags in turn and stored in the freezer. As long as it is not damp, it can be stored for about six months to one year.
☆ Frozen abalone
Frozen abalone can be bought in local supermarket, and it needs to be stored in the freezer after being bought back, and it cannot be thawed after being frozen. After being taken out of the freezer, it should be eaten at the meal, otherwise the original flavor will be lost and the delicious abalone will not be tasted. How to cook frozen abalone? First of all, thaw it, then scrub it clean, pat it on both sides of abalone meat with a knife surface to make the meat soft naturally. After adding seasonings such as protein and wine, it can be quickly fried or boiled, and the taste is very good. If the cooking skill is good, it can also be treated by simmering.
☆ Canned abalone
Canned abalone is the most commonly used abalone. Apart from its good quality, it is time-saving and convenient. People can put it in their mouths or cook it after opening it. Canned abalone will get older and older, so don't cook it for a long time. It is recommended to put canned food in hot water. Pay attention to its manufacturing date when purchasing and eat it within the shelf life. Don't completely pour out the soup after opening the can, because if you can't eat it all at once, you can soak the abalone in the soup, seal it tightly, and store it in cold storage, so as to avoid the abalone meat from drying and aging and losing its original taste. But it is best not to keep it for more than 5 days.
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The method of abalone
steamed abalone
[Materials] About 2 grams of fresh abalone, 5 grams of salt, 1 grams of cooking wine, 1 grams of shallots, 2 grams of monosodium glutamate, 3 grams of ginger, 2 grams of vinegar, 5 grams of pepper, 15 grams of soy sauce and 5 grams of sesame oil.
[Practice] 1. Put a diagonal straight knife on both sides of abalone and cut it from the middle; 2. Wash the onion and ginger, cut the onion into strips, cut half of the ginger and slice the other half; 3. Put abalone in a plate, add cooking wine, monosodium glutamate, 1 ml of soup, onion strips, ginger slices, pepper and salt, and steam on the drawer; 4. Steam for about 1 minutes, take out and pick out onions, ginger and pepper; 5. Add vinegar, soy sauce, Jiang Mo and sesame oil into the bowl to make ginger juice; 6. When eating, serve the ginger juice with abalone, dip it in ginger juice and eat
braised abalone
Method 1:
[Materials] dried purple abalone, old hen, clean ham, scallops, grilled shark's fin soup, scallop soup, white sugar, refined salt, soy sauce, cooking wine, deposited powder, chicken oil, etc.
[Practice] Dried purple abalone is made with water, and chicken, ham and scallops are added. After stewing for 3 hours, the abalone is taken out and the original soup is passed through Luo for later use. Spoon the abalone with a flower knife, and then obliquely cut it into pieces half a centimeter thick; Put 1 grams of the original soup of braised abalone, soup of kao shark's fin and scallop soup into a two-ear pot, boil it, add abalone slices, boil for 1 minutes, add seasonings such as white sugar, refined salt, soy sauce and cooking wine, mix with starch to make a thick juice, and add a little chicken oil before taking out.
Method 2:
[Material] Live abalone; Old chicken, old duck, spine, ham, onion, ginger; Seasoning: abalone sauce, soup, chicken juice, chicken powder, raw oil, salt, chicken oil and wet starch.
[Practice] Slaughter the live abalone, remove the viscera, brush the meat with a toothbrush, add soup to the chicken and duck bone pieces at the bottom of the casserole, put the cleaned abalone on it, and simmer it for 8-9 hours on medium fire, then put the stewed abalone on a plate. Add soup and seasoning to another pot, adjust the taste and color, thicken the abalone with raw flour and add bright oil, and serve.
Method 3:
[Materials] Four abalone (weighing about 75g) and appropriate amount of broccoli. Serve soup, refined salt, monosodium glutamate, soy sauce, sesame oil, rice wine and wet starch in appropriate amounts.
[Practice] Set the pot on fire, pour in the soup, add salt, soy sauce and rice wine, add abalone and cook it to taste, then thicken it with wet starch, add monosodium glutamate and sesame oil when the juice is collected, evenly remove the pot, put it on a plate, and decorate the plate with broccoli.
clear soup abalone
[Material] 25g canned abalone, 15g cooked ham, 15g fresh mushrooms, 15g pea sprouts, 1g salt, 15g cooking wine, 3g monosodium glutamate, 8g chicken clear soup,
[Method] (1) Cut the abalone into oblique slices with a knife. Slice fresh mushrooms. Cut the cooked ham into small elephant eye pieces. Leave young leaves, remove roots and wash pea seedlings. (2) Pour 3 grams of chicken broth into a frying pan and bring it to a boil over high heat. Cook the cooked ham slices, fresh mushroom slices, abalone slices and pea seedlings in a spoon and take them out. Pour them into 1 soup bowls, and don't dump the soup in the spoon. (3) Put the remaining 5g chicken broth into a spoon, ignite it, add salt, monosodium glutamate and cooking wine to adjust the taste, skim off the floating foam, and put it into 1 small soup bowls.
abalone porridge
[material] 1/2 abalone, 3 slices of ginger, 2 onions, 4 pairs of chicken, 2 pairs of Flammulina velutipes, 1 mushroom, 2 celery, 1/2 cup of rice, 4 cups of water, 1/4 tablespoon of salt, 2 tablespoons of monosodium glutamate from Chaiyu, 2 tablespoons of white pepper and 2 tablespoons of sesame oil
[ (3) Cleaning the materials, slicing chicken, cutting Flammulina velutipes, slicing Lentinus edodes and cutting celery for later use. (4) Wash the rice, add 4 cups of water, first boil it with high fire, then cook it with low fire. At this time, add abalone slices and chicken slices and continue cooking for about 3 minutes, then add Flammulina velutipes, mushrooms and celery powder, mix well with all seasonings and cook.
abalone and mushroom chicken soup
ingredients:
1. sliced abalone
2. half an old chicken (please ask the butcher to peel and degrease it first), or use bamboo and bamboo shreds (with a lot of gum)
3. several mushrooms
4. a little ginger
5. a little salt
.