Abalone has nothing to do with fish, but is related to snails and the like. Some of its shapes resemble human ears. Only traces of the spiral part remain, accounting for a very small part of the entire shell. There are 9 holes on the edge of the shell, through which sea water flows in and out. Even abalone's breathing, excretion and reproduction depend on it. So it is also called "9-hole screw". The surface of the shell is rough with dark brown patches, and the inner surface shows a pearly luster of cyan, green, red, blue and other colors. Fresh abalone is shelled, salted for a period of time, then cooked, the internal organs removed, and dried in the sun. Its meat is delicious and nutritious. "Abalone, ginseng, fins and tripe" are all precious seafood, and abalone ranks first among sea cucumbers, shark's fins and fish tripe. Abalone shell is the famous Chinese medicinal material - Jua Ming. It is also called Senecio in ancient books. It has the effect of improving eyesight, hence its name. Cassia also has the effects of clearing heat, calming the liver and calming wind, and can treat dizziness, hand and foot spasms and convulsions caused by fever. There are about 90 species of abalone in the world, and their footprints are all over the Pacific, Atlantic and Indian Oceans. The wrinkled abalone produced in my country's Bohai Bay is called wrinkled abalone, which is larger in size; the variegated abalone produced in the southeast coast is smaller; the half-striped abalone and sheep abalone produced in the Paracel Islands are famous edible abalone. Since natural production is small, it is expensive. Nowadays, all abalone-producing countries in the world are developing artificial breeding. In the 1970s, my country cultivated variegated abalone seedlings and artificial breeding was successful. Abalone, known as the "Crown of Seafoods", has been one of the "Eight Treasures" of seafood since ancient times. The single-walled shell of abalone is hard in texture, right-handed in shape, and has a dark green-brown surface. The purple, green, white and other colors on the inside of the shell complement each other, making it look like jewels. The dorsal side of the shell has a row of protrusions that often form holes. The soft body part has a wide and flat fleshy foot. The soft body is flat oval, yellow and white, the big one is like a tea bowl, and the small one is like a copper coin. Abalone relies on its thick feet and flat soles to cling to rocks and crawl in reef shelters and caves. The adhesion of abalone's fleshy feet is quite amazing. An abalone with a shell length of 15 centimeters has a suction power of up to 200 kilograms. No matter how strong winds and waves hit, they could not lift it. When catching abalone, you can only take advantage of its unpreparedness and use a shovel to shovel it down or overturn it at lightning speed, otherwise you will never be able to remove it even if you smash its shell. Abalone likes to live in rocky waters with clear water, fast currents and dense seaweed, and feeds on seaweed and plankton to make a living. In the 1980s, artificial breeding of abalone in Liaoning Province was successful and progress was made in artificial raft culture. Abalone is one of the precious marine treasures. The meat is tender, fresh but not greasy. It is rich in nutrients, clear and rich in flavor. It is delicious when cooking and making soups. The famous dish "Toad Abalone" of Beihai Fangshan Restaurant in Beijing is a delicacy well-known at home and abroad. Abalone meat contains Xianlingsu I and Baolingsu II, which have a strong inhibitory effect on cancer cells. The shell of abalone is called Jua Ming in traditional Chinese medicine. Because it has the effect of improving eyesight and removing nebula, it is also called "Senior Light" in ancient books. Cassia also has the effects of clearing away heat and calming the liver, nourishing yin and suppressing yang, and can be used to treat dizziness, high blood pressure and other inflammations. The colorful nacreous layer of abalone shell can also be used as a raw material for decoration and shell carving crafts. Salted fish [salted fish] is like eating abalone, and you will not smell the smell for a long time. ――"Confucius' Family Collection·Six Books" Another example: Bao She (a house where abalone is stored); Bao Shi (a room where abalone is stored); Bao Si (abalone shop. A shop selling salted fish. A metaphor for a villain) Inhabited place) Abalone, another name for sole fish. That is, abalone. Gastropod molluscs, seafood treasures, shells are used as medicine. Gastropoda, Probranchina, Batonidae, Abalone, marine shellfish [ear shell], ancient leather tanner workers [tanner]. For example: Abalone (the official in charge of leather. Also used to refer to the craftsmen who treat leather). Abalone is nourishing but not dry, nourishes the liver and improves eyesight. Europeans have been eating abalone as a live food for many years, and it is known as "soft gold on the table." In China, during the Qing Dynasty, there was a so-called "whole abalone banquet" in the court. According to information, when high-ranking officials from all over the coast paid tribute at that time, most of them offered dried abalone as a gift. Officials of the first rank offered one abalone as tribute, officials of the seventh rank offered seven abalones as tribute, and so on. Abalone is linked to the official's grade, which shows that he enjoys this taste. The value of "Crown of Seafood".
Dried abalone is suitable for cooking whole grains in a slow-simmering casserole to preserve its original flavor. Therefore, the cooking process is more complicated than other types and requires more skill. The basic treatment methods are: 1. Soak in cold water the night before. 2. Take out the abalone the next day and clean all sides of the dried abalone, otherwise the taste and quality of the abalone will be affected. 3. After washing, add water to cover the abalone, place it in a steamer and steam it over high heat for 10 hours. 4. Add abalone, old hens, pork chops, raw lard, sugar and other ingredients to the casserole, and simmer for 10 hours (you can also use a steamer or electric pot to steam, but the casserole has a heat preservation function, so the best effect). 5. After slow-cooking, take it out, add the original juice and oyster sauce and cook the whole abalone slowly, and you can enjoy the delicious abalone with excellent taste. The size of dried abalone is usually calculated by the "number of heads" per catty. For example, nine heads means there are 9 abalones per catty. Therefore, the smaller the number of heads, the larger each abalone is and the higher the price. When purchasing dried abalone, you can carefully observe the appearance and choose those with a complete appearance, plump meat, normal shape and bright color for better quality. After purchasing dried abalone and returning it home, wrap it completely in plastic bags, newspapers and plastic bags, seal it and store it in a freezer. As long as it does not get wet, it can be stored for about six months to a year. ☆Frozen abalone Frozen abalone can be purchased at local supermarkets. After purchase, it needs to be stored in the freezer, and it cannot thaw after freezing. It should be eaten as a meal after being taken out of the freezer, otherwise the original flavor will be lost. Can't taste the deliciousness of abalone. How to cook frozen abalone? First, defrost it, then scrub it clean, and slap it on both sides of the abalone meat with a knife to make the meat naturally soft. Add egg whites, wine and other seasonings, mix and marinate it, and then quickly fry or boil it. The taste is very good. If you cook it If you are good at it, you can also use the simmering method. ☆Canned abalone Canned abalone is the most commonly used type of abalone. In addition to its good quality, its biggest advantage is time saving and convenience. People can put it into their mouths or cook it after opening the can. Since canned abalone will get older the longer it is cooked, do not cook it for a long time. It is recommended to place the can in hot water. When purchasing, pay attention to its manufacturing date and consume it within the shelf life. Do not pour out the soup completely after opening the can, because if you cannot eat it all at once, you can soak the abalone in the soup, seal it tightly, and store it in the refrigerator to prevent the abalone meat from drying out, aging, and losing its original flavor. taste. But the storage time is best not to exceed 5 days. Preservation: After purchasing dried abalone and returning home, first wrap it completely in plastic bags, newspapers and plastic bags, seal it and store it in the freezer. As long as it does not get wet, it can be stored for about six months to one year. Frozen abalone can be purchased at local supermarkets. After purchase, it needs to be stored in a freezer. It cannot melt after freezing. It should be eaten as a meal after being taken out of the freezer. Otherwise, the original flavor will be lost and you will not be able to taste it. Abalone is delicious. How to cook frozen abalone? First, defrost it, then scrub it clean, and slap it on both sides of the abalone meat with a knife to make the meat naturally soft. Add egg whites, wine and other seasonings, mix and marinate it, and then quickly fry or boil it. The taste is very good. If you cook it If you are good at it, you can also use the simmering method. ☆Canned abalone is the most commonly used type of abalone. In addition to its good quality, its biggest advantage is time saving and convenience. People can eat or cook it after opening the can. Since canned abalone will get older the longer it is cooked, do not cook it for a long time. It is recommended to place the can in hot water. When purchasing, pay attention to its manufacturing date and consume it within the shelf life. Do not pour out the soup completely after opening the can, because if you cannot eat it all at once, you can soak the abalone in the soup, seal it tightly, and store it in the refrigerator to prevent the abalone meat from drying out, aging, and losing its original flavor. taste. But the storage time is best not to exceed 5 days.