Generally, it takes about 1 minutes to steam. If it is larger, it is recommended to steam for another minute or two.
Abalone is a valuable marine edible shellfish, which is known as "table gold, the crown of seafood". Its meat is tender and nutritious. The edible part of fresh products is protein 24% and fat .44%; Dried food contains 4% protein, 33.7% glycogen, .9% fat, and various vitamins and trace elements, which is a high-protein and low-fat food that is very beneficial to human body. Abalone is very delicious because it is rich in glutamic acid.
The body of abalone is covered with a thick calcareous shell, and its shell is a right-handed spiral shell. Abalone's single-walled shell is hard, right-handed, and its surface is dark green and brown. The purple, green, white and other colors on the inside of the shell complement each other and are jewel-like.
Extended information:
Other methods of abalone:
Material preparation: abalone, spoon, small brush, cooking wine, shredded ginger, pepper, shredded onion, steamed fish and soy sauce, clear water, microwave oven and knife.
1. abalone should be fresh, big and fleshy, and too small to be eaten, so it can be made into soup.
2. Abalone should be slaughtered before cooking, and the internal organs should be removed, and only the clean meat should be used. Use a spoon to insert the handle from one end of the mouth of the abalone into the gap between the shell and the meat, and cut off the connection to completely remove the abalone meat.
3. Take it off and turn it over like this. Don't break that green thing, it's very fishy
4. Tear off the internal organs and mouth. The red ball is the mouth of abalone, which is hard and not suitable for eating and cleaning:
5. Brush the black film on the skirt of abalone and the mucus on the surface with a small brush. Abalone shells should also be cleaned for later use
6. The meat after bathing is much whiter
7. Draw a diamond-shaped flower knife on the surface, the depth of which is half that of abalone meat
8. Grab it evenly with a little cooking wine, shredded ginger and pepper, and marinate it for 5 minutes
9. Prepare the final seasoning: shred the scallion; Steamed fish and black bean oil are mixed with clear water in a ratio of 1:1, and heated in a microwave oven for 4 seconds
1. Picked the shredded ginger from the marinated abalone and put it in the original shell. Boil the water in the steamer until it is completely boiled, add abalone, steam for 3 minutes on high fire, and immediately turn off the fire and take out the pot. The heat is the soul of this dish. Note: boiling water must be put into the pot; The steaming time must be strictly controlled. I use a stopwatch to time 18 seconds (3 minutes). If time passes, the edges of abalone will get old.
11. Pour out the excess soup. Because of the flower knife, abalone will form a beautiful pine cone shape when heated and curled.
12. pour the sauce while it is hot, and serve with shredded onion.