Pterois is a high-end ingredient that is suitable for people of all ages.

It is known as ‘ocean soft gold’.

So, how to make fresh abalone,

to achieve the B-grade of a Michelin three-star restaurant?

Deep affection for abalone

Fresh abalone with Tibetan melon

INGREDIENTS

Main ingredients:6 live abalones

Auxiliary ingredients:Tibetan melon (cut into dicing, fry to golden brown, drain off oil, seasoning with ginger, scallion, ham, dried shrimp, garlic), lemon (finger lemon, rosemary, small fennel, small green lime, blueberries, yellow buds for decoration),

Seasonings:Oyster sauce, chicken broth, braising sauce, rose salt, caramel color

RECIPE

1. Bring a pot of water to a boil, put the abalone in a deep dish and pour in cold water so that the abalone shell is immersed, and steam for 10 minutes (this step is to achieve the effect of low temperature cooking without a low temperature machine);

2. The waiting time for steaming abalone, diced Tibetan melon, fry to a tempting golden yellow, drain off the oil, season with rose salt;

3. After steaming the abalone, take it out and brush off the black thing on the surface (the abalone is very soft after steaming, the brushing process must be done carefully to avoid damaging the edge), remove the shell and soak it in water with 2 slices of lemon and ginger to remove the fishy smell;

4. Heat the oil, stir-fry ginger, scallions, ham, etc., add chicken broth, oyster sauce, braising sauce, cook until the soup is fragrant, and add the abalone to thicken the sauce. Before plating, adding a whole garlic clove can increase the sweet flavor, and plate and serve.

First, you need a piece of abalone with plump meat and a large size.

Then boil a pot of water,

add abalone and steam for 8-10 minutes.

▲The key first step to making abalone delicious: steam with cold water.

Add the Tibetan melon cut into dicing.

Fry it into a tempting golden yellow.▲Tibetan melon cut into dicing.

▲Fry to a tempting golden yellow, drain off the oil.

Add a limited edition.

Coconut sauce

to have a northern-southern fusion.▲Coconut sauce cooked dry, let the Tibetan melon fully infuse coconut fragrance.

After steaming, use a knife to extract the meat from the abalone and wash it clean.

Put it in lemon slices and ginger in water to remove the fishy smell.

▲Lemon slice+Ginger slice=powerful anti-fishy smell.

In order for the abalone to look delicious, special sauce is indispensable!

First, use olive oil to stir-fry ginger, scallions, ham;

▲Blackboard: Using olive oil can greatly reduce smoke.

Add chicken broth, oyster sauce;

Make a rich color and fragrance.

Let the abalone absorb the sauce from the inside out.

▲Some say that chicken broth is the soul of the sauce, what do you think?

▲Let the abalone fully absorb the sauce.

Little by little, the flavor of abalone and the fragrance of the sauce are

merging at a visible speed.

▲Reduce heat for 7-8 seconds to enhance the aroma with garlic slices.

▲Cook, plate, perfect.

The abalone made in this way is very flavorful and super elastic.

It’s just that the abalone is too little, completely not enough to eat!

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