Grilled raw shell abalone is a traditional famous dish in the coastal area of Qingdao, Shandong. The color and fragrance of this dish are excellent, the abalone meat is tender and delicious, and it is transparent and oily when it is poured with gorgon juice. After the abalone meat is cooked, it is placed in the original shells. Its appearance is beautiful and expensive. It is a masterpiece with a dual combination of shape and container.
Raw materials
Ingredients
Abalone 400g Grass carp 200g
Accessories
Ham 25 g egg white 50 g winter bamboo shoots 50 g peas 15 g starch (corn) 20 g
seasoning
15g rice wine 3g monosodium glutamate 2g green onion 2g ginger 2g salt 10g chicken fat 25g each amount
Production Method
- Wash the shelled abalone, put it in boiling water and cook for a while, then remove the meat and dig out the slices into 0.16 cm thick slices;
- Cut the net winter bamboo shoots and ham into slices of 3 cm in length, 1.2 cm in width and 0.16 cm in thickness;
- The grass carp is slaughtered and cleaned. Take 200 grams of the clean meat into slices, wash the slices, chop them into puree, and put them in a bowl;
- Moisten the starch, rice wine, monosodium glutamate, refined salt, egg white, scallion and ginger in the fish puree, stir evenly, and pour it out on a large flat plate;
- Put the abalone shell in boiling water containing 5% alkali, scrub it with a brush or grass root brush, and then boil it in boiling water to remove the moisture;
- The cleaned abalone shell is facing upwards, neatly placed on the fish material, let it stand and sit firmly, and steam it for 5 minutes and take it out;
- Pour 500 ml of clear soup into the frying spoon, add salt, rice wine, ham, winter bamboo shoots, peas, and abalone slices to boil to remove the foam, remove it with a colander, and place it flat in the abalone shell;
- Thicken the soup in the pot with wet starch, drizzle with chicken fat, and pour it on the abalone. Serve.
Production tips
- When boiling abalone, the cooking time should not be too long, just blanch it.
- The abalone shell should be scrubbed clean without impurities and abalone meat.
- When thickening, the juice should be transparent, usually rice soup.
Taste characteristics
The color and fragrance of this dish are excellent, the abalone meat is tender and delicious, and then poured with gorgon sauce, it is transparent and shiny.
