When watching TV before, the program will always mention the mountain treasure seafood, I am silently thinking about what the mountain treasure seafood is, and then I checked the information myself and really have a clear direction, everyone is interested in checking it yourself, I will not list them one by one, I will say one of the seafood, abalone, abalone is a high-end seafood, but most people do not know how to cook, today I will introduce you to the practice of two kinds of abalone.
The first delicacy - gizzard abalone
Raw materials for roasted abalone: four or two fresh abalone, three halves of duck gizzard core, one or two dollars of netnanjing, five dollars of cooking wine, three points of refined salt, three dollars of soy sauce, three points of monosodium glutamate, three points of vinegar, five dollars of wet starch, one point of watercress shallots, one point of watercress garlic, half a point of pepper powder, two dollars of sesame oil, one pound of duck oil five two (about one or two five lines), one or two of broth.
Gizzard abalone preparation method: First of all, we carve the duck gizzard core into a small cross flower knife and become a duck gizzard flower. Fresh abalone removes the burr and mouth, washes, also with a small cross flower knife, into abalone flowers. The southern top knife is cut into three-thick pieces.
Then we put the watercress shallots, bean paste garlic, and nanji slices into a bowl, add cooking wine, soy sauce, monosodium glutamate, fine salt, vinegar, pepper, broth, wet starch, and mix with the sauce.
Next, we put the duck gizzard flowers and abalone flowers in the boiling water, fish out, and control the water purification. Sauté spoon over high heat and pour duck oil. When the oil is 90% hot, add the duck gizzard flowers and abalone flowers and fry them, and immediately pour them into a colander. Leave five dollars in the bottom oil in the stir-fry spoon, then put on the heat, pour in the duck gizzard flowers, abalone flowers, and then flush in the mixed juice, until the juice becomes thick, turn it upside down twice, drizzle with sesame oil and serve, and then we look at another dish.
The second dish - white steak three treasures
White grilled three treasures of raw materials: abalone three two, cooked duck breast three two, monkey head mushroom (about four or two weight), rapeseed heart fifteen, cooking wine five dollars, refined salt four points, monosodium glutamate five points, water starch five dollars, sesame oil two dollars, green onion ginger oil eight dollars, broth one pound.
White steak three treasures method: First of all, we soak the monkey head mushroom in boiling water, remove the old roots and impurities, wash it, squeeze the water dry, slice it into a thick slice, put it in a bowl, add the broth (five two), cooking wine (second line), fine salt (two points), monosodium glutamate (two points), onion and ginger oil (four dollars), steamed on the drawer.
Then we stacked the steamed monkey head mushroom in the middle of the dish into a five-inch trapezoid. The abalone slices are sliced, and the duck breast is also sliced into a thick thin slice, which is stacked into a five-inch long trapezoidal shape, and the two sides of the monkey's head mushroom are pressed to be arranged.
Next, we spoon on the heat, inject the broth (five two), add cooking wine (three dollars), fine salt (one point), monosodium glutamate (two points), adjust the taste, drag the abalone, monkey head mushroom, duck slices on the plate into the spoon and boil, move to a low heat, lightly burn for two minutes, on the high heat, with water starch to thin the mustard, turn the spoon over, and then drizzle with onion and ginger oil (four dollars), put into the dish. The rape heart is fished out in boiling water, add refined salt (one point), monosodium glutamate (one point), sesame oil, mix well, and surround sanzhen to serve.