CATDOLL : CATDOLL: How to choose fresh abalone

1. How to choose fresh abalone

The best abalone is bright and shiny. If you put abalone under the light, it will appear red. Don't buy those that are dry on the outside and wet on the inside, or have black spots on the inside. When buying abalone, you should first check whether its appearance is intact. Those with gaps or cracks on the back are inferior. Those with a fat and wide bottom and a convex and thick back are better than those with thin and long flesh.

2. How to choose abalone? Which one is more nutritious?

According to nutritional analysis, abalone has high nutritional value, but more importantly, abalone is not easy to produce.

1. Abalone is rich in protein, as well as calcium, iron, iodine, vitamin A and other nutrients;

2. Abalone has extremely high nutritional value and is rich in globulin. Abalone meat also contains an ingredient called "abalone", which can destroy the metabolic substances necessary for cancer cells.

3. Abalone can nourish yin, soothe the liver, strengthen the kidneys, adjust adrenal secretion, and has a bidirectional effect on regulating blood pressure;

4. Abalone has the effect of regulating menstruation, moistening dryness and facilitating bowel movements, and can cure diseases such as irregular menstruation and constipation;

5. Abalone has the effect of nourishing yin and replenishing the body. It is a kind of seafood that is nourishing but not dry. There are no side effects such as toothache and nosebleed after eating it, so it is okay to eat more.

3. How many types of abalone are there? How to cook them respectively?

Abalone meat is delicious and is a valuable seafood. It is not a fish, but a single-shell mollusk that crawls on rocks below the low tide line in shallow seas.

The abalone's body is covered with a thick calcareous shell, which is a right-handed spiral shell and shaped like an ear. Its Latin name can be literally translated as "sea ear" because its shell is shaped like an ear.

The abalone's foot is particularly thick and is divided into two parts. The upper foot has many tentacles and hillocks to sense the outside world; the lower foot is oval when stretched, with a flat belly, suitable for attachment and crawling. We eat abalone mainly for the muscles of its foot.

Abalones live in rocky reefs with fast currents and lush seaweed. They like to live in coastal islands or rocky corners protruding from the coast. Abalones often crawl in cracks or caves in rocky reefs. The depth of their distribution varies with species. For example, the large abalone in northern my country is generally distributed in water depths of more than 10 meters. In winter, they move to deeper waters to avoid the cold, and the depth can reach 30 meters. In spring, they slowly move up, and some can live several meters below the tide line.

Abalone likes to eat brown algae or red algae. For example, the large abalone likes to eat kelp, young kelp and sargassum. The amount of food abalone eats varies with the season. Generally, it eats more in the season with higher water temperature; it is less active in winter and eats less.

There are many types of abalone, and they are widely distributed. Abalone is found along the coast of my country. In the north, Dalian and Changshan Island produce more abalone, which are large and ovoid. In the South China Sea, there are abalones such as variegated abalone and ear abalone. The abalones are similar in shape to the abalones, but they are smaller. The ear abalone is larger in size, and its shell is more like an ear. The flesh of its feet is the thickest, and the shell cannot completely cover it.

Abalone and Shredded Chicken Porridge

Ingredients: 1 cup of rice, 150 grams of small abalone, half a chicken breast, 4 mushrooms, some shredded ginger, 1 scallion, 1 teaspoon of salt, some pepper

Preparation method: 1. Wash the rice and mix it with a small amount of oil.

2. First use a brush to clean the dirt on the small abalone, then wash it with clean water and make cross cuts on the surface.

3. Soak the mushrooms until soft, remove the stems and cut them into pieces, cut the chicken into shreds, and chop the green onions into chopped green onions.

4. Bring 10 cups of water to a boil, add rice and shredded chicken, bring to a boil, then turn to medium heat and cook for about 30 minutes.

5. Add small abalone and mushrooms and cook until done. Add salt and pepper to taste. Sprinkle with chopped green onions and shredded ginger before serving.

Three Fresh Abalone

raw material:

500g of soaked purple abalone, 500g of soaked black ginseng, 500g of oil-soaked fish maw, 1000g of clean old hen meat, 7.5g of sugar, 500g of clean duck meat, 5g of salt, 10g of sesame oil, 15g of soy sauce, 25g of cooking wine, 30g of green onion, 20g of ginger, 10g of water starch, 15g of sesame seeds (baked)

practice:

1. Wash the soaked purple abalone, cut it with a knife, turn it over and cut the other side, then cut it into thick slices. Cut the small one into 2 slices and the large one into 3-4 slices. Wash the oil-soaked fish belly, cut it into slices with a knife, and the thin ones can be cut into cubes. Remove the internal organs of the soaked black ginseng, wash it, and cut it into thick slices with a knife, and set aside.

2. Boil the old hen and duck meat thoroughly in boiling water, remove them, clean the blood, put them into the pot, add 2.5-3 kg of water, boil over high heat, then cook over low heat to make a thick soup, cook the chicken and duck until they are soft, and a total of 1.5 kg of soup will be produced.

3. Boil abalone, fish maw and sea cucumber in boiling water, then blanch them in chicken soup.

4. Put thick chicken soup into the pot, add scallion, ginger, abalone, fish maw and sea cucumber into the pot. After the soup boils, simmer for another 3-5 minutes, then pick out the scallion and ginger, add cooking wine, soy sauce, salt and sugar, adjust the taste, thicken with water starch, drizzle with sesame oil, serve on a plate, sprinkle with sesame seeds, and serve.

There are many other ways to do it. If you are interested, go here and have a look~~

4. How to distinguish good sea cucumbers and abalone?

Additional information about sea cucumbers: 1. Selecting sea cucumbers: High-quality sea cucumbers are dark brown, bright, and translucent. They swell evenly inside and outside and are round in shape. The muscles are evenly thick and thin. There is no hard core inside. The end of the sea cucumber that is held in the hand is trembling and elastic, and the meat thorns are intact. Low-quality sea cucumbers are red, soft and sticky, with thin bodies, thin meat, large pits, and fallen meat thorns that are sharp but not straight. 2. Tips for removing the bitter taste of sea cucumbers: Cut the soaked sea cucumbers into the required shapes. For every 5000 grams of soaked sea cucumbers, add 250 grams of vinegar and 500 grams of boiling water, then pour them into the sea cucumbers and stir well. After the sea cucumbers are dipped in vinegar, they shrink and harden. The gray particles (alkaline substances) in the sea cucumbers are neutralized with vinegar and dissolved in water. Then put the sea cucumbers in tap water and soak them for 2 to 3 hours until the sea cucumbers are restored and softened, without sourness and bitterness. Drain all the water and cook. 3. Sea cucumbers are echinoderms that live in the cracks of rocks on the seafloor or in the mud and sand at the bottom of the shallow sea. The morphological characteristics of sea cucumbers used in cooking divide them into two categories: sea cucumbers and light sea cucumbers: (1) Sea cucumbers: There are fleshy spines on the surface of the body, and the color is mostly black dusty. The quality is better than that of light sea cucumbers. Varieties include gray sea cucumbers, plum sea cucumbers, and square sea cucumbers. (2) Light sea cucumbers: The surface is mostly smooth and has no fleshy spines. It is yellowish brown or black. The quality is inferior to that of sea cucumbers. There are many varieties, among which the better quality is the yellow jade sea cucumber. The yellow jade sea cucumber is mainly produced in the South China Sea. It is cylindrical, with a slightly flat belly, earthy yellow, and many wart-like protrusions on the back. 4. Sea cucumbers are of high quality if they are large, thick, and have no sand in their bodies. Identifying high-quality abalone: ​​High-quality abalone is beige or light brown, fresh and shiny, oval, complete, and thick and full. Low-quality abalone is grayish, brown-purple, dull, with dry grayish-white residual meat, a layer of grayish-white substance attached to the surface of the fish body, and even black-green mold spots. The best quality abalone is those that are uniform, large, oval, clean, have a convex back, thick meat, purple-red with yellow, shiny, fragrant and fresh, and have a white frost on the surface of the dried goods.