There are many ways to make abalone, the most common is to burn, stew, steam and boil, and abalone is not suitable for stir-frying or simmering over high heat, which will lose nutrients and destroy the original taste of abalone.

The purpose of the roast is to release the original inconspicuous flavor of the abalone through continuous heating.

The same is true for the rest of the dishes used to cook abalone.

It is said that abalone is tasteless, that is to say fresh abalone, here to explain that the same abalone, fresh abalone and dried abalone are not the same thing at all.

Fresh abalone does not have a taste, most of them are cooked with heavy seasonings, or simple barbecue, heavy salt and spicy, even so, you can't eat the deliciousness of abalone itself, just eat ordinary fresh seafood.

But dried abalone is different, whether it is simply dried or air-dried, or dried abalone made by special and complex treatment methods, and then rinsed and soaked, it has a special fragrance of abalone.

I have to mention here that the expensive and delicious food that became popular in later generations is soft-hearted abalone.

Soft-boiled abalone is not a type of abalone, but a kind of dried abalone made by a special drying process, this kind of dried abalone is soaked again and delicately cooked, and the abalone heart will appear similar to a half-cooked soft-boiled egg, which is soft-boiled abalone.

For example, the most famous Japanese abalone, known as Baohuang, is the representative of soft-hearted abalone, and the domestic Liaodong Peninsula and Shan-Dong Peninsula abalone, made of soft-hearted abalone, is also the best among abalone.

The ordinary Australian abalone, African abalone and Philippine abalone have no sugar heart, and the quality is also worse than the soft-hearted abalone, not to mention those farmed abalone.

In fact, the soft heart of abalone is a viscous form of protein inside the abalone after special processing, and when you eat it, cut the abalone, and the soft heart flows out, which is not only very attractive in terms of visual senses, but also the strong fragrance emitted by the soft heart is even more mouth-watering.

However, the production process of soft-boiled abalone is very cumbersome, and it needs to go through strict drying, soaking, wine urging, vinegar washing, refrigeration and other repeated processing before the fresh abalone can be processed into dried abalone after cooking.

The principle is similar to that of making ham, that is, the skin of the abalone is waxed, the water inside the abalone is processed out, and the pure protein is fermented by itself during the processing process, so that the delicious taste of the abalone that is not easy to cook is easier to cook.

Another key to the quality of abalone is the size and size of the abalone. Like what we often hear about double-headed abalone, four-headed abalone, or eight-headed abalone and sixteen-headed abalone, it does not mean that there are as many abalone as there are, and the fewer heads the better, but uses a special unit of measurement to express the size of the abalone.

This unit is the weight unit Sima Jin inherited from ancient times, one Sima Jin is about more than 600 grams, which is the weight measurement unit that has been used since the Zhou Dynasty.

Until modern times, many traditional shops still use Sima Jin to weigh the goods they sell, especially some high-priced goods, such as gold and silver, as well as fine dried abalone and other high-priced dried seafood and so on.

For example, the weight of four dried abalones can reach one catty, so this kind of dried abalone is called four-headed abalone, for example, the smaller the number of abalone, the larger the size of this abalone, the rarer the price.

The dried abalone brought back by Yang Huairen from Dengzhou belongs to the wrinkled abalone in terms of species, and it is also the best abalone, but now there is no meticulous production method, and the fishermen have collected fresh abalone, which is simply dried in the sun and stored it.

Therefore, this kind of dried abalone is difficult to make the effect of soft-hearted abalone, but Yang Huairen is not embarrassed, even if he can't make soft-hearted abalone, with his craftsmanship, it is enough to make these dried abalone into a rare delicacy in the world.

Of course, fortunately, these dried abalone are fishermen's simple sun-dried products, the general fishermen dry for a day or two, the surface of the abalone is dry and stored on the mobile phone, and now Yang Huairen takes it out and uses it, and only needs to boil it with warm water to make it, otherwise, it will take five or six days just to soak the abalone.

Yang Huairen picked some dried abalone that was quite big and relatively good-looking, brushed the surface and put it in a pot and cooked it slowly until the dried abalone could be bent and soft from the middle, then took it out, cut off the tooth mouth, skirt and internal organs of the abalone, and then carefully cleaned it again, and then put it in warm water to cook for a while.

After draining the boiled abalone, let it dry for a while, let it be cruciferous on the back of the abalone that has become soft, and then place it in a flat plate at intervals, and then put it in a steamer basket to steam.

The steaming process is to first boil the water over high heat, and then change to medium heat and steam slowly, at which point you can make minced garlic.

Remove the fresh garlic cloves, chop them for later use, then prepare chopped green onions and minced ginger, put the bottom oil in the iron pot for stir-frying, cook the oil over low heat until it is ripe, and put the pot on the side of the stove to let the iron pot heat slowly.

Here you must remember that it is best not to use vegetable oil such as vegetable oil, because vegetable oil always has its own taste, which will affect the taste of abalone in the end, so it is better to choose cooked lard, although cooked lard has a fishy smell, but it is used to make oil garlic, which can just cover up its own taste, and it must be said that cooked lard is the edible oil that can best protect the taste of dried seafood.

Add a small amount of star anise and pepper leaves and other spices to the pot, and let the warm oil fry the flavor of the spices, not too big, so as not to be too strong and pungent.

Take out these flavored materials, and then put the iron pot back on the stove, fry the minced green onion and ginger on high heat, wait for the chopped green onion to change color, then take out the green onion and ginger at the end of the year, and finally put the chopped minced garlic into the pot and add a little salt to stir-fry, only need to fry the garlic fragrance, not stir-fry.

Stir-fried minced garlic is poured into a large bowl, and then a small amount of easy-going minced garlic can be added, Yang Huairen felt that the family still likes to eat spicy, so he added a small amount of green chili flakes, and finally poured a spoonful or two of sesame oil, stirring evenly.

The abalone can be steamed for 20 minutes, and then the still hot oil and garlic are poured on each abalone, and the whole kitchen is immediately fragrant, and a steamed abalone with garlic is also completed.

This time, Yang Huairen made a large number of abalone, and his family must not even be able to eat a quarter, remembering that the brothers had just returned home, and most of them should be eating, so he ordered the servants to bring food boxes and send some tastings to the brothers.

The delicacies here were served, and the second girl slapped her face happily when she smelled the fragrance and jumped up, she winked at her brother with a smile, "It's good that you haven't forgotten my sister!" ”