How to make delicious dried abalone fin and belly
As a high-end ingredient, dried abalone fin and belly requires various cooking methods and requires exquisite skills. Combining the hot topics and content on the Internet in the past 10 days, we have compiled the following structured data and practical practices to help you make delicious meals easily.
1. Ranking of popular cooking methods for dried abalone fin and belly
| Ranking | cooking method | heat index | Key Tips |
|---|---|---|---|
| 1 | Braised abalone, dried abalone fin and belly | ★★★★★ | Dark soy sauce for color, rock sugar for freshness |
| 2 | Braised Dried Abalone Fin and Belly | ★★★★☆ | Simmer for 4 hours |
| 3 | Porridge with dried abalone fin and tripe | ★★★☆☆ | Rice to water ratio 1:8 |
| 4 | Dried abalone fin and belly with scallion oil | ★★★☆☆ | Fried green onions until golden brown |
2. Necessary preprocessing steps
1.Soaking treatment:Dried abalone needs to be refrigerated and soaked for 3 days, and the water needs to be changed twice a day; shark fin needs to be rinsed under running water and steamed for 30 minutes; dried fish maw needs to be soaked in warm water for 12 hours.
2.Key points for removing fishy smell:After preprocessing all ingredients, blanch ginger slices (50g) and cooking wine (100ml) for 5 minutes.
3. Recent popular recipe data
| Dishes | core ingredients | cooking time | Collection |
|---|---|---|---|
| Improved version of Buddha Jumps over the Wall | Abalone x2, dried wing belly 100g each | 6 hours | 128,000 |
| New Year's Eve dinner set | Abalone x4, scallops 50g | 3.5 hours | 93,000 |
4. Sharing of practical skills
1.Fire control:When braised, first use high heat to reduce the juice, then turn to low heat and simmer to keep the ingredients intact.
2.Seasoning sequence:Salt needs to be added 10 minutes before serving to avoid premature coagulation of protein.
3.Innovative combination:The recently popular black garlic sauce (recommended dosage 15g/person) can enhance the umami level.
5. Frequently Asked Questions
| question | solution |
|---|---|
| Fishy smell remains | Add lemon juice (20ml) to marinate |
| Tasty taste | Control the stewing temperature to not exceed 95°C |
6. Nutritional matching suggestions
According to the latest evaluation by food blogger @海老饕: Pairing it with bamboo fungus (50g) can increase the collagen absorption rate by 38%. It is recommended to use Yunnan wild bamboo fungus, soak it and stew it with abalone.
7. Tool Selection Guide
1.Casserole selection:3.5L capacity stoneware casserole (heat increased by 67%) can conduct heat evenly
2.Tool selection:A special wave knife is required to process abalone (search volume increased by 120% week-on-week)
Master these tips and you can easily make restaurant-worthy abalone fin and belly dishes. Remember to bookmark this article and check the latest cooking data at any time!
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