Which is better, oysters or abalone? How to clean fresh abalone

In my country, abalone has always been listed as a treasure of the sea. The meat is delicious, fresh but not greasy, clear and rich in flavor, very enjoyable. Whether it is cooked or boiled in soup, it has a unique flavor. It can really be said to be a delicious delicacy on the table. If you have time, you can try it!

Contents of this article

1. Which one is more delicious, oysters or abalone?

2. How to clean fresh abalone

3. Abalone recipes

Which is better, oysters or abalone?

Abalone is called fish, but it is not a fish, but a shellfish. It is a mollusk with an oval shell that crawls on rocks. Whether it is cooked or boiled in soup, it has a unique flavor. In my country, it has always been listed as a treasure of the sea. The meat is delicious, fresh but not greasy, and has a strong flavor. Every 100 abalone meat contains 40 grams of protein, 0.9 grams of fat, and 33.7 grams of carbohydrates. It also contains a variety of vitamins. Traditional Chinese medicine believes that it is salty and warm in nature, and can regulate menstruation, moisturize dryness, and benefit the intestines. Abalone shell (stone cassia) has the effect of improving eyesight, removing heat, calming the liver, suppressing yang, and relieving stranguria. The inner surface of its shell is bright in color and can be used as mother-of-pearl for inlay furniture.

Oysters, also known as clams, are caught from the sea and eaten immediately after opening their shells. The best season to eat oysters is autumn. It is recommended not to add any seasonings when eating oysters. They have a very strong taste and taste sweet.

How to clean fresh abalone

Initial surface cleaning

First clean the surface of the abalone. You can use a toothbrush to clean the abalone's shell.

The second step is to separate the abalone meat and shell. There are two methods:

(1) Use a knife, spoon or small rice spoon (preferably one that is easy to use and does not hurt your hands) to cut from the flat side and cut the scallops into pieces, completely separating the abalone meat from the shell. Be careful when using a knife, as safety is the first priority.

(2) Wash the abalone and put it into the pot to cook. Once cooked, you can easily separate the meat and shell with a knife.

Remove the internal organs

At this point you can see the black or yellow intestines of the abalone, and you can remove the internal organs. The internal organs can also be fried until crispy and sprinkled with pepper, which is also delicious.

Gastroesophageal tube without mouthpiece

The abalone's mouth is at the narrower end of the abalone's body, and there is an esophageal tube inside. When dissecting, it must be removed together with the mouthparts to avoid affecting the taste.

Washing mucus

Use coarse salt to clean the attached mucus, then rinse with clean water.

Abalone recipes

Fried Squid with Celery

Ingredients: 1 squid, 1 tablespoon white vinegar, 2-3 celery, 4-5 black fungus, 1 tablespoon cooking wine, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, a little pepper, some salt, a little chicken powder, 4 tablespoons water, 1/2 tablespoon cornstarch, 1.5 tablespoons cooking oil

practice:

1. Remove the squid's internal organs, eyes, cartilage, and foot suckers. Rinse with clean water and add a spoonful of white vinegar, soak for 3-5 minutes, and then tear into slices.

2. Score the inside of the squid at 45 degrees, gently without breaking it.

3. Soak the fungus in advance and tear it into small pieces; cut the celery into thin slices diagonally.

4. Bring a pot of water to a boil, add the squid, blanch it and immediately remove it, rinse it with cold water, and set aside. The squid will curl up as soon as it enters the boiling water, so remove it immediately.

5. Chop garlic and shred ginger. Add cooking wine, soy sauce, oyster sauce, salt, pepper, chicken essence, cornstarch and water to make the sauce.

6. Heat oil in a wok, add shredded ginger and minced garlic and stir-fry. Add celery and black fungus and stir-fry briefly. Push the celery and black fungus aside, add the squid and stir-fry. Add the prepared sauce, stir-fry and serve.

Spicy Onion Fried Squid

Ingredients: onion, squid, chili, Korean hot sauce, cooking wine, soy sauce, oyster sauce, pepper

practice:

1. Cut the squid into rings and marinate with a large spoonful of cooking wine, half a spoonful of Korean hot sauce, light soy sauce, oyster sauce, half a spoonful of kudzu sauce, and appropriate amount of pepper.

2. Cut the onion into shreds.

3. Heat the pan with cold oil and fry onions and peppers until fragrant, then add the marinated squid.

4. When the squid starts to curl up and the pan becomes dry, add salt and chicken essence.

Sautéed Squid with Sauce

Ingredients: green pepper, chili pepper, onion, ginger, garlic, salt, bean paste, cooking wine, sugar, chicken stock

practice:

1. Clean the squid, cut the tentacles into sections, tear off the membrane of the squid body, turn it over, tilt the knife 45 degrees with the inside facing up, and cut out strips with an interval of 3-4mm. Remember not to cut it off.

2. Turn the squid and continue cutting it into strips at a 90-degree angle to the original strips.

3. Cut the squid into pieces of appropriate size, cut the green pepper and onion into shreds, slice the ginger and garlic, and cut the chili pepper into rings for later use.

4. After the water boils, blanch the squid, remove it immediately after it curls up, and put it in cold water to cool it down for later use.

5. Heat the oil in a pan and sauté ginger, garlic and chili peppers. Add appropriate amount of Pixian bean paste and stir-fry until fragrant.

6. Add the squid and stir-fry, add a little cooking wine, add the onion and green pepper and stir-fry evenly, turn off the heat, add appropriate amount of salt, sugar and chicken essence to season and serve.