How to soak dried abalone? How to choose dried abalone

Dried abalone is best when it is light yellow, bright in color, thick, shiny, translucent, fragrant, dry, straight, moist but not damp, with a little white frost, thick and large, with rich meat and sweet and fragrant juice. The following article is from Encyclopedia Knowledge Network about the selection and soaking of dried abalone, I hope it will be useful to you.

Contents of this article

1. How to soak dried abalone

2. How to choose dried abalone

3. How to make dried abalone delicious

How to soak dried abalone

Soak the dried abalone in cold water for 48 hours, then soak it in boiling water overnight to allow it to naturally stretch and return to its original shape. Then scrub the dried abalone clean and remove the sand thoroughly, otherwise it will affect its taste and quality. The cooking time of dried abalone is usually longer, and it needs to be cooked repeatedly with refined soup to fully absorb the flavor of other ingredients, so it has a rich aroma and sweet meat.

Dried abalone is divided into light dried abalone and salted dried abalone. When tasting dried abalone, light dried abalone is the best, requiring it to be of good quality, thick and large, with rich meat and sweet and fragrant juice.

The best dried abalone is light yellow and bright in color, with thick and shiny meat, translucent, fragrant and fresh smell, dry and straight in shape, moist but not damp, and with a slight white frost.

How to choose dried abalone

First, look at the color of the abalone. High-quality dried abalone is beige or light brown, with a fresh and shiny texture. From the appearance, it is oval in shape, with a complete body, uniform size, and sufficient dryness. There is also a thin layer of salt powder on the surface. From the meat quality, high-quality dried abalone has thick meat that is plump and full.

In terms of color, inferior dried abalone is gray, purple-brown, dull, with dry grayish-white residual meat, and a layer of grayish-white substance on the surface of the abalone, and some even have black-green mold spots; in terms of appearance, the abalone is incomplete in shape, with uneven edges, uneven sizes or nearly horseshoe-shaped; in terms of meat quality, inferior dried abalone has thin meat, dry outside and moist inside, and is neither concave nor swollen.

How to cook dried abalone

Dried abalone is made from fresh abalone. It has thick meat and sweet and fragrant juice. It is rich in nutrients such as protein, glycogen, amino acids, trace elements, etc., and has good nutritional value. Dried abalone has less water content than fresh abalone and the meat is firmer, so the general cooking time will be longer. It is more suitable for making soup, porridge, etc., so that the nutrients in it can be better seeped out and the taste will be better.