The highest state of abalone is to make it tender and tender, but it does not have any taste.Only by the ingredients and slow fire boil.It is a high-protein thing.Eat one at a time, but when done can do more A few, put in the refrigerator to eat when heating on the line.It is also done in the restaurant.I do not want to say that you have ordered the abalone after seven or eight hours of the shop.I just put my own way to say.If you There are better ways to communicate.
Canned Abalone (8), 0.5 old hen, scallop right amount, amount of ham, sugar, onion, ginger, raw powder
1. Dried abalone eight bubble water 48 hours halfway to constantly change the water. After soaking wash (there is a place like a sand pick to be thrown away).
2. Pour boiling water on the lid for a night and then take a casserole into the abalone hen half or a fly .If you are not afraid of trouble you can first cook the chicken soup to do .I am a lazy pigskin a large (First flying water).
3. a scallop, a few slices of ham.Get the appropriate amount of sugar, ginger, scallion, join the full amount of water pot, turn on the small fire boil on the five hours off the fire, put enough water, halfway can not add water, or else abalone Juice is not concentrated. Also do not have salt. Scallop itself salty. Cooked savory naturally came out.
4. Turn off the fire after the abalone material slag removed. Abalone stay in the casserole for a night (casserole insulation. So be sure to use the casserole to do).
5. Add oyster sauce and cook for two hours the next day (if your scallop salty enough to add salt.) If you do not rush to eat off the fire and then stew.
6.On the third day and then open the fire boil for ten minutes after the turn off the heat .A few days this abalone want to eat is difficult to eat.