Pearl crisp abalone(ming zhu su bao )

Pearl crisp abalone

Raw materials for making pearl crisp abalone

Water hair purple abalone 250 g, Shaojiu 25 g, pigeon eggs 20, pepper 1 g, ginger 5 g, wet starch 15 g, onion 10 g, chicken soup 500 g, refined salt 5 g, cooked chicken oil 10 g, monosodium glutamate 1.5 g, wet starch 10 g, monosodium glutamate 1 g, chicken soup 250 g, cooked lard 50 G.

Processing steps of Pearl crisp abalone

1. Cut both sides of the abalone into an orchid knife. The depth is 2 / 3 of the abalone. Change the water and simmer until the abalone is soft and tender. After soaking in hot water, cut it into 1cm wide strips and put it in a bowl. Cook pigeon eggs, put them in a bowl, add 100g chicken egg white and 0.5g refined salt to soak them.

2. Put lard on the fire, put in half onion and ginger to fry the flavor, add chicken clear soup to boil, remove onion and ginger, and pour the soup into the bowl. Add boiling water and 15 grams of scallion, ginger and Shaoxing wine into the pot, add abalone to heat for a while, pour in a colander to drain, pick out scallion and ginger, and then cook them in broth for one or two times. Add 10 grams of abalone and Shaoxing wine into the pot, add 4.5 grams of refined salt into the soup, bring to a boil, then add 1 gram of monosodium glutamate into the soup, mix well with 10 grams of wet starch, thicken, sprinkle with pepper, and drizzle

The characteristics of Pearl crisp abalone are as follows

Abalone is a marine mollusk, not a fish, there are purple abalone, grey abalone and other species. Its shell is the traditional Chinese medicine "Shiming", its meat is delicious, is the best seafood, since ancient times as seafood treasures. Pearl crisp abalone is cooked in broth and chicken soup for many times to make it fresh and crisp. It is surrounded by cooked pigeons. It is white in color and round in shape, so it is called "Pearl crisp abalone".

Attention should be paid to making pearl crisp abalone

Dry abalone bulge: dry abalone soak in turbid water for 12 hours, change the water to rub repeatedly, put it in an aluminum pot to cook for one day and night, when it is soft, that is, when the edge of abalone is easy to tear off, use warm water for one time, put it into the original soup to cook until it is well done, cool it and do not use it, then put it into the refrigerator to keep fresh.

Pearl crisp abalone

Pearl crisp abalone is cooked in broth and chicken soup for many times to make it fresh and crisp. Cooked pigeon eggs are surrounded by abalone. The color is white and the shape is round like a pearl, so it is called "Pearl crisp abalone" in broth and chicken soup for many times.

Recipe name

Pearl crisp abalone

Cuisine

Anhui cuisine

Recipe effect

Tonifying deficiency, nourishing body, nourishing Yin, regulating liver, regulating nocturia, regulating eyesight

Taste of dishes

Taste: salty and delicious

Manufacturing materials

Ingredients: dried abalone (100g) pigeon eggs (350g)

Seasoning: yellow rice wine (2G), pepper (1g), ginger (5g), starch (corn) (8G), shallot (10g), salt (5g), chicken oil (10g), monosodium glutamate (2G), lard (refined) (50g)

Production technology

1. Soak dried abalone in warm water for 12 hours, change water and rub it repeatedly, put it in an aluminum pot and cook it all day and night;

2. When the abalone is soft, i.e. the edge is easy to tear off, wash it with warm water, put it into the original soup and cook it until it is well done, then cool it and set it aside;

3. The depth of the orchid knife is 2 / 3 of that of abalone;

4. Change the water and simmer until the abalone is soft and tender. After soaking in hot water, cut it into 1cm wide strips and put it in a bowl;

5. Cook pigeon eggs, put them in a bowl, add 100g egg white and a little salt to soak them;

Put lard on the heat, add half of scallion (cut into sections) and ginger (sliced) to fry the flavor, add 500ml chicken clear soup and bring to a boil, remove scallion and ginger, and pour the soup into a bowl for later use;

Then put boiling water, 15 grams of scallion ginger and yellow rice wine into the pot, put abalone into the pot and cook for a while, pour in the colander to drain, and pick up the scallion ginger;

8. Cook the broth for one or two times. Add 10g abalone and yellow rice wine into the pot. Add 5g refined salt to the soup in the bowl. Bring it to a boil and bring it to a low heat. Add monosodium glutamate and 10g wet starch to thicken it. Sprinkle with pepper and chicken oil. Put it on the pan;

Put the abalone around, and leave a gap between them;

When stewing abalone, pour pigeon eggs into the pot and add MSG to stew. Mix 5g of wet starch and stir in thin glass. Place in the middle of the plate.

dietary nutrition

Dried abalone: abalone is rich in protein, calcium, iron, iodine, vitamin A and other nutrients; it has the functions of Nourishing Yin, clearing heat, benefiting essence and improving eyesight.

Pigeon egg: pigeon egg contains high-quality protein, phospholipid, iron, calcium, vitamin A, vitamin B1, vitamin D and other nutrients. It also has the functions of improving skin cell activity, elastic fiber in skin, and increasing facial rudeness (improving blood circulation and increasing hemoglobin). Pigeon eggs are rich in nutrition and can prevent measles in children. Pigeon egg is sweet, salty and flat in nature. It has the functions of tonifying liver and kidney, tonifying essence and Qi, enriching skin, helping Yang and refreshing, relieving sores and poisons, and treating impotence and malnutrition. It is mainly used for kidney deficiency caused by waist and knee soreness, fatigue and weakness, palpitations and insomnia.

The recipe is complementary

Dried abalone: Abalone should not be eaten with chicken, wild boar and beef liver.

History and culture

Abalone is a marine mollusk, not a fish, there are purple abalone, grey abalone and other species. Its shell is the traditional Chinese medicine "shijueming", its meat is delicious, is the best seafood, since ancient times as seafood treasures. Pearl crisp abalone is cooked in broth and chicken soup for many times to make it fresh and crisp. Cooked pigeon eggs are surrounded around the abalone. The color is white and the shape is round like a pearl, so it is called "Pearl crisp abalone".

Nutrients

·Heat (1398.80 kcal)

·Protein (93.15g)

·Fat (111.50g)

·Carbohydrates (26.75g)

·Dietary fiber (0.31g)

·Vitamin A (172.50 μ g)

·Carotene (93.10 μ g)

·Thiamine (0.32 mg)

·Riboflavin (0.40 mg)

·Nicotinic acid (7.68 mg)

·Vitamin C (2.30 mg)

·Vitamin E (2521.90 mg)

·Calcium (506.93 mg)

·Phosphorus (994.07 mg)

·Sodium (4713.39 mg)

·Magnesium (442.30 mg)

·Iron (21.85 mg)

·Zinc (7.45 mg)

·Selenium (132.26 μ g)

·Copper (0.97 mg)

·Manganese (0.54 mg)

·Potassium (818.53 mg)

·Vitamin B6 (1.26 mg)

·Pantothenic acid (2.17 mg)

·Folic acid (210.00 μ g)

·Biotin (42.00 μ g)

·Vitamin B12 (14.80 μ g)

·Cholesterol (1726.50 mg)

·Vitamin D (7.00 μ g)

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ming Zhu Su Bao