Abalone with toad(ha ma bao yu )

Toad abalone method:

Raw materials for making toad abalone

12 canned abalone, 100g mandarin fish, 24 peas, 250g rape leaves, 4 egg white, 200g chicken and duck soup.

The steps of making toad abalone are as follows:

1. Remove the bone of mandarin fish and make antler.

2. Cut rape and oil it.

3. Stew abalone in chicken and duck soup for 5 minutes, then take it out, tear it out from the bottom edge of the meat and tear it to half on both sides, that is "toad forelegs"; make a flat piece on the head and fill it with fish antler, that is "toad mouth"; embed two peas on the fish antler, that is "toad eyes". Steam over high heat for 5 minutes, take out and put on a plate, add seasoning to chicken and duck soup, bring to a boil, thicken and pour on toad and abalone.

Abalone with toad

Toad abalone is a delicacy made of canned abalone, chicken and duck soup and mandarin fish, which belongs to Shanghai cuisine.

essential information

Recipe name

Abalone with toad

Cuisine

Local cuisine

Type

Special Shanghai Cuisine

Basic characteristics

Tender and delicious

Cooking method

1. Remove the bone of mandarin fish and make antler.

2. Cut rape and oil it.

3. Stew abalone in chicken and duck soup for 5 minutes, then take it out, tear it out from the bottom edge of the meat and tear it to half on both sides, that is "toad forelegs"; make a flat piece on the head and fill it with fish antler, that is "toad mouth"; embed two peas on the fish antler, that is "toad eyes".

4. Steam over high heat for 5 minutes, take out and put on a plate, add seasoning to chicken and duck soup, bring to a boil, thicken and pour on toad and abalone

New method of Abalone with toad

Practice of toad abalone

Ingredients: 12 canned abalone, 100g mandarin fish, 24 peas, 250g rape leaves, 4 egg white, 200g chicken and duck soup

Production: 1. Remove the bone of mandarin fish and make antler.

2. Cut rape and oil it.

3. Stew abalone in chicken and duck soup for 5 minutes, then take it out, tear it out from the bottom edge of the meat and tear it to half on both sides, that is "toad forelegs"; make a flat piece on the head and fill it with fish antler, that is "toad mouth"; embed two peas on the fish antler, that is "toad eyes".

4. Steam over high heat for 5 minutes, take out and put on a plate, add seasoning to chicken and duck soup, bring to a boil, thicken and pour on toad and abalone

Another way

Main and auxiliary materials

Canned abalone... 12

Chicken and duck soup 200 grams

Mandarin fish meat... 100g

Refined salt... 1g

Fresh peas... 24

MSG... 5g

Rape heart... 250 grams

Shaoxing wine 15 grams

Egg white... Four

Peanut oil... 500 grams

Flour... 1.5g (about 25g)

Dry starch... 7.5G

Cooked lard... 25g

Cooked chicken oil... 10 grams

Cooking method

1. Remove the spines and skin of loach, smash into fish mud, add Shaojiu (5g), refined salt (0.5g), monosodium glutamate (2.5G), dry starch (2.5G) and cooked lard, and stir well. Mix egg white and flour into a foaming egg white paste. Mix in fish sauce 3 times. Wash the rape leaves, cut them into shreds, fry them in hot peanut oil to make crispy rape pine, and lay them flat on a large plate.

2. Put abalone in a spoon, add chicken and duck soup (100g) and Shaojiu (5g), simmer over low heat for 4-5 minutes and remove. Then, from the opening of abalone bottom meat edge, tear the meat edge to the left and right sides until half, that is "toad forelegs": in the head with a knife flat piece, fill the mouth with fish mud, that is "toad mouth"; then two peas inlaid in the fish mud, that is "toad eye". According to this method, make 12 clam shell abalone one by one, steam for 5-6 minutes with high heat, take them out and put them on the rape pine on the plate.

3. Pour chicken and duck soup (100g) into a spoon, bring to a boil on a high fire, add Shaojiu (5g), refined salt (0.5g) and monosodium glutamate (2.5G), mix with dry starch (5g) and water, thicken, pour over toad and abalone, and then drizzle with cooked chicken oil.

Key technology

1. Dry abalone processing method: Abalone into the container, add salt, pour into water (abalone, salt and water weight ratio is 25:1:50), soak for 12 hours, and then wash abalone slightly, change water, boil with high fire, keep the water temperature between 70 ~ 80 ℃, stuffy bubble After 24 hours, stop the fire and let it cool. Take out the abalone, tear off the teeth, remove the hard ribs, and then put it into the container to boil. Keep the water temperature between 70 ℃ and 80 ℃ for 24 hours. During the 24 hours, check it at any time. Take out the thoroughly soaked abalone and let it cool. Soak it in cold water and put it in the refrigerator. Keep it in the refrigerator. If it is not stored in the refrigerator, boil it once a day.

2. Fresh abalone processing method: wash Abalone with water, brush off the black film on abalone meat with a brush, remove viscera with a dumpling spoon, wash Abalone with water, cut it from the inside, and slice it into 3 mm thick slices with flat knife method; put the sliced abalone in a colander, scald it with boiling water, take it out and cool it with cold boiled water for standby.

Flavor characteristics

1. Abalone, also known as "big abalone", is a marine mollusk, which is produced in China's coastal areas. Its shell can be used as medicine, the meat is fresh and tender, the taste is salty, fresh and dry. It has been regarded as a treasure on the table since ancient times. In history, it has been recorded that King Mang of Han Dynasty was fond of eel. After eating abalone, Liu Ying, a litterateur in Qing Dynasty, thought that it was more beautiful than Jiang Na Zhu (dried scallops), so he wrote a poem: "I always talk about Jiang Tiao Zhu, but now I don't care how many.".

2. "Toad and abalone" is a kind of pictographic dish with fine technology, which is often used as the first dish of Chinese banquet. Abalone made into a toad like, two fresh peas point eye, one by one in the green fungus made of rape leaves, do not have a taste. The food is delicious. Dong Shiguo, the winner of the title of national excellent chef and the special chef of Beijing Fangshan Restaurant, is the best at making this dish.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ha Ma Bao Yu