Abalone with garlic(suan xiang xiao bao yu )

Abalone with garlic

Introduction:

"I saw abalone in the supermarket. I don't know how to eat it. The boss said you should check it with your mobile phone. It's really advanced and keeps up with the times. Xiao Bao is not expensive, not as expected. 5.99 one, bought six. It's said on the Internet that it's Xiaobao with scallion oil, but after watching it for a long time, I feel that it's more useful to learn garlic, but when I say it's scallion, I use garlic. "

Production steps:

Step 1: dig out the abalone meat from the bottom with iron spoon, remove the intestinal garbage, and clean the black edge with a brush.

Step 2: cut the flowers on the front, pour in yellow rice wine to wake up for a while and remove the fishy smell.

Step 3: prepare the seasoning. Mix abalone sauce (sold in the market) and soy sauce to make sauce. Cut onion and garlic.

Step 4: bottom with shredded green onion, take up the water pot, after the water boils, put the small abalone in the positive and negative ironing, after shrinking, it is cooked, fished out (pay special attention to the grasp of time, the meat becomes old after a long time), and drizzled with seasoning juice.

Step 5: chop the garlic and sprinkle half on the fish. In a small oil pan, pour in the other half of the garlic. After fragrant, pour on the abalone.

Materials required:

Abalone: 6

Garlic: six petals

Scallion: right amount

Abalone juice: right amount

Soy sauce: moderate

Note: 1, small abalone can also be sliced more delicious, but the appearance is not good-looking. 2. When scalding, be sure not to let the water boil. When scalding, it depends on whether the meat shrinks. Once it is tightened, it can be taken out of the pot.

Production difficulty: simple

Process: water

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Suan Xiang Xiao Bao Yu