Abalone with golden hook(yue cai jin gou bao )

Abalone with golden hook

Introduction:

"Nowadays, Cantonese people pay more attention to health, so nowadays Cantonese cuisine pays more attention to nutrition. Like this "golden hook abalone", in addition to abalone, but also with a small Tang vegetables and pumpkin juice. Abalone is of high nutritional value. It can nourish Yin but not dryness. Xiaotangcai and pumpkin contain proteins, carbohydrates, trace elements and vitamins needed by human body. Pumpkin juice also has the function of refreshing. The combination of the three ingredients not only makes the nutrition of the dish more reasonable, tastes richer, but also makes the dish more colorful. This is the essence of Cantonese cuisine: "in the Qing Dynasty, it is fresh and refined, and the ingredients are numerous and ingenious, and the decoration is beautiful and colorful."

Production steps:

Step 1: the material is ready.

Step 2: Abalone with a toothbrush wash black edge, remove the belly (bought back, I have asked businesses to separate abalone meat and shell).

Step 3: cut abalone into cruciform for use.

Step 4: wash and peel the pumpkin, cut it into thin slices, steam it soft in the steamer, then press it into mud, add water and cook it into thick pumpkin juice.

Step 5: dice ginger, prepare soup, pumpkin juice, abalone juice and water powder.

Step 6: bring to a boil an appropriate amount of water under the pan, add 1 teaspoon of salt, and then add xiaotangcai to blanch.

Step 7: after picking up the xiaotangcai, add the abalone blanching water and roll the abalone inside.

Step 8: put xiaotangcai and abalone in cool water respectively.

Step 9: saute the ginger in another pan, then put the abalone in, pour in the soup, 2 tbsp abalone juice and 1 / 2 tsp salt.

Step 10: cook for two minutes, cover and simmer for one minute to make abalone taste good.

Step 11: stir in pumpkin juice, 2 tbsp abalone juice and 1 / 2 tsp salt.

Step 12: pour in the water, stir well, and bring to a boil.

Step 13: put xiaotangcai and abalone on the plate in turn, and then pour pumpkin juice on it.

Materials required:

Fresh abalone: 4

Xiaotangcai: 2

Pumpkin: 400g

Ginger: 2 tablets

Abalone juice: 4 tbsp

Shangtang: 100ml

Starch: 1 tsp

Salt: 2 tsp

Note: 1, abalone must be washed with a toothbrush black edge, remove the stomach. 2. When blanching, add salt. After blanching, put it into cold water to keep the color of the dish crisp green. 3. When the abalone is blanched, the abalone can be rolled in. After blanching, it can be put into cold water to make the taste more crisp. 4. Abalone juice is salty. It's not easy to put too much salt when cooking abalone, otherwise the abalone will not be fresh if it's too salty.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yue Cai Jin Gou Bao