Steamed abalone (qing zheng bao yu )

Steamed abalone

Introduction:

"During the National Day holiday, one of the great pleasures of staying at home is to think about delicious food. When friends and relatives get together to show off their cooking skills, they are also complacent to be praised. In fact, students who like to soak in the kitchen all know that some banquet dishes are actually simple and can't be any more simple. For example, steamed abalone sounds tall and looks like it's very difficult. In fact, it's very simple. It's absolutely eye-catching and delicious. "

Production steps:

Step 1: choose fresh abalone, take out abalone meat, clean.

Step 2: the abalone meat is patterned, and the larger abalone can be sliced into pieces.

Step 3: wash millet pepper and celery, cut into beads.

Step 4: add soy sauce and cooking oil, mix well to make sauce.

Step 5: add the sauce to abalone evenly.

Step 6: boil water and add abalone.

Step 7: boil water and add abalone.

Step 8: steam over medium high heat for about 5 minutes.

Step 9: steam over medium high heat for about 5 minutes.

Step 10: turn off the ignition and take out the plate.

Step 11: turn off the ignition and take out the plate

Step 12: when dining, put the steamed abalone on a small plate and eat it separately.

Step 13: when dining, put the steamed abalone on a small plate and eat it separately.

Materials required:

Abalone: 8

Millet pepper: 2

Celery: 1 handful

Soy sauce: 20ml

Edible oil: 10ml

Note: the purpose of making abalone flower is to make the sauce taste better; the purpose of making abalone slices is to steam them easily, so as to avoid the influence of too long steaming time on the fresh and tender taste of abalone. Abalone processing can ask the master of the market to help solve.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: light

Chinese PinYin : Qing Zheng Bao Yu