Steamed Abalone with oyster sauce(hao you zheng xian bao )

Steamed Abalone with oyster sauce

Introduction:

"When you get the ingredients that you don't usually eat or cook, especially those with a little price, you are always afraid of spoiling them. No, my friend came from the seaside to give me a new year's gift - a can of fresh abalone, soaked in salt water, a total of 7, which is about the so-called "7 head abalone". I threw it in the refrigerator and it was still creeping the next day. This kind of food basically belongs to the food that my family doesn't usually eat and I don't know how to make. Fortunately, fresh abalone is easier to handle than dried abalone. As for the way of doing it, we should not only keep the fresh and tender taste, but also keep the delicious taste. Of course, the most infallible thing is "steaming". Simple oyster sauce, ingredients only green onion. The steaming heat is just right. Pour hot oil on it. The smell of green onion and soy sauce overflows. The abalone is golden red and shiny. It's soft, tender and smooth in the mouth. Abalone itself has no flavor. The fresh and sweet oyster sauce just complements it and tastes more delicious. "

Production steps:

Materials required:

Fresh abalone: 7

Scallion: right amount

Ginger: moderate

Cooking wine: 1 teaspoon

Oyster sauce: 1 tablespoon

Raw soy sauce: 1 / 2 teaspoon

Chicken essence: 1 / 2 teaspoon

Sugar: 1 tablespoon

Peanut oil: 2 tablespoons

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hao You Zheng Xian Bao