Stewed Abalone with vermicelli(jiang xian bao yu hui fen si )

Stewed Abalone with vermicelli

Introduction:

"I've always tried to make a five-star family dinner. From taste to shape, the instant feeling and happiness when my relatives come home to see the delicious food are what I have been pursuing. It's not difficult to make a good dish. As long as you understand the characteristics of the ingredients, you can make "ingredients" according to the symptoms. Fresh abalone itself tasteless, its delicious all from the rich base soup, so soup is the key. Shi Yunsheng's thick and mellow soup is made from pig bone. It tastes fresh but not floating. It has a strong flavor. It is best served with Braised Abalone in sauce as the base

Production steps:

Step 1: wash abalone shell, pour into boiling water with cooking wine, blanch and sterilize, remove fishy smell

Step 2: peel off the shell of abalone, remove viscera and teeth

Step 3: smooth cut cross knife, 2 spoonfuls of cooking wine, marinate for 10 minutes.

Step 4: squeeze Shi Yunsheng's thick soup into the pot, pour in about 250 ml of water and bring to a boil

Step 5: heat the oil for 6 layers, add garlic, stir fry until fragrant, turn off the heat, wait for the oil to cool slightly, pour in the broth boiled in step 3, add cooking wine, soy sauce and medium heat, and cook until the sauce is dark (about 5 minutes), add sugar to make the sauce a little sticky

Step 6: put abalone on both sides for 30 seconds and take out

Step 7: put the soaked vermicelli into the pot

Step 8: after the sauce is completely absorbed, take it out and put it in the abalone shell

Step 9: put the cooked abalone on the vermicelli, pour the remaining sauce in the pot, and finish.

Materials required:

Abalone: 10

Minced garlic: 1 teaspoon

Fans: 1 volume

Thick alcohol soup: 1

Old style: 1 spoonful

Cooking wine: 4 teaspoons

Sugar: 2 teaspoons

Tips: abalone can't be cooked for a long time, it will lead to meat aging. After it is cooked to taste, it will be drizzled with sauce with minced garlic, and the taste is excellent.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Jiang Xian Bao Yu Hui Fen Si