Chinese Food
Braised Abalone with bamboo shoots
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Cooking ingredients
Cooking Steps
Step1:Buy the live abalone. Wash the surface with a toothbrush. Put the tip of a knife into the shell and cut several knives.
Step2:Separate the abalone from its shell.
Step3:Cut off the intestines of the little Abalone (circle the part in the picture).
Step4:The part circled in the picture should also be squeezed out and thrown away by hand.
Step5:The rest is edible.
Step6:Use one corner of the cloth or steel wire ball to wash under the tap. Clean the black film around the little abalone. That's the end of the slaughter. You can cook.
Step7:Cut the small abalone horizontally and vertically (that is, the flower cutter).
Step8:Peel off the shell of the bamboo shoot. Wash it. Put it on the cutting board horizontally. Hold the head of the bamboo shoot in your left hand. Pat the bamboo shoot loose with the back of the knife in your right hand. Then cut it into inch sections.
Step9:Heat the oil in the pot (more oil than usual). Stir fry the ginger slices and scallion slices over medium heat, then saute them and throw them away.
Step10:Turn the fire. Stir fry the next spring shoots until the shoots are slightly yellow. The edges are slightly burnt.
Step11:Pour in the abalone. Stir fry for about 30 seconds.
Step12:Add a tablespoon of cooking wine. Stir fry for 10 seconds.
Step13:Turn down the fire. Add 0.5 tbsp sugar.
Step14:Add 1 tbsp of soy sauce.
Step15:Add 0.5 tbsp of soy sauce. Stir well.
Step16:Pour in a small half glass of water. Turn to high heat.
Step17:After boiling in the pot, close the lid and turn to medium heat to boil for 10 minutes.
Step18:Open the lid and turn the heat to collect the thick soup. Sprinkle with Scallion to make the pot.
Cooking tips:1. When I make braised spring bamboo shoots, I usually only put old soy sauce instead of raw soy sauce, because it's not easy to color the shoots. And after adding the little abalone, we can't put all the soy sauce on it. Otherwise, the finished little abalone is too dark in color (in my mother's words, it's like being thundered). Just use the soy sauce and raw soy sauce and the color. 2. Making this dish is the same as braised spring bamboo shoots. The sugar should be put more properly to taste. The soup will be thicker. 3. The taste of asparagus is light, fresh and tender with rich nutrition. It is rich in water, plant protein, calcium, phosphorus, iron and other essential nutrients and microelements, especially cellulose. Regular eating can help digestion and prevent constipation. Therefore, asparagus is a nutritious food with high protein, low fat, low starch and much crude cellulose, but because of its high content of crude fiber, it is difficult to digest after a large amount of eating. It may be a pathogenic factor for patients with gastrointestinal diseases and cirrhosis. It is easy to cause stomach hemorrhage and liver disease aggravation
