Chinese Food
Steamed Abalone with mashed garlic and Douchi
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The history of steaming can be traced back to the Yan and Huang dynasties. Since our ancestors invented the pot, there has been cooking and steaming followed. Compared with other cuisines, the steaming process can keep the nutrition and original taste of the food better. There is less grease, so it is the most suitable healthy diet. Steamed Abalone with minced garlic and vermicelli is such a home-made dish. Abalone has a high nutritional value. Abalone meat is rich in globulin. Because it is a deep-sea creature, it has the effect of nourishing yin and nourishing. Traditional Chinese medicine thinks it is a kind of marine product that can nourish but not dry. It has no side effects such as toothache and nosebleed after eating. It's OK to eat more. Abalone meat also contains an ingredient called Baosu. It can destroy the essential metabolism of cancer cells. Abalone is also an anti-cancer food on the table. Look at the abalone's so much efficiency. It's a Kwai Chi dish.
Cooking ingredients
Cooking Steps
Step1:Soak the fans 1 hour in advance until soft.
Step2:Wash the small abalone and remove the intestines (this step can be done with the help of the owner of the market. Go home and wash it again). Draw the cross flowers one by one.
Step3:Prepare shredded ginger, mashed garlic and chopped scallion.
Step4:Spread the vermicelli in a bowl. Then add the Douchi sauce. Mix well. Pour in more than half of the water.
Step5:A small amount of fans are involved in each abalone shell.
Step6:Put in the Douchi sauce one by one, then the abalone meat, ginger, garlic and onion shreds.
Step7:Then pour in cooking wine, cooking oil and raw soy sauce. Like to eat spicy can be put in the red pepper.
Step8:After the water is boiled, put it into the pot. Steam it over medium high heat for 5 minutes, then take out the onion and let it go. Sprinkle the fresh onion on it. Then you can eat it.
Step9:Finished product drawin
Cooking tips:(steamed Abalone with mashed garlic and Douchi) 1. Add more water to the vermicelli. Because the vermicelli need to inhale a lot of water during the steaming process. If the water is not enough, it is easy to dry. 2. Drench the abalone with edible oil. On the one hand, the color is good. On the other hand, it tastes better when mixed with Douchi. For the sake of a healthier diet, I put less oil when I make it. If I eat it in a restaurant, it will be twice the amount of oil used. 3. You can also put the Douchi sauce into the pot directly in advance and stir fry it with the minced garlic. Pour it on the steamed abalone. The concentration of the sauce can be adjusted according to your taste. 4. There is no need to put salt in this dish. The soy sauce itself has a salty taste and the raw soy sauce is more delicious. But be sure to add some water and mix well. There are skills in making delicious dishes.
