Chinese Food
Steamed Abalone with orange peel. A good Kwai dish.
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The little abalone meets the tangerine peel. The tip of the tongue feels the fragrance of the little abalone. The fragrance of the tangerine peel is left between the lips and teeth. Finally, I mix rice with soup. It is a delicious Kwai Chi dish.
Cooking ingredients
Cooking Steps
Step1:Soak tangerine peel in clear water for 10 minute
Step2:After shelling and cleaning, cut the flowers on the raised side and put them back into the shell. Use a knife to scrape off the inside of the pickled orange peel and cut into small grains. Sprinkle evenly on the small abalone.
Step3:Put the cold water into the steamer. After boiling and steaming, continue to steam for 5 minutes and take out.
Step4:Spoon the steamed fish and soy sauce evenly over each abalone. Sprinkle chopped shallot over each abalone. Heat the tea oil in the wok to 80% of the heat, then pour it on the abalone.
Cooking tips:It doesn't take a long time to steam the abalone. It's better not to exceed 6 minutes. Otherwise, the abalone will be old. The meat is not smooth enough. The way of steaming should be spread out horizontally so that the heat is even. As for how much orange peel to use, it depends on how much abalone you steam. A few diced tangerine peel on each small abalone is OK. Too many tangerine peel will have bitter taste. The final hot oil. Except olive oil. The general cooking oil can be used. There are skills in making delicious dishes.
