What are the practices of abalone with garlic?
There are two kinds of abalone dishes. One is to eat fresh food directly, and the other is to dry it before soaking and cooking. The first kind mainly reflects the freshness of abalone, which is relatively simple and time-saving, such as steaming, garlic vermicelli steaming, and mostly uses abalone as raw material. The second kind mainly reflects the alcohol content and thickness of abalone. This practice is a test of the master's skill and skill, and it is also time-consuming, but the price is relatively high, such as braised abalone, yipin net abalone, roasted abalone breast and so on.
Today, I will share the steamed abalone with garlic (young).
1, choose ten fresh abalone larvae, separate the meat from the shell with a knife, remove intestines and impurities, and wash the abalone shell with a brush for later use.
2. Cut the red pepper and leek leaves into small pieces.
3. Cut the washed abalone with a double-span knife on one side of the meat foot, put it back into the shell, cover the changed side with a layer of homemade garlic sauce, complete it with the same steps, put it on a plate and pour some sauce on the bottom of the plate.
4. Steam in a λ-boiling steamer for 7 to 8 minutes, take it out, sprinkle with red pepper and chives, and pour in hot oil.