Is dried abalone better or fresh abalone? How to soak dried abalone

Abalone is a good thing. There are two types of abalone on the market: dried abalone and fresh abalone. Sometimes we don’t know how to choose. In fact, this mainly depends on personal taste. For friends who are just starting to eat abalone, fresh abalone is better. If you are in this situation, how would you choose? Welcome to read and leave a message!

Contents of this article

1. Is dried abalone better or fresh abalone?

2. How to soak dried abalone

3. What should you pay attention to when eating dried abalone?

Is dried abalone better or fresh abalone?

If you are just starting to eat abalone, try to choose fresh abalone. Because the store may sell dried abalone, we need to ask in advance. For friends who are just starting to eat abalone, fresh abalone is better because it allows you to taste the deliciousness of abalone. After you eat more, you can continue to choose dried abalone, which has a higher nutritional value. However, for friends who are tasting abalone for the first time, the taste of dried abalone may not be so ideal.

How to soak dried abalone

1. Expose the dried abalone to be soaked in the sun for 5 to 8 hours, so that the dried abalone can better absorb moisture during the soaking process.

2. Use a brush or toothbrush to remove the dust and fine sand on the surface of the dried abalone, soak it in cold water for about 18 hours, cut off the abalone pedicle and abalone intestine with scissors, and use a toothbrush or brush to clean the abalone pillow and abalone body again, especially the black film on the surface of the abalone must be removed. Note that you should not use too much force when brushing this time, otherwise it will easily destroy the complete shape of the abalone.

3. Continue to soak the cleaned abalone in cold water for about 30 hours. It is best to add ice cubes during the soaking period and change the water 3 to 4 times.

4. Take out the abalone and soak it in pure water. Add ice cubes, Guangdong rice wine and Shanghai rice vinegar to the pure water and soak it for about 10 hours. After the ice melts, replace it with pure water, add ice cubes, rice wine and rice vinegar and continue to soak for 3 to 4 hours.

5. Place a bamboo grate at the bottom of the casserole, put the cleaned dried abalone on the bamboo grate, pour in enough 90-degree hot water, add three or five slices of ginger and 2ml of Huadiao wine, cook until it is slightly boiled, then continue to cook on low heat for 30 minutes, turn off the heat, seal and soak for about 8 hours until the water cools naturally, change to hot water and cook for another 3 to 4 hours, then take out and check. At this time, the abalone has become soft. Take out the abalone and put it in clean water, remove its teeth and skirt, and wash it for later use.

6. Take another clean casserole and place a bamboo grate on the bottom. Place the abalones neatly on the bamboo grate again. Pour in enough soup and bring to a boil over high heat. Then turn to low heat and simmer for about 24 hours. When the abalones are fully expanded and softened, they can be used to make various dishes.

The soaked abalone can be cooked over high heat with the original juice for 15 minutes to reduce the juice. When the abalone is completely cooled, wrap it with plastic wrap and put it in a refrigerator at 5-6 degrees Celsius for easy use. You can also soak the abalone in olive oil for storage.

Some people may think that the above method is too troublesome and dried abalone does not need to be soaked in this way. Then I may have to tell you a bad news. You may buy a fake dried abalone called "dried chiton". Abalone is expensive, and some vendors use the similar appearance of the two after drying to deceive consumers. Therefore, we must learn to distinguish real and fake dried abalone.

What should you pay attention to when eating dried abalone

1. Those who avoid sugar can choose not to add sugar.

2. Since Jinhua ham and scallops are relatively salty, you don’t need to add salt.

3. It is best to use a casserole when stewing, as it keeps the food warm and makes it taste better.

4. The larger the abalone, the longer it takes to cook until it is tender.

5. Explain that 20 abalones means 1 catty is 20 abalones. If we say 3 abalones, it means 1 catty is 3 abalones.

6. The bright color of ham is obviously due to the addition of nitrate (the scientific name is sodium nitrite. Sodium nitrite is a kind of nitrite), so it is necessary to blanch it in boiling water to remove some of the nitrate. The way to deal with nitroso compounds: first, sunbathe it in the sun if it can, so that the surface can be removed; second, blanch it in water if it can be blanched, and the blanching water is not needed; third, eat foods high in vitamin C (VC), VC can block the formation of N-nitrite compounds.