Introduction :Abalones can be divided into 3 major categories in general, Fresh Abalone (frozen abalone), Abalone in Soup (canned abalone) and dried abalone. Dried abalone is required the most complex cooking procedure and longest time, when comparing with other types of abalone.The less complex one is canned abalone. The frozen abalone is the most convenient and simple to cook.
Functions :Containing abundant protein, abalones have tonifying, complexion-beautifying, blood pressure regulating, liver-nourishing, vision-improving, yin-enriching, and heat-removing properties. In particular, their yin-enriching and vision-improvement properties are extremely potent, making them suitable for people with conditions such as poor vision.
Characteristics :Tastes sweet and salty and in mild nature.
Special features :Frozen abalone is made from freezing fresh abalone. The quality of the Australia's (Greenlip Abalone) is regarded as the best. The second best one is Blacklip Abalone. The cooking procedure of frozen abalone, comparing with cooking the dried abalone, is far easier. It is suitable to eat in the occasion of hot pot or as one of the soup ingredients. The intact one is regarded as high quality. The thicker of its edge and its body mean a better quality abalone. The more tender and succulent, having sweet taste is regarded as high quality.
Processing method :Defrost the frozen abalone in first, and then cut off the "stalk" in its mouth(may have been cut by fishermen). After rinse and brush the abalone body with toothbrush thoroughly, the abalone can be cook after previous preparation.
Cooking techniques :The first thing to do is using ginger, spring onion to blanch the abalone, no matter the abalone is for stew or soup. It can erase the abalone's surface fishy taste. When using ginger and spring onion to blanch the abalone, the abalone have to be put in before wholly boiling water. If abalones touch the boiling water in sudden, the surface tissue will be contracted quickly. Cracks would be appeared and the edge would be off. The outlook is affected. It is suggested that the canned frozen abalones are sealed and frozen (at -18°C or below).
Way of Storage :It is suggested that the canned frozen abalones are sealed and frozen (at -18°C or below).
- 【Japanese Canned Abalone】→ They are made in Japan. They are more valuable and rarer. The body shape is thin, long and sharp. It is in golden yellow color. It is chewy. The texture is smooth and the taste is aromatic.
- 【South Africa Canned Abalone】→ They are made in South Africa. This kind of abalone is regarded as having "soft yolk" , which can see that they are high quality abalone. The weight of it is heavier and the color is darker. They have smooth texture and rich favor.
- 【Australia Canned Abalone】→ They are made in Australia, the meat is smooth and tender. The color is in light color. The taste is sweet
- 【New Zealand Canned Abalone】→ They are made in New Zealand. The taste is not as good as others. The edge may fall easily after cooked. There is some white color on the surface and the meat is smooth.
- 【Natural Australia Canned Abalone with Prime Soup】→ Canned Abalone with prime soup is a new product in recent years, the canned abalone is stewed in the original can with special sauce. The abalone can be served by double-steaming. It is a convenient food for customers.
Processing method :Put the canned abalone(with the can) into the water horizontally and cook it for 15-20mins. It is suggested to take out the abalone till the boiling water have been cooled out a little. In order to avoid burn injury, Take the abalone out only after the water cool down. It can be eaten by cutting into slices or other cooking ways.
- Fried the garlic paste in the pan with some cooking wine, then add an appropriate amount of broth.
- Afterwards, put the thin slices of abalone and cook them with seasonings
- Add cornstarch, oyster sauce. The cooking is done. But one thing have to avoid is cooking too long since the taste would be affected.
Way of Storage：It should be stored in a ventilated and cool place.
- Middle East abalone→They are made in Middle East. The body is hard and the size is small comparatively. The "abalone taste" of it, comparing with Japanese abalone, is still not strong enough. The color is dull. The meat is smooth and rich favor.
- South Africa abalone→They are made in South Africa. It is has a thick edge. Their bellies are big. The back side is smooth and the abalone is heavy. It has a average color distribution on the surface and the succulent is smooth.
- Small abalone→They are made in Indonesia. The taste is nice but the texture is a bit rough. The most usual cooking way is for soup.
- Soak the abalones in water for about 2 days (depending on their size) until they become soft, and change the water at least once per day.
- Thoroughly brush the dust off the abalone body and from the gaps on its edge with a toothbrush, cut off the "stalk" in its mouth, remove its bowels, flush it clean with water, and then set aside for later use.
- Blanch it into hot water with ginger, spring onion, and wine and boil for about 5 minutes. If not cook immediately, it should be chilled (at -18°C or below) for storage and should be cooked and consumed within 1 week.
- Place the rehydrated abalone and ingredients (consisting of 1 old chicken, 605g pork ribs, 5 pieces of dried scallops, and some rock sugar) into a clay pot with a bamboo mat at the bottom, and then add boiling water to cover the ingredients.
- Boil over high heat for about 2 hours, turn to low heat for 5 to 6 hours, and let it cool down a bit. Then turn to high heat for another 2 hours, and cook it until the abalone becomes soft, thick, smooth, and tender.
- When the soup becomes thick, add boiling water accordingly (so that the water just cover the ingredients. Avoid adding too much boiling water, to prevent the soup from becoming too watery). Then remove the abalone, and add broth and oyster sauce to thicken the soup.
Note: The simmering time can be extended or cut down according to the size, thickness, and the hardness of your personal preference. Moreover, the abalone must be thickened before serving, because this is the source of its flavor. Thickening of the dish can be done by adding oyster sauce and the original gravy, or oyster sauce and broth, or Jinhua ham gravy and the original gravy.