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How to stew abalone soup best

1. Abalone is slaughtered, eviscerated and abalone shell washed. Cut the lean meat into pieces, scald it with boiling water and wash it. Wash American ginseng and Chinese wolfberry and set aside. Boil 1500 ml of cold water in a casserole, then add abalone, abalone shell, lean pork, sliced American ginseng and sliced ginger. Bring to the boil, simmer for 2 hours, add Chinese wolfberry and cook for 10 minutes. Add salt according to taste before serving.

2.-buy live abalone, clean it, cut ginger and set aside, blanch spareribs and wash off foam. -put the ribs, abalone and sliced ginger in a saucepan and simmer for 3 hours. -add the right amount of salt and serve. Abalone olive Dendrobium soup:-15 green olives, 5 abalone, 8 Dendrobium, 200 grams of lean meat are all washed. -put all the ingredients in a stew cup, simmer for 5 hours, simmer and season with salt.

3. Prepare 4 abalone, a few shrimps (not to put), 1 cucumber, actually use half a root, 1 egg, 1 shallot. First deal with abalone, use a small spoon close to the middle of abalone meat and shell, dig a little hard, the meat will come out, remove the abalone internal organs, as long as the meat part. Wash the ingredients, cut the abalone into thin slices, cut the onions into small pieces, and rub the cucumbers into thin shreds.

4. Put chicken, abalone, red dates, Cordyceps flowers and sliced ginger in the pot, pour in 2L boiling water, cook over high heat for 15 minutes, turn to medium heat and continue to cook for 1 hour. Add Chinese wolfberry in the last 10 minutes. Season with salt, filter out the chicken oil from the noodles and drink it healthier.

What tricks do you need to master in self-made oyster abalone chicken pot?

Heat mastery: when cooking oysters, abalone and chicken pot, first boil the soup over high heat, then turn to low heat and simmer. This can make the soup more full-bodied and the ingredients more tasty. Seasoning tips: near the end of cooking, add the right amount of salt, chicken essence or monosodium glutamate according to your taste. If you like the spicy taste, you can add a small amount of chili oil or bean paste.

If necessary, thicken the soup with water and starch to thicken the soup. Sprinkle with chopped parsley and sprinkle with a few drops of sesame oil to increase flavor. Taste it before coming out of the pot and make final adjustments according to your own taste. Put the cooked oysters, abalone and chicken on a plate and serve. [tip] choose fresh oysters and abalone, which is the key to ensuring good taste. Choose Sanhuang chicken or other tight meat breeds for better taste.

Stew: pour the fried chicken together with the soup into the pot, add the right amount of water, bring to the boil, turn to a low heat and simmer. Treat seafood: in another pot, quickly remove the fishy smell from the raw oysters and abalone fillet and set aside. Combine ingredients: when the chicken is half-cooked, add the raw oysters and abalone fillet from James water to the pot. Seasoning: add the right amount of salt, chicken essence and pepper to season, continue to simmer.

How to make oyster abalone chicken pot tastes good?

When seasoning, add salt, sugar, chicken essence or chicken powder, pepper, adjust according to your taste. Continue to simmer until the chicken and seafood are well cooked and the soup is full-bodied. If necessary, thicken the soup with water and starch to thicken the soup. Sprinkle with chopped parsley and sprinkle with a few drops of sesame oil to increase flavor. Taste it before coming out of the pot and make final adjustments according to your own taste. Put the cooked oysters, abalone and chicken on a plate and serve.

Prepare ingredients: wash oysters to remove impurities; abalone wash and cut into slices; wash chicken and cut into pieces. Chicken James water: blanch the chicken in boiling water, remove blood foams and impurities, remove and drain. Stir-fry spices: add sliced ginger, garlic cloves and dried chili peppers to stir-fry. Fried chicken: put the blanched chicken into a pan and stir until the surface changes color.

Heat mastery: when cooking oysters, abalone and chicken pot, first boil the soup over high heat, then turn to low heat and simmer. This can make the soup more full-bodied and the ingredients more tasty. Seasoning tips: near the end of cooking, add the right amount of salt, chicken essence or monosodium glutamate according to your taste. If you like the spicy taste, you can add a small amount of chili oil or bean paste.

Add the right amount of oil to the pan, heat and add seasonings such as sliced ginger, garlic cloves, onions and chili peppers to stir-fry the flavor. The seasoning can be fried with oil in advance to better release the flavor of the spice. Stir-fry chicken: put the pickled chicken pieces into the pan and stir-fry quickly until they change color. Stir-fry until the chicken surface is slightly charred, which can lock in the chicken juice and make the chicken more fresh and tender.

Boil: add the right amount of water or stock, bring to the boil, turn to low heat and simmer, so that the chicken and oysters fully absorb the flavor of the seasoning. Juice: when the chicken is ripe, the oysters become full, and the soup is rich, you can appropriately increase the firepower to tighten the soup and increase the aroma of the dishes. Out of the pot: sprinkle with appropriate amount of chicken essence and pepper for seasoning, sprinkle with coriander and shredded chili to add color and flavor, and serve.

Home practice of abalone soup

1, the main material abalone 3 lean meat 200 grams, excipients Huaishan 20 grams sand ginseng 50 grams red jujube 4 wolfberry 10 grams ginger 2 slices of salt. The practice of fresh abalone lean broth: wash Huaishan and sand ginseng, enucleate and slice red dates. Remove the shell and scrub the abalone, remove the mud, cut the abalone meat into flowers, cut the lean meat into pieces. Put all the ingredients in the stew pot. Stew for 3 hours and season with salt before eating.

2. Home practice of abalone soup 1 Lean meat abalone soup material: abalone (shell) 500 grams, Prunella vulgaris 50 grams, lean pork 20 grams. Practice: choose fresh abalone and separate abalone shell from abalone meat. Wash the abalone shell with clean water to remove the mud; remove the filthy adhesion of the abalone meat, then wash it with clean water and cut it into slices.

3. ① prepare the necessary ingredients ② chicken wash and cut ③ chicken scald water ④ abalone shell wash ⑤ put all ingredients into the pot ⑥ boil ⑦ turn to low heat stew 120min ⑧ add salt seasoning 02 Dendrobium lily abalone soup-the most moisturizing material: 20g Dendrobium candidum, 50g fresh lily, 4 fresh abalone, 200g pork exhibition. Practice: clean all the materials, cut pork into large pieces, soak Dendrobium for 30 minutes in advance, and peel lilies into small pieces.