In Cantonese cuisine, if you want to ask which dish is the most classic, the first must be Ah Yi abalone.

"Abalone, ginseng, fins, and belly" are the four precious seafood traditionally recognized in China, and abalone is listed first among sea cucumbers, shark fins, and fish maw.

One of the reasons why abalone is listed as the first of the four major seafood is that the production of abalone is small, the origin is very exquisite, and the drying process after going to sea is complicated, time-consuming and laborious.

In Hong Kong and Taiwan, there is a saying that "a mouthful of abalone and a mouthful of gold" shows its high value.

Another reason for the high price of abalone is that abalone is not only tender in taste, but also has a high therapeutic value.

It can nourish yin and nourish the skin, moisturize and nourish without making people hot and dry.

It can prevent and treat high blood pressure and diabetes, and is cholesterol-free, and has the effect of nourishing the liver and brightening the eyes.

For this reason, abalone has always been particularly highly prized by gourmets.

Until now, abalone has often been on the list of many state banquets and large-scale banquets held in the Great Hall of the People, and has become one of the classic state banquet dishes in China.

In Cantonese cuisine, abalone is one of the most commonly used precious ingredients, and most Cantonese restaurants will have abalone as the main ingredient.

Among the various abalone in major hotels, the most famous is naturally Ayi abalone.

This is recognized as a classic Cantonese cuisine, and in the first China Cantonese Cuisine Summit, Ah Yi abalone was rated as one of the top ten famous dishes of Cantonese cuisine.

As soon as Ivan left Yuehai, he was thinking about a problem.

Since the abalone is at the top of the task ordered by Lao Jiang, should I taste the famous Ayi abalone first?

Ivan quickly abandoned the idea.

The reason is that the abalone used in Ah Yi Abalone is the world's most famous RB large dried abalone.

Because it is dried abalone, the cooking of Ayi abalone, from the selection of ingredients, to soaking, to cooking, has to go through a series of complex processes, and the entire cooking time lasts for more than 12 hours.

And in this competition, even if you want to serve abalone, the cooking time is two hours in total.

In such a short period of time, it is only possible to complete the entire cooking process with fresh abalone as the main ingredient.

In this way, the famous Ah Yi abalone has no reference meaning.

Let's go buy some abalone for later.

Ivan felt that he was about to make a small fortune again.

Not to mention, studying cooking is really expensive.

If it's just an ordinary ingredient, if it comes across a precious ingredient, if it's only researched and doesn't make a profit, Ivan estimates that he will soon go bankrupt.

It seems that he still has to find a way to make some money, otherwise his culinary growth plan will be difficult.

But when it came to choosing abalone, Ivan began to struggle again.

Picking abalone, there has always been a saying about heads, such as six abalone, nine abalone, twelve abalone, etc.

The meaning of the head refers to how many abalone there are in a catty.

For example, six abalones means that there are about six abalone in one catty.

Generally speaking, the larger the size of the abalone, the better the quality of the abalone, and the smaller the size of the abalone, the worse the quality.

According to the words of abalone connoisseurs, it is said that it is difficult to buy double-headed abalone.

For Ivan, of course he can't afford the precious single-headed abalone and double-headed abalone, and what he can sell is the six-headed to 12-headed abalone at a price of more than 100 yuan a catty.

Is it better to buy a bigger one, or a smaller one?

Then just buy it together.

For the trial production of a new dish, a little raw material is not enough, it must be in large quantities.

It's just that in this way, Ivan paid thousands of dollars out of his pocket.

Fortunately, most of the variegated abalone are farmed, and if it is wild abalone, such a little money will not be able to make it at all.

After preparing the ingredients, Ivan returned to his home and began to think about innovative ways to make abalone.

Innovation is based on existing practices, so what he needs to do now is to understand the characteristics of ingredients, understand existing practices, and then develop targeted ideas.

In terms of thinking, Ivan is still very clear.

After a period of data review, Ivan turned off the computer and jumped straight into the copy.

It is not enough to have theory, but also to put it into practice.

To practice, it is still cost-effective to go to a copy with double the time flow rate.

Moreover, the reason why Ivan is going to the dungeon time is because there is one more person here to take advantage of.

Dong Xiaowan.

He needs to take advantage of Dong Xiaowan's super taste.

For abalone, which is a precious treasure, it is not too difficult to cook. Because the ingredients themselves taste good, you can cook them casually and the taste will not be too bad.

But for the sloppy eater, the difference is a thousand miles.

Therefore, Ivan needs to use Dong Xiaowan's sense of taste to try the taste of abalone.

When he appeared in the Moon Tower, he still startled Dong Xiaowan a little.

Dong Xiaowan was a little puzzled by where he went at night.

Ivan just smiled, and without further explanation, he found a wooden plate and began to turn abalone outward.

This scared Dong Xiaowan even more.

You must know that Jinling is not a coastal city, and in this era, there is no fresh abalone to buy.

Dong Xiaowan didn't even know what Ivan had taken out.

She had only seen dry abalone.

"What is this?"

"Abalone. ”

Ivan ignored Dong Xiaowan's surprise, but took out a knife and began to process the abalone.

For fresh abalone, you need to cut the abalone meat from the root with a knife, remove the black sandbag, and then use a waste toothbrush to brush the abalone shell inside and out.

The most common use of abalone shells to divide cooked abalone, or even use abalone shells as cooking tools, is the most common way to cook abalone.

"Where's the abalone?"

Dong Xiaowan joined the ranks of helping, but she couldn't help but ask.

"I'm raised somewhere, don't ask, just get to work. ”

Ivan replied in response.

For him now, his mind is now completely focused on perfecting the cooking ideas of abalone.

According to normal thinking, abalone belongs to a type of seafood, so many people believe that abalone is also fresh abalone is better than dried abalone.

But in fact this is wrong.

Indeed, seafood is particular about the word "fresh", but among high-end seafood products such as abalone, shark fin, sea cucumber, and fish maw, dried products are the best, and the price is much higher than fresh products.

Why is that?

In fact, it was a last resort to make dried seafood, but over time, they have accumulated a whole set of experience in brewing, preparing and cooking dried products.

For example, the abalone itself is not delicious and very astringent, but in the process of brewing, the astringency is removed through a special process, so that the umami comes out, and the taste is restored during the cooking process, and the dried abalone is stronger and tastes better than the fresh abalone.

The most important thing is that people are gradually getting used to this taste, and even think that they can't make the taste of dried abalone with fresh abalone.

Next, Ivan is ready to take on the seemingly impossible challenge.