Why is dried abalone better than fresh abalone?

Normally, dried abalone is made by pickling, air-drying, and repeated drying of fresh abalone, and most of the water is evaporated during the production process.

In this process of repeated drying, the meat quality undergoes chemical changes, resulting in what gourmets call the "sugar heart" effect, which tastes sweeter and fresher, as gourmets say, "fresh and dry have their own flavor, umami is tender and fragrant, and dry is thick and mellow".

Not only that, but even after multiple cooking processes, the dried abalone has been treated with a lot of water removed, and its original umami, original color, and original appearance have been restored as much as possible, but in fact, the texture will still be more elastic.

The sugar core effect, as well as the better taste, as well as the de-astringency, are the problems that Ivan needs to solve.

After thinking it through, Ivan got into action.

He started to change things out again.

First a clay pot, then a slaughtered old Wenchang hen, and some fresh meat steaks.

This is used to make soup.

In the famous Ayi abalone method, in order to restore the original umami, original color and original appearance of dried abalone, it is to use old hen and meat steak to cook dried abalone, and use a clay pot to simmer slowly on a charcoal fire for more than ten hours.

Among them, the role of the old hen and the steak is to improve the freshness of the dried abalone.

According to Ivan's approach, he uses fresh abalone, so he doesn't have to boil it for so long, but the soup boiled by the old hen and the meat chop still needs it, and this kind of broth is also wonderful for improving the freshness of fresh abalone.

After the soup was cooked, Ivan began to continue processing the abalone.

He began to knife the abalone.

According to the normal practice of fresh abalone, there is no need to make a flower knife, at most cross cut a few knives to absorb the flavor.

But Ivan's approach doesn't work without a knife.

That's because, in the following pickling and cooking process, Ivan needs to quickly simulate the candy heart effect.

The flower knife effect similar to that of squid flower expands the marinated noodles to quickly remove excess water from the abalone's body.

After learning knife skills from Tie Niu for so many days, it was no longer difficult for Ivan to make flower knives.

After some operation, only a thin layer of skin at the bottom of the abalone remains, and the upper part has spread out like a sunflower, crisscrossing and orderly, very beautiful squid flowers.

Next, Ivan began to make the marinade.

This step is not difficult for him either.

In the practice of squirrel fish, its pickling process actually has a sugar heart effect.

Therefore, this marinade Ivan can basically copy the recipe of the squirrel fish marinade, just because the abalone originally contains a certain amount of salt, he needs to reduce the salt content in the marinade appropriately.

As a result, salt, white wine, aged vinegar and light soy sauce become the main ingredients in the marinade.

Among them, white wine and aged vinegar have the effect of removing astringency, and the fructose component in white wine can accelerate the sugar heart effect of fresh abalone.

Of course, with the experience of curing squirrel fish, this salting process is also pasteurized.

For Ivan's cooking methods, this is just the beginning.

Next, he changed again, conjured up a simple barbecue grill, and asked Xiaocui to find some charcoal and start a charcoal fire.

Next, it's time to grill.

The reason why it is grilled is to remove the excess water of fresh abalone, as well as to give it a better taste and texture.

This inspiration comes from one of the most common practices of abalone: barbecue, and from the famous ZQ grilled fish.

In the process of grilling, because of the unique heating method, the meat ingredients will not only evaporate a lot of water, but also make the meat dry on the outside and tender on the inside, crispy on the outside and smooth on the inside.

This is the effect that Ivan wants.

This is closely related to the next cooking step.

Roasting fresh abalone is also a science.

After the fresh abalone was marinated, Ivan put the abalone shells on the grill and added a little lard to them.

The reason why fresh abalone shells are used is equivalent to playing the role of slate firing, and even better than slate.

The reason why lard is added is that lard is resistant to high temperatures, but the fresh sweetness of lard, which complements the freshness of fresh abalone.

When the lard was warm, Ivan began to add pickled fresh abalone to the abalone shells.

Immediately afterward, he began to flip the fresh abalone one by one to heat them evenly.

It didn't take long for hot steam to emerge from the shells, and the meat gradually turned brown. In addition, due to the evaporation of the abalone's moisture, the abalone that used to resemble a sunflower plate also began to bloom and became abalone flowers in full bloom.

An enticing aroma wafted out of the abalone shell and slowly wafted around.

"It smells so good. ”

"It's so beautiful. ”

Dong Xiaowan couldn't help but swallow a mouthful of saliva.

Undisguised.

A satisfied smile also appeared on Ivan's face.

So far, the new abalone cooking plan he designed has not gone wrong beyond his imagination for the time being.

Abalone that is marinated and grilled begins to become chewy as some of the water in their body evaporates.

He believes that even if the subsequent cooking process is not continued, this grilled abalone dish will at least be a medium or higher delicacy.

He has this self-confidence.

Of course, the middle grade or even the top grade cannot meet his needs, so the follow-up process is also critical.

He began to "look at the face" and move the grilled abalone away from the barbecue grill one by one.

Because it is a test, the heat and browning degree of this batch of roasted fresh abalone are different, which is to verify the needs of different heat and different tastes.

Ivan set up the steamer.

This is also an important step.

In the practice of dried abalone, in order to restore its original umami, original color, and original appearance, it is a key step to simmer the crockpot over low heat, mainly to restore the original moisture of the dried abalone.

But Ivan uses fresh abalone, so there is not so much water loss, and compared with the way of stewing, steaming will reduce the loss of abalone's original origin and nutrients, so he chose the steaming method.

This inspiration comes from the crispy chicken feet in Cantonese cuisine.

In the crispy chicken feet, after the chicken feet are fried, they are steamed to replenish water, which will make the chicken feet crispy and tender, with a unique taste.

Another inspiration came from ZQ grilled fish.

According to the ZQ grilled fish method, it is also grilled first and then cooked, which can also have a special texture and taste.

After the steam came out, Ivan put the baked abalone into the steamer and began to steam it on a high fire.

While steaming the abalone, Ivan begins the final step.

Boil the sauce.

In the case of the abalone, the soup of the chicken and the steak is flavored at the same time as it is stewed, but in Ivan's innovative method, he uses the method of pouring the sauce.

This is a common way to conform to Cantonese cuisine.

In Cantonese cuisine, the delicious steaming is inseparable from the step of pouring the sauce and soup over.

Because Ivan originally used fresh abalone, the method of topping the sauce was appropriate and effective.

That would be the finishing touch.