Freeze-dried fresh abalone is directly subjected to vacuum freeze-drying treatment, and all the nutrition of fresh abalone is retained. It can be said that it is a revolution in the production of traditional dried abalone. How to eat: Freeze-dried fresh abalone is almost the same as fresh abalone after about two days of rehydration. After cleaning, it can taste excellent flavor without deliberate cooking. Dried abalone is air-dried from fresh abalone, which is a rare delicacy in seafood, especially in Japan. Among the dried abalone, the net abalone ranks first, followed by the nest abalone and the best abalone. Dried abalone is suitable for whole grain cooking in slow casserole, and retains its delicious original flavor. Processing method: 1. Abalone is soaked in cold water for 48 hours. 2. Take it out and soak it in boiling water for one night, let it stretch naturally and restore to its original state. 3. Wash the dried abalone all around and remove the sand completely, otherwise it will affect the taste and quality of abalone. 4. After washing, add water without abalone, and steam in a steamer 10 hour. 5. Add abalone, old hen, pork chop, lard, sugar, ginger and other materials into the casserole; Simmer 12 hour (steamer or electric steamer is also acceptable, but the casserole has heat preservation function, so the effect is the best) and then warm for one night. 6. After taking it out the next day, add the original juice and oyster sauce and stew it for 1.5 hours, and you can taste the delicious abalone. Braised abalone features: thick juice, fresh taste and softness. Raw materials: dried purple abalone, old hen, clean ham, scallop, grilled shark's fin soup, scallop soup, white sugar, refined salt, soy sauce, cooking wine, starch, chicken oil, etc. Method: dry the purple abalone with water, add chicken, ham and scallop, simmer for 3 hours, take out the abalone, and let the original soup pass through Luo for later use; Scoop abalone with a flower knife, and then obliquely cut into pieces with a thickness of half a centimeter; Put braised abalone stock soup 100g, Kao shark's fin soup and scallop soup into a two-ear pot, bring to a boil, add abalone slices, cook for10min, add seasonings such as white sugar, refined salt, soy sauce and cooking wine, use starch to make a thick juice, and add a little chicken oil before taking out. Fresh abalone: Fresh abalone is live abalone. After brushing its shell with a brush, dig out the whole abalone meat, cut off the hard tissue in the middle and around, and clean the attached mucus with coarse salt. After cleaning, live abalone can taste excellent flavor without deliberate cooking. Among them, the practice of "sauce rice" is more common, and there are also cooking methods of full charcoal roasting. Lean Abalone Soup: Efficacy: Prunella vulgaris has the functions of clearing liver, improving eyesight, clearing heat and resolving hard mass; Lean pork has the functions of nourishing yin and nourishing muscles, combined with abalone has the functions of nourishing yin and suppressing yang, calming the liver, calming the wind, relieving headache and relieving annoyance, and has a certain curative effect on hypertension caused by hyperactivity of liver and intestine. Ingredients: 500g abalone (with shell), 50g selfheal and 20g lean pork. Practice: Just select fresh abalone and separate the abalone shell from the abalone meat. Scrubbing abalone shells with clean water to remove sludge; Wash abalone meat with clear water and cut into pieces. Add Spica Prunellae and lean meat, put them into clear water that has been boiled with strong fire, switch to medium fire, continue to cook for about 3 hours, and season with a little salt, and then you can eat braised live abalone soup. Because of its bright color, tender meat and rich flavor, it was rated as a famous seafood dish by expert judges. The practice is as follows: raw materials: live abalone; Ingredients: old chicken, old duck, spine, ham, onion, ginger; Seasoning: abalone juice, soup, chicken juice, chicken powder, raw oil, salt, chicken oil and wet starch. Practice: Kill the live abalone, gut it, brush the meat with a toothbrush, take the chicken and duck bones at the bottom of the casserole and add soup. Put the washed abalone on it, and simmer for 8-9 hours on low heat, subject to the fact that the water has not passed the abalone. Put the stewed abalone into a plate; Add soup and seasoning to another pot, adjust the taste and color, thicken abalone with raw flour and add bright oil, and serve. Features: bright red color, soft and moist meat, and rich abalone flavor. Note: Abalone must be fresh, and the color and taste of dead and frozen abalone can't meet the requirements. When abalone is cooked, it must be dried with low fire.