Abalone with scallion oil
Overview
The preparation of scallion oil abalone is not complicated, and the processing of abalone is not troublesome. Abalone only has a shell, which is relatively clean. The abalone shell needs to be cleaned with a brush, because the abalone meat has to be placed in the shell, so that the freshness of the abalone can be retained when served, and of course it will look better.
Tags
Ingredients
Steps
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The abalone should be cleaned first, then use a knife to slowly separate the meat from the shell, and remove the internal organs. The abalone shell should be brushed clean, and the abalone meat should be placed in correspondence with the abalone shell.
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Take a piece of abalone meat, turn the bottom up, make a few cuts vertically, and then make a few diagonal cuts perpendicular to it. In this way, an abalone flower is cut. Be careful not to cut it off.
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Put the cut abalone meat back into the abalone shell, shred the ginger and place it on the abalone meat. Put an appropriate amount of cold water in the steamer, place the abalone on a plate, steam it under the cold water, and start timing it for about 4-5 minutes after turning on the steam and turn off the heat.
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While the abalone is steaming, make a sauce. Put the light soy sauce, dark soy sauce and oyster sauce into a bowl and stir evenly.
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Pour the prepared abalone sauce over the steamed abalone while it's hot, mince the spicy millet and place it on the abalone. Heat the corn oil in a wok. When the oil starts to smoke, turn off the heat. Pour the corn oil onto the abalone while it's still hot. The abalone with scallion oil is ready.
