Description
Ideal Hot Pot
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Ideal Hot Pot / South Africa
🌱 About the Producer / Supplier：
Hot pot, also known as soup-food or steamboat, is a cooking method that uses water or soup to cook food in a thermal pot.
Its specialty is that you can eat it while cooking. Because it is cooked and eaten immediately, the food is still steaming hot when you eat it.
"Hot pot" is the most important type of food in winter, with a variety of soup bases, dishes, meats, and a wide variety of hot pot ingredients;
We strive to select healthy, high-quality, and excellent local and foreign ingredients. We hope to create new innovations for everyone!
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Haliotis asinina
Chinese Name：鮑魚
Other Names：Abalone
Product Description：There are many types of abalone. There are four categories of dried abalone, canned, frozen and fresh abalone in the market. Among the dried abalone, there are net abalone, nest abalone, and premium abalone. Canned abalone can be eaten immediately; frozen abalone usually takes several hours to taste; fresh abalone can be steamed or blanched; as for dried abalone, the processing method is more complicated. According to traditional Chinese medicine, abalone is sweet and salty in taste and flat in nature. Due to its delicious taste, abalone is known as the "treasure on the table". Abalone is also rich in protein and carbohydrates, low in fat, and has the therapeutic effects of nourishing yin, lowering blood pressure, antipyretic and improving eyesight.
Japan dried abalone: big net abalone, hemp abalone, Jipin abalone, iron abalone China: wrinkled abalone, variegated abalone, nine-hole abalone Mexico: net abalone, wheel abalone, South Africa: net abalone, South Africa abalone Australia: canned abalone, Australian Abalone
Variety：Net abalone: It is an old body abalone. There are growth rings like old trees on the shell. After cooking, the plane is cut open, and the circular pattern is like a net, which is very obvious, so it is called net abalone. At present, the top grade is from Aomori Prefecture, Japan.
Jipin Abalone: Both are produced in China and Taiwan, but the quality is not as good as that of Iwate, Japan. Jipin abalone looks like ingots, brown in color, moderate in layer density of skirt, rounded thorns, more complicated processing procedures, and higher price.
Hema abalone: Small holes can be seen on the abalone because it is threaded with a rope during drying.
Middle East Abalone: Produced in the Middle East, the taste is not as good as that of Japanese abalone, but the price is moderate, the sales volume is the first in Hong Kong, and it is also very popular in China. The taste is good, with chewy head and candy heart, it is best to add ham bone when cooking, the taste is better.
African abalone: It has a candy heart and a strong abalone flavor. It is chewy and chewy. The price is medium and high, and restaurants like to use it. Due to the lack of bleaching during processing, the meat is firmer and takes longer to cook.
South African abalone: Because the drying process is not as professional as Japan and the Middle East, the quality is tough, the meat is rough, inelastic, and the taste is bland. It takes at least two days to cook properly and make it delicious.
Supply Season：Hong Kong is supplied four seasons throughout the year.
Storage Method：Since dried abalone is protected from pests, it is usually sealed and stored. As for the "New Water" abalone, which is freshly prepared and not very old from the factory, if it is not used immediately, it should be reserved for re-drying, so that it becomes "Old Water" abalone and adds flavor.
#Should Be / Avoided：
Abalone is tough and difficult to digest. People with weak spleen should only eat soup instead of abalone.
*Edible Compatibility：
Abalone itself does not have outstanding taste, and it is often better cooked with thick soup or oyster sauce.
Cooking Skills：After purchasing the dried abalone, because it is "new water", it can be "re-dried", that is, put the dried abalone in the fresh water for 2 to 3 hours in the strong sunlight, seal it before the heat dissipates, and repeat the drying every month. Once or twice, it will become commonly known as "old water" in about 3 months, and the fibers will shrink to form sugar cores, which will make it more fragrant. Soak dried abalone: first immerse it in room temperature water for eight hours, then simmer for one hour, then pick it up, freeze it with cold beer and wash away the dust and dirt. Add rock sugar, ginger, green onion, chicken feet, ham, red meat, monosodium glutamate, dark soy sauce and shaoxing wine and cook for about 8 hours until soft and ready to use. The prepared abalone should not be placed in the refrigerator, because the aroma is easily volatile, so it is best to prepare and eat immediately.
Notes：The weight of abalone is calculated by the head, and the number of abalones per catty is the number of heads. For example, sixteen abalones are exactly one catty, and each one is a tael.
Most of the abalones with beautiful appearance are dried or boiled and then dried in cold air indoors. If the shape is uneven, it must be dried raw.
Huaxin abalone is caused by undercooked abalone when it is drying, because the water in the thick center is not forced out, resulting in white spot-like rot, which is called Huaxin.
Tasting abalone, the first thing is to be soft and moderate. Too hard is like eating tofu, but it is a pity. If it is too hard, it will take a lot of effort to chew, and it will not be able to bring out the true taste of abalone. Therefore, it is best to be soft and moderate, with a slightly springy feeling when chewing, and more fishy, golden in color, soft and smooth in the mouth, with a sugary heart when you bite.
Tasting abalone should be "long cut", in line with the characteristics of abalone's fiber and delicate texture, eating from the skin to the center of the abalone, and eating from the outside to the inside will make people have an endless aftertaste. It is also not advisable to add other seasonings such as chili sauce, mustard and soy sauce, which will affect the umami taste of abalone. In winter, abalone should be more flavorful, and it is better to add goose palm to make it a bit greasy. In summer, it is advisable to add vegetables, which has a refreshing effect.
Eating abalone at a banquet requires attention to manners, so it is more convenient to use a knife and fork to cut into small slices or bite into small pieces. If you have a private meal and your teeth are strong, you can use chopsticks to hold it up and bite the food with your teeth, which will make the taste even stronger. In fact, some gourmets think that the iron taste of knives and forks will destroy the original taste of abalone, so they use chopsticks. If the abalone is too big, you can stab the central part with chopsticks and bite into it.
At present, many abalone-producing countries such as South Africa, Australia and South Korea have developed artificial breeding, and China's abalone production accounts for 70% of the country's total abalone production. However, the abalone with a shell length of 15cm can absorb up to 200kg. When harvesting, it is necessary to quickly shovel it with a shovel or lift it up; because it cannot be caught by trawl like fishing, it must be picked up by hand. , so the natural output is very small, and the price is also expensive.
Dish：
Huaiqi Abalone Chicken Soup, Oyster King Jade Abalone.
This product is for pre -order. The supply depends on the arrival situation. We accept the winter solstice, Christmas and New Year group purchase.
🥗 Product Category (English)： Abalone
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