Description
Dried Seafood & Groceries
🚚 The Fastest Delivery Time : It takes 2-3 days.
🐝 Supplier / Place Of Origin：Dried Seafood & Groceries / South Africa
🌱 About the Producer：
Dried Seafood is a food in coastal areas of China. Among them, "abalone fin belly" is a mixture of abalone, sea cucumber, shark fin and fish maw (fish maw). North-South goods (日本語：干物) involve firewood, rice, oil, salt, sauce, etc.
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Haliotis asinina
Chinese Name：乾鮑 | 鮑魚
Other Names：Dried Abalone | ganpao
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：The famous ones are net abalone, hemp abalone and Jipin abalone. The net abalone is larger in size, with a wider bottom, and the body of the abalone is thick and hard, with a dark brown color; the hemp abalone is thinner, lighter in color, softer, and has obvious holes on the edge; the Jipin abalone has a slightly smaller body. It is curly, the body is thinner, the color is lighter, and there is a line mark in the middle. The quality of net abalone is superior to the other two.
canned abalone
It can be divided into "Japanese lucky abalone", "Mexican wheel abalone", "South African abalone", "Australian canned abalone", "New Zealand canned abalone".
Net abalone: It is an old abalone. The shell has growth rings like old trees. When cooked and cut open, you can see the circular pattern like a net, which is very obvious, so it is called net abalone. Currently, the top quality products are those from Aomori Prefecture, Japan.
Jipin abalone: It is produced in China and Taiwan, but the quality is not as good as that of Iwate Prefecture, Japan. Jipin abalone looks like a gold ingot, is brown in color, has a moderate layer density on the skirt, and has a round thorn on the skirt. The processing method is more complicated and the price is higher.
Hemp abalone: Because it is threaded with ropes during drying, small holes can be seen on the abalone.
Middle Eastern abalone: Produced in the Middle East, its taste is not as good as that of Japanese abalone, but its price is moderate and its sales volume ranks first in Hong Kong. It is also popular in China. It tastes good, with a chewy texture and a sugary center. It’s best to add ham bones when cooking to make it taste even better.
African abalone: It has a sugary center and a strong abalone flavor. It is chewy and chewy. It is medium-to-high priced and is popular in restaurants. Because there is no bleaching process during processing, the meat is firmer and requires a longer cooking time.
South African abalone: Since the drying process is not as professional as that of Japan and the Middle East, the texture is tough, the meat is rough, less elastic, and the taste is bland. It requires careful cooking and at least two days to cook it properly and make it delicious.
Supply Season：Hong Kong is supplied throughout the year.
Storage Method：After purchasing dried abalone and returning it home, wrap it completely in plastic bags, newspapers and plastic bags, seal it and store it in a freezer. As long as it does not get wet, it can be stored for about six months to a year.
Since dried abalone is resistant to pests, it is usually stored in a sealed container. As for the "new water" abalone that is newly prepared and has not been produced for a long time, if it is not used immediately, it should be left to be dried again to turn it into "old water" abalone and add flavor.
If you successfully purchase top-quality dried abalone, you must place it in a sealed glass bottle to prevent it from getting damp due to contact with the air, and regularly place the dried abalone in a place that can be exposed to sunlight to remove excess moisture and enhance the aroma. As it becomes more intense, it is recommended to avoid the midday period to avoid over-drying due to exposure to strong light. After drying, use a soft brush to brush off the salt and dust attached to the surface. This will keep the dried abalone in its best condition at all times and give it a greater chance of greatly increasing its value.
#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 dried abalone, since it is "new water", you can "re-dry" it. That is, put the new water dried abalone in the strong sunlight for 2 to 3 hours, seal it and bake it while the heat has not dissipated, and repeat the drying every month. After 1 to 2 times, it will become commonly known as "old water" in about 3 months, and the fibers will shrink to form a candy core, making it more fragrant. Soak dried abalone: first soak it in room temperature water for eight hours, then simmer it over slow fire for one hour, then pick it up and freeze it with cold beer to wash away the dust and dirt. Add rock sugar, ginger, green onions, chicken feet, ham, red meat, monosodium glutamate, dark soy sauce and Shaoxing wine and cook together for about eight hours until soft and ready to use. Do not put prepared abalone in the refrigerator because the aroma is easy to evaporate, so it is best to prepare it and eat it immediately.
Dried abalone needs to be soaked first when cooking, so that the hard dried abalone becomes soft and the flavor can be absorbed during cooking. Soak the abalone in clean water for one to two days (depending on the size of the abalone), then cut off the intestines and mouth, and wipe the sides of the abalone clean. Boil the abalone with clean water for half an hour. Do not leave the abalone boiling water. Change the water and simmer for another 4 hours, then add the chicken, ribs and other ingredients. If it is a large abalone, cook it for an additional 4 hours the next day.
Notes：Although dry-wrapped fish is more delicious, most of the nutrients are lost during processing, and the taste also changes with processing, making it difficult to taste the original taste.
The weight of abalone is calculated by head. How many abalones are weighed in a pound? For example, sixteen abalones are exactly one catty, and each one is one 䡡.
Most of the abalones with beautiful appearance are cooked or dried indoors with cold air after being cooked. If the abalone has a jagged appearance, it must be dried raw.
Abalone abalone is caused by undercooking abalone when it is dried in the sun. Because the water in the thick center is not forced out, it causes white spots to rot, which is called rotten abalone. When tasting abalone, first of all, it should be soft and moderate. If it's too soft, it's like eating tofu, which is a pity. If it's too hard, it's hard to chew and the true flavor of abalone cannot be brought out. Therefore, it is best to be moderately soft and chewy, with a slightly chewy feeling, and a fishy taste, golden color, soft and smooth in the mouth, and a sugary center when you bite it. When tasting abalone, you should "cut it long" to comply with the characteristics of abalone's fiber and delicate texture. Eat from the edge of the abalone to the center, and from the outside to the inside, which will make you have endless aftertaste. It is also not advisable to add other seasonings such as chili sauce, mustard and soy sauce, which will affect the delicious taste of abalone.
Abalone should be more flavorful when eaten in winter, and it is better to add goose feet to make it a bit greasy. In summer, it is advisable to add vegetables to have a refreshing effect. When eating abalone at a banquet, you need to pay attention to your manners, so it is more convenient to cut it into small slices or pellets with a knife and fork. If you are dining in private and have strong teeth, you can use chopsticks to pick up the food and bite it with your teeth, which will make the food more delicious. In fact, some gourmets believe that the iron taste of knives and forks will destroy the original flavor of abalone, so they should use chopsticks.
If the abalone is too big, you can use chopsticks to pierce the center of the abalone and bite it. Nowadays, many abalone-producing countries such as South Africa, Australia and South Korea are developing artificial breeding. China's abalone production accounts for 70% of the country's total abalone production. However, abalone with a shell length of 15cm can absorb up to 200 kilograms of meat. When harvesting, it must be scooped off or lifted quickly with a shovel when harvesting; because it cannot be caught with a trawl like fishing, each abalone must be caught by hand. It is picked up, so the natural output is very small and the price is expensive.
Dish：
Huaiqi Abalone Chicken Soup, Oyster King Jade Abalone.
Pre -order once a week. The supply depends on the delivery situation, or it will be shipped separately.
👩🏻🍳 Suggested Serving：
Dry abalone needs to be immersed first when cooking, so that the hard dry abalone softened, and it can taste when cooking. Soak the abalone for one or two days with water (depending on the size of abalone), then cut off the intestines and the apex, and wipe the abalone edge. Pot for half an hour with water, do not leave abalone water. Change the water for another 4 hours, add old chicken, pork ribs and other materials. If it is a big abalone, cook another 4 hours the next day.
Recipe: Ganbao
🥗 Product Line：
Dried Abalone
🔅 Remark：
If the customer finds any damage or send the wrong goods, please call us within two working days notifying us. The goods of this online store can be arranged to change the goods when retaining the original packaging.
🚚 Supply Period：
Annual supply
🥘 Recipe：
Dried Abalone
