Ceng Minyan

The appearance of the canned can be used to prolong the shelf life of the food. It is used to pack the rich food such as swallows, wings and abalone. It is mainly for convenience and saves the time of foaming, stew and seasoning. Moreover, it is cheaper to dry abalone with the abalone sauce instead of the specialized Haliotis discus Abalone Restaurant. Canned abalone, popular in Hongkong in recent years, is now sold in high-end supermarkets and online shopping platforms in Guangzhou. But often five hundred or six hundred yuan a can, for the sake of the purse, Guangzhou many "for the food cat" did not dare to try easily, even if you want to try, do not know how to start. Since it first became popular in Hongkong, we would like to consult with Hongkong experts.

Selling point 1

10 minutes to get up

Do the abalone for four or five days; the traditional canned abalone, the abalone is soaked with salt water, the original pot is heated for several hours, and it is cooked again and then cooked. The canned oyster abalone is to stew the abalone with the sauce. Or only need to be heated for 10 to 15 minutes to serve.

When cooking, put the original pot in the pot, put the cans horizontally, water level soaked to half full, add water and heat 10-15 minutes, can be ready to eat. It is recommended not to boil for too long, because abalone will get older and older, and do not waste the remaining abalone juice, which is used to fish noodles, winter and lettuce are also delicious.

Selling point 2

Abalone varieties

Different brands of fresh abalone are also different, for example, "abalone" is used in Taiwan breeding Japanese breed abalone, Cai Lan brands are produced from Japan, such as the market price of 538 yuan a jar of "Japanese abalone", "Cai Lan" is a rare jar head abalone, the price is not very expensive, 688 yuan per can; As for "abalone" is using Australian abalone, "official Yan Inn original color Australian abalone" market price is 488 yuan, only 1 to 1.5 per can, produced in South Australian waters. The same as Australian abalone is the "gold one abalone", which is sold at HK $398 per section. It is said to be a sign of JACKY YU, who is said to be the rudder of Hongkong "dinner". According to his formula, the abalone is changed into Australian abalone, the meat is more smooth. The "abalone" of the "sky brother chicken sauce" is Dalian abalone, seasoned with high soup, Yao Zhu juice, chicken sauce and so on. It is said that the different kinds of abalone have their strengths, and the taste and shape of the abalone in Japan are equally and very orthodox. The meat quality of Australian abalone is tender, and the Mexico abalone has the best taste, but the fresh taste is different in which water.

The size of abalone affects the price most. Most canned abalones are about 400 grams a can, each can has 6 to 8, abalone is only the size of a spoon; some can only one, each about 80 grams. To know the actual amount of abalone in a can, look at the \\\\\\\\\\\\\\\\\\\\\\\

Selling point 3

Secret recipe

Different brands have their own taste secret. Cai Lan yolk Ji dry abalone, with the former Xiyuan chef, the "fresh abalone king" of the name of the master Li Ju cooperation, with old chicken, ribs, Jinhua ham, Yao column, Chen peel to boil, and then into the pot, this is the traditional way to boil dry abalone, boiled out of the heart effect, sauce is fresh and strong. A Yi, Jacky YU and others are all from the family of chefs who specialize in making Abalone with swallow fin. Their canned abalone sauce continues the flavoring style.

Food tips

Attention should be paid to the date of manufacture at the time of purchase. If you can't eat it once, don't drop the soup completely after the canister. Let the abalone soak in the soup, seal it tightly, keep it in the cold storage, and avoid the dry, aging and old flavor of the abalone. But the best time to save is not more than 5 days.