How to stir-fry abalone
In the past 10 days, among the hot topics about food on the Internet, "stir-fried abalone" has become the focus of discussion due to its high nutrition and unique taste. This article will combine the latest hot spots and classic methods to provide you with a detailed analysis of the steps and techniques for stir-frying abalone.
1. Inventory of recent hot food topics (last 10 days)
| Ranking | hot topics | Search volume (10,000) | Related keywords |
|---|---|---|---|
| 1 | Homemade abalone recipes | 28.5 | Stir-fried, steamed, grilled with sauce |
| 2 | Seafood seasonal recipes | 19.3 | Summer seafood, low fat and high protein |
| 3 | High-end food for the masses | 15.7 | Abalone, truffle, bird's nest |
2. Necessary ingredients for stir-fried abalone
| Main ingredients | Excipients | Seasoning |
|---|---|---|
| Fresh abalone (500g) | 1 each green and red pepper | 2 tablespoons light soy sauce |
| (or quick-frozen abalone meat) | half onion | 1 tablespoon oyster sauce |
| 5 cloves of garlic | 1 spoon cooking wine |
3. Detailed production steps
1.Preprocessed abalone: Use a brush to clean the black film of fresh abalone, blanch it in boiling water for 10 seconds and then slice it into slices (thickness is about 3mm). Quick-frozen abalone needs to be thawed in advance.
2.Prepare materials: Cut the green and red peppers into diamond-shaped pieces, shred the onions, and slice the garlic. Make the sauce: light soy sauce + oyster sauce + cooking wine + 1 spoon of water.
3.Stir-fried process:
• Heat a pan with cold oil (peanut oil is recommended), sauté the garlic slices over high heat until fragrant
• Add the abalone slices first and stir-fry quickly for 20 seconds
• Add garnishes and stir-fry until cooked through
• Pour in the sauce, stir-fry evenly and remove from the pan
4. Analysis of key skills
| FAQ | solution | scientific principles |
|---|---|---|
| Abalone becomes hard | Control heat and time | High temperatures cause proteins to shrink excessively |
| Fishy smell remains | Pickle with ginger slices in advance | Shogaol neutralizes fishy odor molecules |
| Serious water discharge | Pat dry the starch on the surface of abalone | Starch forms a protective layer |
5. Comparison of nutritional data
| cooking method | Calories (kcal/100g) | protein retention |
|---|---|---|
| stir-fry | 112 | 92% |
| steamed | 89 | 98% |
| stew | 135 | 85% |
6. Recommended innovative practices from netizens
According to recent social platform data, three new practices have received high likes:
1.Black pepper butter version: Use butter instead of vegetable oil and grind black pepper before serving.
2.Thai hot and sour version: Add fish sauce and lemon juice to taste
3.Spicy hot pot version: Stir-fry with lotus root slices and potato slices, add hot pot base ingredients
Once you master these techniques, you'll be able to create abalone stir-fry that's worthy of a restaurant. It is recommended to eat it with seasonal vegetables and rice for more balanced nutrition.
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