How to make abalone porridge (What are the porridge tips for making abalone porridge)

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List of contents for this article:

• 1、How to make abalone porridge
• 2、Abalone porridge-nourishing yin and tonifying kidney while resisting aging
• 3、How to make abalone porridge without fishy smell

How to make abalone porridge

1. Abalone: Brush the black film and impurities on the surface with a small brush, remove the internal organs and dice them (about 0.5 cm square) to retain the delicious flavor. Mushrooms: Remove the stalks and slice them to increase the aroma of the porridge. Green onion and ginger: Slice green onion, cut ginger into thin strips (remove fishy smell and freshen), cut green onion into chopped green onion (last garnish). Add enough water to the rice porridge pot (the ratio of rice to water is about 1:10), pour in the soaked rice after boiling over high heat, and stir to prevent sticking to the bottom.

2. How to make abalone porridge To make abalone porridge, you need to prepare 2 live abalone, 20 grams of rice, 2 grams of chopped green onion, 2 grams of coriander, 2 grams of salt, 1 gram of pepper, and 2 grams of sesame oil as accessories. First, clean the abalone, clean the intestines, clean the sand on the surface with a toothbrush, and cut it into fine dices. Chop chopped green onion and coriander for later use.

3. Complete practice of abalone porridge: Preparation materials: rice (or leftovers), abalone (sliced after shelling and evisceration), onion ginger, cooking wine, sesame oil, salt, chicken essence, baking soda (optional), diced vegetables (such as carrots, broccoli, spinach, etc.). Processing abalone: clean and marinate abalone meat according to the above method, and fry internal organs separately. Stir-fry ingredients: add sesame oil, stir-fry abalone viscera first, then add abalone meat, diced onion, diced pleurotus eryngii and stir-fry fragrant.

Abalone Porridge--Nourishing Yin, Tonifying Kidney and Anti-aging

Abalone porridge has the effects of nourishing yin, tonifying kidney, and anti-aging. It is simple to make and suitable for daily consumption. How to make abalone porridge To make abalone porridge, you need to prepare 2 live abalone, 20 grams of rice, 2 grams of chopped green onion, 2 grams of coriander, 2 grams of salt, 1 gram of pepper, and 2 grams of sesame oil as auxiliary materials. First, clean the abalone, clean the intestines, clean the sand on the surface with a toothbrush, and cut it into fine dices. Chop chopped green onion and coriander for later use.

Abalone porridge has the effects of relaxing the intestines, nourishing yin and nourishing the kidney. The detailed analysis is as follows: Nutrition and efficacy Basics Abalone, as a deep-sea ingredient, is rich in globulin, minerals and trace elements. Its unique "abalone" component can destroy metabolic substances in cancer cells and has anti-cancer and anti-cancer effects. Traditional Chinese medicine believes that abalone is flat in nature, nourishing but not dry, and is not easy to cause symptoms of internal fire (such as toothache and nosebleeds) after eating, so it is suitable for long-term recuperation.

Abalone porridge is suitable for people. Abalone porridge has the effects of nourishing yin and moistening dryness, replenishing kidney and nourishing essence, clearing liver and improving eyesight, improving immunity, and beautifying skin. It is suitable for people with yin essence deficiency, kidney deficiency and essence deficiency, frequent nocturnal urine, soreness of waist and knees, menopausal women with syndrome, irregular menstruation, constipation, hyperthyroidism, high blood pressure, dizziness, and weakness.

How to make abalone porridge without fishy smell

Control cooking time: Abalone should not be put into porridge too early. It is recommended to add it when the porridge is almost cooked (if the rice is soft and rotten) and cook for 2-3 minutes. Too long cooking will cause the meat to age and increase the fishy smell. Other auxiliary methods for removing fishy smell add baking soda: Add a small amount of baking soda when the porridge is ready to cook to neutralize acidic substances and further reduce fishy smell (but the amount needs to be controlled to avoid affecting the taste).

The key steps in making non-fishy abalone porridge mainly include the following: Thoroughly clean up the abalone shell and debris: First, use a knife to remove the abalone from the shell, and carefully remove the abalone intestines and other debris. This is the basic step in reducing the fishy smell of abalone. Cleaning the black film: The black film on the edges of the abalone meat is one of the main sources of fishy smell, so be sure to clean it thoroughly.

The key to making non-fishy abalone porridge lies in cleaning, deodorization treatment and heat control. The specific tips are as follows: Thoroughly clean the abalone to remove internal organs and black film: use a knife to pry open the abalone shell to remove internal organs (intestines and other debris), especially scrape clean the black mucous membrane on the edge of the abalone meat, which is the main source of fishy smell. Salt water cleaning: Put the processed abalone meat into light salt water and rub it to further remove surface mucus and impurities.