5-6 heads of South African abalone

Specifications: 5-6 heads of South African abalone
Origin: South Africa

Features: South African Jipin dried abalone is made from abalone in South African waters. Jipin abalone has a shape similar to Chinese yuanbao, with a round waist and thick back. It is the most respected and famous variety of abalone in the world. The abalone has a strong flavor and is tender, and is loved by gourmets.

Dried abalone is abalone that has been cooked and then dried. It is a premium food. The process of making dried abalone is complicated, and the growth time varies from 4 to 10 years on average. Abalone contains rich protein, and has functions such as nourishing the face, balancing blood pressure, nourishing the liver and improving eyesight. It also has the effect of nourishing and strengthening the body, and is suitable for people with liver and kidney deficiency, blurred vision, etc.

Storage method:

To make the abalone last longer, it is recommended that you first put the abalone in the sun for 1-2 hours, then put it in an airtight storage box after cooling, and then sun it 2-3 times a month, so that it can be stored for more than ten years without spoiling. Or you can put the dried abalone in the ice tray of the refrigerator when the humidity is high in spring and summer, to prevent the color of the dried abalone from turning black, but do not store it in the refrigerator for a long time, as this will reduce the taste of the abalone.

Note: After storing for a period of time, white salt frost will appear on the body of the abalone. This is a normal phenomenon and not moldy.

Cooking method:

Dried abalone needs to be soaked before cooking, so that the hard dried abalone becomes soft and can be flavored when cooked. Soak the abalone in water for one to two days (depending on the size of the abalone), then cut off the intestines and mouth parts, and wipe the edges of the abalone clean. Boil in water for half an hour, do not keep the water for boiling abalone. Change water and boil for another 4 hours, adding ingredients such as old chicken, ribs, etc. If it is a large abalone, boil it for another 4 hours the next day.