Specifications: 15-16 heads of Japanese Yoshinobu abalone
Origin: Japan
Features: Japanese dried abalone has always been highly praised by gourmets. Japanese net abalone is oval in shape, with small edges and pearl-like grains on the bottom. It is beautiful in appearance and large in size. It has a high pillow and thick meat, a soft and tender texture, a rich and delicious taste, and a golden color. It is the best among abalones. Because of its majestic size and appearance, it is mostly used for high-end banquets.
Health benefits: Abalone is neutral in nature, nourishes yin and nourishes, and replenishes without dryness. Abalone contains rich protein, but low fat and sugar content. It has the functions of nourishing yin, clearing heat and brightening eyes. The texture is tender and chewy, and the taste is sweet.
Recommended dishes: Dried abalone is a top-grade ingredient in exquisite Cantonese cuisine. The common method is to pair it with old chicken, Jinhua ham and ribs.
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, add ingredients such as old chicken, ribs, etc. If it is a large abalone, boil for another 4 hours the next day.
Suitable for: Suitable for general population.
Storage method: Store in refrigerator at 0-8°C
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