Japanese Premium Abalone 21 heads

Specification: Japanese Premium Abalone 21 heads
Origin: Japan
Features: Round waist and thick back, shaped like a gold ingot, excellent appearance. It is produced in Iwate Yoshihama Prefecture, hence its name. Yoshihama's head count is similar to Hema. The abalone body is round and thick, the abalone pillow is a perfect ellipse, the skirt edge is thick and wide, there are line marks in the middle of the abalone body, it has a chewy and smoky texture, and a sweet taste.

Health benefits: Abalone, neutral in nature, nourishes yin and nourishes, replenishes without dryness. Abalone is rich in protein, but low in fat and sugar. It has the functions of nourishing yin, clearing heat and brightening eyes. The texture is tender and elastic, and the taste is sweet.

Recommended dishes: Dried abalone is a top-grade ingredient in Cantonese cuisine. The common method is to cook 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 and ribs. 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