Abalone (Braised Abalone)
A traditional signature dish for upscale Guangzhou banquets, pairing dried and fresh abalone. It features a striking red-and-white color contrast, is rich yet not greasy, and offers a savory, flavorful taste.
Ingredients
Abalone (dried abalone needs to be rehydrated in advance, see technique notes)
to taste
Pea shoots (arranged around the abalone)
to taste
Ginger and scallion (sautéed for aroma then removed)
to taste
Creamy cornstarch slurry (mix cornstarch with water to form a creamy slurry)
to taste
Refined salt
to taste
MSG (monosodium glutamate)
to taste
Cooking wine
to taste
Instructions
1
Rehydrating dried abalone
First soak in warm or cold water for 12 hours, change the water and rub repeatedly to clean, and simmer in an aluminum bucket or pot for a full day and night. Once softened, place in a basin of warm water, remove the edges and mouth, wash again, return to the original broth, and continue simmering until fully tender and ready to use.
2
Rehydrating fresh abalone
First wash and rub several times with cold water to clean off the black membrane on the surface and remove the mouth at the abalone's edge, then place in an aluminum pot or bucket, cover with plenty of water and simmer for 6-7 hours, remove and place in warm water, take off the abalone edge and it is ready to use.
3
Cooking the abalone
Once boiling, remove the ginger and scallions, add the fresh abalone to the pot, stir in a creamy cornstarch slurry until evenly mixed, place on the other side of the abalone serving plate, combining red and white colors.
4
Side vegetables
Add the pea shoots to the wok, add refined salt, MSG, and cooking wine, stir-fry over high heat until cooked, then arrange around the abalone to finish.
