Four-Flavor Abalone

Name: Four-Flavor Abalone
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 500 g canned abalone (remove from can, cook in pot until just done, slice into thin slices); 250 g bean starch sheet (cook until done, trim into uniformly sized pieces); 75 g yellow squash or celtuce (carve into any flower shapes); 25 g salt and pepper (for dipping sauce); 30 g strange flavor sauce (for dipping sauce, original term 'zhiwei' suspected to be a typo for 'guaiwei'); 25 g mustard (for dipping sauce); 30 g sesame paste (for dipping sauce)

Delicate in color and tender in texture, this dish preserves the natural flavor of abalone while offering multiple flavors in a single, uniquely crafted preparation.

25 min

Easy

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Ingredients

canned abalone (remove from can, cook in pot until just done, slice into thin slices) 500 g

bean starch sheet (cook until done, trim into uniformly sized pieces) 250 g

yellow squash or celtuce (carve into any flower shapes) 75 g

salt and pepper (for dipping sauce) 25 g

strange flavor sauce (for dipping sauce, original term 'zhiwei' suspected to be a typo for 'guaiwei') 30 g

mustard (for dipping sauce) 25 g

sesame paste (for dipping sauce) 30 g

Instructions

Ingredient Preparation

Remove canned abalone from the can, cook in a pot until just done, then drain and slice into thin pieces. Cook the bean starch sheet until done, then trim into uniformly sized pieces. Carve the yellow squash or celtuce into any desired flower shapes.

Plating and Presentation

First, spread the bean starch sheet on the bottom of a serving plate, layer the abalone slices on top, garnish the edges with the carved flower-shaped yellow squash or celtuce, and serve with the four dipping sauces: salt and pepper, strange flavor, mustard, and sesame paste.