Ingredients
- abalone
- potatoes
- cherry tomatoes
- eggs
- asparagus
- ground black pepper
- olive oil
- soy sauce
Directions
Tips
- Soak asparagus into cold water after blanching. It makes asparagus tender and crispy. Its color can remain fresh and bright in this way.
- Fresh ingredients are necessary for this salad, especially the abalones. Do not use frozen abalone because it is less tender and has a bad taste in this salad.
- Using small abalone make this dish more comfortable and good looking.
Steps
1 Done 5 minutes | Wash cherry tomatoes in saltwater. And cut cherry tomatoes in half. |
2 Done 5 minutes | Use a knife to remove the shell and abalone. Remove viscera. |
3 Done 5 minutes | Add a little salt on abalone. Mix well to remove mucus. Then rinse and clean. |
4 Done 5 minutes | Make cuts on abalones to enhance flavor when cooking. |
5 Done 5 minutes | Add water to the pot, then add ginger slices and cooking wine. Bring to a boil. Blanch abalone. Remove from heat when it is slightly cooked. |
6 Done 5 minutes | Peel and dice potatoes into pieces. Steam potatoes and eggs until done. Dice eggs into pieces. |
7 Done 5 minutes | Add a few drops of oil to the boiling water. Then blanch asparagus strips until change color. Remove from heat and soak asparagus in cold water. |
8 Done 5 minutes | Put all ingredients into a bowl. Drizzle with olive oil. Add soy sauce, and ground black pepper. Mix well. Serve |
