Simmered Abalone With Rice is a Cantonese dish available in many high-end restaurants. To make this dish at home, we found a few tricks to make abalone in a flavorful sauce. Boiling abalones with cold sauce to enhance taste, then thicken with starch to bring abalone‘s taste to the next level. When pouring on rice, it is appetizing that the taste is irresistible.
white pepper powder
No need to add salt because the oyster sauce has a salty and sweet flavor. When the soup thickens, the taste becomes strong.
Heat abalone with cold water(the sauce), it enables abalones’ flavor permeate over the soup. Heating abalone with hot water make sauce has less seafood favor.
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Wash abalone and remove viscera. After cleaning, make cuts on abalones.
Marinate abalone for 10 minutes with abalone juice, cooking wine, and white pepper powder.
Cut the green onions into strips. Slice ginger into slices.
Add cooking oil, abalone juice, cooking wine, green onion strips and ginger slices, and water. Stir well.
Add abalone to the pot, bring to a boil and cook 3 minutes. Then remove abalones from heat and place on a plate.
Remove green onion strips and ginger slice from the remaining soup. Mix starch and water. Pour into the soup. Continue to boil until soup thickens. Pour the sauce over the rice and abalones. Decorate with broccoli. Serve.