Maria's Secret Recipe Abalone
More than 60 min
Dried Abalone (28 heads per catty)
Chinese (Jinhua) Ham
Dried Scallop (soaked)
Dried Shrimp (soaked)
Soak the dried abalones in clean water for 1 day. Devein and rinse the soaked abalones on the next day.
Blanch the sparerib with hot water and then put it into the Seafood Delicacy Cooker along with chicken carcass. Place abalones among the ingredients. Add the soaked dried scallops and dried shrimps with soaking liquid. Fill the pot with water, just covering the abalones.
Add rock sugar, ham, fresh shrimp and crab into the cooker. Close lid.
Press the “Abalone” button twice (For smaller size (30 heads per catty or below), press once)
Open the lid when finished. Remove the abalones and sauce.
When ready to serve, heat the sauce until it is thickened. Pour over the abalones and serve.
Soaking the abalones in the sauce overnight is preferred.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference