| 摘要 |
PURPOSE: An abalone porridge manufacturing method is provided to neutralize the smell and taste of abalone by adding sea urchin roe and Hizikia fusiforme. CONSTITUTION: Rice and hulled millet are mixed in 2:1 or 3:2 ratio, and are soaked in water for 3-5 hours. Sea urchin roe and abalone are dressed. Vegetables including onion, green onion, and carrot, and seaweeds including dried Hizikia fusiforme and fresh brown seaweed are chopped and prepared. Pour sesame oil in a cooking pot before heating the oil, add the mixture of rice, the hulled millet, and the abalone, and stir-fry the mixture at the low flame of 50-70 deg. C. 1-1.5L of water is added to the cooking pot before boiling the mixture for 10 to 20 minutes at 60-90 deg. C heat, and add vegetables for boiling the mixture extra 5 to 10 minutes at 60-90 deg. C. In the step of additional heat, add abalone intestines separated from the abalone. The sea urchin roe and salt are added and heated for 3- 5 minutes at 50-70 deg. C. The seaweeds, the sesame oil, roasted sesame seeds, and egg yolks are added. When separating the abalone intestines, make multiple cuts on the abalone intestines. Add the dried Hizikia fusiforme into the cuts. The abalone with the dried Hizikia fusiforme is kept refrigerated for 2-3 hours. Add abalone with the dried Hizikia fusiforme to the product.
|
