fantastic ingredients constantly changing
abalone meat mainly in the connective tissue collagen, the main cook a little bit on the very chewy Cooked to collagen denaturation temperature (about 50-55 ℃) will be very tough, long after cooking is pliable . Hence abalone must be heated for a long time moderate heat , more than 50 ℃ serious meat will become tough , collagen contraction and tissue become very strong, the next time you continue to make stew or degradation of collagen into gelatin, the flesh changes Was soft and smooth . The growth of Australian abalone in the wild waters of the black side of a more quiet place , so the less activity , muscle flavor low density, plasticity of life when compared with other regions of abalone in the turbulent flow is stronger . Whether sliced, or cut into strips , into the grain is very suitable , but also can be fried, can be fried, can be boiled, definitely make a big play room for chefs .
while abalone because of its rich nutritional value and its name - high protein, good for the body fatty acids. Consumption of abalone can be eyesight, slow the flu, accelerate blood circulation.
This articlefrom the:China Travel and Tourism Guide (http://www.u86.net),In this paper.