Grilled Abalone
Overview
The most important thing in making seafood is the heat. Once the heat is mastered, half the battle is won. The same goes for grilled abalone. The heat must be mastered and the time cannot be long. Moreover, grilled things are easy to dry out and harden, so when grilling abalone, wrap it with tin foil, so that the grilled abalone will not taste dry, but will be tender and tender. With the appropriate seasonings, you can take a bite and your mouth will be full of fresh soup. It is so delicious. The grilled abalone is tall, tender and delicious, and it is also good for entertaining guests.
Tags
Ingredients
Steps
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Clean the abalone, mainly brush the abalone shell with a brush, then pry the abalone meat out of the shell, throw away the internal organs, and rinse repeatedly with clean water. Clean the abalone shell and abalone meat. First, cut the bottom of the abalone several times vertically along the length of the abalone, and then make several diagonal cuts perpendicular to it to cut out the pattern, and then put it back into the cleaned abalone shell with the pattern facing up.
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Peel the garlic, then cut it into minced garlic. Put the soy sauce, light soy sauce, dark soy sauce, oyster sauce, and salt into a bowl and stir well. Then take an abalone, sprinkle some minced garlic on it, and then pour a spoonful of sauce.
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Once everything is done, place it on a baking sheet lined with foil.
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Cover it with tin foil again and pinch the edges tightly.
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Preheat the oven to 190 degrees and bake on the middle rack for 9 minutes.
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Take out the grilled abalone, heat the oil, add a little light soy sauce, stir well and pour it on the grilled abalone to enhance the freshness and color.
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Finally, sprinkle some green onions for decoration, and the grilled abalone is ready to taste. It is tender, delicious and nutritious.
