Stiffened abalone in the pan Ingredients: butter salt pepper wild abalone.
Utensils： 1 Set 3 pans best pans- 1 Rolling pin rolling pins- 1 Kitchen whisk whisks- Buy 1 kitchen scales scales- 1 plate-
Total time:
1 day 5 min
Preparation:
1 day -
Cooking:
5 min
Phase 1
Remove them from their shell and keep only the white stem (or muscle). The viscera is great for spicing up a fish or crab soup.
Phase 2
The feet must be tapped to soften them. You must place them in a cloth and beat them with a mallet, or even a rolling pin. Calm down, don't make a mess of it!
Phase 3
Then place them in a cool place for around 24 hours, for example on a plate protected with plastic film. Hethen quickly put them in the pan with butter, a little salt and pepper.
Utensils： 1 Set 3 pans best pans- 1 Rolling pin rolling pins- 1 Kitchen whisk whisks- Buy 1 kitchen scales scales- 1 plate-
Total time:
1 day 5 min
Preparation:
1 day -
Cooking:
5 min
Phase 1
Remove them from their shell and keep only the white stem (or muscle). The viscera is great for spicing up a fish or crab soup.
Phase 2
The feet must be tapped to soften them. You must place them in a cloth and beat them with a mallet, or even a rolling pin. Calm down, don't make a mess of it!
Phase 3
Then place them in a cool place for around 24 hours, for example on a plate protected with plastic film. Hethen quickly put them in the pan with butter, a little salt and pepper.