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Method:
Clean abalone well by brushing with a
small brush. Then blanch in boiling water with scallion, ginger
and wine added for 2 minutes until done. The abalone gets tough
if blanched for too long. Remove from blanching when the meat
turns white and shrinks slightly and discard the outer shell and
internal organs. Rinse chives well, blanch until done in boiling
water first, then remove to rinse until cold after blanching to
prevent them from turning yellow. Cut into small sections and
line at bottom of plate top with abalone. White stemmed chives
are more tender. The green ones are tougher. Drizzle
five-flavor sauce over dish and serve.
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