other tips

Abalone, the best tonic food given by the sea.

source : pixabay

Abalone is contained in an ear-like shell wrapped in a hard, round rim of the outer shell. The shell is swirl-shaped, mostly rolled to the left, and there are four to five holes in the highest part of the shell. The shell is 15-20cm long.

The taste of seaweed from the intestines is especially a delicacy because it lives on a reef of about 20 to 60cm deep and feeds on seaweed or kelp. Male and female can be distinguished by reproductive color, and when it is dark green, it is female and yellowish male.

Abalone is a high-protein, low-calorie, low-calorie food. The high content of taurine has the effect of dissolving gallstones, detoxifying soy sauce, lowering cholesterol in the body, and improving heart function. It has a lot of amino acids such as methionine and cysteine, which promote detoxification of the liver and has a lot of vitamin A, which is good for rejuvenation and fatigue after the disease. It is rich in vitamins B1, B2, and niacin, so it has a great effect when the mother’s milk is not coming out well.

It’s an image that doesn’t exist.
Source of abalone garlic steak.

Abalone taurine and amino acids such as arginine, methionine, and cysteine play an important role in creating the taste in harmony with the unique crunchy texture. Abalone garlic steak with grilled garlic is an excellent dish in terms of taste and nutrition.


Abalone, cherry tomatoes, paprika, chicory, red chicory, garlic, salt, pepper, olive.

Order of cooking.

1. Clean the abalone with a brush, remove the intestines and teeth, cut it into three pieces and cut it diagonally.

2. Marinate the trimmed abalone with salt, pepper, and olive oil.

3. Wash vegetables (bellied tomatoes, paprika, chicory, and red chicory) clean and cut them into bite-size pieces.

4. Cut garlic into pieces.

5. Make balsamic sauce (balsamic vinegar, plum extract, olive oil, salt, pepper).

6. Heat the frying pan over high heat, grill the abalone, and grill the sliced garlic together.

7. Put grilled abalone and garlic on one side on a plate and put vegetables beautifully.

8. Finish by spraying the balsamic sauce made before eating.

Cooking tip.

① Stir-fry abalone and garlic on butter without sprinkling balsamic sauce to create a different taste.

② Wash the abalone skin clean and put the dish in to make it look cool.

other tips

How to enjoy the flavor of prawns.

source : pixabay

How to distinguish fresh and delicious prawns.

There are words that cannot be overemphasized. The taste of the food depends on the freshness of the ingredients! Here are all the fresh and delicious prawns that announce the start of cooking.

(1) Check the transparency of the body.

You have to choose one that has a transparent head and a good visibility of intestines.

(2) Check the gloss of the body.

It’s good to have a shiny body.

(3) Check the hardness of the shell.

When you touch the shell, you can feel the elasticity and it’s good to be hard.

In addition, the natural treatment is characterized by a shiny and slightly reddish body. However, the redness of the neck may be a phenomenon that occurs during the process of injury.

Shrimp? White-legged shrimp? Similar looks!

Different sizes! Different flavors!

Shrimp and white-legged shrimp are distinctly different creatures, but at first glance, you may be a little confused because of their similar appearance, and in order to distinguish between prawns and white-legged shrimp, you need to check the following three.

It is the length of the horn, the length of the beard, and the color of the tail.

(1) The length of the horn.

While the horn of the bamboo pole is longer than the head, the horn of the white-legged shrimp is shorter than the head.

(2) The length of the beard.

The length of the beard is about twice that of the body, but the white-legged shrimp has a short beard.

(3) Tail color.

The bamboo is green, and the tail of the white-legged shrimp is red.

Step 2. How to prepare jumbo shrimp.

As for the type of shrimp, you need to trim the hard shell so that you can taste the tender flesh inside. You have to trim it well so that you can feel the taste of shrimp abundantly. First of all, use scissors to remove horns that can hurt your mouth when eating. And poke the intestines in the second joint from the back of the prawn with a toothpick to remove the water gun from the last tail. If you remove the intestines of shrimp, the bitter taste will also be removed, so you can taste sweeter shrimp.