Braised abalone

Braised abalone is definitely  the first choice, a perfect dish for such special occasion in Hong Kong and mainly Cantonese people. There are many variations of the juicy, delicous Chinese braised abalone recipe. Many Hong Kong’s restaurants are famous for the preparation of new, creative, tasty and unique ablone dishes.

Abalone has extremely rich, flavorful, and highly prized meat that is considered a culinary delicacy. And among the world's most expensive seafood

Abalones are often covered with scallions, ginger, and coriander before braising. Shiitake mushroom, black sea moss, bamboo shoots, asparagus, broiccoli are the popular supplement ingredients, ,while sea cucumber ,scallop, dried oyster, pork and chicken can also be added in order to impart their flavor during the slow and long process of braising.

Braised Abalone is a juicy abalone dish with authentic Chinese cooking methods. It uses many authentic Chinese seasoning to enhance abalone favor, such as Oyster sauce, light soy sauce, minced garlic, and ginger. In this recipe, we boil abalone first and simmer with traditional seasoning to bring more taste, including spicy, sweet and freshness. You can’t miss this dish if you are a Chinese cuisine lover.

Braised abalone is a Chinese dish originating from the Guangdong region. The dish is made by simply braising the mollusk in a soy sauce-based liquid. It is recommended to use fresh abalones because their texture is tender, and they produce a delicate, fresh flavor.

Abalone is a delicacy that needs long, slow cooking, but it is definitely worth the wait. Here it is simmered in a mixture of aromatics, which impart their flavour into this marine large snail.

Abalone is often treated in a very delicate way that showcases the shellfish's esteemed meat. Gourmet dishes Western style  will often simply fry steaks, sometimes in butter and with mushrooms, while one favorite California dish breads it before cooking. It's very common to see abalone in upscale versions of East Asian restaurant dishes, mainly Chinese including raw as sashimi or tartare, as part of a baked seafood medley platter, or as a topping for soup and porridge.