Winter festival dinner
Yes, I made it!! My dad taught me. This is so complicated to cook. Well, certainly, I am not good enough for it but at least I tried. We bought the Chinese abalones last week, and prepared it for a whole week. I had them dried under the sun for several times during the past week. It’s very important that you have to be sure that they are absolutely dry before you keep them in a proper container. It has to be soaked in the water for few days before you cook it. This is how I did it:
After the abalones being soaked in the water, it became soft. I made soup with it together with chicken and dry scallops, then its flavour will be brought into the soup. After the soup has been cooked for more than an hour, I took the abalones away from the soup and cooked it separately. The abalones were still not ready on this stage, because they were not soft enough to eat. I cooked it with dry scallops again in another pot for almost another three hours. I served it on a plate without any sauce. It tastes good though I knew there was something missing. I didn’t prepare sauce for it. It’s better to eat it with Chinese mushroom in seafood sauce. It doesn’t look good without sauce, but it’s good to taste its pure flavour. I cooked four, so we had one each. It’s much economical to have your self made abalones at home because the same standard of abalones as what we had in the restaurant usually costs around HKD300.00 each. Anyway, I will make it even better next time.
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