1, shell water method
Practice one: cold water pot, a small fire raised to the heat
After the abalone has been cooked and the meat is cooked, the shrinkage is severe and it is not easy to grasp the heat and time. The approach I take is to first bring the live boiled shell to a cooked and then take the meat. This will ensure that the abalone meat will be tender and easy to take. You can. Specific methods: live abalone shell brush, cold water pot (pot add onions, ginger), a small fire for 5-10 minutes, found that the water began to run out of heat, remove the water temperature when hot, when the abalone has been broken, fishing Uncover the shell, hand out the abalone meat and remove the internal organs. Note: The abalone should be cooked and then changed to a knife. Cooking again will not affect the tenderness of the meat.
Practice two: 40 ° C pot 80 ° C remove
Method is: the pot into the water, burned into the shelled abalone at 40 °C, the middle fire continued to burn at 70-80 °C, the cease-fire to remove the abalone. Abalone do not cook in a cold water pot, but instead cook it at 40°C, so that the hot abalone is the most tender. If the cold water pot, the abalone is heated for a little longer, and the meat will be old. When the abalones are brought into the dish, the heating time should be short (for example, if cooking is done, the abalone must be put in at the end and the small fire burns together for about 30 seconds to cease the fire; if it is heated for a long time, it will still affect its taste).
Practice three: cold water pot, medium heat to 85 degrees, then change the small fire to remove 20 seconds
Specific operation: live abalone with shell cold water pot, slowly heated in the middle of the fire, until the water temperature rose to 85 degrees, replaced by a small fire simmer for 20 seconds, the abalone shell and abalone meat separation, then remove the abalone over When it is cool, the abalone meat can be pulled directly by hand, and then the internal organs such as abalone yellow are torn off, and the abalone side meat can be cleaned. In this way, live abalones are evenly heated, do not shrink, and their mouth feels fresh. 2, take the meat directly
If you want to eat meat, do not change the knife. If you are making steamed vegetables, it is best to take the meat alive, because the taste of abalone after the best cooked, and then through the steam heating process, the taste will grow old. Specific method of taking meat: When taking the meat, put the knife close to the inner wall of the shell, slowly pound the meat down, and remove the abalone yellow and other impurities. This method of processing the abalone to cook as much as possible not to change the knife, otherwise the taste is easy to old.
3, broth soaking method
The broth is more tasty than the abalone. It is not easy for the abalone to be tasty, especially if it is cold and raw. How to taste better is a problem. My solution is: to remove the abalone meat from the boiled broth and soak it in the fire for a long time. It is both a mature process and a tasty process. It works well. Specific operations: use a knife to remove the abalone meat, remove the internal organs, wash; broth boiled salt, monosodium glutamate seasoning, turn off the heat, put the washed abalone meat soaked for half a day, until the soup is let cool and put into the end of coriander (if the soup When the heat is too hot, the fragrance of the parsley will evaporate quickly.) At this moment, the abalone meat has been broken, and it has achieved the tasty effect. It is most suitable for salad or raw. 4, high pressure method
Pressure cooker for 5 minutes
Specific operations: 1, the abalone will be washed and washed meat, into the hot water at 40 °C until the water temperature rose to 70-80 °C when the cease-fire removed. 2. Add the adjusted abalone sauce and Huadiao wine to the pressure cooker, and then put the live abalone. After SAIC, it will be pressed for 5-6 minutes. After the ceasefire is taken out, you can cook the dishes. The pressed abalone has a tender taste and aroma, similar to the dried abalone.
High pressure and then change the knife
There is also a need for high pressure abalone that is Australia fresh abalone, Australian abalone than the common Dalian abalone body type is bigger, thick meat, generally can only enter the dish after the knife, so abalone full flavor. When I started making the "Potato, Australian, Abalone," dish, I changed Australia's abalone and slaughtered it directly into chunks, and then stewed it in soup. As a result, the shrinkage of abalone chunks was inconsistent after heating, and the sizes were different. not good. After many trials, I found a solution. After heating the Australian abalone (shelled) cold-water pot, the medium heat was heated to 90°C, and then turned to low heat for 1 minute. Then the shell was removed and the viscera was removed. Press for 2 minutes in the autoclave. At this time, the muscle tissue of Australia's abalone fully relaxes, does not retract, and then changes into a knife and the shape is very neat.
5, drowning method
When the abalone was oiled, when it was processed live abalone, it was generally only dip in water but I used hot oil to boil the abalone. The abalone that was treated in this way was bright and attractive and the entrance was brittle. Abalone is fresh and tender, and it is important to control the oil temperature and the amount of oil. Processing process: 1, take more than a dozen head of abalone, with a knife along the shell out of the meat, remove the internal organs and impurities, rinse and spare. 2. Cut the abalone into 1mm thin slices, turn the pot into the water until the temperature reaches 80 degrees, turn off the heat, put the abalone fillets in hot water for 3 seconds, remove the abalone fillets in a colander, and then remove the bacon from the base oil 50g. To five percent heat, it can be poured on abalone slices. Here is the oil instead of oil splashing, the oil can not be too much, you can shower abalone pieces can be, otherwise it will be hot old abalone. The same method is used to treat the whole abalone. The abalone is splashed with water as soon as it reaches the skirt and it is splashed with hot oil.
Massage, massage fresh abalone more crisp
We may have heard of the Zoom Bullet Camera, so what is the Zoom Bullet Camera/ Bullet Zoom Security Cameras/ Bullet Zoom Digital Cameras/ Smart Zoom Bullet Camera/ Zoom Lens Bullet Cameras/ Zoom Bullet Camera HD? We know that the Bullet refers to the camera shape, so what about the Zoom? Actually, the Zoom refers to a type of the camera lens. Today let me introduce the camera lens for you.
I have introduced the camera lens and 2 classifications for you before. Today please let me introduce another parameter of the camera lens for you---the Wide Dynamic.
So what is the Wide Dynamic?
The Wide Dynamic actually refers to the brightness ratio of the brightest and darkest parts of the image that the user can see at the same time via the camera. The Dynamic Range broadly refers to the changing span of a changing thing, that is, the range from the lowest point and the highest point of its changing value, which is usually described as the difference between the highest point and the lowest point. Well, the Ddynamic Range of a camera refers to the ability of the camera to adapt to the light reflection of the scene in the shooting scene, specifically the range of brightness (contrast) and color temperature (contrast); which means the camera's adjustment range of the "darkest" and "brightest" of the image, or the ratio of the lightest tone to the darkest tone in a still image/video frame. And the hue can show the precise details in the image or frame. As the ratio of the two tones, the unit of the dynamic range can be decibels, bits, files, or simply expressed as a ratio or multiple.
The Wide Dynamic Camera Technology is a technique by which the user can see the characteristics of the image under very strong contrast via the camera. In some occasions where the contrast between light and dark is too large, due to the limitation of the CCD's photosensitive characteristics, the background of the captured images will be easily too bright/the foreground of the captured images will be easily too dark. Later, Because of the wide dynamic technology emerged, and this problem has been solved.
So how about the applications of the Wide Dynamic Camera?
The Wide Dynamic camera is usually applied when the light environment is still ideal but the details of the target object cannot be obtained. That is to say, the wide dynamic technology is mostly used in places where light and dark alternate. When the surveillance camera cannot achieve low-illuminance monitoring, the wide dynamic technology needs to be used to "fill the light". In terms of the surveillance camera applications, the ordinary surveillance camera captures the images with the clear background but the dark foreground, while the wide dynamic camera can capture the images with both the clear foreground and background.
The Wide Dynamic Camera is usually applied to the Highway toll system, the Electronic police system, the City Commercial Street and so on; which is very useful and has brought much convenice to our life.
In a word, I hope that the introducton of the Wide Dynamic can make all of us know more about the Zoom Bullet Camera and the whole video monitoring field.
Zoom Bullet Camera, Bullet Zoom Security Cameras, Bullet Zoom Digital Cameras, Smart Zoom Bullet Camera, Zoom Lens Bullet Cameras, Zoom Bullet Camera HD​
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