First off, let's prepare 6 fresh and alive abalones
some sea snails
and some razor shells.
Nowadays seafood is sold in many towns
So it's not that hard to acquire quality seafood
Finally, add some fresh shrimps in
Seafood from both ocean and freshwater can be used to cook this dish
Such as freshwater shrimps and crabs.
Next up, prepare the seafood
cut open the bottom of the abalones, take out the guts and rinse out any residual on it
If you guys feel bothered, just ask the fishmonger to do that for you
likewish, use scissors to cut the razor shells open
squeeze out the guts and set the razor shells aside
then take the guts out of the shrimps
as for sea snails, just rinse out the surface
nicking diamond shapes on the abalone with a knife.
In fact, fresh abalones are not that pricy
abalones shown in this video only cost 8 yuan for each
the price is fairly reasonable
Lastly, rinse all ingredients a few more time
Next up, prepare the seasoning
take a lemon and cut it in half
squeeze out the juice
Not only can the juice remove the fishy smell on seafood
but also help to preserve seafood.
Thinly slice a small block of ginger
mix it up and marinate for 10 mins
Next up, start cooking
pour "Kuan Yan" (lots of salt) into the wok
Roughly 3kg is enough
Feel free to adjust the amount based on the size of your wok
These salt can be used many times it so won't be wasted
heat up the wok and stir up the salt
Bro, won't it be salty that you add that much salt.
Nope, it won't.
Why?
You'll see after you try the dish.
Haha, fine.
add some red Sichuan peppercorns halfway through
As this mate asked
Normally, any seafood with shell can be Yanju (salt baked) like this
and the saltiness is just about right
heat up and stir the salt until it's lightly yellow
stir-fry until fragrant. Place all the seafood with the meat facing up
cover the seafood with lemon slices
then put on the lid and let it bake for 15 min on low heat
Adjust the baking time based on the amount and size of ingredients.
Bare in mind that the baking process has to be on low heat the whole time
only by this can you achieve the perfect dryness and fragrance level
15 minutes later, it can be served
Careful, it's hot
That's exactly the right taste
Technical summaries are as follows
Firstly, no other seasoning is needed besides salt, lemons and gingers.
Secondly, the fragrance of Sichuan peppercorns and salt must be brought out before placing the ingredients.
Thirdly, heat must be maintained on low throughout the baking process otherwise it may result in a burnt taste
Alright, let's start the tasting summary
The shells of the shrimps should be crunchy after being 'Yanju'.
But there's a con tho -
that it may not taste that good when it's cooled down.
Um...
There's still a tiny bit of juice left in the shrimps
which makes it tasty.
It's not that insipid
or salty as people think.
The flavour is well-balanced.
The shrimps are a little chewy,
and taste fresh.
Let's try the razor shells.
Honestly, there might be sand left in the razor shells.
And it's not as tatsty as the shrimps.
Let's give the abalone a taste.
Abalones in this size
cost around 10 yuan on the market normally.
Abalones are pretty low-priced.
Um...(´･_･`)
The abalone is more tasty than the razor shell,
since abalones are somehow thicker,
and razor shells are flimsy.
So the razor shells may turn out a bit dry after 10 minutes of 'Yanju',
but not for the abalone, it's still chewy,
and juicy enough.
Plus, there's oil in it,
even if we haven't added any oil in the dish.
It tastes really good.
There's a trick-
Make sure that the moisture in the seafood is dried thoroughly.
Otherwise,
once the salt is mixed with the juice of the seafood,
it will taste extremely salty
Once you 'Yanju' till the seafood is dry enough,
It will be like this.
The flavor is rich but it's not too salty.
It smells really good.
Actually you can add as much lemon juice as you can.
Delicious!
Listen!
It's very crispy already
Can you hear this?
Okay, that's all for this video.
We'll finish the rest.
See you.