Steamed Abalones with Ginger and Fresh Beancurd Sheet
Dried abalone and fresh abalone have the same nutrient content. Most of us stew dried abalone in thick sauce which increases our salt (sodium) intake. Why not consider cooking fresh abalone? Simply steam them and highlight their savoriness with just a litter soy sauce.
Ingredients (Serve 4):
| Dalian Abalone | 4 pieces |
| Fresh Soybean Sticks | 160 gm (about 4 taels) |
| Ginger | 5 slices |
| Spring Onion | 1 stalk |
Seasonings:
| Sugar | 1 teaspoon |
| Light Soy Sauce | 2 teaspoons |
| Olive Oil | 2 teaspoons |
Cooking Method:
| 1. | Wash and trim abalones. Set aside. |
| 2. | Cut fresh soybean sticks into pieces. Shred ginger and spring onion. Rinse. |
| 3. | Placed the fresh beancurd sheets followed by the abalones on a plate. Sprinkle with sugar and steam for 10 minutes. |
| 4. | Top with shredded ginger and spring onion. Pour the pre-heated olive oil over. |
| 5. | Serve with light soy sauce on side. |
Per Serving:
| Energy (Kcal) | 132 |
| Carbohydrate (gm) | 5 |
| Protein (gm) | 14 |
| Fat (gm) | 6 |
| Sugar (gm) | 1 |
| Sodium (mg) | 307 |
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Megan's Kitchen Restaurant.
