Glossary –A

I’m going to share some chinese ingredients’ names today. Sometimes Chinese do have ingredients which we don’t really know what they are. However, those ingredients are really tasty and interesting.I’ll introduce different ingredients in every entries, and I hope everyone will like it.

Abalone - A large marine snail and a delicacy in Chinese food called “Pao Yu” in Chinese, known as “awabi” in Japanese cuisine, as “loco” in South American, as “ormer” in the English Channel, as “muttonfish” in Australia and as “paua” in New Zealand . Abalone can be purchased fresh, canned, dried or salted. If purchased fresh, it should be alive and not fishy-smelling. Refrigerate fresh abalone as soon as possible and cook within a day of purchase.

Here is the video showing how to cook with abalone

http://www.youtube.com/watch?v=8Z7-LkllYaA