Salt Baked Abalone with a Clever Steam Trick ｜ Easy Chinese Abalone Recipe

Salt-baked abalone, made with a simple steam trick in a clay pot. A bowl turned upside down, a layer of coarse salt, a little water, and more salt on top. The hot salt firms up the outside, while the steam keeps the abalone tender and juicy inside. No sauce needed, and it only takes 8 minutes.

CHAPTERS
0:00 Fresh Abalone & Cleaning
0:21 Marinade
0:36 The Salt & Steam Trick
1:33 Bake 8 Minutes & Taste

INGREDIENTS
Fresh live abalone, scrubbed and cleaned
Coarse salt (enough to fill the pot)
A little water
Green onion

Marinade
A little chicken bouillon
A little salt
A little sugar

STEPS
1. Blanch the abalone shells in boiling water to clean them. Then give the abalone a quick dip too.
2. Season the abalone with chicken bouillon, salt and sugar. Mix well and set aside.
3. Put a bowl upside down in the middle of a clay pot.
4. Pour in coarse salt until the bowl is almost covered, then clear the salt off the top of the bowl.
5. Pour water around the bowl.
6. Add another layer of salt to cover the bowl and smooth it flat.
7. Lay the shells on the salt, put each abalone back in its shell, and top each one with a piece of green onion.
8. Cover the pot. Once it starts to steam, cook for 8 minutes.

WHY IT WORKS
The salt holds the heat and spreads it evenly. The water turns into steam, rises, hits the lid and drips back down, again and again. Dry heat from the salt and moist steam all around — that's what makes the abalone springy, tender and juicy.


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