Abalone is highly favored for its tender and delicious taste, making it a delicacy on the dining table. Not only is it delicious, but it is also rich in proteins, calcium, iron, iodine, vitamin A, and other nutrients. It contains globulin, which is beneficial for inhibiting the growth of cancer cells, regulating blood pressure, and has good effects on relieving menstrual irregularities and constipation. Abalone is a nourishing and gentle seafood choice, and when consumed in moderation, it has no side effects.
For those in need of quickly replenishing energy, the essential amino acids and high-quality proteins in abalone are an ideal choice. It is easy to digest and does not put extra pressure on the stomach, suitable for friends with weak constitution or nutritional deficiencies.
When cooking abalone, ensuring it is thoroughly cooked is crucial. Typically, boiling the abalone in boiling water for 15 to 20 minutes is recommended. Insufficient time may lead to bacteria residue, while excessive time can cause the meat to toughen, affecting the taste. Abalone is ready to eat when the texture becomes soft and the color turns white.
While enjoying the deliciousness of abalone, some food combinations need to be cautious. For example, the astringent acid in persimmons and hawthorns can form indigestible precipitates when consumed with abalone; the tannic acid in tea can interfere with mineral absorption in abalone; consuming beef liver with abalone, as both are rich in vitamin A and trace elements, may diminish their nutritional value; and consuming chicken, a heat-inducing food, with abalone may cause gastrointestinal discomfort. Therefore, when planning the menu, it is important to avoid these improper combinations to ensure dietary health.
