Do not overcook them, as they will become rubbery. To eat our canned abalone in seasoning products, simply remove the abalone from the bag and can. Pour the seasoning into a microwave-safe dish and heat it in the microwave. Cut the abalone into thin slices and serve it with your meal, then pour the delicious hot seasoning over the abalone to serve.
Since farmed abalone is younger than wild ones (they are harvested after a few years and, to keep wild populations healthy, you can only harvest much larger and older abalone), they have a less intense abalone flavor, which is either an advantage or a disadvantage, depending on how much you like abalone. Canned abalone is the most popular option to get during Chinese New Year, as they are the most convenient and require less preparation. Abalone, pronounced bao yu () in Cantonese, is a large sea snail with a unique shell that can be found along many coasts, including those of Australia, New Zealand and Japan. When it is hot, set the heat to medium and add the garlic and ginger to cook for 30 seconds or until fragrant.
Both can be consumed immediately, which is perfect for those who are not sure how to cook abalone. Then, about an hour before the abalone cooking time ends, you can add the prepared sea cucumber to simmer with the abalone. The liquid in the bag is the natural juice of abalone, and you can store it and leave it aside as much as the brine for the can and use it in your daily kitchen. You can use a flat, heavy tool (such as a blade or a meat mallet) to hit the flatter side of the meat.
Fresh abalone recipes tend to be much simpler and easier compared to most canned abalone recipes, with a focus on adding flavor to them. There is absolutely nothing wrong with eating abalone this way: fishermen already cook (steam) the abalone before sealing it in the can. Also make sure there is enough liquid to cover the abalone as they cook, otherwise they may dry out and harden. You can get canned abalone in brine (salt and water) that taste lighter, or canned abalone in sauce that are tastier.
During the process, make sure that the water does not dry out and that the can is always completely submerged; otherwise, top up with a sufficient amount of water.