Braised Abalone Mushrooms

Braised Abalone Mushrooms

　　As the opening dish of the traditional high-end "Abalone Mushroom Banquet," braised abalone mushrooms embody the standard and pursuit of such feasts. This dish features tender, snow-white slices of abalone mushroom that are briefly blanched before being arranged on a bamboo rack and gently simmered in premium milk broth over low heat. The result is a dish that is soft, tender, rich, and delicious, with a glossy, milky-white sauce—hence it is also known as "White-Braised Abalone Mushrooms." Braised abalone mushrooms are a traditional famous dish of Henan, considered a delicacy for thousands of years. It has been widely praised and fondly discussed.

　　 Abalone mushrooms, also known as fish maw, fish bladder, or fish collagen, have long been ranked among the "Eight Treasures of the Sea." They were first recorded in the Northern Wei Dynasty’s *Essential Techniques for the Welfare of the People*, and by the Tang and Song dynasties, they were listed as tribute items. Many Song Dynasty texts document abalone mushrooms and related dishes.

　　 When cooking abalone mushrooms, seventy percent of the work lies in soaking (rehydrating—a skill mastered by Henan cuisine chefs), and thirty percent in cooking. The soaking technique demands exceptional precision, and rehydrating abalone mushrooms is even more challenging. Without at least ten years of cooking experience, it’s difficult to master accurately. Typically, they are oil-soaked until fluffy and translucent, with a spongy texture resembling sea sponge. After repeated rinsing in water until clean and white, free of any off-odors, the abalone mushrooms become fluffy, soft, and crisp, with a pure white hue tinged with light yellow—ready to be prepared as the "opening dish" (the first hot dish) of this traditional high-end banquet. Among cooking methods, braising or stewing is best for abalone mushrooms. Henan cuisine’s braising technique, especially using a bamboo rack, is unique and world-renowned. For centuries, the principle of "no starch needed for braised dishes—just skillful cooking for natural thickness" has been a shared pursuit and standard among chefs and food enthusiasts. Since rehydrated abalone mushrooms have little flavor on their own, they must be seasoned with premium, flavorful broth. Stewing and braising infuse them with taste, allowing the mushrooms to absorb the broth fully, resulting in a unique flavor that is soft, tender, rich, thick, glossy, aromatic, and served with a milky-white sauce.

　　 Abalone mushrooms are high in protein and low in fat, offering benefits such as nourishing kidneys and lungs, consolidating essence and restraining discharge, replenishing qi and essence, nourishing tendons, and stopping bleeding and dispersing stasis. They are especially suitable for those with weak lungs or kidneys, anemia, or deficiencies. Of course, while they are "greatly beneficial for deficiencies," they should be avoided or eaten sparingly by those with "unresolved external symptoms or excessive internal phlegm," as they may cause "heaviness and stagnation," reducing their efficacy and potentially causing harm instead of benefit.

　　 The finished braised abalone mushrooms, lifted with chopsticks, reveal their snow-white, tender bodies dancing between the sticks, evoking the phrase "a feast for the eyes." Upon tasting, the rich, aromatic flavor lingers on the tongue and stimulates the taste buds, with its lingering fragrance refusing to fade, refreshing the senses and greatly whetting the appetite. As you chew, you can appreciate its unique texture—soft yet slightly crisp, smooth yet tender and glutinous—adding endless enjoyment to the dining experience.

　　 The preparation process for braised abalone mushrooms is as follows.

　　 Ingredients: 800g rehydrated abalone mushrooms, 10–12 vegetable hearts, 1 shiitake mushroom, 2 slices of winter bamboo shoots, 2 slices of ham, 8g fine salt, 2g MSG, 12g Shaoxing wine, 10g ginger juice, 80g lard, 600g milk broth, a small amount of starch.

　　 Method: 1. Arrange the shiitake mushroom, winter bamboo shoots, and ham slices beautifully on a bamboo rack. Place the large slices of abalone mushrooms in a circular pattern—first in the center, then around the sides, and finally at the bottom. Press with a plate, blanch in broth, and set aside.

　　2. Heat oil in a pan, add milk broth and seasonings, then place the abalone mushrooms in. Once the broth boils, switch to medium-low heat and braise for ten minutes. Increase to high heat until the sauce thickens to a milky white. Remove the plate, take out the bamboo rack, invert onto a serving plate, surround the abalone mushrooms with blanched vegetable hearts, and pour the remaining sauce from the pan over the ingredients. Serve.