By use, the Black Gold Abalone was mainly divided into the liver, the skirt, and the main fleshy portion.
The liver could be cooked, mashed into sauce; the skirt could be stir-fried; the Black Gold Abalone meat could be made into sashimi... It could also be steamed. Fresh, sweet seafood was generally prepared in similar ways.
Overall, it did not require high heat, so there was no problem preparing it at the campsite.
Xia Lin could tell from Su Bai's knife work that he was no amateur. His movements were practiced, comparable to the chefs her family hired... Come to think of it, in the proper food-service industry, someone Su Bai's age would usually still be an apprentice, the sort who assisted a master chef.
Yet Su Bai already looked every bit the part.
If Mom saw Su Bai cooking, she would definitely be pleased. Mom liked mature boys like this.
First, he cut off the liver, rinsed it briefly, and tossed it into boiling water. He added only salt and lemon juice. Once it was cooked, he mashed it up and added soy sauce, making a simple yet delicious liver sauce... Any fish liver could be handled this way, though not every fish liver tasted good.
He removed the skirt, chopped it up, and made fried rice.
Fried rice was actually tastier when made over a large stove. Given the conditions, a moister version was more suitable. In this kind of fried rice, the abalone skirt essentially took the place of king oyster mushrooms. The texture was quite similar too—basically a luxury version of king oyster mushrooms.
As for the firm, springy meat, he sliced it thinly for them to try first.
Xia Lin was eager to give it a taste, but Su Bai stopped her. "This needs to