Green-edge abalone (Haliotis iris), also known as colorful gill abalone.

Green-sided abalone (Haliotis iris), also known as colorful gill abalone, is a precious abalone species. Here is some information about Green Edged Abalone:

1. Appearance characteristics: The shell of green-sided abalone is flat and round, generally about 10-12 cm in diameter. Its shell is usually dark green or brownish-green, with a distinct blue-green edge along the edge, which is very beautiful.

2. Origin: Green-sided abalone is mainly distributed in the waters of New Zealand and Australia, and is one of the specialties of this region.

3. Flavor characteristics: Green-sided abalone has delicious meat, tender texture, and a rich ocean flavor. Its meat is rich in protein, minerals and trace elements and is considered one of the treasures of high-end seafood.

4. Cooking uses: Green-sided abalone is usually used to make high-end seafood dishes, such as abalone porridge, abalone stew, grilled abalone, etc. Its delicious taste and unique appearance make it a noble ingredient at banquets.

Please note that since Qingbian Abalone is a precious seafood, the price is higher and supply is limited. When purchasing and eating, please choose reliable channels and regular seafood markets, and ensure proper cooking to ensure the quality of ingredients and food safety.

Green edge abalone is a precious seafood with certain nutritional value. The following are some nutritional facts about green-sided abalone:

1. Protein: Green-sided abalone is rich in high-quality protein and is one of the best sources of protein. Protein is essential for the growth, repair and maintenance of body tissue.

2. Minerals: Green-sided abalone is rich in minerals, including calcium, iron, zinc, magnesium and selenium. These minerals play important roles in maintaining bone health, hemoglobin synthesis, immune system function, and other physiological processes.

3. Omega-3 fatty acids: Abalone contains a moderate amount of Omega-3 fatty acids, such as EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These fatty acids are beneficial in areas such as heart health, brain function, and inflammation regulation.

4. Vitamins: Abalone contains a variety of vitamins, including vitamin B12, vitamin E and vitamin K. These vitamins play important roles in cell metabolism, nerve function, and blood clotting.

It should be noted that the specific nutritional content may vary due to individual differences in green-sided abalone, environmental conditions and food supply. In addition, abalone is usually enjoyed as a luxury dish. It is recommended to consult a professional doctor or nutritionist before eating it, and choose an appropriate amount to ensure a balanced diet and healthy lifestyle.

Green-sided abalone is a precious seafood with a delicious taste and unique appearance. Here are a few common cooking methods:

1. Steaming: Slice or whole abalone, then steam it in a steamer or basket. You can add a small amount of ginger slices, minced garlic, green onions and other seasonings to maintain the freshness, sweetness and texture of the abalone.

2. Braised: Slice or whole abalone, cook it first, then stew it with seasonings (such as soy sauce, cooking wine, rock sugar, onion, ginger, garlic, etc.) for a period of time to make it delicious. Braised abalone is often a delicious dish.

3. Stir-fry: Slice or dice the abalone and quickly stir-fry it in a high-temperature pot with a small amount of oil. Add vegetables, seasonings and condiments, such as onions, bell peppers, minced garlic, soy sauce, etc., and adjust according to personal taste.

4. Grilling: Marinate the abalone with a small amount of oil and seasonings, then bake it in the oven or oven. Grilling can make the surface of abalone crispy and maintain its delicious taste.

No matter which cooking method you choose, please control the heat and time to maintain the tenderness and deliciousness of the green-sided abalone. In addition, you can add an appropriate amount of seasonings and side dishes according to personal tastes and preferences to make Qingbian Abalone dishes richer and more diverse.