乾鮑的浸發和炆煮方法【詳細記錄四天泡發、三天煮發過程．不加任何調味料．用頂湯、燒肉、燒鵝以增鮮香】(Eng Recipe) How to Prepare & Braise Dried Abalone
Вставка
- Опубліковано 22 сер 2024
- (Scroll to the bottom for English recipe)
乾鮑，被譽為「海中的黃金」，是相當名貴的食材。
「泡發」是烹調乾鮑過程中最重要的步驟。
鮑魚泡發得不夠透徹，會令其口感不佳及影響料理時無法入味。
陳奶奶這次跟大家分享如何泡發和炆煮乾鮑魚，
不加醬油蠔油等任何調味料，使用頂湯加上燒肉和燒鵝，
就能炆煮出鮮美嫩滑的鮑魚！
鮑魚含豐富蛋白質，具養顏、平衡血壓、養肝明目等功用，
並有滋補強身的功效，適合肝腎虛弱、視物昏暗等人士食用。
- 甚麼是乾鮑？
鮑魚自古在中國飲食文化中佔據重要的地位，除了有不少新鮮鮑魚的烹製手法，更難得的是發明了複雜的乾鮑魚炮製技術。乾鮑是新鮮鮑魚煮熟再曬乾，其製作工序繁多，成長時間要平均4至10年不等。
雖然海鮮大多講求新鮮，但少數高檔海鮮食材又以乾品為上品，會製成乾鮑的幾乎都是營養價值高、口感佳的鮑魚品種，加上製作過程中無可免的會發生耗損，其價格也就不一般了。
━━━━━━━━━━━━━━━━━━━
材料：
乾鮑 10隻 (小)
冰糖 10克
燒肉 適量
燒鵝 適量
頂湯
雞 1隻，約 1.2 公斤
豬手 2隻，約 1 公斤
特別小叮嚀：不要加蔥、薑、蒜，以免破壞乾鮑本來的鮮味。
━━━━━━━━━━━━━━━━━━━
乾鮑的浸發和炆煮方法【詳細記錄四天泡發、三天煮發過程．不加任何調味料．用頂湯、燒肉、燒鵝以增鮮香】
(Eng Recipe) How to Prepare and Stew Dried Abalone
Copyright @ 百歲廚娘 陳奶奶健康煮 (The Centenarian Chef Grandma Chan) 2021.
未經准許切勿盜取任何形式之內容轉載，違者必究！
Any reproduction or illegal distribution of the content in any form will result in immediate action against the person concerned!!
━━━━━━━━━━━━━━━━━━━
【English Recipe】
Dried abalone is a valuable ingredient, known as the "gold of the sea".
Soaking is the most important step in the cooking process of dried abalone.
If they are not soaked thoroughly enough, their texture may not be good and they may not taste good when cooked.
This time, Grandma Chan will share with you how to soak and braise dried abalone.
No soy sauce, oyster sauce or any other seasoning, you just need to use the chicken and pork stock with roast pork and roast goose to stew the abalone to make it tender and savory!
Abalone is rich in protein, which is useful for nourishing the face, balancing blood pressure, nourishing the liver and brightening the eyes.
Abalone is also a tonic for the body and is suitable for people with liver and kidney deficiencies and dimming eyesight.
━━━━━━━━━━━━━━━━━━━
- What is dried abalone?
Abalone has played an important part in Chinese culinary culture since ancient times. In addition to the many ways in which fresh abalone is cooked, there is also the rare invention of complex techniques for making dried abalone. Dried abalone is made from fresh abalone which is first cooked and then dried which preparation process is extensive and takes an average of 4 to 10 years to complete.
While freshness is the top priority for most seafood, a few high-end kinds of seafood are best in dried form.
The dried abalone is almost always of high nutritional value and good taste, and the inevitable wear and tear that occurs during the production process make it very expensive.
━━━━━━━━━━━━━━━━━━━
Ingredients:
Dried abalone 10 pcs (small)
Rock sugar 10g
Roasted pork
Roasted goose
Chicken and Pork Stock
1 chicken, approx. 1.2 kg
2 pork knuckles, approx. 1 kg
Special tip:
Do not add spring onion, ginger or garlic as this will spoil the freshness of the dried abalone.
泡4天，煮3天，焖3小时，还有烧肉、烧鹅，好吃呀🤪祝奶奶新的一年身体健康，做出更多好视频🥰🥰🥰
蠢蠢欲动好想好想品尝
看起来很好吃到顶呱呱,
隔着屏幕都闻到香喷喷
色香味具全超级的棒棒!
四天泡发， 三天煮发。真的很需要耐心呀！太美味了！ 谢谢陈奶奶分享！ 祝您新年快乐呀！
陳奶奶很用心👍詳细的分享~太棒了👍👍👍🈵️㊗️健康愉悅💖
👍👍👍這種有刺的鮑魚，真是見都未見過呀，謝謝奶奶👍👍👍
嗨！陈奶奶早上好🌈🌞，感谢您的用心，我来享受您的美食啦🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤👍👍👍要过年了😄😄😄祝您和家人幸福快乐安康💖💖🌹🌹🌹恭喜发财‼️事事如意‼️身体健康👍👍👍步步高升‼️😄😄😄😄🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹
这个是高档的硬菜！ 谢谢陈奶奶！
以后想尝试一下，需要的时间和工序真不少啊！赞
謝謝阿嬤的秘方
👍👍👍再來看看🤗🤗💕😻😻👍👍👍🈵️
我没有做过鲍鱼，谢谢陈奶奶详细的做法分享，以后想吃就讷讷感学着做了😋😋 这支也看满拉！祝陈奶奶节日快乐！
So delicious👍😋😲😲 Thank you for sharing
非常用心的分享 谢谢奶奶
马上就要过年啦，赶紧年菜可以准备起来了
Abalone is yummy 🤤
感谢陈奶奶的分享🙏🙏🙏哈哈😄我和奶奶想一块了，我刚好也订了一件澳洲的鲜冻鲍鱼，准备过年吃，不过我是真的还从来没做过呢🤭还好Tim从小在海边长大，他会做各种海鲜😊
感谢陈奶奶这么详细的讲解了！发泡鲍鱼详细的过程。慢工出细活嘛。精致的美食都需要繁琐的工序才能出来真正的美味。能够品尝到。百岁老奶奶精心烹饪出来的美食。该会有多大的福报和福气呀！绝对崇拜！我来做铁杆粉丝啦！点赞订阅挂上小铃铛。我是3501号幸运粉丝啊。
感謝你的支持啊！一起加油哦💪
24👍💯谢谢奶奶的分享
Like 17.我也正在浸发鲍鱼，浸了七天还没有浸好。
我几乎每次吃鲍鱼都觉得硬，可能是做法就不对，看奶奶连泡带煮好几天！奶奶家好多好料啊！新年吃得好呀，幸福满满！
👍👍👍👍👍👍👍🤩🥰
功夫菜啊，八天哦……
🐖🐖1👍😁🤪
😁😁奶奶给🐖🐖♥️好快哦🥰
感謝豬豬姐💕
吃到嘴里可真不容易啊😁对🐖来说工序实在太繁琐🤣🤪