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【三餸一湯】話梅浸鮑魚

蘋果日報 2020/03/05 07:00

食譜海鮮15-30分鐘

材料:
鮮鮑魚500克
話梅4粒
滷水汁50毫升
花雕酒50毫升
水500毫升
做法:
1.
小鍋中倒入滷水汁,加入話梅,加水500毫升煮滾,放涼備用。
2.
鮑魚用軟刷刷洗,原隻連殼蒸8分鐘。鮑魚肉殼分離,撕去內臟,用涼開水洗一下,放入另一大碗。
3.
在大碗中加入已放涼的話梅滷水,加入花雕酒,用保鮮紙封好,雪凍2小時後拿出放上碟,淋上話梅汁。

Abalone in preserved plum and wine sauce
Ingredients:
Fresh abalone 500g
Preserved plum 4 pcs
Chinese marinade sauce 50ml
Shao Xing wine 50ml
Water 500ml
Steps:
1.
Put marinade sauce and preserved plum in pot. Put in 500ml of water. Boil the sauce. Cool down.
2.
Wash and brush abalone, then steam abalone for 8 minutes. Take out the shell and viscera of abalone. Wash abalone with cool boiled water. Put it in another bowl.
3.
Then put abalone in marinade plum sauce and Shao Xing wine. Seal with cling film and chill for 2 hours. After, put abalone on plate and pour in plum sauce.
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把4粒話梅加入滷水汁中。
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加水煮滾滷水汁,待涼。
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用軟刷將鮑魚刷洗乾淨。
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原隻連殼鮑魚放入碟中蒸熟。
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鮑魚浸過話梅滷水花雕酒,冷凍後上碟,再淋上話梅汁。
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