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醉鮑魚 Drunken Abalone #簡易宴客菜 **字幕 CC Eng. Sub**

🟢材料:
新鮮鮑魚仔 20 隻
花彫酒(紹興酒) 120 毫升
玫瑰露酒 1 湯匙
清雞湯 250 毫升
魚露 1 湯匙
頭抽(豉油) 1 湯匙
八角 1 粒
月桂葉 2 片
冰糖 10 克
杞子 10 克
當歸 3 克

🟢做法:
1️⃣ 鮑魚略為清洗,燒滾一鍋水,熄火,放下鮑魚浸 10 秒,取出放入冷水中(水喉水便可),用牙刷把鮑魚刷乾淨,去除內臟及嘴,大火蒸 3 分鐘,放入冰水中。
2️⃣ 把當歸、八角、月桂葉、杞子、冰糖和清雞湯放入小鍋,滾後轉小火煮 5 分鐘,熄火放涼。
3️⃣ 鮑魚放入容器,加入汁料、花彫酒 120 毫升、玫瑰露酒 1 湯匙、魚露 1 湯匙、頭抽(豉油) 1 湯匙,放入冰箱醃製 12 小時。
📌備註:汁料不夠可再加入花彫酒,或把容器轉為密實袋(食物袋)令汁料可以完全把鮑魚包裹。

https://www.youtube.com/watch?v=cgdQc_Mjbm0 👈相關影片Related video

🟢Ingredients:
Fresh small abalones - 20 pieces
Shaoxing wine - 120ml
Mei Kuei Lu wine (Chinese wine) - 1 tablespoon
Chicken broth - 250ml
Fish sauce - 1 tablespoon
Dark soy sauce - 1 tablespoon
Star anise - 1 piece
Bay leaves - 2 leaves
Rock sugar - 10g
Goji berries(dried wolfberry) - 10g
Chinese Angelica (dang gui) - 3g

🟢Cooking Directions:
1️⃣ Rinse the abalones and blanch them in boiling water for 10 seconds. Remove and place them in cold water. Use a toothbrush to clean the abalones, remove the internal organs and mouth, then steam over high heat for 3 minutes. After steaming, transfer the abalones to a bowl of ice water.
2️⃣ Put the Chinese Angelica, star anise, bay leaves, goji berries, rock sugar, and chicken broth in a small pot. Bring to a boil and simmer on low heat for 5 minutes. Turn off the heat and let it cool.
3️⃣ Place the abalones in a container and add the broth, 120ml of Shaoxing wine, tbsp of Mei Kuei Lu Chiew, 1 tbsp of fish sauce, 1 tbsp of and soy sauce. Make sure the abalones are fully covered with the broth. Marinate in the refrigerator for 12 hours.

📌Note: If the broth is not enough to cover the abalones, you can add more Shaoxing wine. Alternatively, you can change the container to a ziplock bag to ensure that the abalones are fully coated with the broth.

https://www.youtube.com/channel/UCVUHbpirAPSaE8YsP82Bcmw 👈請訂閱本台第二頻道 《好易生活頻道 oe living》

網友可到Facebook群組**香港菜HK dishes**分享個人作品和煮食心得。https://www.facebook.com/groups/1885999698348679

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Видео 醉鮑魚 Drunken Abalone #簡易宴客菜 **字幕 CC Eng. Sub** канала 好易煮 oe cook
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5 сентября 2019 г. 5:23:16
00:09:08
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