就嚟新年，又係煮大餐團年嘅時間❤️過時過節未必有時間去街市買海鮮，有罐頭鮑魚就啱哂啦！非常方便即開即食，大大隻用嚟宴客特別吸晴呀😙記得入面嘅鮑魚汁係精華，用來煮醬汁特別鮮甜🥹
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🌟紅燒鮑魚豆腐煲📝食譜
烹調時間⏱20分鐘

🔸材料🔸
鮑中寶墨西哥野生罐頭鮑魚（金罐) 1罐
布包豆腐 4件
西蘭花 1個
乾蔥 3粒切半
薑 3片
蒜頭 4粒
冰糖 1茶匙
老抽 2湯匙
罐頭鮑魚內的水 200ml
生粉水 100ml + 1湯匙生粉

🔹做法🔹

1. 硬豆腐浸鹽水至少1小時，切件印乾水份
2. 下油開鍋，中火煎豆腐至每邊焦香金黃，盛起備用
3. 大鍋燒熱水，放入西蘭花煮熟
4. 下油開鍋，加入乾蔥、薑片、蔥白和蒜頭炒香，下冰糖炒至溶化
5. 倒入鮑魚水和生粉水，放入豆腐和鮑魚，煮沸後合蓋小火煮5分鐘，中火煮至湯汁濃稠，鋪上西蘭花即成

Canned Abalone (Golden Can) – 1 can
Tofu – 4 pcs
Broccoli – 1 pc
Dried Shallots – 3 cloves, halved
Ginger – 3 slices
Garlic – 4 cloves
Rock Sugar – 1 tsp
Dark Soy Sauce – 2 sp
Water from the canned abalone – 200ml
Water with 100ml + 1 tbsp of cornstarch

1. Soak firm tofu in salted water for at least 1 hour, then pat dry.
2. Pan-fry tofu until golden brown and crispy. Set aside.
3. Boil broccoli in a large pot.
4. Sauté dried shallots, ginger, scallions, and garlic. Add rock sugar and stir until melted.
5. Add water from canned abalone and cornstarch mixture. Add tofu and abalone, simmer for 5 mins. Cook until sauce thickens. Serve with broccoli.
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   💎牛油香煎鮑魚伴白酒忌廉魚子醬📝做法
6. 鮑中寶墨西哥野生罐頭鮑魚（紅罐)切片，用牛油煎至兩邊焦香
7. 同一個鍋加入200ml鮑魚水和70ml白酒，煮沸後加入100ml忌廉和1茶匙砂糖，煮至濃稠後淋上鮑魚，鋪上魚子醬即成
8. Slice and pan-fry Canned Abalone (Red Can) in butter until golden.
9. In the same pan, add abalone water (200ml) and white wine (70ml). Boil, then add cream (100ml) and sugar (1 tsp). Cook until thickened. Pour over abalone and top with caviar. Serve.
   

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