行樓上見到急凍鮑魚好抵🫨$66有20幾隻！仲要已經處理過去殼擦乾淨！記得見過網上好多人用來整醉鮑魚，好奇之下又買嚟試吓！
因為鮑魚係急凍，我先用薑蔥汆水去雪味🙂↕️有驚喜竟然冇乜點縮水！肉質都軟嫩唔韌！醃汁就用返我一直用開嘅黃金調味比例❤️🔥利用桂圓天然嘅甜味，唔使加太多糖💚
因為一包太多隻，我冇用唒成包整醉鮑😝另外用咗1/3整其他菜式！Stay tuned for tomorrow’s post🌟大家可以跟住一次過整唒鮑魚二食！
⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆
❤️花雕醉鮑魚📝食譜
烹調時間⏱15分鐘
🔸材料🔸
急凍鮑魚 20隻
紹興花雕酒 150ml
糟鹵 300ml
杞子 3茶匙
桂圓 6粒
冰糖 2茶匙
水 150 ml
🔹做法🔹
- 大鍋加入薑蔥煮沸，放入鮑魚煮3分鐘；撈起浸冰水，剪走鮑魚嘴；可將鮑魚𠝹花更入味
- 杞子、桂圓和冰糖加入熱水拌勻；放涼後倒入花雕酒和糟鹵，加入鮑魚，放雪櫃浸一晚即成（醃汁要蓋過食材）
⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
20 pcs Frozen Abalone
150ml Shaoxing Wine
300ml Zao Lu (marinated cooking wine)
3 tsp Goji berries
6 pcs Dried Longan
2 tsp Rock Sugar
150ml Water
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Bring water with ginger and scallions to a boil in a large pot. Add abalones and cook for 3 mins. Soak in iced water and cut the teeth. Score abalones in a crisscross pattern for better flavor absorption.
- Mix goji berries, dried longan and rock sugar with hot water. Let cool, add Shaoxing Wine and Zao Lu. Put in abalones, ensuring the marinade covers all ingredients. Refrigerate overnight and serve.
✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨
🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨
🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
IG👩🏻🍳 https://instagram.com/kiuu922
👩🏻🍳 #istidiningtable
🔖 #istidiningtable_中式小菜
https://www.facebook.com/share/r/1ETcFwudia/?mibextid=wwXIfr