飽魚`
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to cherry_ry,
can you post it here ? thanks
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有無人想學?email比我
[email protected]
by cherry_ry
can you post it here ? thanks
by todai
cherry
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cherry_ry,
我識煲湯 + 我知肉要飛水.
我仲未煲呢個鮑魚湯...因成個 week 都唔係屋企食飯.
另外我見到你講果隻車輪鮑....好似 500$/ can .
我媽媽叫我..如果係煲湯,就用急凍鮑...因為罐頭鮑本身已經熟哂,愛黎 "燴”就好過煲湯 .....
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ko,
Your mum is correct.
急凍鮑 and 乾鮑 are usually for boiling soup. Canned abalone is already tender enough and is good for 燴幾燴做餸.
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+ggg replied at 2007-01-16 10:28 pm
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我在港時,喜歡到大昌買,間中有做特價,鮑魚揀厚身的,當然邊越青越好
青邊鮑煲湯
罐頭鮑蠔汁燴
有穀新鮮的是蒸
澳洲青邊鮑魚煲湯正,加薑數片....
去皮雞殼、瘦肉同煲兩個鐘,上菜前才把鮑魚切片點蠔油食
* 蠔油 --- 合勝隆或李錦記(舊裝)為佳
* * *
蠔汁鮑片
西生菜或菜心(用大半罐鮑汁)灼熟放碟底
車輪鮑一罐切片
下油及蒜茸快炒鮑片數下
下蠔油及蔥段快炒
倒下其餘小半罐鮑汁同煮
用少量鮑汁開茨快炒即上碟
*鮑魚一定要快炒,過熱變硬
* * *
有穀新鮑,揀穀型飽滿的較肥
請他們代勞開�
回來同鹽開水沖洗
蒜頭、蔥白切碎放蠔面
蒸8分鐘即成
*油爆薑絲、蔥段、白胡椒(或紅椒絲)、生抽另上碟
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請問合勝隆的蠔油在那裡可以買上?謝謝!