飽魚`
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to cherry_ry,
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<br>can you post it here ? thanks
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有無人想學?email比我
<br>[email protected]
<br>by cherry_ry
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<br>can you post it here ? thanks
<br>by todai
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<br>cherry
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<br>cherry_ry,
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<br>我識煲湯 + 我知肉要飛水.
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<br>我仲未煲呢個鮑魚湯．．．因成個 week 都唔係屋企食飯.
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<br>另外我見到你講果隻車輪鮑．．．．好似 500$/ can .
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<br>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,
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<br>Your mum is correct.
<br>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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<br>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
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<br>青邊鮑煲湯
<br>罐頭鮑蠔汁燴
<br>有穀新鮮的是蒸
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<br>澳洲青邊鮑魚煲湯正，加薑數片....
<br>去皮雞殼、瘦肉同煲兩個鐘，上菜前才把鮑魚切片點蠔油食
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<br>* 蠔油 --- 合勝隆或李錦記(舊裝)為佳
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<br> ＊ ＊ ＊
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<br>蠔汁鮑片
<br>西生菜或菜心（用大半罐鮑汁）灼熟放碟底
<br>車輪鮑一罐切片
<br>下油及蒜茸快炒鮑片數下
<br>下蠔油及蔥段快炒
<br>倒下其餘小半罐鮑汁同煮
<br>用少量鮑汁開茨快炒即上碟
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<br>＊鮑魚一定要快炒，過熱變硬
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<br>＊ ＊ ＊
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<br>有穀新鮑，揀穀型飽滿的較肥
<br>請他們代勞開�
<br>回來同鹽開水沖洗
<br>蒜頭、蔥白切碎放蠔面
<br>蒸８分鐘即成
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<br>＊油爆薑絲、蔥段、白胡椒（或紅椒絲）、生抽另上碟
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<br>請問合勝隆的蠔油在那裡可以買上？謝謝！