前菜篇｜汽酒煮鮑魚 (附影片 Eng Sub) - Stew Abalone with Sparkling Wine

鮮鮑魚大家都吃得多,
今次就做一道酒煮鮑魚~~~
Everyone eats lots of fresh abalone,
This time I will use Sparkling Wine to make a dish of Abalone~~~

詳細做法請查閱YouTube:
Detail on YouTube:
https://youtu.be/jSacsyLr9RY

材料 - Ingredients:
急凍有殼鮑魚(Chilled Shelled Abalone) - 6pcs
有汽酒 或 香檳(Sparkling wine or Champagne) - 200ml
月桂葉(Bay leaf) - 1pcs
黑椒粒(Black Peppercorn) - 10pcs
茴香籽(Fennel seeds) - 0.5tsp
果皮(Dried Tangerine Peel) - 1角(1/3 pcs)
牛油 (Butter) - 20g
紅蔥頭(Shallots) - 50g
甘旬 (Carrot) - 40g
青瓜 (Cucumber) - 80g
糖 (Sugar) - 適量 (TT)
鹽 和 黑椒 (Salt and black pepper) - 適量 (TT)

做法 - Methods:
1. 先清洗 有殼鮑魚, 之後去殼(留起備用), 內臟 和 口部, 然後把 鮑魚 放入玻璃碗中, 倒入 有汽酒 或 香檳, 加入 月桂葉, 黑椒粒 和 茴香籽, 放入雪櫃最少8小時或一晚;
Wash the Shelled abalone first, then remove the shell (Keep for later), offal and mouth, then put the abalone in a glass bowl, pour sparkling wine or champagne, add bay leaf, Black Peppercorn and Fennel seeds, put into refrigerator for at least 8 hours or overnight;

2. 8小時或一晚後, 放入 果皮, 用中火蒸1小時, 同時把 甘旬 和 青瓜 切絲, 紅蔥頭 切粒, 備用;
After 8 hours or overnight, add Dried Tangerine Peel and steam for 1 hour with medium heat. At the same time, Julienne the Carrot and Cucumber, Fine brunoise the shallots, and set aside

3. 另外準備小鍋一個, 加入適量的水, 煮至大滾後, 加入 鮑魚殼, 1分鐘後取出, 備用;
Prepare another small pot, add half pot of water and bring to boil, add the abalone shell, take it out after 1 minute, and set aside;

4. 1小時之後, 隔去 月桂葉, 黑椒粒 和 茴香籽 (留起湯汁), 取出 鮑魚 和 果皮, 備用;
After 1 hour, remove the bay leaves, Black Peppercorn and Fennel seeds (Keep the sauce), take out the abalone and peel, and set aside;

5. 準備小鍋一個, 放入 牛油 用小火溶化, 之後放入 紅蔥頭粒, 轉中火炒至軟身(不用變深色), 然後倒入之前留起的 湯汁, 待至滾起後轉小火煮至濃稠, 最後加入 糖 和 鹽, 隔去 紅蔥頭粒, 備用;
Prepare a small pot, add butter and melt with low heat, then add shallot, saute until soften(not colouring), then pour the sauce that was kept before and bring to boil. Then turn to low heat and cook until thicken, seasoning with sugar and salt, sieve it, and set aside;

6. 把之前煮 鮑魚 的 果皮 切絲備用;
Fine julienne the peel of the abalone previously cooked and set aside;

7. 先炒 甘旬絲至軟身, 之後放入 青瓜絲一起炒, 當 青瓜絲 同樣軟身後 加入 鹽, 黑椒 和 1tbsp的 濃稠湯汁, 炒勻, 盛起, 備用;
Saute Carrot until soften, then add Cucumber and saute together. When the Cucumber are soften too, add salt, black pepper and 1 tbsp thick sauce, mix well and set aside;

8. 最後先把鮑魚 加入 濃稠湯汁 中拌勻, 然後在 鮑魚殼上 放入一小把 甘旬絲 和 青瓜絲, 之後 放上 鮑魚, 淋上 濃稠湯汁, 最後加上 果皮絲。
Finally, put the abalone to the thicken sauce and mix well, then put some Carrot and Cucumber on the abalone shell, then put the abalone, drizzle with the thicken sauce, and finally add the peel.

完成
Finish

請訂閱以表支持🙇🙇🙇
If you like this, please follow us🙇🙇🙇
Facebook: Small House Cooking
https://bit.ly/3cOnd1y

Instagram: small_house_cooking
https://bit.ly/3hli98v

YouTube: Small House Cooking 蝸煮
https://bit.ly/3cVknYL

#recipes #食譜 #美味 #美食 #yummyfood #deliciousfood #yummy #delicious #tastyfood #tasty #食物 #food #homemade #homemadefood #homecook #在家煮 #cookingathome #homechef #cookathome #cook #cooking #homecooking #recipe #煮食 #自制 #自家制 #feedfeed #foodblog #foodblogger #cuisine #料理 #烹飪 #前菜 #Appetizer #Entree #Starter #頭盤 #小食 #小吃 #Small_House_Cooking #蝸煮