湯皇浸小唐菜 | 炆鮑魚 | 秘製萬用湯皇

炆鮑魚
Braised Abalones
材料
Ingredient
乾鮑 8至10隻
8 to 10 dried abalone
煲湯材料/ingredients
豬踭骨5個
5 pork knuckle bones
豬皮連豬膏(10塊= 與鮑魚差不多大小)
Pork fat with skin 10 pieces (similar to the size of abalone)
鮮雞腳6至8隻
6 to 8 chicken feet
雞殼3個
3 chicken bone (whole)
冰鮮雞1/2隻
1/2 chicken
冰糖1大粒或片糖1/2 片
1 rock sugar or 0.5 flake sugar (若非炆鮑魚可不下糖)
金華火腿 1塊
Chinese saltdd ham
做法/Steps
處理鮑魚 (浸發鮑魚)
Prepare the dried abalone
1. 鮑魚清洗乾淨
Rinse the abalones well
2. 浸於1大碗水中， 密封放入雪櫃， 4度格浸三天。
Soak them into a large bowl of water. Put them in fridge for 3 days.
a. 期間每日最少換水兩次。
a. Refill with clean water twice a day.
b. 水及碗內不可有任何油份。
Oil free. No oil in the water or bowl.
3. 3天後，取出。 剪去鮑魚嘴，鮑魚牙及去鮑魚內臟。 刷洗。
(After 3 days) take them out. Devein, remove mouth and teeth. Clean them with brush.
4. 煲一大碗水， 用非常小火煮10分鐘 ，熄火，焗鮑魚2小時。
Boil a pot of water, boil abalones at very low heat for 10 mins. Gas off, soak them in the water for 2 hrs.
5. 鮑魚放入雪櫃，浸一晚。
Keep them in fridge with soaked water overnight.
煲湯皇
Make super chicken soup.
1. 所有食材沖洗乾淨。
Clean all meat, pork meat and bone with running water.
雞要去內臟
Remove the blood from chicken.
2. 豬骨豬肉要浸水10至20分鐘。
Soak the pork and pork bone in tap water for at least 10 to 20 mins.
3. 所有食材氽水10分鐘。(室溫水放入食材)
Blanch the raw meat and bone with tap water for 10 mins.
4. 所有豬骨食材最小氽水15至20分鐘.
For the pork bone, pls blanch for 15 to 20 mins.
5. 氽水後要把食材，用暖水/室溫水清洗乾淨。
(去血塊)
Put under tap water after blanching. Remove the dirt.
6. 把豬踭骨， (或豬手， 燒豬骨) 放最底， 上面放上鮑魚， 再在上面放上冰糖或片糖(😉留意: 若非炆鮑魚，可不加糖) 然後放上肥豬膏豬皮， 豬皮上面放上雞， 旁邊放雞腳及雞殼。 最頂部放上金華火腿。浸鮑魚水倒入。 水最小要加至浸過鮑魚。
Put knuckle bone at the bottom, then abalone, then flake sugar, after that, put pork fat over the sugar and abalone, Cover them with chicken, chicken bone. Chicken feet at aside. Chinese Salted ham on top.
7. 煲滾後， 隨即轉小火， 炆2小時。 熄火焗4小時。 再炆4小時， 在熄火焗4小時。
取出鮑魚， 放在燈下， 每邊照一小時。
Boil until hot, switch to low heat,
1. boil 2 hrs at low heat.
2. Rest 4 hrs with lid cover.
3. Boil 4 hrs at low heat.
4. Rest 4 hrs with lid cover.
8. 取出雞油。
Extract chicken oil from the soup.
(Keep frozen)
9. 取出湯皇。
Extraxct the soup.
Keep frozen.
10. 把大概四分三杯湯皇，煮滾， 加入兩湯匙蠔油， 放入鮑魚細火煮熱， 撈起鮑魚， 用粟粉水獻收汁至理想濃度，淋鮑魚面，即成。
(可加老抽上色)
Add 3/4 cup of chicken soup , add 2 tbsp of oyster sauce, boil with abalone at low heat for few mins. take out the abalone, Fry the juice until thick.
(could add few drops of dark soy sauce )
湯皇浸小棠菜
Green Brassica with super chicken soup
材料
Ingredients
小棠菜10至12條
10 to 12 green brassica.
西蘭花1. 5個
1 to 1.5 broccoli
蒜蓉1湯匙
Minced Garlic 1 tbsp
薑蓉一茶匙
Minced Ginger 1 tsp
湯皇 1 大碗
Super chicken Soup 1 bowl.
鹽半茶匙
Salt 0.5 tsp
做法/ Steps
1. 小棠菜用流動水沖洗3分鐘。 再浸30分鐘。Put Green brassica under running water for 3 mins. Soak it into tap water for 30 mins.
Rinse well.
2. 去多餘水分。
Remove excessive water.
3. 由根部開始計 若3cm, 在小棠菜切1刀成 玫瑰花型。
Chop it into flower shape. (2.5 cm apart from the root.)
4. 西蘭花流動水沖3分鐘， 用鹽水浸30分鐘。
清洗乾淨。
Rinse broccoli under running water for 3 mins. Soak into (1 tbsp salt) salt water for 30 mins.
5. 把莖完整砌出，
再切成小正方塊約1cm高。
Chop ths broccoli stems into square shape. (1cm height)
6. 下2湯匙雞油， 放入蒜蓉薑蓉略炒， 再放入湯王， 煮滾後放入菜， 小棠菜煮1至5分鐘 (視乎個人喜好)。 西蘭花 要煮久一點 約煮3分鐘至6分鐘。
Add 2 tbsp of chicken oil, add 1 tbsp of minced garlic, 1 tsp of minced ginger, add super chicken soup , add 1/2 tsp of salt, boil to hot, add greens , boil until done. .
7. 撈起蔬菜 鋪好
湯汁用粟粉水埋芡( 1湯匙粟粉加1.5湯匙水)，淋上菜面，即成。
Fry the soup with corn starch juice (1 tbsp of corn starch with 1.5 tbsp of water). Fry until thick. Pour it over the greens. Done.
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#浸鮑魚

[@alvinlee140]

Thank you for showing this vegatable in stock.

[@user-wq1nd8py7o]

Hello Alvin
You re welcome

[@KC-nu7rx]

請問鮑魚大小，浸泡和燘的時間是否有分別呢？唔該曬！

[@user-wq1nd8py7o]

Hello KC😁😁
大小不同是有分別的。
煮前要浸至心軟可屈埋。😄