鮑魚海參煲 Abalone and Sea Cucumber Casserole

🟢材料：
新鮮鮑魚仔 10 隻
急凍海參 350 克
小冬菇 10 隻
雞湯 250 毫升
薑 1 小塊
紅蔥頭 1 大個
雞油 適量
紹興酒 1½湯匙
蠔油 1 湯匙
糖 1 茶匙
鹽 、澱粉 適量

🟢 做法：
1️⃣ 將海參用少許鹽浸泡 10 分鐘，已解凍的海參加入薑蔥和 1 湯匙紹興酒汆燙 1~2 分鐘，去除內臟，洗淨切件備用。
2️⃣ 鮑魚用剛燒開的水浸10 秒，剝殼去除內臟，用牙刷刷走黑色的東西，再用澱粉揉搓，洗淨備用。
3️⃣ 把雞油爆出油份，爆香薑和紅蔥頭，加入冬菇， 1/2 湯匙紹興酒和雞湯，小火炆 30 分鐘。
4️⃣ 加入鮑魚和海參，加 1 湯匙蠔油、1 茶匙糖和少許鹽，中小火炆煮 3 分鐘，勾芡，轉入預熱的砂鍋中即可出鍋。

🟢 Ingredients:
Fresh Baby Abalones - 10 pieces
Frozen Sea Cucumber - 350g
Small Shiitake Mushrooms - 10 pieces
Chicken Broth - 250ml
Ginger - 1 small piece
Large Shallot - 1
Chicken Fat - as needed
Shaoxing Wine - 1½ tablespoons
Oyster Sauce - 1 tablespoon
Sugar - 1 teaspoon
Salt, Starch - as needed

🟢 Cooking Directions:
1️⃣ Soak the sea cucumber with a little salt for 10 minutes. Blanch the thawed sea cucumber with ginger, spring onions, and 1 tablespoon of Shaoxing wine for 1-2 minutes. Remove the internal organs, wash, and cut into pieces. Set aside.
2️⃣ Immerse the abalones in just-boiled water for 10 seconds. Peel off the abalone from the shell, remove the internal organs, scrub off any dark substances with a toothbrush, and rub the abalones with starch. Wash and set aside.
3️⃣ Sauté chicken fat until it releases oil. Sauté ginger and shallot until fragrant. Add the shiitake mushrooms, 1/2 tablespoon of Shaoxing wine, and chicken broth. Simmer over low heat for 30 minutes.
4️⃣ Add the abalones and sea cucumber. Season with 1 tablespoon of oyster sauce, 1 teaspoon of sugar, and a pinch of salt. Braise over medium-low heat for 3 minutes. Thicken the sauce, then transfer to a preheated casserole to serve.

Facebook: https://www.facebook.com/profile.php?....
Twitter:   / o_e_cook  
Instagram:   / o_e_cook  
作品分享:   / 1885999698348679  
✳
   / @oeliving   👈請訂閱本台第二頻道 《好易生活頻道 oe living》
✳
🍋請開啓字幕：屏幕右下角⏩設定⏩CC字幕
Turn on captions in the bottom right corner of the screen： ⏩Settings⏩CC Captions🥝