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Abalone 鮑魚

Cooking Recommendations for Fresh or Frozen Abalone 新鮮或雪藏鮑魚的烹調見意

STEAMING FOR SEVEN MINUTES
Thaw the abalones and remove the guts and stomach from beneath of the skirt of the abalone. Do not shuck or remove the meat from the shell. This helps to retain the shape and size of the abalone meat during steaming. Add a little black bean paste and thinly sliced strips of ginger on top of the abalone during the steaming process. The finished dish is as good as if the abalones were cooked alive.

蒸煮七分鐘
鮑魚解凍後,從裙邊底部把內臟除去,切勿把肉離殼以確保在蒸煮時仍能保持鮑魚肉的形狀及大小。放上豉汁及幼薑絲後蒸煮,味道與鮮鮑無異。



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Abalone TV Advertisement (鮑魚電視廣告)

FRYING SLICED ABALONES AND ADDING THIS ON TOP OF YOUR FAVOURITE SPINACH, BROCCOLI, AND/OR SWEET PEAS.
Thaw and remove the meat from the shell. Slice the abalone meat into 3mm thick slices.
Stir fry your favourite vegetable with chopped garlic and add oyster sauce to taste. Transfer this into a plate.
Heat up a ricebowl of oil until it starts to boil mildly and then add the abalone in. For safety reasons please stay away from the boiling oil as you drop in the unseasoned sliced abalone. Stir the abalone meat in this oil till it just turns white. This process will take approximately one minute only. DO NOT OVERCOOK. Pour contents into a strainer and spread the cooked abalone over the vegetable and serve hot. This dish will reveal the tastiness and delicate texture of the abalone.

炒鮑片伴時菜(菠菜、茜蘭花或甜豆佳可)
解凍後去殼,鮑魚肉切三毫米厚片備用。
蒜頭切碎炒菜,並加入適量蠔油調味後上碟。
把一碗油加熱至剛沸騰,即放入鮑片並不停攪動,至肉色轉白即盛起,需時若一分鐘,時間切勿過長,把油盛乾後放在備用的菜上便成。

SASHIMI STYLE
Thaw abalone and clean it thoroughly. Remove the undesirable parts and slice it Japanese style across the 'grain' so that the pieces look big and about 2mm thick. Put in a Japanese sashimi dish with the decoration and trimmings and eat with wasabi and Japanese soya sauce. It will taste as good as if it was freshly killed.
Just remember that the abalone was starved for 3 days to get their guts cleaned and then put to rest slowly till the body temperature reaches minus 8 deg C. They were then cryogenically frozen for 3 mins at minus 80 deg C to preserve all the freshness and goodness in a relaxed animal! This ensures that the meat is tender and succulent, just like Kobe beef!
飽魚刺身
鮑魚解凍後洗淨,除去多餘部份後切橫片若二毫米厚,放於日本刺身碟上,加上伴碟裝飾,食用時加日本芥末和豉油調味更佳。
請僅記鮑魚己被餓了三天以確保它們的腸臟清潔,然後待它們靜止,体溫慢慢降至攝氏負八度後,再放於攝氏負八十度的低溫庫冷藏以保存它們的鮮味和肉質鬆軟。

Other Recommendations for Fresh or Frozen Abalone 新鮮或雪藏鮑魚的烹調見意

Jasmine Tea Smoked Blue Abalone
Ingredients:
  • 2pc Blue Abalone
  • 200g rice
  • 200g Jasmine Tea
  • 100g brown sugar
  • 10g Sichuan pepper
  • 5g star anis
  • 5g cinnamon
  • 2pc bay leave
  • 50ml lime juice
Cooking Instructions:
  • Clean the blue abalone and seasoning.
  • Combine rice, Jasmine tea, brown sugar, Sichuan pepper, star anis, cinnamon, bay leave in a cooking pot.
  • Put the cooking pot into oven bake with 130 degree 20 minute, and then take out to cool.
  • Put blue abalone into it, cover and smoked in oven 130 degree 12 minute.
  • Put lime juice in to blender mix 2 minute until get foam.
  • Slice blue abalone and put back into the shell, lime foam on the top.