识煮食谱｜星级大厨黎诺懿教快手煮 鲜味酒酿鲍鱼 易煮富酒香
发布时间：14:00 2022-06-02 HKT
随《星岛日报》附送的食谱书《黎诺懿 快手煮 清新海鲜》，由星级大厨黎诺懿主理，教大家煮五道鲜美爽口的海鲜菜。
酒酿鲍鱼 Drunken Abalone
新鲜鲍鱼沾上各种不同层次的酒香，吃起来弹牙爽滑、清新芬芳。
分量：4人份 需时：30分钟
材料：
大连鲍鱼 6至8只
花雕 1杯
桂花陈 1杯
糟卤 1杯
玫瑰露 少许
Ingredients：
Dalian abalones 6-8 pieces
Huadiao wine 1 cup
Osmanthus wine 1 cup
Brine 1 cup
Mei Kuei Lu wine a little
做法：
1. 煲滚水加鲍鱼煮约30秒，放入冰水中降温。
Cook the abalones in boiling water for 30 seconds, let cool in ice water.
2. 用手指在鲍鱼尖端插入去脱壳，去掉内脏及鲍鱼嘴。
Insert the tip of the abalone with your finger to remove its shell, then remove the internal organs and mouth.
3. 将鲍鱼壳放入滚水中烚5分钟，用厨房纸擦净裙边及表面，再用清水洗净。
Boil the shells of the abalones for 5 minutes. Wipe the frills and muscle with paper towel, rinse well.
4. 将鲍鱼壳沥干水分，上碟摆盘，鲍鱼切花后蒸8分钟。
Drain the abalone shells, arrange them on a plate. Slit crosses on the abalones, then steam them for 8 minutes.
5. 混合花雕、桂花陈、糟卤及玫瑰露成酒酿汁。
Mix well the Huadiao wine, osmanthus wine, brine and Mei Kuei Lu wine.
6. 将蒸好的鲍鱼放入酒酿汁中浸5至10分钟即成。
Soak the steamed abalones in the wine sauce for 5 to 10 minutes.
小贴士：将热水灼过的鲍鱼放进冰水中降温，口感更爽弹。
Tips：Cool down the blanched abalones in ice water for firmer and crispy texture
