原汁焗鲍

2024-06-27 00:02:39 136

原汁焗鲍
这个菜在外面吃过,尝试在家里做觉得也不太难,就是需时间较长。

Details of ingredients

  • 鲍鱼8只
  • 鸡爪4只
  • 鸡翅1只
  • 猪皮1两
  • 板粟8颗
  • 红参15克
  • 花生酱1小匙

Technique

  • 难度中级
  • 工艺
  • 口味酱香
  • 时间三小时

Steps to make 原汁焗鲍

  • 1.准备好主料,市场买来时鲍鱼已事先处理好内脏等。
  • 2.准备辅料,板粟小的那种比较好。
  • 3.将鸡爪、鸡翅、猪皮淖水。
  • 4.淖水后涝起放入高压锅内压,锅内放约锅的三分之一的水。
  • 5.上气后小火压1小时。
  • 6.在鲍鱼(突出的那面)面划几刀备用。
  • 7.将压好的原汤过滤后倒入砂锅,放入鲍鱼。(若有汤剩下,待煲到水不够时可再加入)
  • 8.汤煲大火烧开后,生抽、鲍鱼汁和一点花生酱调均放入,小火煲3小时。
  • 9.板粟加开水放微波炉加热后去皮,待汤煲煲1小时后加入。
  • 10.板粟煲约40分钟熟软捞出。
  • 11.汤煲煲3小时后,汤汁浓粘,关火。
  • 12.鲍鱼壳和红参(或洋参)用热水烫一下沥干,加入开水隔水炖2~3小时。
  • 13.西兰花开水淖烫热。
  • 14.装盘,盛一碗米饭。
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