乾鮑的浸發和炆煮方法【詳細記錄四天泡發、三天煮發過程．不加任何調味料．用頂湯、燒肉、燒鵝以增鮮香】(Eng Recipe) How to Prepare & Braise Dried Abalone

(Scroll to the bottom for English recipe)
乾鮑，被譽為「海中的黃金」，是相當名貴的食材。
「泡發」是烹調乾鮑過程中最重要的步驟。
鮑魚泡發得不夠透徹，會令其口感不佳及影響料理時無法入味。
陳奶奶這次跟大家分享如何泡發和炆煮乾鮑魚，
不加醬油蠔油等任何調味料，使用頂湯加上燒肉和燒鵝，
就能炆煮出鮮美嫩滑的鮑魚！
鮑魚含豐富蛋白質，具養顏、平衡血壓、養肝明目等功用，
並有滋補強身的功效，適合肝腎虛弱、視物昏暗等人士食用。
- 甚麼是乾鮑？
鮑魚自古在中國飲食文化中佔據重要的地位，除了有不少新鮮鮑魚的烹製手法，更難得的是發明了複雜的乾鮑魚炮製技術。乾鮑是新鮮鮑魚煮熟再曬乾，其製作工序繁多，成長時間要平均4至10年不等。
雖然海鮮大多講求新鮮，但少數高檔海鮮食材又以乾品為上品，會製成乾鮑的幾乎都是營養價值高、口感佳的鮑魚品種，加上製作過程中無可免的會發生耗損，其價格也就不一般了。
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材料：
乾鮑 10隻 (小)
冰糖 10克
燒肉 適量
燒鵝 適量
頂湯
雞 1隻，約 1.2 公斤
豬手 2隻，約 1 公斤
特別小叮嚀：不要加蔥、薑、蒜，以免破壞乾鮑本來的鮮味。
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乾鮑的浸發和炆煮方法【詳細記錄四天泡發、三天煮發過程．不加任何調味料．用頂湯、燒肉、燒鵝以增鮮香】
(Eng Recipe) How to Prepare and Stew Dried Abalone
Copyright @ 百歲廚娘 陳奶奶健康煮 (The Centenarian Chef Grandma Chan) 2021.
未經准許切勿盜取任何形式之內容轉載，違者必究！
Any reproduction or illegal distribution of the content in any form will result in immediate action against the person concerned!!
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【English Recipe】
Dried abalone is a valuable ingredient, known as the "gold of the sea".
Soaking is the most important step in the cooking process of dried abalone.
If they are not soaked thoroughly enough, their texture may not be good and they may not taste good when cooked.
This time, Grandma Chan will share with you how to soak and braise dried abalone.
No soy sauce, oyster sauce or any other seasoning, you just need to use the chicken and pork stock with roast pork and roast goose to stew the abalone to make it tender and savory!
Abalone is rich in protein, which is useful for nourishing the face, balancing blood pressure, nourishing the liver and brightening the eyes.
Abalone is also a tonic for the body and is suitable for people with liver and kidney deficiencies and dimming eyesight.
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- What is dried abalone?
Abalone has played an important part in Chinese culinary culture since ancient times. In addition to the many ways in which fresh abalone is cooked, there is also the rare invention of complex techniques for making dried abalone. Dried abalone is made from fresh abalone which is first cooked and then dried which preparation process is extensive and takes an average of 4 to 10 years to complete.
While freshness is the top priority for most seafood, a few high-end kinds of seafood are best in dried form.
The dried abalone is almost always of high nutritional value and good taste, and the inevitable wear and tear that occurs during the production process make it very expensive.
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Ingredients:
Dried abalone 10 pcs (small)
Rock sugar 10g
Roasted pork
Roasted goose
Chicken and Pork Stock
1 chicken, approx. 1.2 kg
2 pork knuckles, approx. 1 kg
Special tip:
Do not add spring onion, ginger or garlic as this will spoil the freshness of the dried abalone.