Eating &
Recipes

Candy Abalone

Our Process

我们的加工过程

Preparing abalone
Abalone preparation

1. The meat is removed from the fresh abalone shell, by sliding a short-bladed knife around then edge, between the flesh and the shell, cutting the flesh from then shell.

通过在肉和壳之间的边缘上滑动短刃刀,
从新鲜的鲍鱼壳中取出肉,
从壳上切下肉。

Drying process
Naturally dried through age old drying techniques

2. Drying is naturally performed through age old drying techniques, the abalone is left to dry for 3 months.

通过自然的古法干燥技术进行制干,
将鲍鱼制干需3个月。

Aged dried abalone
Stored abalone

3. The abalone is then stored to age for 1 year.

存放 – 鲍鱼需存放1年之久。

Abalone rehydration
Abalone rehydration

4. Rehydration – soak dried abalone in distilled water between 4 ~ 7 days depending on size.

泡发 – 根据鲍鱼的大小将鲍鱼浸泡于蒸馏水中4-5天。

To save time Candy Abalone have a ready to eat product find out more here.
https://www.candyabalone.com/shop/abalone/luxury-gifts/ready-to-eat/

为节约时间溏心鲍鱼有即食鲍鱼可供选择。

Recipe

Braised Abalone with sweet potato and greens

红烧鲍鱼配红薯和青菜

A delicious meal in only 20 minutes using the Candy Abalone Ready to Eat will Tasmanian dried abalone.

仅需20分钟即可亨用 – 顿美味佳肴使用来自溏心鲍鱼的塔斯马尼亚野生干鲍。

Ingredients 食材

  • Ready to eat candy abalone 即食溏心鲍鱼
  • Sweet potato 红薯
  • Spinach 菠菜
  • Ready to eat sauce 即食鲍汁

Method 烹饪方法

1. Place the closed packet in a pot of water and bring to the boil.

将封闭的包装放入一锅水中,煮沸。

2. Once the water has boiled reduce to a simmer (90℃) for 20 minutes.

水煮沸后调至小火(90 ℃)焖20分钟。

3. Remove from the pot, pour the sauce and abalone onto a plate and serve with sweet potato and spinach.

从封闭包从锅中取出,将酱汁和鲍鱼倒入盘中,然后与蒸熟的蔬菜一起搭配享用。

Braised abalone with sweet potato and greens

Unique ready to eat abalone exclusively pre-prepared by master abalone chef Mr Lee Chiang Howe.

独一无二的即食溏心鲍鱼由鲍鱼大厨李长豪先生特别烹制。

Recipe

Traditional style dried abalone recipe

溏心干鲍的烹饪步骤

Ingredients 食材准备

  • Dried abalone 干鲍
  • Chicken 老母鸡
  • Pork ribs猪排骨
  • Chicken feet 鸡爪
  • Pork skin 猪皮
  • Oil 食用油
  • Brandy 白兰地酒
  • Chinese maltose 麦芽糖
  • Stock 高汤
  • Dark soy sauce 老抽
Braised abalone with sauce

Method 烹饪方法

1. Soak the dried abalone in distilled water between 4 and 7 days depending on size.  Change the water daily whilst keeping the abalone refrigerated.

根据鲍鱼大小将干鲍和蒸馏水一起置于冰箱冷藏室中浸泡4-7天,每天换一次水,使干鲍柔软即可。

2. Use a pair of scissors to remove the mouth area of the abalone. Wash the abalone with water.

将泡软的鲍鱼用清水洗净并去除砂囊。

3. To soften the texture of the abalone, use the soaking water from step one and boil the abalone for 30 to 60 minutes, depending on size. Allow it to cool down to room temperature, for 12 hours.

将洗净的鲍鱼用第一步留用的水煮沸30或者60分钟,依据大小,然后熄火闷置12小时(鲍鱼和)汤汁全部留用)。

4. Cut the chicken, pork ribs, chicken feet and pork skin  into 10cm pieces. Boil the ingredients to remove any contamination. Use paper towel to dry before deep frying until golden brown.

将老母鸡,猪排骨,鸡爪,猪皮切块至10厘米大小,煮沸,并倒掉汤血水后沥干或用厨房纸吸干水分,然后用植物油炸至金黄色待用。

5. Begin by placing the bamboo sheet/mat inside the Chinese style clay pot to prevent sticking. Then place half of the previously prepared mixture into the pot. Follow by transferring the boiled abalone and lastly place the remaining mixture on top. Put the boiled water from step 3 into the pot and add more water until the final layer is submerged.

备一砂锅,锅底置一竹离防粘,然后按一层肉料一层肉料的做法好,并将煮过鲍鱼的汤汁倒入,再加清水满过物料。

6. Braise for 2 days continuously, 10 hours each day with a total of 20 hours. Add oyster sauce in the last 5 hours of braising.

第一天猛水煮沸后改小火焖煮10个小时,让焖煮后的鲍鱼熄火静置一晚,次日再将其煮沸并改小火继续烹煮10小时,乘余最后5小时可开始加适量上等𧐢油调味。

7. Remove the mixture, abalone and bamboo sheet from the pot. To make the sauce in a separate pot lightly frey the oil, brandy, Chinese maltose, stock and dark soy sauce. Mix the sauce with abalone to serve.

将经过以上烹制的鲍鱼捞出略沥干,并用其高汤加适量麦芽糖,老抽,白兰地酒爆锅调味,鲍鱼装碟淋汁即成。