派對小食好主意醉鮑魚 Amazing Drunken Abalones for Home Party

上海式既醉乜乜醉物物係我地成日都好鍾意食既前菜，今次就整醉鮑魚，用現成既汁醬黎調味，簡單方便，用黎自己食飯當前菜，或者家人朋友聚會當小食，都係相當正既選擇！

The Shanghainese style drunken food is one of our favourite appetisers in this world. This time we use instant sauces to make this drunken abalones and it’s easy and convenient. This is an ideal appetiser for a daily meal or snack for a party.

醉鮑魚 Drunken Abalones

鮑魚食落爽口彈牙，有淡淡咸香同酒香，食完一隻又想再食另一隻

The abalones are bouncy, with gent savory flavor and fragrance of wine. Just can’t stop eating until all are gone

今次用既係大連鮑魚，同埋都係一d現成既汁料，味道都ok，不過都要稍稍再調味

We used Dalian abalones this time and ready-to-use sauces. The flavour of the sauces is fine but we still need to adjust the flavour a bit by seasoning

新鮮鮑魚買到返屋企都仲識郁

Abalones are still moving when they arrived home

然後就要開始準備好鮑魚。先用滾水浸一浸佢30秒左右。

記住清洗鮑魚前要先咁樣稍稍整熟佢，可以避免清潔途中鮑魚掙扎而令肉質變得死實

Now it’s the time to prepare the abalones. First immerse them into boiling water for about 30s.

We have to slightly cook the abalones before cleaning. This can help prevent the abalones become tough and chewy when they struggle

浸完既鮑魚好容易徒手將殼分離

After putting abalones in boiling water, it becomes easy to take the shell off

剝殼後再清理埋內臟。綠色依塊係鮑魚肝，韓國人會用黎煲粥，不過我地今次就無留低

Then we can take out the organs. This green on is liver. In Korean cooking it is used in making porridge but we just took it out this time

紅色依舊係鮑魚嘴，要掹走

Also take out the mouth

洗鮑魚可以話係好麻煩既一個步驟，我地之前都係用牙擦黎擦，不過原來係美味情緣周聰叔有教過可以將粗鹽撒係砧板，用黎省鮑魚表面。今次跟住做，果然work，不過有d細微地方都係未清潔到

Cleaning abalones is a time consuming process. We used to use toothbrush to brush them one by one. But we later learned that we could actually rub the abalones with crude salt. This method helps clean the abalones more efficiently but some areas are difficult to be cleaned in this way

依個時候用返之前既方法，撒上生粉，再溝少少水

To clean more thoroughly, we can then use the old way. Add some cornstarch onto the abalones with a touch of water

用擦將細微部份都擦一擦就可以

Brush the areas that could not been cleaned by crude salt

用刀係鮑魚表面劃出井字紋

Scratch hash pattern on the abalones

即係咁

Like this

印乾鮑魚表面既水，拎去大火蒸3分鐘

Towel dry the abalones. Then steam them over high heat for 3 mins

蒸完之後立即將鮑魚浸入冰水，令肉質彈牙

Put the abalones into ice water immediately to make the texture bouncy

準備汁料喇，我地用一支醉雞汁同250ml雞湯混合，隨口味加紹酒、魚露、冰糖調味。再加入杞子、紅棗、北芪等等既藥材(可略)煲滾後熄火放涼。如果想酒味濃d，可以放涼後再加紹酒

Now we can prepare the marinate. We used a bottle of ready-to-use drunken chicken marinate and 250ml of chicken stock. To give it more flavour, we also added a handful of Shaoxine wine, fish sauce and rock sugar. It’s optional to add Chinese medicine like wolfberry and red dates. Let it boil and then cool down. If more wine flavour is preferred, we may add some more Shaoxine wine after the marinade cools down