即食鮑魚百搭菜式 Ready-to-Eat Abalone in Various Dishes

小夫妻今次會用李錦記即食鮑魚加入到唔同菜式，其實即食鮑魚本身就方便又百搭，加上李錦記即食鮑魚有三款口味，更容易配搭落各種菜式之中。我地就試左係早午晚餐都加入唔同口味既李錦記即食鮑魚，輕鬆為普通餸菜升級。今個中秋大家都可以試下，為家常菜增添節慶氣息!

In this article we make dishes using Lee Kum Kee Abalone. The ready-to-eat abalone itself is convenient and versatile to use. Together with 3 flavors of the abalone, it is easy to fit in many dishes. We tried to use different flavors of Lee Kum Kee Abalone to upgrade the dishes in our breakfast, lunch and dinner. All of us can make festive dishes easily with the abalone. Let’s try that at Mid Autumn Festival!

即食鮑魚 Ready-to-Eat Abalone

一打開罐就香氣四溢，墨硯聞到鮑魚味都即刻走過黎!

Inky was also attracted by the aromatic abalone!

鮑魚雞粥 Abalone Chicken Congee

早餐就食個鮑魚雞粥為一日帶黎能量！

之前有一篇同大家分享過有關雞粥點煮會好食d，今次就以個個方法為基礎，加上即食鮑去再為依個粥升級！

材料（二人份）
李錦記秘製鮑汁鮑魚 1罐
米1杯
水10杯（米同水既比例係1:10）
雞半隻切件
薑絲適量
瑤柱數粒（先浸15分鐘）

1. 米洗淨後，加水蓋過米放入冰格雪一晚，煮前一小時取出熔雪（將米放冰格雪過夜可以令米粒好快就開花變綿滑，減少煮嘅時間）
2. 凍水落雞件煲至微微滾起後熄火，蓋上蓋焗約15分鐘
3. 撈起雞件留起雞湯備用，用冰鮮雞既話會有d雜質可以撈走佢
4. 重新煲滾雞湯後加入米同瑤柱，轉中小火煲15分鐘
5. 加入一罐鮑魚汁，轉小火重新加入雞件及薑絲再略煮幾分鐘
6. 加鹽調味，鮑魚原粒鋪面，灑上蔥花完成

Have this Abalone Chicken Congee for breakfast to make your day!

We previously shared how to make chicken congee tastes better. On top of that we added the abalone to upgrade the congee!

Ingredients (2 Servings)
LKK Ready-to-Eat Abalone – Abalone in Abalone Sauce 1 Can
Rice 1 Cup
Water 10 Cups (Rice: Water = 1:10)
Half a Chicken, Chopped
Some Ginger Slices
Some Dried Scallops (Immersed in Water for 15mins)

After rinsing the rice, immerse in water and put it in freezer overnight. This can make the congee creamier and shorten the time taken to cook
Add chicken into a pot of tap water. Cook until it comes to slightly boil Cover the lid and rest for 15mins
Take out the chicken and leave it aside. Sieve away scum if any
Reheat the chicken water then add rice and dried scallop in. Switch to low-medium heat for 15mins
Add abalone sauce. Switch to low heat. Add back the chicken and ginger slices. Cook for a few more mins
Season the congee with salt. Place abalone and chopped scallions on top. Finished!

TIPS: 如果覺得唔夠水，中途加番D都無問題。想再粥底再綿D，可以用打蛋器輕輕攬拌一陣。除左加左原隻鮑魚，我地仲將罐頭內既鮑汁都倒入去淆粥底，食落更加好味。

TIPS: It’s ok to add more water in the middle of cooking the congee if you find it a bit too sticky. To make the congee creamier, blend the congee with a whisk for a few minutes. Apart from using the abalone, we also add the abalone sauce to make the congee tastier.

雞粥點煮到雞肉嫩粥底綿？How to Make a Perfectly Creamy Pot of Chicken Congee?

鮑魚生菜 Abalone with Lettuce

非常簡單既鮑魚生菜，相信大家唔洗睇食譜都可以整得到。不過我地都有少少做法分享~

材料：
李錦記蠔皇極品鮑魚 2罐
唐生菜2-3棵

1. 滾水加少少油同鹽，加入生菜快手淥30秒即刻拎出，晾乾水鋪係碟上
2. 將即食鮑魚連醬汁加熱，輕輕滾起即可，以免令鮑魚變韌
3. 將醬汁淋上生菜，鮑魚鋪面，完成

A super easy dish of Abalone with Lettuce. I guess everyone would be able to make it without recipe. We would like to briefly share how we made that.

Ingredients:
LKK Ready-to-Eat Abalone – Abalone in Premium Oyster Sauce
2-3 Chinese Lettuces

Boil water and add a handful of oil and salt. Add lettuce and cook for 30 seconds. Take it out, drain it and place on dish
Heat the abalone together with the sauce. Cook it until slight boiled
Pour the sauce to the lettuce. Place the abalone on top. Done!

平時上碟後會淋上蠔油，今次我地就淋上蠔油味既鮑魚。係罐頭拎出黎，煮返熱就可以鋪面，好方便。

TIPS: 當水大滾時就會加入生菜，如果份量多既話唔洗一次過放晒，可以分2次，而每次淥30秒就好拎返上黎喇，咁就可以做到生菜睇上去晶瑩，食落去爽脆。

We normally add oyster sauce to lettuce. This time we used abalone in oyster sauce. Take it out from the can, heat it and use it. It’s very convenient.

TIPS: Add lettuce to completely boiled water. If there’s a lot of lettuce, cook that in 2 times. Make sure we only cook it for 30 seconds for a more crunchy texture.

鮑魚碗仔翅 Abalone Imitation Shark Fin Soup

上次同大家分享過竹笙碗仔翅，今次我地就黎整鮑魚碗仔翅，平民美食都即刻添上貴氣，用黎宴客更得體。

材料(4人份)：
李錦記紅燒元貝鮑魚 2罐 (其中1罐嘅鮑魚切片，另一罐原粒備用)
雞湯500ml
水約500ml
木耳適量，浸水後切幼條
金華火腿4-5片切片
甘荀半條切幼條
冬菇8粒切片(先浸軟)
瘦肉4兩烚熟後搣成絲
粉絲1包(先浸軟)
雞蛋1隻打勻

1. 滾起雞湯，加入木耳、金華火腿、甘荀、冬菇及瘦肉
2. 根據自己鍾意嘅比例加入適量水。鍾意足料感覺就落少D水，但鍾意稀D嘅話就加多D水。煲約15分鐘
3. 加入約1罐鮑汁及少許胡椒、蠔油、生抽調味，調較至鍾意嘅味道。再加D老抽俾D色水佢
4. 加入粉絲再倒入蛋汁，等佢略略凝固後再輕輕攪拌，形成蛋花
5. 加入生粉水攪拌煲多陣，令佢變成濃稠既口感，然後加入鮑魚片，熄火。上菜時再將原粒嘅鮑魚鋪面完成

Last time we shared how to make Imitation Shark Fin Soup with Bamboo Fungus. This time we tried a abalone version. Street food instantly becomes feast food.

Ingredients (4 Servings)
LKK Ready-to-Eat Abalone – Abalone in Red Braising Sauce with Dried Scallop 2 Cans (Slice abalone in one of the cans)
Chicken Stock 500ml
Water ~500ml
Some Black Fungus, Slice after immersing in water
Jinhua Ham 4-5 pieces, sliced
Half a Carrot, Shredded
Dried Chinese Mushroom, 8 pieces, Slice after immersing in water
Lean Pork Meat 150g, Shred after cooked
Glass noodles 1 pack, immerse in water for softening
1 Mixed Egg

Boil the chicken stock. Add black fungus, Jinhua ham, carrot, Chinese mushroom and lean pork meat
Add water according to how rich you want the texture to be. Add less water if you prefer a mouthful of different ingredients. Boil the soup for 15 mins
Add around a can of abalone sauce together with some pepper powder, oyster sauce and light soy sauce to season the soup. Also add some dark soy sauce to give the soup darker color
Add glass noodles. Then we slowly add the add while stirring the soup
Add cornstarch solution to give the soup thicker texture. Then we add the abalone slices and switch off fire. Before serving, we place whole abalone on top of the soup

碗仔翅黎講，最難既步驟就係要俾耐性切晒所有材料，一路切一路切，感覺好似係一種禪修練習。我地用左紅燒元貝鮑魚，因為元貝絲可以令碗仔翅更有口感。

The hardest step to make the soup is actually to cut everything fine. The process is just like a meditation exercise. We used abalone with dried scallop because the scallop could give the soup a richer texture.

TIPS: 其實碗仔翅唔難整，但一定要夠耐性將材料切得好幼細，食嘅時候口感先會好，大家睇睇我地上次心急切既版本就會見到個分別LOL

TIPS: It’s actually not difficult to make this soup but we need patience to chop ingredient finely. This is crucial to the pleasant texture of the soup. You may take a look at the coarse version we did last time and compare the difference LOL