薑蔥腐乳煀鮮鮑魚 Abalone with ginger and scallion in fermented bean curd sauce

薑蔥配腐乳是很夾的組合, 在之前的食譜, 如“薑蔥腐乳煀罐頭鮑魚”, “薑蔥腐乳蠔煲”也很受歡迎。相信炒肉蟹和蝦也理想。鮮鮑和罐頭鮑在味道上的比較, 鮮鮑魚更多一份鮮。很簡易的做法呀！


材料:
新鮮鮑魚去殼, 洗淨印乾
薑片 10片
蔥 5條切段
優質腐乳 2磚 (用3湯匙熱水混合)
鹽 少許
糖 2茶匙
紫天椒 (喜歡辣可加1-2隻)

熱油, 炒香薑蔥, 放入鮑魚仔。 炒匀, 灑鹽, 倒入腐乳醬及糖。立即蓋上, 較細火煮2分鐘, 大火半分鐘。熄火後焗住在煲仔內幾分鐘便可。

煮過海鮮的薑蔥永遠由配角成為主角, 特別嫩薑。簡易又好味。宴客菜式之選。

Ingredients:
Live abalone (shell removed and cleansed)
10 pc ginger slices
scallion (cut into length)
2 cubes of fermented bean curd (mix with 3 tbsp of hot water)
2 tsp brown sugar
A bit salt
1-2 pcs Chili (optional)

Method:
1. High heat, add oil and then stir fry the ginger slices and scallion until aromatic.
2. Put the abalone together , season with a bit salt.
3. Add the fermented bean curd sauce and sugar, stir fry.
4. Cover, cook 2 mins over low heat, then adjust to high heat for futher 1/2 min. Off heat, allow to rest for a while in the pot before serving.


薑蔥腐乳蠔煲