XLSEAFOOD Premium Sun Dried Haliotis Australia

Abalone (Haliotis australis) belongs to the phylum Mollusca, class Gastropoda, order Protogastropoda, family Abalone. Abalone was called "鳆" in ancient times. Because it has a shell on one side and smooth meat on the other, it is also called "mirror fish". There is a row of protruding small holes on the edge of the abalone shell, so it is also called "nine-hole snail". It often lives on reefs covered with seaweed, and fishermen commonly call it "lying nest". Its shell is right-handed, very much like an ear, so some people call it "sea ear". The purple, green and white colors inside the abalone shell complement each other to form a pearl color, so literati and poets call it "thousand-light star". After people found that eating abalone can improve eyesight, they also called it "eye-brightening fish". Abalone shell is called "stone cassia" in traditional Chinese medicine.

Net abalone: This is an old abalone with growth rings on its shell like those of an old tree. When it is cut open after being cooked, you can see circular patterns like a net, which are very obvious, so it is called net abalone.

Australian abalone is similar in appearance to Japanese abalone, with a brick red color, but the beads on the edges are not very regular. Dried abalone needs to be soaked for many days before it can be cooked. The abalone meat is tougher and is suitable for making soup or abalone slices.

Abalone is tender, delicious and nutritious. Abalone contains 40% protein, 33.7% glycogen, 0.9% fat, and a variety of vitamins and trace elements. The abalone extracted from abalone can strongly inhibit the growth of cancer cells and has a significant anti-cancer effect; the extract of abalone can also promote the proliferation of lymphocytes, and is currently known to be the most effective aquatic product in enhancing human immunity; moreover, abalone is a low-cholesterol food, which is not easy to cause the increase of human cholesterol. It is rich in vitamin E and is a healthy food for preventing cardiovascular diseases. Abalone shells can also be used as a traditional Chinese medicine "Shijueming". The size of dried abalone is calculated by the number of heads per catty. For example, 10 heads means 10 abalones per catty. The fewer the heads, the larger the abalone and the more expensive it is. Good quality dried abalone has a good appearance, a thick body, a wide bottom plate, a fragrance, and a large size. It is even better if a red line is found under the light. Abalones with chips or cracks, that are shaped like a horseshoe, that have an uneven back, that are dry on the outside and wet on the inside, or that have black spots on the body should not be purchased.

最完美烹调鲍鱼法：清炖原只鲍鱼三部曲

鲍鱼肉厚，味极鲜，因此要品尝鲍鱼的鲜美，调味料要绝对少放，原汁原味的清炖鲍鱼最能将鲍鱼的本味发挥出来。红烧鲍鱼虽然卖相好看，但是因为有酱油/糖色的加入，会或多或少的影响鲍鱼的本味，所以清炖鲍鱼也是一道非常经典的菜式。

清炖鲍鱼三部曲：

清炖鲍鱼，主要有三个步骤：泡发，熬制顶汤 和 浓缩鲍汁。

第一部曲：泡发

干鲍鱼和其海产干货一样，鲍鱼也需要泡发后才能烹调：

第一步：干鲍鱼洗净，放入无油无盐的容器里，加入纯净水浸泡2天，每24小时换一次水，水需要没过干鲍鱼。（最好将鲍鱼放在冰箱中浸泡）

第二步：去除内脏。鲍鱼顶部有一个类似干贝的东西，很硬，叫它鲍鱼柱（其实就是常说的“瑶柱”中的一种），这个柱子的边缘有鲍鱼的生殖孔，用剪刀剪开后将里面的内脏摘除干净

第三步：刷洗鲍鱼。鲍鱼浸软后（鲍鱼肉身可以用手弯曲），需要用刷子将鲍鱼裙边肉刺和缝隙内的黑色杂质刷去。

第四步：清理好的鲍鱼，浸泡1-2天，可以用手弯曲鲍身即泡发完毕，可作烹调。

鲍鱼泡发完成后需要先熬制顶汤

干鲍鱼熬制的汤叫“顶汤”，顾名思义是顶级的高汤。

可以用来烹调各式菜色，是顶级的天然鲜味剂。

食材准备：

• 旭龙行南非鲍鱼4-8只（干鲍15-20只/磅，水发完成）
• 猪脊骨/排骨250克
• 清水2000毫升
• 生姜1头
• 桂圆干4颗
• 枸杞8粒

所需器具：汤锅，电炖锅或者自带慢炖功能的电炖锅

熬制办法：

将猪骨焯水去除血污后，和鲍鱼，枸杞，生姜，桂圆干放入炖锅，加入2000 毫升纯净水，大火烧沸后，改小火慢炖。

熬制顶汤的过程会决定鲍鱼的软硬度，炖煮时间越长，鲍鱼肉质越软烂。

顶汤炖煮时间控制在16-48小时之间，若超过48小时则太软如同食豆腐，无法发挥鲍鱼的真正味道；不足16小时，鲍鱼韧性会太大，不好下咽。

熬好的顶汤色泽金黄，透彻，味道香浓，口感醇厚。

小贴士：

将顶汤过滤后分小包冰冻成冰块，即可长期保存，待需要时取出解冻即可使用。

第二步：浓缩鲍汁

熬好顶汤的时候，鲍鱼本身已经可以食用了。

不过为了让鲍鱼吃起来更加有味，就需要浓缩顶汤为鲜味更加浓郁的鲍汁。

所需工具：砂锅（推荐，若无砂锅则小汤锅亦可）

所需食材：炖发好的鲍鱼和顶汤

将顶汤和鲍鱼放入锅中， 大火烧开顶汤后改小火慢炖鲍鱼兼浓缩汤汁10-15分钟，当鲍汁粘稠且成奶白色，即可熄火。

将煮好的鲍鱼摆在碟子上，淋上浓缩的鲍汁即可。

关于品鲍

品尝红烧鲍鱼要用刀叉，第一刀应把鲍鱼从头到尾横切开来，观察鲍鱼厚实的肉身和中心一圈的溏心层。从第二刀开始，应该从头到尾，用横切的方法把鲍鱼切成小块，每一块都应该附有鲍鱼的唇边和肉刺。鲍鱼的唇边和肉刺入味程度会重于溏心肉层，因此切下来的鲍鱼应充分点蘸鲍汁再入口品尝，这时就可以充分感受鲍汁的鲜美和软嫩弹牙的多重口感缠绕在一起的奇妙感觉。