Ingredient and Portion
Braised Baby Abalones with Morel Gravy Recipe 红烧羊肚菌汁小鲍鱼食谱
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Let's having a wonderful meal during the reunion night! One of the fovourite dish during the Chinese New Year, braised baby abalones with morel gravy, looked beautiful and tasty. Try it today, you will indulge on the taste too.
团圆饭一定要吃的丰富。在华人新年里，其中一道人人都喜欢的红烧羊肚菌汁小鲍鱼。在中餐料理中，红烧是最适合拿来配鲍鱼的。不信？试一试煮就知道了。
团圆饭一定要吃的丰富。在华人新年里，其中一道人人都喜欢的红烧羊肚菌汁小鲍鱼。在中餐料理中，红烧是最适合拿来配鲍鱼的。不信？试一试煮就知道了。
SERVES 8-10 / 8-10分
Ingredients A (Morel Gravy) / 材料A（羊肚菌酱汁）
300g Chinese cabbage/wong bok, trimmed / 津白菜（切段） 300克
800ml unseasoned fresh chicken stock / 无调味鲜鸡汤 800毫升
6-8pcs morel mushrooms, soaked till soft / 羊肚菌 6-8朵
2 slices old ginger / 老姜 2片
2 tbsp concentrated chicken stock / 浓缩鸡精露 2汤匙
some cornstarch solution (for thickening) / 玉米粉水（勾芡用) 适量
Ingredient B / 材料B
1 can baby abalones (10-12 count) / 罐装小鲍鱼（10头-12头）1罐
Garnishing / 装饰配料
6-8 pcs baby naibai green, blanched / 小奶白菜（烫熟） 6-8棵
Ingredients A (Morel Gravy) / 材料A（羊肚菌酱汁）
300g Chinese cabbage/wong bok, trimmed / 津白菜（切段） 300克
800ml unseasoned fresh chicken stock / 无调味鲜鸡汤 800毫升
6-8pcs morel mushrooms, soaked till soft / 羊肚菌 6-8朵
2 slices old ginger / 老姜 2片
2 tbsp concentrated chicken stock / 浓缩鸡精露 2汤匙
some cornstarch solution (for thickening) / 玉米粉水（勾芡用) 适量
Ingredient B / 材料B
1 can baby abalones (10-12 count) / 罐装小鲍鱼（10头-12头）1罐
Garnishing / 装饰配料
6-8 pcs baby naibai green, blanched / 小奶白菜（烫熟） 6-8棵
Method
1. Boil Chinese cabbage with fresh chicken stock. Reduce to a simmer and add in morel mushrooms and ginger. Braise for 20 minutes. Drain, reserve the cabbage, mushrooms and stock. Discard the ginger slices.
将津白菜放入鸡汤中，煮沸后转小火，加入羊肚菌和姜片，焖煮20分钟。将津白菜和羊肚菌取出沥干，酱汁留用。将姜片丢掉。
2. Braised abalones in the reserved cabbage and morel stock for 15 minutes.
将鲍鱼放入酱汁中，焖煮15分钟。
3. Place cabbage on a serving dish. Remove abalones from gravy and arrange over the cabbages. Add in morel mushrooms and naibai greens.
将津白菜放在碟上，取出鲍鱼，连同羊肚菌和小奶白菜排放在津白菜上。
4. Season gravy with concentrated chicken stock. Thicken slightly with cornstarch solution and spoon gravy over the abalones.
将浓缩鸡精露加入酱汁中调味，加入玉米粉水勾薄芡。将红烧汁舀在鲍鱼上。
想看更多“过年真好”的食谱，可到各大大众书局购买。
将津白菜放入鸡汤中，煮沸后转小火，加入羊肚菌和姜片，焖煮20分钟。将津白菜和羊肚菌取出沥干，酱汁留用。将姜片丢掉。
2. Braised abalones in the reserved cabbage and morel stock for 15 minutes.
将鲍鱼放入酱汁中，焖煮15分钟。
3. Place cabbage on a serving dish. Remove abalones from gravy and arrange over the cabbages. Add in morel mushrooms and naibai greens.
将津白菜放在碟上，取出鲍鱼，连同羊肚菌和小奶白菜排放在津白菜上。
4. Season gravy with concentrated chicken stock. Thicken slightly with cornstarch solution and spoon gravy over the abalones.
将浓缩鸡精露加入酱汁中调味，加入玉米粉水勾薄芡。将红烧汁舀在鲍鱼上。
想看更多“过年真好”的食谱，可到各大大众书局购买。
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