【古法炆鮑魚】乾鮑魚浸發 製作 過節 做節 新年 中秋 冬至 食譜 - Traditional Stew Dried Abalones

[@dongfengchen2007]

多谢😄你讲食材己经全部备好.识食唔识煮!.龙虾蟹可加入吗?年三十还要上班做到扑街.所以我想什么阿鸡阿狗一锅熟!

[@koheileung9946]

Good job，Arthur哥👍🏻👍🏻👍🏻👍🏻👍🏻

[@fongwong7921]

最緊要一樣野係金華火腿你唔記得落煲出嚟會更加香啲架，如果想湯汁膠啲可以落豬皮，呢個係我嘅煮法😊

[@hornsanloo4497]

Hi, i am from Singapore. Thank you for the great guidance and humorous narrations. However, in Singapore is very rare to get a roasted goose, can i use roasted duck or chicken?

[@CookKingRoom]

you can definitely replace it with roasted duck or chicken:) thanks for watching and please subscribe to my channel

[@lawrencelee2134]

Awesome video, tried your recipe on Australian 4 head Dried Brownlip abalone very delicious, had to make some adjustments to the soaking process. The overall result of the dish was amazing, it was my first time to process and cook dried abalone just mind blowing!! Many Thanks for your techniques will be trying your other recipes when I have the chance!!

[@CookKingRoom]

Hi there thanks for your comment and I really appreciate that you tried this recipe as it involves a lot of time and effort! What happened to the abalones ? were they not soft enough before you start stewing them? i normally start stewing them at the point that you can slightly bend them with your bare hand or finger, you can tell whether they are ok or not. And for the stewing process, increase the time and repeat 1 or 2 times more to get them to a tenderer texture if the don’t (depends on size of your abalones) . Thanks again for watching and please do try it again , and of course for the other recipes too :)

[@lawrencelee2134]

Thanks for responding. The dried abalone was around 150g and it was moderately thick, after 2 days of cold soak it was still fairly stiff, had to cold soak total 6 days (day and night water change) for the exterior to be soft enough (judgement call), then hot soaked twice for it to be soft enough (judgement call) to be stewed. Maybe you would have soaked less if you were in my position, but since I have never done this before so I had to wing it haha. I will definitely give it another shot when I have the time, Some old timers tell me they retain the hot soak water to cook the abalone because of the flavour, would you consider using it?

[@ngunjoseph2260]

豜豜豜

[@klee123]

A very long and expensive process (The cooking time....). Certainly explains why Abalone is so expensive in Cantonese restaurants. Looks amazing though!

[@CookKingRoom]

Thanks for watching first of all, actually this dish can be achieved by doing sous vide too. the result could be another surprise and will lead to a easier time management and preparation. However , this is the traditional way which does involve a lot of ingredients and time, which they are all cost to he restaurant lol.

[@garychangarychan]

Very detailed and kind hearted! Love your sharing very much! Which kind of device / software do you use for cooking record?

[@Gigi086]

"You may say WTF" Lol! I just cooked this dish as well, took about a week from hydrating the abalone to finish cooking, but the taste was so good it worth the time & effort! Can we save more time by cooking with cast iron pot?

[@CookKingRoom]

Hi Gigi, always love to share cooking idea with people and thanks for watching the video first of all. My idea of using cast iron pot is because it can retain heat for a longer time, I believe the time could be shorter as you actually using the heated water to continue cooking the abalones, as you don't want to use direct heat to boil them which will turn them hard. Do you sous vide? I have an idea of using it to replace the traditional method which can save more cost on the gas and ingredients too.

[@Gigi086]

I used the thick base stainless steel pot to rehydrate the abalone as I'm a Staub user, I season all my cocotte and the oil might destroy the abalone. Perhaps I should invest in a Le Creuset for this purpose. I saw your sous vide video on drunken abalone too! Please please let us know if you've tried sous vide on dried abalone. Wonder how long will it take though?

[@CookKingRoom]

yes you are true, at the time you rehydrate the abalones it’s indeed should be oil free, when you are infusing flavour into the abalones it’s already not a worry as the stock contains a lot of oil content anyway. I guess stuab is fine to use. sous vide should make life easier as the moisture will be remained in the bag and will never be able to get out. with the continuity of heat being supplied the time should be able to controlled easily. I think I should make one video with sous vide dried abalone in the future lol. the time is really size dependent :) btw, what do think of sous vide ?

[@Gigi086]

Anova makes sous vide simpler. Finish the cooking by searing the meat on a cast iron grill is easy and tasty! Try Chapman To's sous vide Hainanese chicken rice recipe, it's good!

[@maithithuytien3882]

Gigi Lee 8

[@yokoasahi5324]

好正 有心機👍🏻

[@bzen1918]

笫二次同第三次焗水需要用姜葱嗎？ 美國沒有燒鹅賣，可以用無頭燒鴨嗎？

[@dongfengchen2007]

鹅有得买成二十磅.但烧的就冇.而且好韧又唔好食.鹅别想了🤣过年意头又唔係好.

[@nicolaharrison7545]

Can I use old chicken?

[@tammyyip9278]

點解要落燒鵝？燒鵝不用先飛水嗎？

[@notmeagain5647]

wow, so much work but it look delicious.

[@CookKingRoom]

actually it can be done by sous vide too! save more time and efforts!

[@tehsweeleng]

Can we use the pressure cooker to speed up the braising process?

[@vionaso362]

正呀……好耐冇食喇😢😢

[@CookKingRoom]

整！

[@michelleninh795]

Super

[@CookKingRoom]

thanks :)

[@ningning8735]

識整嘢吃的男人 好型啊

[@CookKingRoom]

+猪 ningning 多謝

[@williamwong03]

D湯用來做蝦子麵既湯底一流~~當然要溝D水先用來煮麵~~

[@CookKingRoom]

William Wong 係👍，淆出黎個汁係有d屈機。出面d乜乜牌鮑魚汁媲美唔到

[@УважаемыйАнна]

食唔過，太多功夫

[@CookKingRoom]

都係，可以用慢煮將個步驟簡化

[@chunhangchu3262]

直接炆六個鐘可以嗎？之後啲湯可以點食法?感謝分享!

[@CookKingRoom]

你好，直接炆六個鐘應該未夠，同埋啲湯千祈唔好低過鮑魚 :) 多謝收看，加油！

[@CookKingRoom]

炆鮑魚個湯可以留起，原來扣花膠海參都好好味

[@chunhangchu3262]

首先多謝你嘅回覆但係你係片裏面呢都係炆左大約六個鐘咋喎咁到底你大約炆幾耐度啊？🤔🙏

[@chunhangchu3262]

如果想扣埋海參的話係咪就按照雞煲翅個條片放就得啦然後用返個鮑魚湯最後放埋啲魚翅同花膠三樣野就得啦？期待你嘅答覆唔該晒🙏

[@CookKingRoom]

炆鮑魚嗰過程應該係3次，要視乎鮑魚大小而定，啉身又容易吉穿就得

[@colinli4988]

好好玩，经常玩，就怕嘌呤过高

[@CookKingRoom]

XDDDD

[@marcusofsillypoor187]

Was very interested to try cooking abalone but after watching your video on how to braised abalone, I gave up on the idea of doing it myself, TOO troublesome and time consuming... Hahaha Please do something on the video sound recording, music is too loud whereas your voice is too soft... Nice cooking video you have there, thank you

[@CookKingRoom]

cheers mate, i’m really sorry about the loud bgm I didn’t realised that at the very first beginning, I have been improving the voice over in videos after that hope they are good and easy to be listened. This recipe takes a lot of effort and time which definitely not for a lot of busy people in HK. Do you sous vide? A sous vide version will be out in the future which takes less time and ease up the entire process. please follow my channel if you like it :)

[@chinsiulee6156]

We do not have roasted goose here in Vancouver, are there any substitution? Thanks

[@chinsiulee6156]

We have roasted duck though, is it ok ?

[@CookKingRoom]

Hey there, thanks for the comment. For substitution you can use any sort of stock you want, like home made chicken stock, or from the head of a roasted suckling pig . What we wanted to do initially is to infuse the flavour into the abalone.

[@chinsiulee6156]

Thankyou for your prompt reply.

[@willchu]

Are you making this for Chinese New Year? I am from Vancouver too, will be making this for CNY this year. I am planning to use Roasted Duck to make this recipe. It should turn out good as well. Good luck!

[@willchu]

By the way, we do have Roasted Goose in Vancouver. It just doesn't taste as good as Roasted Duck.

[@JackelPun]

正wor!

[@CookKingRoom]

tryyy it jackel :P

[@kennethchan923]

整成個禮拜，真係好犀利！

[@CookKingRoom]

哈哈，所以唔會成日整 lol

[@hodgechang]

慢工出細貨，正，好食的野梗要落的時間！

[@CookKingRoom]

Hodge Chang thanks ! 係就係要d時間準備，不過如果過時過節拎黎招呼家人絕對大方得體！計算條數絕對平過鴻星 :)

[@christinalok4695]

Hodge Chang qq caWsSc

[@chowterry3603]

Wow,應該好食，不過浸好嗮時間，鮮鮑得冇？😂

[@CookKingRoom]

多謝你先！鮮鮑唔得架，效果唔一樣。時間就真係比較耐... 遲下會有個唔洗睇火嘅慢煮版:)

[@ringring07]

想問下如果太多鮑魚可兩層嗎？

[@CookKingRoom]

絕對可以，不過記得個高湯一定要浸過鮑魚

[@kingtsang4284]

係白菜

[@laihachan5097]

你敎煮的羊腩煲好正👍

[@lilianchan273]

吸油紙喺邊度買㗎？

[@CookKingRoom]

你好，家居用品店會有架啦：）

[@willchu]

Thank you so much for this recipe! Been looking for a traditional recipe to make dried abalone. Luckily I came across your channel. I can't wait to try this recipe for my family.

[@CookKingRoom]

thanks for your comment. can’t wait to hear yours comment:)

[@KevinJohnson-nd1zq]

好有心机.....正啊

[@CookKingRoom]

Kevin Johnson 謝謝，希望你都可以跟住煮下:)

[@karenlim1218]

没有鹅，可以用鸭吗

[@CookKingRoom]

可，下星期會有另一版本發怖！

[@michaelcao531]

我諗呢味送係人生中最撚奢侈同浪費既一味送！不過應該好正👍🏻👍🏻👍🏻

[@CookKingRoom]

沒有最奢侈，只有更奢侈 lol，其實如果發多幾隻感覺上會無咁浪費:)

[@chanagnes6839]

放系最底嗰塊竹席系边度買㗎

[@CookKingRoom]

家品店會有，萬X果d

[@ningning8735]

請問哩種係幾頭

[@CookKingRoom]

+猪 ningning 呢d如果我無記錯呢d應該係23 24頭南非鮑，上星期我玩48頭日本吉品，浸發時間少一日，溏心得黎仲好食好多，自已人食就唔好慳呢d錢喇 lol

[@laihachan5097]

請問師父攪拌機在那裡買請提供地址

[@kangpoeyhong5050]

Lai Ha Chan

[@vivienchiang2049]

請問浸鮑魚時需要放入雪櫃嗎？

[@CookKingRoom]

其實冇乜所謂，除非廚房好熱 :) 放咗入去會安全啲嘅

[@vivienchiang2049]

@@CookKingRoom thank you so much

[@ngchitingdenise]

用壓力煲可以嗎？

[@CookKingRoom]

千萬不要！

[@yul6775]

犀鳩利

[@CookKingRoom]

ok 啦，你icon 隻貓好得意 :)

[@yul6775]

唔熟唔食 Cook King Room (/ω＼)

[@seekyu]

煲野值幾錢

[@CookKingRoom]

真係好睇你用咩品種嘅鮑魚，價錢可以幾浮動。如果淨係計其他材料，大約600蚊左右

[@seekyu]

唔熟唔食 Cook King Room 乾飽唔係好貴架咩

[@CookKingRoom]

有平有貴，一分錢 一分貨。如果你買我建議買日本吉品鮑，細隻d平d。始終吉品鮑香好多。

[@seekyu]

thanks ah 加油

[@seekyu]

sor 問多句 www.hkjebn.com/tw/hk/product/japanese-kippin-abalone 最平既5x頭鮑都要$2200 / 8兩 片中你整既鮑係幾多兩?

[@oscarchan7672]

成壇野使唔使搞一星期?

[@CookKingRoom]

Oscar Chan 我咁岩又整緊呢味，炆鮑魚2日乜都夠，浸發時間睇鮑魚size. 今次我整50頭吉品鮑2日半都夠曬淋，我諗你預5-7日啦:)

[@何其樂]

要8日

[@tinachu319]

非常唔LIKE，費時失事，用這這麼多的材料，我可以煮一園台的餸了四

[@seekyu]

冇得咁講架wooo 你要食鮑魚 你去阿一 / 七福 起碼收你25頭吉品鮑 特價$ 880/隻

[@joanneyeh1986]

聲音能否大聲點 謝謝🙏

[@CookKingRoom]

對不起，第一條影片實在好多要改善嘅地方，有咩唔明歡迎留言或PM :)

[@tracycheng5085]

音樂大聲過人聲、真係聽得好辛苦

[@CookKingRoom]

都係果句，第一次拍真係有好多要改善嘅地方，sorry!

[@francemeal]

炆鮑魚都要索走d油？無油就唔夠香滑入味了！怕脂肪就不要食鮑参肚了，用咁多好材料炆一定會好味，但因煮得未夠最好而浪費了咁貴嘅食材。愛健康可考慮其他清淡食物，也有很好吃的，但對於這類傳統中國美食就不要另創新法了，你可以憑個人喜好自己煮來吃，但放上網會誤導年青觀眾的！

[@vvvvchan]

雞和排骨需要調味?

[@CookKingRoom]

雞不用，排骨用油爆香上色就ok 了

[@roselabiann7388]

多謝教學, 但音樂聲太大, 相對人聲太細, 突然爆耳(T T)

[@CookKingRoom]

真係唔好意思！第一條片冇留意到呢樣嘢, SORRY! 最近果啲已經有改善：）

[@Kurasakiz]

收音太細聲，整得英字唔差在整埋中字。

[@CookKingRoom]

唔好意思，中文字幕已經係2018之後嘅影片入面加上🙏🙏

[@mingyeungmak3446]

Very hard to hear what you saying. The music should be don't need it. Thanks. Macdonald.

[@CookKingRoom]

i’m sorry ! that’s my 1st video with loads of improvement required. background music volume has been refined for the recent uploads. thanks for watching.

[@stevenskwong7944]

吸油，您真係唔識喎！

[@ubcTech]

能不能給個字幕?

[@CookKingRoom]

影片不是已經有了嗎？

[@ubcTech]

@@CookKingRoom I see. 後來才發現原來是英文字幕,可能很多時候你一直在講,可是字幕沒有出來,還有英文字幕字形有大有小,讓我以為是標題 (第一行大字,後面換成第二行的字變成了小字)

[@CookKingRoom]

Jackking1000 呀！對不起！我都忘了最開頭的影片是沒有中字。。。。！🙏🙏有特別問題可以私下IG/FB pm我的！

[@ubcTech]

@@CookKingRoom 不用對不起啦,只是一開頭你的英文字幕我因為對英文不太敏感,會以為只是給外國人看的英文標題....然後你desolve第一句英文字幕後並沒立刻換第二句,因此我可能直覺以為只是英文註記的每段標題,原來是字幕,那就沒問題了,你寫得很清楚了,是我沒注意仔細 :)

[@DW-hn7hv]

一直好奇这个鲍鱼汁怎么弄的...看了你的视频后，终于明白外面成品为什么这么贵了...真是太麻烦了

[@CookKingRoom]

真正的鮑魚汁係貴，假的就好便宜

[@tonytrips1904]

Very complicated

[@CookKingRoom]

Hi there it’s quite a lot of work to do but if you do sous vide, it can be miles easier than this. :) PS. i like your name

[@shannentlf]

Too much work 😱

[@CookKingRoom]

do you sous vide ? i will make a sous vide version soon :) which seems to be a bit easier! thanks for watching !

[@rickylau7458]

南非鮑比較難煑，日本鲍好煑啲，高湯可加半個燒豬頭，更濃味。

[@CookKingRoom]

識玩喎！我上次真係有加！最衰youtube post 唔到相！

[@CookKingRoom]

facebook.com/photo.php?fbid=10154816864465443&set=a.63654145442.84289.512135442&type=3

[@梁展鸿-h4m]

煲出来的鲍鱼里面一定系白色嘅！根本未煲透！唉！学人教人煲鲍鱼！

[@CookKingRoom]

on9

[@willywang3284]

，

[@leejack2712]

你啲烧鹅有乜嘢用处！

[@fank2740]

zi1@

[@karenlim1218]

如何去掉鲍鱼的异味/腥味

[@CookKingRoom]

剪咀去腸，下星期有新影片示範

[@ITYOU-qm9sm]

聽不懂 听不懂

[@yuenhungchan6305]

真係唔熟唔食！👎

[@fengxu6185]

鱼翅好吃过鲍鱼

[@CookKingRoom]

口感要好，千萬不要食小勾翅