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肉質肥美,口感稔滑
養生煮意:
方法1: 即開即食 或 隔水加熱2-3分鐘即可享用。
方法2: 蠔油鮑魚燴生菜
材料: 清湯鮑魚10頭1罐、生菜1個、蠔油2湯匙、糖及生粉水 適量
1. 鮑魚取出備用
2. 生菜洗淨,放入滾水中快速燙軟,撈起瀝幹水份,鋪在碟中
3. 蠔油、糖煮滾後,加入生粉水,成芡汁
4. 將鮑魚排在生菜上,淋上蠔油芡汁即成
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