紅燒 - 6頭吉品鮑魚 Braised 6Heads Yoshihama abalone in brown sauce (6pcs/can)

「吉品鮑」是世界知名的鮑魚品種，在日本與禾麻鮑、網鮑為世界三大名鮑。
吉品鮑魚個頭較小型如元寶 鮑枕邊高豎，色澤灰淡，吃起來濃香爽口，口感絕佳。
萬順昌清湯吉品鮑魚來自福建台灣海峽的深海產品，
這裡具備水深、水急、水質好的條件，海域藻類繁多，
養殖出的鮑魚殼質堅硬、肉質肥厚、富有彈性、味道鮮美的特色，
鮑魚在低溫的海水中封存，鮮味十足並呈現出糖心鮑魚的口感，吃起來Q彈美味。 適合婚宴、壽宴等喜事宴會。

用萬順昌慢煮吉品鮑魚快速煮出一鍋湯鮮味美 滋補養肝的雞湯。
花蛤鮮甜 鮑魚軟Q 雞肉幼嫩， 萬順昌紅燒汁鮑魚6p ，每顆約30克，一口一顆 大大滿足！

【宴客版】

1：將鮑魚取出瀝去湯汁備用。

2：將蔥薑用小火爆香，加2湯匙蠔油、半湯匙醬油、半湯匙糖、1湯匙紹興酒及1碗火腿雞高湯、10支雞爪用小火煮滾並取出蔥薑。

3：將鮑魚入鍋用最小的火煨2小時，淨泡一夜(不能開鍋攪動)

4：要吃前加熱既可。

【簡易料理版】簡易料理，美味上桌：

方法1：即開即食 或 熱水川燙2-3分鐘放涼即可享用。

也可以切丁或片搭配生菜或蘆筍，醬汁可搭配日式胡麻醬

方法2：蠔油鮑魚燴生菜

材料：紅燒鮑魚10頭1罐、生菜1個、蠔油2湯匙、糖及太白粉水適量

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，加入太白粉水，成芡汁

4. 將鮑魚排在生菜上，淋上蠔油芡汁即成

方法3：干貝鮑魚粥

材料：紅燒鮑魚10頭1罐 干貝20克蜆或花蛤半斤

1. 鮑魚取出，熱水川燙2-3分鐘撈起

2. 干貝泡熱水

3. 煮好的白粥加入干貝及干貝水增加鮮味，也可加入蜆或花蛤增加鹹味

4. 煮滾後再將鮑魚放入鍋即可

5. 可加胡椒、芹菜末等增加風味

"Yoshihama abalone" is a world-renowned variety of abalone, ranked among the top three abalones in the world along with Japanese Oma Abalone and Crown Amidori Abalone. Yoshihama Abalone is characterized by its smaller size, resembling a gold ingot with high and erect edges. It has a grayish color and offers a rich and refreshing taste, with an excellent texture.

The "Man Shun Cheong Clear Soup Yoshihama Abalone" originates from the deep sea of the Taiwan Strait in Fujian, China. The region boasts conditions of deep and rapid water with excellent water quality, abundant algae, and produces abalones with hard shells, thick flesh, elasticity, and delicious flavor. These abalones are preserved in cold seawater, ensuring their freshness and presenting a texture akin to sugar heart abalone, offering a chewy and delicious experience.

By slow-cooking Man Shun Cheong Yoshihama abalone, one can quickly prepare a pot of chicken soup that is both delicious and nourishing for the liver. The sweet clams, tender abalone, and delicate chicken meat combine to create a satisfying dish. Man Shun Cheong Clear Soup Yoshihama Abalones are approximately 18 grams each, and with every mouthful, one can fully appreciate their indulgent flavor.