In Korean, we call the Abalone Porridge as "전복죽 ( Jeon-buk-juk). Korean like to eat this porridge, especially when they are sick.Korean do eat the intestine of the abalone in raw by dipping the sesame oil. We do steam it, boil, braise or simmer it in soy sauce,etc.
Today，I am going to share with you another recipe instead of using chicken broth as in my previous recipe.
My previous recipe is available at http://kkimchi88.blogspot.kr/2012/04/abalone-porridge.html
在韩国，我们称鲍鱼粥为 “전복죽 ( Jeon-buk-juk)”. 韩国人喜欢吃鲍鱼粥，特别是当身体不适时。韩国人也生吃鲍鱼的内脏，沾上麻油就生吃。我们也用采用不同的烹调法，如蒸，焖等。
今天，我将与您分享另一种烹调鲍鱼粥的煮法，上回我是采用了鸡汤烹调。
上回所写的食谱，可参考 http://kkimchi88.blogspot.kr/2012/04/abalone-porridge.html
Abalone, from the Spanish abulón), , is a common name for any of a group of small to very large edible sea snails, marine gastropod molluscs in the family Haliotidae. Other common names are ear-shells, sea ears, as well as muttonfish or muttonshells in Australia, ormer in Great Britain, perlemoen and venus's-ears in South Africa and pāua in New Zealand.
The flesh of abalones is widely considered to be a desirable food, and is consumed raw or cooked in a variety of different dishes.
Abalone have long been a valuable food source for humans in every area of the world where a species is abundant.
The meat of this mollusk is considered a delicacy in certain parts of Latin America (especially Chile), France, New Zealand, Southeast Asia, and East Asia (especially in China, Japan, and Korea). In Chinese speaking regions, abalone are commonly known as bao yu, and sometimes forms part of a Chinese banquet. Similar to shark fin soup or bird's nest soup, it is considered a luxury item, and is traditionally reserved for special occasions such as weddings and other celebrations. However, the availability of commercially farmed abalone has allowed more common consumption of this once rare delicacy.
In Japan, live and raw abalone are used in awabi sushi, or served steamed, salted, boiled, chopped, or simmered in soy sauce. Salted, fermented abalone entrails are the main component of tottsuru, a local dish from Honshū. Tottsuru is mainly enjoyed with sake.
鮑魚，古稱鳆，又名鏡面魚、九孔螺、明目魚、將軍帽，（美式英文：abalone, 英式英文：ormer）是一種海生軟體動物，屬於腹足綱鮑科的單殼海生貝類。棲石質河岸，以藻類為食。
鮑魚除了是海中的软体动物外，亦是中國傳統的名貴食材，古稱鰒魚，山珍海味中的一種。漢朝王莽就愛吃鳆鱼。曹操喜欢吃鳆鱼，曹操死后，曹植曾向徐州刺史臧霸要二百只來祭祀。 鮑魚通常在水溫度稍低的海底出產。出產地有日本北部、中國東北部、广东南海北部湾、北美洲西岸、南美洲、南非、澳洲等地。公認最佳產地為日本（乾鮑）及墨西哥（罐頭鮑）。
鮑魚是四大海味：鮑、參、翅、肚之首。種類甚多，有少部份鮑魚新鮮急凍，亦有製成罐頭，或曬製成乾貨。當中乾鮑按一斤重量有多少個分為「十頭」、「八頭」等，十頭即指一斤內有十個。頭數越少，鮑魚越大，亦越昂貴
上等鮑魚常製成乾鮑，當中一種被稱為「溏心鮑魚」。「溏心」是指乾鮑中心部份呈不凝結的半液體狀態，將乾鮑煮至中心部份黏黏軟軟，入口時質感柔軟及有韌度，要製作溏心鮑魚需要經過多次曬乾的程序。鮮鮑魚並沒有溏心。新鮮鮑魚則多以清蒸方式處理。
(source : wikipedia)
Use radish, kelp and anchovy as the ingredients for boiling the broth
用白萝卜，昆布，江鱼作为煮上汤的材料。。。
Fresh abalones..
新鲜的鲍鱼。。
The intestine of the abalones..
鲍鱼的内脏。。。
Sliced abalones and the intestine...
切了片的鲍鱼与内脏。。
Carrot,mushroom,onion, zucchini...
红萝卜，蘑菇，洋葱，节瓜。。
Boiling the broth..
在煮上汤。。。
Fry the vegetables and the abalones..
炒香蔬菜类和鲍鱼。。
Remove the radish, kelp and anchovy from the broth, pour in the cooked rice..
取出白萝卜，昆布，江鱼，将白饭加入上汤内。。
Add in the fried vegetables and abalones..
加入炒香的蔬菜类和鲍鱼。。。
Shell of the abalones ..^-^
鲍鱼壳。。^-^
Ingredients:
3 big size of abalones
9 mushrooms
rice 400 g ( uncooked rice )
250 g radish
l piece of kelp, 10 x 10 cm
10 pieces of anchovies
9 cups of water
l onion
l carrot
1/2 of zucchini
v egetable oil/ olive oil or grape seeds oil
1 tsp sesame oil
1 Tsp of perila oil or sesame oil
salt, to taste
pepper
Method:
1. Clean and wash the abalones, sliced in thin pieces.
2. Mushroom ,carrot, zucchini and onion, coarsely sliced in small cube form .
3 When we cook porridge, it will take longer time;therefore, I use the high pressure cooker to cook the rice. Set aside.
4. In a fry pan, heat it up with 1 1/2 Tsp oil, add in the carrot, zucchini onion , mushroom and abalones, sprinkle a pinch of salt and pepper, 1tsp of sesame oil, fry until the onion become soft. Remove all the ingredients from the fry pan.
5. Pour the cooked rice into a cooking ware, add in the broth , stir it well, cook with the medium heat for about 10 minutes...
6. Add the cooked ingredients in the porridge, mix it well; add in salt .Keep on stirring and cook it till well done.
7. When it is well done, add in 1 Tsp of perrilla oil, mix it well. ( If you don't have the perrila oil, you may use sesame oil )
Today，I am going to share with you another recipe instead of using chicken broth as in my previous recipe.
My previous recipe is available at http://kkimchi88.blogspot.kr/2012/04/abalone-porridge.html
在韩国，我们称鲍鱼粥为 “전복죽 ( Jeon-buk-juk)”. 韩国人喜欢吃鲍鱼粥，特别是当身体不适时。韩国人也生吃鲍鱼的内脏，沾上麻油就生吃。我们也用采用不同的烹调法，如蒸，焖等。
今天，我将与您分享另一种烹调鲍鱼粥的煮法，上回我是采用了鸡汤烹调。
上回所写的食谱，可参考 http://kkimchi88.blogspot.kr/2012/04/abalone-porridge.html
Abalone, from the Spanish abulón), , is a common name for any of a group of small to very large edible sea snails, marine gastropod molluscs in the family Haliotidae. Other common names are ear-shells, sea ears, as well as muttonfish or muttonshells in Australia, ormer in Great Britain, perlemoen and venus's-ears in South Africa and pāua in New Zealand.
The flesh of abalones is widely considered to be a desirable food, and is consumed raw or cooked in a variety of different dishes.
Abalone have long been a valuable food source for humans in every area of the world where a species is abundant.
The meat of this mollusk is considered a delicacy in certain parts of Latin America (especially Chile), France, New Zealand, Southeast Asia, and East Asia (especially in China, Japan, and Korea). In Chinese speaking regions, abalone are commonly known as bao yu, and sometimes forms part of a Chinese banquet. Similar to shark fin soup or bird's nest soup, it is considered a luxury item, and is traditionally reserved for special occasions such as weddings and other celebrations. However, the availability of commercially farmed abalone has allowed more common consumption of this once rare delicacy.
In Japan, live and raw abalone are used in awabi sushi, or served steamed, salted, boiled, chopped, or simmered in soy sauce. Salted, fermented abalone entrails are the main component of tottsuru, a local dish from Honshū. Tottsuru is mainly enjoyed with sake.
鮑魚除了是海中的软体动物外，亦是中國傳統的名貴食材，古稱鰒魚，山珍海味中的一種。漢朝王莽就愛吃鳆鱼。曹操喜欢吃鳆鱼，曹操死后，曹植曾向徐州刺史臧霸要二百只來祭祀。 鮑魚通常在水溫度稍低的海底出產。出產地有日本北部、中國東北部、广东南海北部湾、北美洲西岸、南美洲、南非、澳洲等地。公認最佳產地為日本（乾鮑）及墨西哥（罐頭鮑）。
鮑魚是四大海味：鮑、參、翅、肚之首。種類甚多，有少部份鮑魚新鮮急凍，亦有製成罐頭，或曬製成乾貨。當中乾鮑按一斤重量有多少個分為「十頭」、「八頭」等，十頭即指一斤內有十個。頭數越少，鮑魚越大，亦越昂貴
上等鮑魚常製成乾鮑，當中一種被稱為「溏心鮑魚」。「溏心」是指乾鮑中心部份呈不凝結的半液體狀態，將乾鮑煮至中心部份黏黏軟軟，入口時質感柔軟及有韌度，要製作溏心鮑魚需要經過多次曬乾的程序。鮮鮑魚並沒有溏心。新鮮鮑魚則多以清蒸方式處理。
(source : wikipedia)
用白萝卜，昆布，江鱼作为煮上汤的材料。。。
新鲜的鲍鱼。。
鲍鱼的内脏。。。
切了片的鲍鱼与内脏。。
红萝卜，蘑菇，洋葱，节瓜。。
在煮上汤。。。
炒香蔬菜类和鲍鱼。。
取出白萝卜，昆布，江鱼，将白饭加入上汤内。。
加入炒香的蔬菜类和鲍鱼。。。
鲍鱼壳。。^-^
Ingredients:
3 big size of abalones
9 mushrooms
rice 400 g ( uncooked rice )
250 g radish
l piece of kelp, 10 x 10 cm
10 pieces of anchovies
9 cups of water
l onion
l carrot
1/2 of zucchini
v egetable oil/ olive oil or grape seeds oil
1 tsp sesame oil
1 Tsp of perila oil or sesame oil
salt, to taste
pepper
Method:
1. Clean and wash the abalones, sliced in thin pieces.
2. Mushroom ,carrot, zucchini and onion, coarsely sliced in small cube form .
3 When we cook porridge, it will take longer time;therefore, I use the high pressure cooker to cook the rice. Set aside.
4. In a fry pan, heat it up with 1 1/2 Tsp oil, add in the carrot, zucchini onion , mushroom and abalones, sprinkle a pinch of salt and pepper, 1tsp of sesame oil, fry until the onion become soft. Remove all the ingredients from the fry pan.
5. Pour the cooked rice into a cooking ware, add in the broth , stir it well, cook with the medium heat for about 10 minutes...
6. Add the cooked ingredients in the porridge, mix it well; add in salt .Keep on stirring and cook it till well done.
7. When it is well done, add in 1 Tsp of perrilla oil, mix it well. ( If you don't have the perrila oil, you may use sesame oil )
( Is optional whether you want to add in the intestine or not )
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