Abalone Porridge/鲍鱼粥/전복죽

 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.

My previous recipe is available at http://kkimchi88.blogspot.kr/2015/03/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。

上回所写的食谱，可参考 http://kkimchi88.blogspot.kr/2015/03/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)