鮑魚或九孔到底是耐煮還是難煮呢？ 其實是難煮的，要嘛 快速燙ㄧ下，其實是半生熟 口乾略Ｑ，或是煮透後再把他煮軟嫩 溏心鮑魚或是車輪牌的口感．你洗歡哪種呢？ 新鮮的台灣東北角九孔，我們建議可以‘吃脆口的
30分
4人
100+
主要食材
九孔 新鮮或冷凍
300
克
水
500
cc
米酒
適量
1
50 ℃ / 10 分鐘
如果是帶殼冷凍九孔，先不取出 用溫水 快速解凍 48度10分鐘，完成後取出。
電鍋
烹煮
2
70 ℃ / 8 分鐘
把米酒與香料加速水中 煮到70度cc.後，放入已經解凍的九孔或新鮮九孔 70度c 水煮8分鐘，完成後取出。
電鍋
烹煮
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100+