鮑魚撻
 
材料：
鮑魚１份 =100g
熱水 1.5 份= 150ml
軟餐成形粉 3g (約總材料的1.2%)
 
做法：
將鮑魚 (食材在常溫40度)、熱水及軟餐成形粉加入攪拌機中，並攪拌至糊狀
將鮑魚糊倒入模具塑形，之後冷藏約20分鐘
待鮑魚糊成形後便可甩模及上碟擺盤
 
-此食譜由銀杏館廚房提供-
 
Abalone tart
 
Material:
abalone =100g
hot water = 150ml
Thickner 3g (about 1.2% of total ingredients)
 
Procedure:
Add abalone (the ingredients are at room temperature 40 degrees), hot water and soft meal forming powder into the blender, and stir until it becomes a paste.
Pour the abalone paste into the mold and shape it, then refrigerate for about 20 minutes
After the abalone paste is formed, it can be moulded and plated.
 
-This recipe is provided by Ginkgo Kitchen-