Preliminary seasonings:
For abalone
Shao-hsing rice wine 1 tablespoon
For prawns and cuttlefish
Salt
Sake
Pepper

Seasonings for sauce:
Oyster sauce 4 tablespoons
Soy sauce 2 tablespoons
Sake 1 tablespoon
Sugar 1 tablespoon
Salt 1/3 teaspoon
Synthetic seasoning Small amount
Pepper Small amount
Sesame oil 1 tablespoon
Stock 800ml
Potato starch dissolved in water

1. Wash the abalone with their shells, dip them in boiling water and then soak in cold water. Remove any dirt from the abalone and dry well. Steep the bamboo sheath and dry the surface. Wrap the abalone in the bamboo sheath , place it in a vacuum-pack cooking bag with the shao-hsing rice wine, and vacuum pack it (100%). Heat in a steam convection oven at 80 ℃ for 8 hours . Then, chill rapidly to 3℃ or lower within 90 minutes. Store at 0-3℃.

2. Remove the veins from the back of the unshelled prawns. Rub the prawns with potato starch and rinse. Dip them in boiling water and then soak in cold water. Remove the shells and dry the surface. Sprinkle the prawns with salt, pepper and sake, and mix lightly. Place them in a vacuum-pack cooking bag and vacuum pack (100%). Heat in a steam convection oven at 80℃ until the center temperature reaches 75℃. Then, chill rapidly to 3℃ or lower within 90 minutes. Store at 0-3℃.

3. Remove the film from the surface of the cuttlefish. Make numerous shallow cuts and then cut into smaller pieces. Soak in water for a while to remove the sliminess. Dip the pieces in boiling water and then cool in cold water. Dry the surface and season with salt, pepper and sake. Place them in a vacuum-pack cooking bag and vacuum pack (100%). Heat in a steam convection oven at 80℃ until the center temperature reaches 68℃. Then, chill rapidly to 3℃ or lower within 90 minutes. Store at 0-3℃.

4. Heat a small amount of oil in a pan and fry the chive and ginger root. Add the stock and bring it to a boil. Season with the sauce seasonings, cook for a while, and remove the chive and ginger root. Allow it to cool. Place the sauce in a vacuum-pack cooking bag and vacuum pack (100%). To sterilize, heat it in a steam convection oven at 80℃ for 30 minutes. Then, chill rapidly to 3℃ or lower within 90 minutes. Store at 0-3℃.

5. To serve, take the abalone out of the bag, remove the shells and thinly slice it. Take the prawns and cuttlefish out of their bags.

6. Thinly slice the bamboo shoots, shiitake mushrooms and carrot. Separate the leaves from stems of the Tatsai Chinese greens, wash them well and dry.

   

7. Heat a small amount of oil in a pan, and fry the shiitake mushrooms. Add the stems of the Tatsai Chinese greens, carrot and bamboo shoots and continue frying. Pour in the sauce that was vacuum packed earlier, and bring it to a boil. Add the leaves of the Tatsai Chinese greens, abalone, prawns and cuttlefish. Stir in some potato starch dissolved in water to thicken the sauce.

8. While still proceeding with (7), deep fry the pieces of the scorched boiled rice. Place them in a serving dish with a small amount of oil. Place (7) in a separate dish. To serve, pour (7) over the scorched rice in front of each person.

Tips

• When cooking abalone in their shells, rapping in a bamboo sheath can prevent the formation of pinholes in the meat.

• Each ingredient is vacuum packed separately in this recipe. This way, the ingredients can be used for other dishes, and thereby, add variation to your menu.

Cooking Terms

1. Scorched part of boiled rice
   The scorched part of boiled rice that is left on the bottom of a rice cooker. It is broken into pieces, dried and deep fried to make crispy rice crackers. When hot thick sauce is poured over these pieces, they make a sizzling sound.When employing the vacuum-pack cooking method, pay special attention to sanitation and make sure your hands and cooking utensils are properly disinfected.

2. Over-night cooking
   Begin cooking after your day's work is over, and the next morning, it will be finished. It is not necessary to attend to it during that time, and so your labor is reduced.

Note

• When employing the vacuum-pack cooking method, pay special attention to sanitation and make sure your hands and cooking utensils are properly disinfected.