YANGSON

Australian Wild caught Stichopus Japonicus 澳洲野生至尊黑刺参 (大号)

Sea cucumber has been used for centuries as a Traditional Chinese Medicine. It delivers an impressive amount of nutrients and beneficial compounds, including protein, antioxidants, and B vitamins.

海参有着海中人參之称，是一种十分名贵的高級营养品。海參肉质软嫩，营养丰富，是典型的高蛋白，低脂防食物。其滋味腴美，风味高雅，是久负盛名的名馔佳肴，是海味“八珍”之一。

Preparation Method

Step 1: Soaking
1. Clean dried sea cucumber with clean filtered water and gently brush it.
2. Soak the sea cucumber for approximately 12 hours. (if the weather is cool, soak for 24 hours).
3. Feel the sea cucumber. Once it is soft, please proceed to the second step.

Step 2: Cleaning
4. Change the water and cut open the sea cucumber stomach, remove any internal organ and debris from the cavity.

Step 3: Cooking
5. Prepare a pot of clean water, place the sea cucumber in. Start to boil 5 mins on high heat, then turn to low heat and continue to boil for 20 to 25 mins..

Step 4: Continue to soak
6. After cooking, wait till it cools down. Change the water and put in icy cold water. Place it in the fridge (0-5 oC) . Continue to soak for another 48 hours. Change water in between after soaking for 12 hours.

Step 5: Ready to cook
7. The sea cucumber is ready to cook. You can pack it and put in the freezer for future use.

Important notice: Make sure the water is free from debris, especially oil and rice before clean and soak the abalone/sea cucumber to prevent contamination. Wash your hand before handling this food. It is best to use ice water to soak in step 4.

制备方法

第 1 步：浸泡
1. 第一天，用干净的过滤水清洗海参，轻轻刷洗。
2. 用凉水将海参浸泡12小时左右。（天气凉需要泡多12小时）

第 2 步：清洗
3. 捏一下，感觉没有硬芯。就将海参胃切开，取出内脏及内脏杂物。

第 3 步：烹饪
4. 准备一锅清水，放入海参。开始大火煮5分钟，然后转小火继续煮20-25分钟。

第四步：继续浸泡
5. 煮好后，待凉。换水，放入冷藏室冰水(0-5 oC)中。在放入冰箱的冷藏层继续浸泡48小时。每隔12小时后换水。

第5步：海参泡好了！
6.现在海参够软了。您可以将其包装并放入冷冻或立即烹饪。

重要提示：在清洁和浸泡海参之前，请确保水中没有杂物，尤其是油和米，以防止污染。用具和手必须干净去·处理这种食物。海参记得用冰水泡发。 冰水泡的海参，肉质更紧实，更有弹性。

Australian Dried Scallop 澳洲干贝

Dried Scallop is a much prized ingredient in Chinese cuisine which add a terrific rich umami depth to many dishes. Just a small amount will add considerable depth to all sorts of dishes. It is often used in congees, soups, and sauces to infuse a rich, savory flavour. Simply soak the dried scallop in water till soft.

干贝又名「元贝」或「江瑶柱」。其味道鮮美被列为“海味八珍”之一，也有“海鮮极品”的美誉。干贝营养价值非常高，也是料理加分好帮手。无论煮菜，炒饭，炖汤都能用上它，号称百搭食材。加水泡开，千贝的水也可以做料理的提鲜。

Japanese Oita Shiitake Mushroom 日本大分县花菇

OITA Japan boasts the highest quality and production volumes of shiitake mushrooms across Japan. This award winning mushroom is rích in flavour and perfect for soup, stews and stir fried.

日本大分县产的花菇（日文称为「椎茸」）是有名的特产之一。自1981年起每年均会向日本皇室进贡。在过往67次的全国干香菇品评大会上夺冠53次。花菇肉质肥厚大颗，若味液都，口感美味。适合火锅，炖汤，炒菜。营养成分很高，热量低加上有益健康。

Braised Sea Cucumber with Scallop & Mushroom

Seasoning:
100g Australian Wild Sea Cucumber
50g Japanese Oita Shitake Mushrooms
50g Australian Scallops
600g Cabbage

Seasoning:
1/2 tablespoon oyster sauce
1/2 tablespoon abalone sauce
1/2 tablespoon soy sauce
1 teaspoon soy sauce
2 tablespoons cooking wine
a little pepper powder
1 tablespoon of potato flour to thicken

Method :
1. Soak Japanese mushrooms for 8 hours, sea cucumbers are pre-cut into strips, dried scallops are washed and soaked for half an hour, then steamed for half an hour for later use

2. Prepare a pot of water, put a little oil in the water and blanch the cabbage until soft, soak in cold water, rinse and drain the water for later use

3. Take another pot of hot water, put in the mushrooms and sea cucumbers and blanch for a while, then take them out for later use

4. Start the wok again, put oil in the hot wok and sauté the ginger and garlic until fragrant, add the mushrooms and sea cucumbers and stir-fry for a while, add the cooking wine, water and seasonings, add the steamed scallops and simmer for 15 minutes.

5. Prepare 1 bowl, put scallops at the bottom, stewed mushrooms, sea cucumbers, and clasp together with cabbage, thicken the sauce and drizzle

6. Wrap it in tinfoil and put it in the steamer for 1.5 hour

7. Take out the steamed sea cucumber, pour out the soup and put it into the pot to thicken it for a second time. Add a little oil and 1 tablespoon of cooking wine. The soup is topped with the buttoned ingredients and ready to serve.

海参瑶柱扣花菇

材料：
澳洲野生黑刺参100克
日本花菇50克
澳洲干贝50克
白菜600克

调味料：
蚝油半汤匙
鲍鱼汁半汤匙
酱油半汤匙
酱油1茶匙
料酒2汤匙
胡椒粉少许
马铃薯粉1汤匙勾芡

做法：
1。日本花菇浸泡8小时，海参预先发好切段、干贝瑶柱洗净浸泡半小时后蒸半小时备用

2。准备一锅水，水滚放入少许的油汆烫白菜至软后浸泡冷水洗净滤干水分备用

3。另起一个锅热水，放入花菇和海参汆烫一会后取出备用

4。再起锅，热锅下油爆香姜蒜，加入花菇和海参翻炒一会，加入料酒、水和调味料、加入蒸好干贝的水焖煮15分钟，

5。准备1个碗，底部放入干贝，焖好的花菇、海参，再加上白菜一起扣上，酱汁勾芡淋上

6。锡纸包好，放入蒸笼蒸1小时半

7。取出蒸好的海参，倒出汤汁放入锅中二度的勾芡，加入少许油和1汤匙料酒，汤汁淋上扣好的食材即可上桌