Abalone with Sea Cucumber

Name: Abalone with Sea Cucumber
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 lines Sea cucumber (water immersion); 1 Broccoli; Some salt; Some Corn flour; 700ml Broth; 150ml Abalone sauce

by Chiba Rose

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Before making this dish, ask a Chinese chef about the best time to cook sea cucumbers. He even said: Try it yourself a few times and you will know that cooking skills cost money. Perhaps it is the cultural differences between China and the West. The foreigners I met are really not so conservative. For the first time, cross the river by feeling the stones.

Ingredients

Abalone with Sea Cucumber

1. Clean and wash the sea cucumber with water; after the water boils, it will be taken out and taken out

2. Pour chicken stock in a casserole and boil, add sea cucumbers, turn to medium-low heat and simmer for 20 minutes after boiling

3. Boil water in another pot. After the water is boiled, let the broccoli cook for 2 minutes, remove and set aside

4. Make the abalone sauce: Pour the abalone juice into a milk pot, add 100ml of chicken broth to boil the sea cucumber, add 100ml of chicken broth to the sea cucumber, and mix the cornstarch with water to make a water starch. Stir while adding until it is thick; season with salt

5. Remove the sea cucumber and control the soup; put the broccoli in the chicken broth and cook for a while, remove and control the dried; put a plate, and top with the abalone sauce

Tips:
1. The sea cucumber itself has no taste, and it is enhanced by the abalone sauce;
2. Sea cucumbers should not be stewed for too long, otherwise they are too soft and too rotten;
3. Heat the plate before placing it.