Braised Sea Cucumber

Braised Sea Cucumber

1. Cut the green onion into horseshoe sections and set aside.

2. Twill flower knives on both sides of the light white.

3. Cut the scallion into four sections and set aside.

4. Wash the sea cucumber and cut it into large slices with an oblique knife.

5. Add green onion and ginger slices in a hot pan with cold oil, and fry slowly over low heat.

6. The green onion is deep-fried and the aroma is added to the white onion.

7. Fry the scallions until lightly yellow, remove and set aside.

8. Remove all the green onion and ginger in the fried shallot oil for later use.

9. Pour the fried shallot oil into the container and set aside.

10. Put the fried green onion and ginger slices into a small pot, pour in an appropriate amount of water, and boil the green onion juice.

11. Boil the water for 3-5 minutes to remove the green onion and ginger.

12. Pour the simmered green onion juice in the pot into a container for later use.

13. In another clean oil-free soup pot, pour clean water and boil it, and the water will be like sea cucumber blanching.

14. After the sea cucumbers are in the pot, bring the water to a boil again, blanch for 1 minute and remove them for later use.

15. Heat up a frying spoon, pour a little scallion oil, add an appropriate amount of white sugar and fry to make the sugar color, then use a slight heat.

16. Stir-fry in sugar color until slightly yellow. Don't stir-fry.

17. The sugar-colored light yellow is cooked with appropriate amount of soy sauce.

18. Cook in the soy sauce and then cook in an appropriate amount of rice wine.

19. Pour in an appropriate amount of simmered green onion juice and bring to a boil.

20. Put the sea cucumber into the soup.

21. Add the sea cucumber soup to a boil and simmer for 3-5 minutes.

22. After the sea cucumber is cooked thoroughly, sprinkle a little pepper and stir-fry well.

23. Add the fried spring onion and collect the sauce over high heat.

24. Sprinkle a little sugar when the broth is half received for the final seasoning.

25. Finally, sprinkle a little chicken powder to make it fresh.

26. Sprinkle the chicken powder and stir well, then thicken the starch with an appropriate amount of water.

27. After the gorgon juice is gelatinized, sprinkle a little scallion oil on it and it will be out of the pot.

28. The sea cucumber should be cooked with juice, and the best soup in the plate is the best, and it can be served on the table after setting the plate.

Tips:

The characteristics of this dish: the color is oily, the green onion is overflowing, the sea cucumber is fragrant, the salty is moderate, and the mouth is slightly sweet.



Tips;

1. Sea cucumbers must not be stained with oil before they are burned, and the containers for sea cucumbers must be clean and oil-free.

2. The best sea cucumbers used in this dish are gray ginseng, liao ginseng, light skin ginseng and topaz ginseng. The latter two are very cheap, light skin ginseng is slightly more expensive, the price is 70 or 80 yuan per catty, topaz ginseng is 20 to 30 yuan per catty, and the price of gray ginseng and liao ginseng is more than 100 yuan per cat, a real plate. It costs two to three thousand yuan to cook sea cucumbers on top of green onions.

3. When cooking this dish in Shandong cuisine, it is not as complicated as people think. It only needs scallion oil, scallion sauce, soy sauce, a little sugar color, and then some chicken essence, white sugar, rice wine is enough, and it is not necessary. This juice, juice or oyster sauce, etc., the key is that the three or five kinds of seasonings should be in the right amount. The taste is salty and fresh and slightly sweet. As the saying goes, it is called salty sweetness. The main taste and mystery are all onion oil and In the scallion juice. This is the whole process of making the delicious "scallion sea cucumber".



The classic "scallion roasted sea cucumber" made in the family authentic Shandong cuisine of the big stir-fry spoon is ready. The taste is self-evident, so beautiful, ha ha! For your reference!