Braised Sea Cucumber Skin with Mushrooms
1.
The ingredients are ready.
2.
Soak the mushrooms. (The little one has thick meat and fragrant)
3.
Cut the sea cucumber, shiitake mushrooms, and carrots well.
4.
Cut the ingredients well and set aside.
5.
After the pot is heated, pour in an appropriate amount of oil, add garlic, ginger, and shallots until fragrant.
6.
Then add shiitake mushrooms and stir fry.
7.
Add carrots. (Carrots were put early, it should be put when the sea cucumber is almost ready, I shoveled it out halfway, and it was crispy when I ate it)
8.
Then pour the sea cucumber and stir fry.
9.
Add appropriate amount of oyster sauce and stir.
10.
Add an appropriate amount of water and simmer.
11.
When the ingredients in the pot are simmering, use a bowl with cornstarch and a little soy sauce.
12.
Add an appropriate amount of water to boil the gorgon water for later use.
13.
After the sea cucumber is braised, add some salt.
14.
Pour the water in the bowl.
15.
Add the scallions to the juice.
16.
Finished product. Nutritious, healthy and delicious😯
Tips:
After the sea cucumber has been soaked for 24 hours, put it in an oil-free pot and cook for 20 to 30 minutes, then let it cool and soak it in the refrigerator. Change the water about half a day in the middle, about four days. So it can be soaked more at a time and stored in the refrigerator.
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