Name: Follow The Chef to Learn How to Cook Scallion Sea Cucumber
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 6 Sea cucumber; 1 piece Green onions; 1 piece garlic; 1 piece ginger; 1 bowl Broth; 2 tablespoons Cooking oil; 2 tablespoons Oyster sauce; a little Red Yeast Rice; Some Water starch; 1 tablespoon Cooking Wine; 2 tablespoons Soy sauce

Follow The Chef to Learn How to Cook Scallion Sea Cucumber

by Jinling Meizi

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The sea cucumber is soft and tender and rich in nutrition. It is a typical high-protein and low-fat food. It has a delicious taste and elegant flavor. It is a well-known delicacy and one of the "Eight Treasures" of seafood. It is as famous as bird's nest, abalone and shark's fin. Regular consumption of sea cucumbers can continue aging, eliminate fatigue, improve immunity, and strengthen disease resistance. So how do you make sea cucumbers delicious at home? To be honest, I always feel that the sea cucumber I made is quite different from the restaurant’s taste. Many other friends have the same confusion as me. I recently learned to cook a sea cucumber with scallions, which is in Shandong cuisine. Classic dishes, although they look average after practice at home, they taste really good! Let’s share with you how to cook sea cucumbers with scallions. It should be regarded as a simple home version. You can also show it when family and friends gather!

Follow The Chef to Learn How to Cook Scallion Sea Cucumber

1. The garlic heads are peeled, washed and flattened, sliced ginger, cut into sections on the underside of the green onions, and cut into diagonal slices of green onions against the top.

Follow The Chef to Learn How to Cook Scallion Sea Cucumber recipe

2. Thaw and rinse off the watery instant sea cucumbers.

3. Put 2 tablespoons of cooking oil in the wok, fry the garlic cloves, sliced ginger, and chopped green onion in the pan until golden and remove the oil. The remaining oil is the scallion oil.

4. Then put the shallots in the shallot oil and fry on a low fire until slightly yellowed and ready for use.

5. Pour out the scallion oil in the pot and set aside. Add 1 bowl of water, oyster sauce, soy sauce, and red yeast rice to the pot and boil it into a sauce. Pour out the red yeast rice buns for later use.

6. The sea cucumbers are added with ginger slices, green onion, and cooking wine in boiling water to remove the smell, and then put in the broth and simmered.

7. Add scallion oil and sauce to the broth. After the sea cucumber is simmered and tasted, the juice is collected with water starch and served on a plate.

8. Enjoy the platter!

Tips:
1. Scallion oil can also be boiled and bottled more at one time, and can be used for cooking pancakes.
2. Put the red yeast rice into the tea bag and cook it without filtering, which is convenient.
3. The broth can be chicken broth or bone broth. If you don't have water, add chicken essence.