1. This time I used chilled sea cucumbers that have been soaked. If you use dried sea cucumbers, please prepare in advance! Sea cucumbers soaked in mineral water are better! (o^^o)
2. I prepared 6 big heads this time, so the amount of butter is about 20g. I may use a little more (o^^o) to fry the scallions over a slow fire. Pay attention to turning the noodles to prevent the scallions from turning black! After frying until it is goldener than the picture, take out the fried scallions and reserve, and leave the oil at the bottom of the pan for use (^_^)v
3. Turn on a low heat, keep warming the scallion oil at the bottom of the pot ~ the order of the sauce: about 20 grams of oyster sauce, about 15 grams of light soy sauce, about 10 grams of cooking wine, about 10 grams of milk powder, about 8 grams of soft white sugar, stir evenly, and boil on high heat , Add sea cucumber and continue to cook for about 3 minutes^_^
4. Take out the cooked sea cucumber and put it on a plate, pour the sauce in the pot with water starch and cook until it is thick, turn off the heat, and pour it on the plated sea cucumber ~ out of the pot! (^_^)v
Tips:Tips: Butter instead of other kinds of cooking oil, the sea cucumber made is a bit of a combination of Chinese and Western flavors~(^_^)v Adding milk powder is my unintentional move, but the taste of this dish is better because of using butter to make this dish. It blends with a wonderful cookie fragrance ~ very unique (o^^o) I hope you like it ~ thank you (o^^o)
