"oolong Tuzhu", A Famous Palace-style Dish in Old Beijing

Name: "oolong Tuzhu", A Famous Palace-style Dish in Old Beijing
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Sea cucumber; 120g Marinated quail eggs; Some Water starch; Some Cooking oil; Some White pepper; 3g Chicken noodles; 10g Sugar; 1g salt; 15g Soy sauce; 20g Rice wine; 15g ginger; 50g Green onions

by Large frying spoon

4.6 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

2

When Christmas is approaching, I will cook a good family dinner for my friends, and wish my friends a Merry Christmas! I also wish all the best for the coming year!
This dish is a famous dish in the capital. It used to be from the palace. Although it is very expensive, it is simple to consider. According to the living standards of your beloved relatives and friends, it can be eaten completely, and it can also be eaten at a family banquet. It's useful, so it's here for your friends' reference.
This dish was buried in a sea of books to study and visit famous teachers for advice. I also went to Beijing’s famous palace-style specialty store "Fangshan Restaurant" and the five-star "Beijing Hotel" to taste the practices of different masters. Of course Yes, it is to spend money on their own, ha ha! It feels pretty good! He has also cooked and practiced himself at home many times. Therefore, he has already regarded it as his own special family banquet dish, and he will show his hand in front of all the guests and friends during the festivals, hehe! The name of this dish is called "Oolong Tuzhu". The raw materials used are sea cucumber and quail eggs or pigeon eggs, and the cooking method is to burn with the rich flavor of green onions.
Reading books in my spare time, after further understanding and research on "sea cucumber", it is very nutritious. This dish is cooked well and tastes wonderful! Bring out the good things for everyone to share, and I'm here to show your ugliness!
The "Oolong Tuzhu" should be made with the best "Liao Ginseng" or "Grey Ginseng". The quality of the finished dishes is the most authentic! It's a pity that Liao ginseng is very expensive and requires more than 100 yuan. It is too extravagant to make at home, so I chose ordinary sea cucumbers. Friends should remember that it is best not to use "topaz ginseng" in this dish, because it tastes bad and the color doesn't look good. The detailed method of "Oolong spitting beads" is as follows;"

"oolong Tuzhu", A Famous Palace-style Dish in Old Beijing

1. Water-fat sea cucumber, braised quail eggs, green onions, ginger, rice wine, soy sauce, salt, white sugar, chicken powder, white pepper, water starch, cooking oil.

"oolong Tuzhu", A Famous Palace-style Dish in Old Beijing recipe

2. First cut the scallion into diagonal ginger slices.

3. Remove the sea cucumber from the intestines and the sandbags at both ends of the inside, rinse them with clean water repeatedly, and then use a knife to break the sea cucumber in half and set aside.

4. Heat up the frying spoon, pour in the right amount of cooking oil, fry the quail eggs into golden yellow with oil heat, and remove them for later use. The oil temperature should not be too high during frying to prevent bursting and scalding during frying.

5. Use warm frying to make scallion oil, fry the scallions until golden brown, and then decan the scallion oil from the pan, remember not to brush the pan.

6. Pour an appropriate amount of water into the pot and bring it to a boil, add the fried green onions and boil the shallot oil and water, and boil the shallot water for 5 minutes.

7. In another pot, pour clean water and bring to a boil, blanch the sea cucumbers for two minutes and remove them for use.

8. Spoon an appropriate amount of scallion oil and bring to a boil. (Remember, you don’t need to use scallion ginger to cook the sea cucumber, because the boiled scallion oil is equal to the taste of the scallion pot), then pour 15 grams of soy sauce into the boil Pour in the right amount of rice wine, sugar and salt.

9. Add white pepper powder and chicken powder to adjust the taste of the soup, add the blanched sea cucumber and quail eggs, bring to a boil over high heat, and then change to low heat to simmer.

10. Simmer the sea cucumbers over a low heat for 7-8 minutes, and then thicken the sea cucumbers with an appropriate amount of wet starch.

11. After the gorgon juice is gelatinized, pour a half tablespoon of scallion oil on it.

12. Shake the frying spoon and flip the spoon twice to get out of the pan, and the dish is complete.

Tips:
The characteristics of this dish: the sea cucumber is black and red, the color of quail eggs is golden, the green onion smell is strong, just like the oolong spit, the sea cucumber has a smooth entrance, the taste is strong and salty, and the aftertaste is slightly sweet.

Tips;

1. It is better to choose sea cucumbers that are slightly chewy. The senses are neat and the color is consistent, and there is no smell of mud. After buying it, soak it in clean water for 4-5 hours before using it. When using it, wash the sea cucumber with cold water. To clean the intestines, the containers for sea cucumbers must be clean and free of oil. Sea cucumbers that have not been burned should be stored in the refrigerator and the water should be changed twice a day.

2. Whether it is fried quail eggs or pigeon eggs, the temperature of the oil is high and it is very explosive. Be careful not to burn it. The oil is 50% hot during frying, and it can be fried without frying, but the color and taste are slightly worse.

3. To make dragon spit or scallion sea cucumber, use scallion oil and water to cook, and then pour it with scallion oil. Only use scallion water and scallion oil to make a strong flavor. Simmering in scallion water must use fried scallions. It’s good, so you don’t need to brush the pan after frying the scallion oil. Decant the scallion oil and add water to the pan to boil the scallion water to avoid the taste loss.

4. The method of roasting sea cucumber with green onion is roughly the same as that of oolong spitting beads, except that the quail eggs are removed and a few scallions with a good knife are used. The length of the green onion is 8 cm, and there are 5 pieces. Add a little oil to stir-fried shallot segments and pour into the shallot water. The follow-up procedure is the same as that of making oolong spit beads.