Scallion and Sea Cucumber
1.
Soak the sea cucumbers first: the container must be oil-free and clean. The Laoshan mineral water used for the water must be washed with hands and no hand cream. Dry sea cucumbers do not need to be washed. Put them directly in the water and place the lid in the refrigerator.
2.
Need to soak for 2 days, changing the water 3~4 times; the picture shows the size after 2 days of soaking;
3.
Cut the sea cucumber, remove the sand mouth and intestines of the sea cucumber, and wash the sediment;
4.
Put the washed sea cucumbers in a pot and boil them in water for 20-30 minutes until they become soft;
5.
After boiling, continue to soak in mineral water for 3 days, change the water 3 to 4 times in the middle, and keep it in the refrigerator; the picture on the right is the sea cucumber after soaking;
6.
Prepare the ingredients to make sea cucumbers; scallops need to be processed in advance, and fresh scallops are also good;
7.
Boil green onion oil: put the oil in the pot, put the shallots in the cold oil, simmer the scallion fragrance on low heat, the white onion turns into 2 sides of yellow, leave a little base oil in the pot, set the rest for use;
8.
While boiling the scallion oil, put the sea cucumbers in the scallion ginger water and simmer for a while;
9.
Put the special soy sauce, braised soy sauce, oil, sugar, and appropriate amount of water into the pot of scallion oil;
10.
Add sea cucumbers and scallops, and simmer slowly, not long
11.
Pour in water starch, heat up until the soup is thick and start the pot, put it on a plate and drizzle with the soup and a little scallion oil.
Tips:
1. It will taste better if there is clear soup
2. The sea cucumber itself has no taste, and the taste is enhanced by the soup
3. The home-cooked method cannot be compared with the chef
