Stewed Sea Cucumber in Soup
by Dream peach
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. materials needed.
2. Soak the sea cucumber a day or two in advance.
3. Prepare a large bowl of big bone soup. (I used Cordyceps Flower Big Bone Soup)
4. Cut the soaked sea cucumber into the intestines with scissors and remove the internal organs. (Cut flower knife for radish and shiitake mushrooms)
5. Prepare a small casserole, put the big bone soup in the casserole, put it on the stove, and boil tightly. (If you don’t have a small casserole, you can use a small soup pot to cook directly)
6. After the big bone soup is boiled, add the prepared sea cucumber and radish slices, cover tightly and boil.
7. After cooking for about seven or eight minutes, add shiitake mushrooms and radish slices.
8. Cover tightly and simmer for 15 minutes.
9. Take advantage of the simmering time, blanch the vegetables with boiling water and remove them. (Add a spoonful of oil to the water to blanch the greens, so that the greens that are blanched are emerald green)
10. Open the lid of the stewed sea cucumber and add the salt that suits your taste.
11. Add a spoonful of whipped cream to enhance the flavor and turn off the heat. (No less)
12. Finally, sprinkle a little pepper and a few drops of sesame oil and serve.
13. The finished product ~ can also be put into the alcohol stove while eating while keeping warm.
14. Finished product.
