Dry roasted sea cucumber
By MattieSporer
Ingredients: soy sauce,cauliflower,sesame oil,green onion,ginger,starch,white vinegar,oyster sauce,egg white,red pickled pepper,glutinous rice juice
Recipe Recommendations
- red pickled pepper appropriate amount
- egg white appropriate amount
- cauliflower appropriate amount
- green onion appropriate amount
- ginger appropriate amount
- starch appropriate amount
- oyster sauce appropriate amount
- white vinegar appropriate amount
- soy sauce appropriate amount
- glutinous rice juice appropriate amount
- sesame oil appropriate amount
- slightly spicy
- steamed
- half an hour
- ordinary
Steps for Dry roasted sea cucumber
1
Soak and wash the inkfish meat, and put it in a blender until it is minced. Add egg white and a little chopped green onion, shredded ginger, and starch and stir well.2
Wash the water-soaked sea cucumber and place it in the pan and add water that can soak the sea cucumber (broth is better). Add a little white vinegar, soy sauce, salt, monosodium glutamate, and pepper, and cook for 5 minutes. Remove and drain. Brew the cuttlefish puree prepared in the first part into the sea cucumber. Put in the steamer. Steamed until the cuttlefish in your stomach is still formed. Remove it for later use.3
3 Heat the oil in a hot pan to 70%, put in the chopped green onion, ginger, and diced pickled pepper, and stir-fry. Add water (broth is better). Water should be able to soak through the next material. Add water and add, add glutinous rice juice, soy sauce, oil consumption, chicken essence, white sugar, and monosodium glutamate to boil. Add sea cucumber and cauliflower and cook for 20 minutes. The juice is collected on fire. Remove and pour in sesame oil.4
Let's finish work and eat at the table.