As Christmas approaches, I have made a special family dinner dish for my friends, and I would like to wish you a happy Christmas! I also wish you all the best in the coming year!
This dish is a famous dish that is well-known in the capital. It once came from the court. Although it is very valuable, it is simple to make. According to the living standards of your beloved relatives and friends, it is completely affordable. It can also be used in family banquets. It can be used in great use. Therefore, it is specially used for friends 'reference.
This dish has been buried in books for research and visited famous teachers for advice. I have also visited Beijing's famous courty-style production store "Fangshan Restaurant" and the five-star "Beijing Restaurant" to taste the methods of different chefs. Of course, I have to spend my own money, haha! It feels quite good! I have also cooked and practiced it myself at home many times, so I have long regarded it as my specialty family banquet dish, and I have to show my skills in front of all guests and friends on holidays, 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 fire them with a strong flavor of onion.
In my spare time, I read through books. After further understanding and research on "sea cucumber", I found that it is very nutritious. If this dish is cooked well, the taste is amazing! Take out the good things and ask everyone to share, so I'm going to embarrass myself here!
To make "Oolong Tuzhu", you should use the best "Liao Ginseng" or "Gray Ginseng" to make it, and the quality of the finished dishes will be the most authentic! Unfortunately, Liao ginseng is extremely expensive and costs more than 100 yuan per piece. It is too extravagant to make it at home, so I chose ordinary sea cucumber. Friends, remember that it is best not to use "yellow ginseng" in this dish. Firstly, the taste is not good, and secondly, the color is not good. The detailed practice of "Oolong Spiting Pearl" is as follows;
Wulong Tuzhu
Recipe Recommendations
Steps for Wulong Tuzhu
1
Water sea cucumber, stewed quail eggs, green onions, ginger, rice wine, soy sauce, salt, white sugar, chicken powder, white pepper powder, water starch, cooking oil.
2
First cut the onions obliquely and slice the ginger.
3
Remove the intestines and sandbags at the head and tail of the sea cucumber, wash it repeatedly with clean water, and then use a knife to break the sea cucumber in two halves for later use.
4
Heat the frying spoon on fire and add appropriate amount of cooking oil. When the oil is hot, fry the quail eggs until golden yellow and remove them for later use. The oil temperature should not be too high when frying to prevent the eggs from bursting and scalding.
5
Fry the scallion oil in warm water, fry the scallion until golden brown, remove it, then decanter the scallion oil from the pan, remember not to brush the pan.
6
Add some water to the pot and boil. Add the fried scallion and boil it for 5 minutes.
7
Pour in water in another pan and bring to a boil. Blanch like sea cucumber for two minutes and remove for later use.
8
Spoon in appropriate amount of onion oil water and bring it to boil,(remember, there is no need to use onion and ginger to cook sea cucumbers, because the boiled onion oil water is equal to the taste of the pan), pour in 15 grams of onion water after boiling, and then pour in appropriate amount of rice wine, sugar and salt.
9
Add white pepper powder and chicken powder to taste the soup well, add in the blanched sea cucumber and quail eggs, bring to a boil over high heat, and then change to low heat to simmer slowly.
10
Cook the sea cucumber over low heat for 7-8 minutes, then thicken it with appropriate amount of wet starch.
11
After the sauce is gelatinized, sprinkle with half a teaspoon of green onion oil.
12
Shake the frying spoon and turn the spoon twice to serve the pot and the dish is complete.Wulong Tuzhu Make Tips
Characteristics of this dish: sea cucumber is black and red, quail eggs are golden in color, and has a strong onion aroma, just like oolong spitting beads. The sea cucumber is smooth in the mouth, has a strong and salty taste, and has a slightly sweet aftertaste. Warm tips: 1. When selecting sea cucumbers, it is better to choose ones with slightly gluten. The senses are neat and consistent in color, and there is no smell of smelly mud. After buying them, they must be soaked in clear water for 4-5 hours before using them. When using them, the sea cucumbers must be washed with cold water. Remove the sediment and remove the ginseng intestines. The utensils for holding sea cucumbers must be clean and free of oil. Unfired sea cucumbers should be refrigerated in the refrigerator and replaced with water twice a day. 2. Whether it is fried quail eggs or pigeon eggs, the oil temperature is high and explosive. Be careful not to burn it. When frying, the oil temperature can be 50% hot, or it can not be fried, but the color and taste should be slightly worse. 3. To make dragon tuba beads or scallion roasted sea cucumber, you need to fire it in scallion oil water, and then sprinkle it with scallion oil. Only when you use scallion water and scallion oil to mix it with scallion oil can the taste be strong. When boiling with scallion water, you must use fried scallion onions. It's good, so you don't have to brush the pan after frying the scallion oil. Pour out the scallion oil and add water directly into the pan to boil the scallion water, so as to avoid reducing the taste. 4. The method of braising sea cucumber with green onions is roughly the same as that of oolong spitting beads, except that the quail eggs are removed and replaced with several green onion sections with a well-formulated knife. The green onion sections can be 8 centimeters long, and there are only 5 pieces. Put in the pot first. Put a little oil stir-fry the chive sections and pour into the onion water. The follow-up method is the same as for making oolong spitting beads.