Among the eight major cuisines in China, there is a classic dish handed down from the past, and the most representative is "sea cucumber roasted with green onions."
This delicious dish is the top of the traditional "three major banquets" in Shandong cuisine! Many people now have no way to understand the "three major banquets". They are the famous among Shandong cuisine,"Yancai Feats","Shark Fats" and "Sea Cucumber Feats".
Shandong is the ancestor of Chinese "flavors". The first of all flavors in people's lives,"salt", was first discovered and developed by Shandong people. It has benefited Chinese descendants for tens of thousands of years! Every time you open those dusty historical classics, you can't help but feel a sense of pride for my Chinese nation and respect for our ancestors. The word "greatness" cannot describe it!
The exquisite taste of Shandong masters has been praised by their peers hundreds of years ago. Even the emperors cannot live without the dishes fried by Shandong masters. Hehe! I heard from the old man that Shandong masters have three or two beautiful and confidential seasonings that they carry with them. As long as they are put in, the taste of the dish will be very different. Later, after decryption, it turned out that the ingredients were high-quality scallops and sea intestines produced in Shandong, which were dried and ground into powder. These are good seasonings that can beat MSG, not to mention the past, even now. After MSG was invented by the Japanese, it has a history of less than a hundred years, but the seasoning invented by a Shandong master has a history of hundreds of years. It can be said that China is the ancestor of MSG, and the materials used are absolutely real materials. There will never be any chemical reaction after eating it. There is just the word "fresh"!
Shandong seniors are not limited to these. The most common materials, such as the hands of Shandong masters, can also bring out a good taste. Today, let's introduce this classic dish "Roasted Sea Cucumber with Scallion" that can be made at home.
Traditionally, this dish uses "grey ginseng" or what is now called "Liao ginseng". The good ones cost thousands of yuan per catty, and there are tens of thousands of yuan. Use it to cook a plate at least 1,000 yuan. There is no spare money for a big frying spoon, haha! We only use ordinary sea cucumbers to replace them today, which costs 180 yuan per catty! I just happen to have meat too, haha! The specific practices are as follows;
scallion sea cucumber
Recipe Recommendations
- qingshui appropriate amount
- ginger slices 25 grams
- soy sauce 20 grams
- yellow wine 20 grams
- white sugar 20 grams
- chicken powder 2 grams
- pepper a little
- water starch appropriate amount
- cooking oil appropriate amount
- salty and fresh
- burn
- ten minutes
- senior
Steps for scallion sea cucumber
1
Cut the green onions into horseshoe segments for later use.
2
Put a diagonal knife on both sides of the scallion white.
3
Cut the onion into four pieces after using the flower knife.
4
Wash the sea cucumber with a diagonal knife and cut it into large pieces for use.
5
Add green onions and ginger slices in a hot pan to cool oil, and fry slowly over low heat.
6
Fry the green onions to give a fragrance and add the white onions.
7
Let the scallion be fried until slightly yellow and remove it for later use.
8
Remove all the onions and ginger in the fried onion oil and set aside.
9
Pour the fried scallion oil into a container for later use.
10
Put the fried green onions and ginger slices into a small pot, pour in appropriate amount of water, and boil the onion juice.
11
Bring water to boil and cook for 3-5 minutes and remove the onions and ginger inside.
12
Pour the scallion juice boiled in the pan into a container for later use.
13
Add another clean oil-free soup pot and pour water to boil. When the water boils, it looks like sea cucumber boiling.
14
Put the sea cucumber into the pot and bring the water to the boil again. Blanch for 1 minute and remove it for later use.
15
Heat the frying spoon on fire, add a little onion oil, add appropriate amount of white sugar and stir-fry to sugar color, and use low heat.
16
Stir fry sugar until slightly yellow, but do not fry.
17
Slightly yellow sugar color, cook in appropriate amount of soy sauce to cut off.
18
Cook in soy sauce and then add appropriate amount of rice wine.
19
Pour in appropriate amount of boiled green onion juice and bring to a boil.
20
Bring down the soup and add the sea cucumber.
21
Add sea cucumber soup to boil and simmer for 3-5 minutes.
22
Heat sea cucumber thoroughly, sprinkle with a little pepper and stir well.
23
Add the fried scallions and collect the juice over high heat.
24
When the soup is halfway settled, sprinkle a little white sugar for final seasoning.
25
Finally, sprinkle with a little chicken powder to freshen up.
26
Sprinkle with chicken powder and stir-fry well, then thicken with appropriate amount of water starch.
27
After the sauce is gelatinized, sprinkle with a little onion oil and serve.
28
The cooked sea cucumber should be preserved in juice. Buwang soup is the best choice on the plate. You can serve it on the table after sorting out the plate.scallion sea cucumber Make Tips
Characteristics of this dish: bright and oily color, overflowing with onion fragrance, smooth sea cucumber, moderately salty and fresh, and slightly sweet at the back. Warm tips: 1. Sea cucumbers must not be stained with oil before being fired. The utensils used to hold sea cucumbers must be clean and oil-free. 2. The best sea cucumbers used to make this dish are grey ginseng, Liao ginseng, bare ginseng and Topaz ginseng. The latter two are very cheap. The bare skin ginseng is slightly more expensive, at seventy to eighty yuan per catty, the topaz ginseng is twenty to thirty yuan per catty, and the gray ginseng and Liao ginseng are priced at more than one hundred yuan per catty. It costs two to three thousand yuan to cook good sea cucumbers in a real plate of green onions. 3. When cooking this dish, Shandong cuisine is not as complicated as people think. It only needs scallion oil, scallion juice, soy sauce, and a little sugar color. It is enough to mix some chicken essence, white sugar, and rice wine. It is not necessary to mix this juice, that juice or oyster sauce. The key is that the ratio of these three or five seasonings should be appropriate. The taste is salty, fresh and slightly sweet. As the saying goes, it is enough to call it salty and sweet. The main taste and mystery are all in the scallion oil and scallion juice. This is the whole process of making delicious "roasted sea cucumber with green onions". Da Chao Shao's classic "Sea Cucumber Braised with Scallion" is ready. The taste is self-evident and beautiful, haha! For friends 'reference!