Roasted sea cucumber with green onions is one of the most distinctive dishes in Shandong cuisine in China. It is cooked with green onions and sea cucumber. This dish is sauce-brown, the sea cucumber is soft, smooth, shiny and oily, has a strong aroma of green onions, and has no juice on the plate after eating.
Sea cucumber, also known as "sea ginseng". Scallion and sea cucumber should be a good match. Onion, also known as harmony grass, is a spicy and warm thing. Although sea cucumber is rare, its physical properties are slightly cold. With onions as a supplement and harmony, sea cucumber can show its power. This dish may seem simple, but it is actually very powerful. Sea cucumbers should grow better, reaching a degree of softness, lubrication and toughness. If you miss it, you will be rotten; if you miss it, you will be fragile. The second is to cook. The heat must be enough. The soup should be cooked with strong heat. The juice should be collected until it is thick, and the sea cucumber can taste. In addition, if you want to use the onions well, you must be green onions, which are white in inches and fried yellow to give a fragrance to match the taste of sea cucumber.
scallion sea cucumber
By BartCollier
Recipe Recommendations
- sea cucumber appropriate amount
- scallion appropriate amount
- oil appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- clear soup appropriate amount
- salty and fresh
- burn
- an hour
- simple
Steps for scallion sea cucumber
1
Dry sea cucumber to soak hair. Mine is fresh, so you need to wash it. Cut between the two mouths of the abdomen and cut out the internal organs, especially at both ends, which can easily accumulate sediment and must be washed. Cut sea cucumbers into sections according to size. Bring water to water, add cooking wine and soy sauce, add sea cucumber, and blanch for 2 minutes.
2
Heat the pot, add the oil, add the onion white, fry until golden brown, and turn into onion oil, pour out, and place into a bowl. You can make more of this. It will often taste stale when you eat it.
3
Leave the base oil in the pan, add white sugar and stir-fry until reddish brown, add the cleaned sea cucumber segments, and stir-fry.
4
Pour in the clear soup, add a little Shaoxing wine, soy sauce, and salt, and continue to cook.
5
Cook until only one-third of the soup is left.
6
Pour in wet starch to thicken.
7
Pour in the fried scallion oil. Stir well and serve!scallion sea cucumber Make Tips
1. Soak dry sea cucumber hair (soak in cold water for 12 hours, put in a thermos bottle for 12 hours to ensure that there is no oil, and the sea cucumber melts when exposed to oil), wash fresh sea cucumber, cut open the middle of the two abdominal openings, cut off the internal organs, and wash Clean both ends, sediment can easily remain at both ends. 2. You can fry the scallion oil more often, and the stir-frying is also very fragrant. 3. Blanch the sea cucumber in water for about 2 minutes. 4. Stew until one-third of the soup is left, and the degree of maturity of the type of sea cucumber should also be considered.