My mother-in-law sends dried sea cucumbers every year and repeatedly tells us to cook and eat them often to nourish the body.
My husband likes to use sea cucumber in soup, and also likes to stir-fry it with egg white, but I always think that sea cucumber is a little fishy if it doesn't taste well.
There are many sauces that I get from winning prizes or trying out food games, and I often use these sauces to mix dishes randomly. This time I used bean paste and garlic paste to match it, and the sea cucumber made from the two sauces is particularly fragrant.
The delicate lubrication of sea cucumber and the unique taste of QQ, and sprinkled with some red crab seeds, make it particularly interesting to eat.
roasted sea cucumber in soy sauce
Recipe Recommendations
- green onions 15 grams
- salty and fresh
- fried
- several hours
- ordinary
Steps for roasted sea cucumber in soy sauce
1
Prepare the main materials.
2
Wash the sea cucumber and soak it in the evening. After a short while, drain the water; cut the green onions and ginger into shredded pieces, beat the eggs into egg liquid, prepare bean paste, garlic paste and red crab seeds.
3
Wash and tear the edges for later use.
4
After boiling the pot with water, sprinkle in 1 teaspoon of salt, blanch the peas, pick up, soak in cold boiling water for a while, drain the water and set on a plate.
5
Put oil in another pot and saute the green onions and shredded ginger until fragrant, then add the bean paste and garlic paste, and continue to saute until fragrant.
6
Pour in the sea cucumber and stir fry until fragrant.
7
Then pour in the egg liquid.
8
Stir fry until the egg liquid solidifies and serves on a plate.roasted sea cucumber in soy sauce Make Tips
[Mother-in-law taught me how to soak dried sea cucumbers] Take appropriate amount of sea cucumbers and soak them in cold water overnight. This will help to make the dry lime fall off and soften the sea cucumbers (change the cold water several times in the middle); put the softened sea cucumbers and cold water at the same time. Put them in the pan, bring to a boil over high heat, and cook on slow heat for about 3 minutes and leave the heat (no oil can be in the pan); after cooling, replace the sea cucumbers with cold water and soak them again (Put it in the refrigerator's fresh-keeping layer in summer), you can eat it; if you can't finish it in one time, you can put it in the refrigerator's fresh-keeping layer and change the water once a day for a week; you can also put it in the refrigerator for freezing and thawing when eating.