Sea cucumber roasted with green onions, originally a famous dish in Shandong, has a strong aroma of green onions and a unique flavor. After it was introduced to Beijing, chefs in Beijing changed to small sauces and small sauces, reducing the amount of oil used, and the taste was fresher and mellow.
Make:
Wash the water-soaked sea cucumber, place the whole in a cold water pot, boil over strong heat, cook for about 5 minutes, remove it, drain the water, then boil with 300 grams of chicken soup to soften to taste, and drain the chicken soup; Cut the green onions into sections 7 cm long and minced green onions; cut the green garlic into sections 5 cm long.
Place the frying pan on high heat, pour in the cooked lard, add the spring onion segments when it is 80% hot, fry until golden yellow, take out and place in a bowl, add 100 grams of chicken soup, 5 grams of cooking wine, and ginger juice, oyster sauce, soy sauce, white sugar and MSG each, steam over high heat for 1 to 2 minutes, take out, decanter the soup, and leave the spring onion segments for later use. Pour in another pot 25 grams of onion oil, add 25 grams of sugar, and stir-fry until a date red color. Then add chopped onion and chopped ginger and stir-fry for a few times. Add sea cucumber, then add 10 grams of cooking wine, 300 grams of chicken soup, 10 grams of soy sauce, 20 grams of ginger juice, salt, onion oil and 2 grams of monosodium glutamate. Then add the steamed green onion segments, boil for 3 minutes over low heat to remove 2/3 of the soup, then switch to high heat and thicken to make the sauce hang on the sea cucumber, take out and place on a plate; Place the wok on high heat, pour in the remaining onion oil, stir-fry slightly, sprinkle on the sea cucumber, and surround the cabbage with the edge.
scallion sea cucumber
By AntonioJerde
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Steps for scallion sea cucumber
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The raw materials of green onions should be white
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The food is good!!scallion sea cucumber Make Tips
Notes: Put the onion oil in three times, add it once during frying, frying, and before being taken out of the pan. Put the sauce into the pan, wait for three or four seconds, and then stir well to gelatinize it to form a bright sauce. Method of making scallion oil: Put 500 grams of cooked lard into a wok, and when it is 80% hot, first add 75 grams of ginger slices, then add scallion slices and garlic slices, fry until golden yellow, and then add coriander slices. After frying, remove the ingredients, and the remaining oil is scallion oil. Characteristics: Sea cucumber roasted with green onions. The original work is a famous Shandong dish. It has rich onion aroma and unique flavor. After it was introduced to Beijing, chefs in Beijing changed to small sauces and small sauces, reducing the amount of oil used, and the taste was fresher and mellow. This dish is best prepared by Beijing Fengzeyuan Restaurant. The sea cucumber is delicious, soft, smooth and tender, fresh and delicious, and there is no residual juice on the plate after eating. This dish is brownish in sauce, with sea cucumber soft, smooth and tender, shiny and oily, and has a strong aroma of onions. Allusion: In the past, some restaurants in Beijing made this dish with dark color, wide juice, and thin taste. Yuan Mei's "Suiyuan Food List" also contains: "Sea cucumbers are non-active things. The sand is full of smell and is the most difficult to please. However, their nature is strong and they cannot be simmered in clear soup." In view of this, Beijing Fengzeyuan Restaurant reformed it and adopted the practice of "attacking the strong with the strong", using strong colors, strong juices and strong flavors to integrate them into and show them outside, achieving the beauty of color, aroma, shape and shape. Within one year, Fengze Garden's dish of sea cucumber roasted with onions sold for more than 6 million yuan, becoming the highest-grossing single-item dish in a single store in the country.