MySheen

Braised Sea Cucumber with Scallion

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Raw materials: water tender small sea cucumber 1000 grams, green onions 105g, green garlic 15g, minced ginger 5g, ginger juice 27.5g, wet starch 10g, chicken soup 700g, sugar 27.5g, soy sauce 12.5g, cooking wine 15g, salt 2g, monosodium glutamate 3.5g, onion oil 50g, cooked lard 150g (about 75g). How to make it: wash the sea cucumber in a cold water pan and boil it over high heat for about 5 minutes, then drain the water, then use 300 grams of chicken soup to soften and taste it, then drain the chicken soup. Green onion 10

Raw materials: 1000 grams of tender green onions, 105 grams of green onions, 15 grams of garlic, 5 grams of minced ginger, 27.5 grams of ginger juice, 10 grams of wet starch, 700 grams of chicken soup, 27.5 grams of sugar, 12.5 grams of soy sauce, 15 grams of cooking wine, 2 grams of salt, 3.5 grams of monosodium glutamate, 50 grams of onion oil, 150 grams of cooked lard (about 75 grams).

How to make it: wash the sea cucumber in a cold water pan and boil it over high heat for about 5 minutes, then drain the water, then use 300 grams of chicken soup to soften and taste it, then drain the chicken soup. Cut 100 grams of green onions into 5 cm long segments, 5 grams into finely chopped pieces, and green garlic into 3.3 cm long segments. Pour lard into the wok, heat until 80% hot, add green onions, deep-fry to yellow, fish in a bowl, add 100 grams of chicken soup, 5 grams of cooking wine, 2.5 grams of ginger juice, 2.5 grams of soy sauce, 2.5 grams of sugar and 1 gram of monosodium glutamate. Steam the top drawer with high heat for 2 minutes. Put the soup pot on Wang Huo, pour 25 grams of lard, when it is 80% hot, add 25 grams of sugar and stir-fry until yellow, then stir-fry chopped onions, minced ginger and sea cucumbers, then add 10 grams of wine, 300 grams of chicken soup, 10 grams of soy sauce, 25 grams of ginger juice, 20 grams of salt, 20 grams of onion oil and 2.5 grams of monosodium glutamate. After the soup is brought to the boil, simmer for 3 minutes to remove 2max 3, then use Wanghuo, Gouying, so that the fluorescent juice is hung on the ginseng, and then pour on the plate. Put the wok on the wok, pour in 30 grams of onion oil, heat, add garlic and steamed onion, stir slightly and sprinkle on the sea cucumber.

Features: this dish is sauce-brown, sea cucumbers are soft and tender, glossy and oily, with strong onion aroma.

 
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