Chinese Food
Braised sea cucumber with Scallion
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Yuan Mei's with the garden food list also contains: sea cucumbers do nothing. The sand is full of gas. It's the most difficult to please. However, it has a strong nature. You can never simmer in clear soup. Wang Shizhen, a famous chef of the old generation, took the lead in the reform. According to the characteristics of the thick nature of sea cucumber, he adopted the method of attack the thick with the thick. He put the thick juice and the thick taste into it, and the thick color shows the outside, so as to achieve the effect of complete color, fragrance and shape. My way of cooking sea cucumbers with Scallion just draws on the cooking principles of the chef king.
Cooking ingredients
Cooking Steps
Step1:Cut sea cucumber into wide slices. Control the water content after boiling. Slice the scallion.
Step2:Put the lard into the scallion when it's six ripe. Fry until it's golden yellow and remove. Reserve the scallion oil.
Step3:Add ginger, refined salt, cooking wine, soy sauce, sugar and sea cucumber to the clear soup. Simmer for 2 minutes after boiling. Remove and control to dry
Step4:Add fried scallion, sea cucumber and ingredients. Bring to a boil and simmer over low heat for 2-3 minutes. Thicken with high heat starch. Heat over medium heat until the juice is collected.
Step5:Blanch the vegetables in boiling water and put them around the plate to make a shape. Pour the fried sea cucumber into the middle of the plate.
Cooking tips:There is no skill in making delicious dishes for the time being.
