Chinese Food
Sauteed Australian ginseng with Scallion
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The Australian bald ginseng grows in the deep sea cold water area of about 30-60m in Jinshan sea area . The excellent current conditions provide all kinds of food for the growth of the sea cucumber. The low temperature in deep water makes the growth period of the Australian bald ginseng longer. Compared with the sea cucumber produced in the Yellow Sea and the Bohai Sea, the nutrition of the Australian bald ginseng is more abundant. In addition to the slightly lower protein content, other nutrients such as sea cucumber saponin, acid mucopolysaccharide and chondroitin are detected The content of acid mucopolysaccharide in sea cucumber is over 23%, which is close to twice of that in sea cucumber.. It has the highest content of mucopolysaccharide in sea cucumber in the world, so its health care effect is better, and its dietotherapy effect on diabetes and cardiovascular and cerebrovascular diseases is more obvious. Australian bald ginseng is a very popular sea cucumber variety in Hong Kong, Taiwan and other places.
Cooking ingredients
Cooking Steps
Step1:Australian bald ginseng with good hai
Step2:Sliced scallio
Step3:A little olive oil. Hot pot cold oil. Add ginger slice
Step4:Stir fry garlic slice
Step5:Let's put bald ginseng. Add wine, sugar and raw soy sauc
Step6:Stir fried with Scallio
Step7:When the onions are soft, dish them.
Cooking tips:1. Sliced scallion. Easy to taste; 2. Add a little sugar. The taste will be soft and fresh. There are skills in making delicious dishes.
