Chinese Food
Braised sea cucumber with asparagus
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The first time to taste Icelandic red ginseng, it's frozen, but it doesn't smell fishy. It's fresh, full-bodied and delicious. Especially its visceral meat is rich, tender and golden yellow. It has a very long growth period. Because according to the Icelandic government's environmental protection law, it is limited to catch only red polar ginseng which is more than 10 years old. So it is a real old sea cucumber. It is also determined that its body nutrients and active substances are far better than those of the yellow sea and Bohai Sea three point six five Times. Today, I used the winter bamboo shoots to cook with it. The winter bamboo shoots are crispy. The red ginseng is soft and waxy. It's definitely a big dish on the new year's Eve dinner table.
Cooking ingredients
Cooking Steps
Step1:Hongjishen of online shopping. Whole process cold chain logistics delivery. So it's still hard to receiv
Step2:Rinse with water after natural thawing. Dry with kitchen paper towel and cut into small section
Step3:Prepare scallion oil - this time's scallion. Cut the scallion white. Cut the scallion leaves into small pieces for standb
Step4:Put some vegetable oil into the pot. Boil the scallion over medium low hea
Step5:When the green onion turns white and discolored, it will be the green onion oil
Step6:Remove the shell of winter bamboo shoots and put them into the pot to boi
Step7:Slice the boiled winter bamboo shoots for later us
Step8:Add a little onion oil to the po
Step9:Stir fry the slices of winter bamboo shoot
Step10:Add in red ginseng and stir fry i
Step11:Add some cooking win
Step12:Add some abalone sauc
Step13:Add some water and boil. Season with sal
Step14:Thicken with a little wet starc
Step15:Add some leek and stir fry well before cookin
Step16:Out of pot and on plat
Step17:Open to ea
Step18:It's so soft and wax
Cooking tips:I use a lot of leeks. I have skills to adjust the amount and cook delicious dishes.
