Hot and sour sea cucumber(suan la hai can )

Hot and sour sea cucumber

Processing steps of hot and sour sea cucumber:

Wash the sea cucumber with water, slice it into thin slices, boil it in boiling water, simmer it in clear soup for one or two times, and drain it for use. Cook the eggs, take the protein and cut it into thin slices. Cut the cooked winter bamboo shoots and mushrooms into thin slices. Peel and seed the tomato and cut into slices. Wash pea seedlings, cut scallion into fine flowers, ginger into fine grains. Put the cut eggs, bamboo shoots, mushrooms and tomatoes into the soup bowl, add appropriate amount of pepper, vinegar and special clear soup, bring to a boil in the pot, add monosodium glutamate, add sea cucumber and ginger, add water and soybean powder to form a glass thicken, add pea seedlings, wait for boiling, add sesame oil, remove from the pot, spoon into the soup bowl, and sprinkle with scallion.

Characteristics of hot and sour sea cucumber:

The soup is clear and colorful. The sea cucumber is soft and waxy. It tastes sour and spicy. It is especially good for summer consumption.

Hot and sour sea cucumber

Hot and sour sea cucumber is a traditional local dish. It tastes hot and sour, and its color is golden. It is suitable for all seasons.

Raw materials

Sea cucumber (500g), refined salt, bamboo shoots (40g), sugar, ham (40g), vinegar, chicken (40g), pepper, mushroom, monosodium glutamate, yellow rice wine, onion and ginger, soy sauce, water chestnut, chicken soup

Production method 1

1、 Send the sea cucumber well. Cut into long and wide strips. Bamboo shoots, ham, chicken, mushrooms and other ingredients are cut into pieces.

2、 Remove the sea cucumber with boiling water. Add the sea cucumber, ingredients, wine, soy sauce, salt, sugar, vinegar, monosodium glutamate, pepper, etc. into the pot, add chicken soup, bake together over low heat for about 15 minutes, and thicken with water chestnut. Pay attention to the beautiful space when it comes out

Production method 2

[raw materials]

Sea cucumber in water 400 g

Sugar... 10 g

Pork tenderloin... 40g

MSG... 3 G

Ham... 40g

Sesame oil... 10 g

Water hair mushroom... 30g

Refined salt..... 5g

Yulanpian, 30g

Soy sauce... 10 grams

Old yolk cake 20 grams

Sweet soy sauce... 10 grams

Pepper... 3 g

Ginger... 10 grams

Chili oil... 10 grams

Pickled red pepper 20 grams

25 grams of wet starch

Chicken soup 800 grams

Vinegar... 10 grams

Cooked lard... 100g

Onion... 20g

[cooking method]

1. Slice sea cucumber, pork, ham, mushroom, yulanpian, egg yolk cake and ginger. Cut the scallion into ear shape. Soak red pepper and cut into pieces.

2. Heat the frying pan, add 500g chicken clear soup, add 2G sea cucumber and refined salt, cook until the sea cucumber is tasted, remove and control the water.

3. Heat up the frying pan, add lard and heat it to 50% heat. Stir fry the pepper, ginger and scallion to make the flavor. Add ham, mushrooms and yulanpian. Stir fry and add 300g chicken clear soup. After boiling, add pork fillet, old egg yolk cake and sea cucumber. When boiling, add refined salt 3 G, sugar, sweet, salty soy sauce, vinegar, pepper, monosodium glutamate, thicken with wet starch, pour in chili oil, sesame oil, and put on a plate.

[process key]

Sea cucumber with water: Boil the underwater pan for about 30 minutes. Leave the pan off the fire and put it in a ventilated place. After a few hours, cut it open from the abdomen, remove the intestines (a layer of membrane close to the cavity wall, and then pick it out) and the black mud on the surface, and then boil the underwater pan and simmer with low heat. If the existing ones are soft, pick them out and soak them in cold water. If they are hard, continue to cook them in boiling water. Repeat the process to make sure that they are soft and hard. At this time, put natural ice in the water of soaking sea cucumber, and put it in a ventilated place with higher temperature to melt the ice. The ice lumps quickly, and the sea cucumber expands quickly. After the ice lumps are finished, change the water and add ice, and change the ice repeatedly. Generally, it can be used after three days. If there is no natural ice, it can be boiled once a day, but the quantity is not as much as that with natural ice.

[flavor characteristics]

1. Hot and sour is the main flavor of Yunnan cuisine. Regardless of the grade of the dishes, or the Han and ethnic minorities, they all like this taste. Yunnan is located in the subtropical zone, people often eat with this flavor. After the sea cucumber entered Yunnan, the chefs created this dish on the basis of hot and sour taste. Hot and sour sea cucumber, with taste stereotypes, bright red color, sweet and sour slightly spicy, fresh and refreshing. It reflects the materials from the north and the flavor of Yunnan. It becomes a delicacy of Yunnan flavor at one stroke.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Suan La Hai Can