Scallops and sea cucumber(gan bei hai can )

Scallops and sea cucumber

Raw materials for making scallops and sea cucumbers:

750g sea cucumber, 50g scallops, 50g cooked chicken, 30g soy sauce, 1g monosodium glutamate, 0.5g pepper noodles, 60g peanut oil, 25g mushrooms, 50g cooking wine, 75g wet starch, 2.5G sesame oil, 1.5g refined salt and 650ml chicken soup.

Processing steps of scallop and sea cucumber

1. Remove the internal organs of sea cucumber, wash it, cut it into 6 cm long and 6 mm wide silk, boil it in cold water, remove the smell, pour in the colander and control the water to dry.

2. Wash the cooked chicken and mushroom, remove the tigen, and cut them into the same size of sea cucumber.

3. Remove the hard dice from the edges and corners of scallops, wash them, put them into a porcelain bowl, add 50 ml water, steam them thoroughly in a steamer, take them out, let them cool, and tear them up by hand.

4. Put 10 grams of peanut oil into the frying pan and heat it to 60%. Put cooking wine, soy sauce and refined salt into the frying pan. Pour in sea cucumber, add chicken soup and cook it. Pour in the colander and control to dry.

5. Clean the pan, add 50g peanut oil, put the sea cucumber into the pan, add 500ml chicken soup, salt, soy sauce and monosodium glutamate, bring to a boil, and thicken with water and starch. Bring to a boil. Put two-thirds of it in a large bowl. Leave one-third in the pan

The characteristics of scallop and sea cucumber are as follows

The scallops are tender and fresh, the sea cucumber tastes strong, and the juice is thick and palatable.

Scallops and sea cucumber

essential information

[recipe name] scallops and sea cucumber

[cuisine] Korea

[taste characteristics] the scallops are tender and fresh, the sea cucumber tastes strong, and the juice is thick and palatable

Raw materials

750g sea cucumber, 50g scallops, 50g cooked chicken, 30g soy sauce, 1g monosodium glutamate, 0.5g pepper noodles, 60g peanut oil, 25g mushrooms, 50g cooking wine, 75g wet starch, 2.5G sesame oil, 1.5g refined salt and 650ml chicken soup

Production process

1. Remove the viscera of sea cucumber, wash it, cut it into 6 cm long and 6 mm wide silk, boil it in cold water, remove the smell, pour in the colander, control the dry water. 2. Wash the cooked chicken and mushroom, remove the tigen, and cut them into the same size silk 3. Remove the hard diced scallops from the corners, wash them, put them into a porcelain bowl, add 50 ml of water, steam them thoroughly in a steamer, take them out, cool them, tear them up by hand. 4. Put 10 grams of peanut oil into a frying pan and heat them to 60%. Add cooking wine, soy sauce and refined salt, pour in sea cucumber, add chicken soup, boil them, pour in a colander and control them dry 5. Clean the pan, add 50g peanut oil, put the sea cucumber into the pan, add 500ml chicken soup, salt, soy sauce, monosodium glutamate, bring to a boil, and thicken with lake powder. Bring to a boil, put two-thirds of them into a large bowl, and leave one-third in the pot. At the same time, pour in scallops, shredded mushrooms, shredded chicken and seasonings. Bring to a boil, sprinkle with sesame oil, sprinkle with pepper, take out of the pot, and pour over sea cucumber

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Gan Bei Hai Can