Quail eggs with sea cucumber(hai can an chun dan )

Quail eggs with sea cucumber

Raw materials for making sea cucumber quail eggs:

There are 500 grams of sea cucumber, 20 quail eggs, 600 ml chicken soup, 10 grams of refined salt, 100 grams of peanut oil, 50 grams of soy sauce, 25 grams of cooking wine, 10 grams of sugar, 20 grams of scallion, 10 grams of ginger, 20 grams of sesame oil, 40 grams of starch, 10 grams of sesame (baked), 3 grams of monosodium glutamate.

Processing steps of sea cucumber quail eggs:

1. Remove the viscera of sea cucumber, wash it, blanch it with boiling water, then rinse it with cold water, repeat two or three times to remove the fishy smell, control it dry, cut it into strips and wait for use.

2. Boil the quail eggs in a cold water pan, take them out after 4 minutes, soak them in cold water, peel them and set them aside.

3. Heat the wok, pour in 200ml chicken soup, add 10g cooking wine, 4G refined salt and MSG, boil the soup, add sea cucumber, cook for two or three minutes, then remove.

4. Heat up the pan, pour in peanut oil, heat up, add green onion and ginger, stir fry a few times, take out green onion and ginger, cook in soy sauce, 15g cooking wine, sugar, 6G salt, sea cucumber, quail egg and 400ml chicken soup, simmer over low heat until the soup is thick, thicken with starch, pour sesame oil on the plate, sprinkle sesame, and serve.

Characteristics of sea cucumber quail eggs

The color is bright, the juice is thick and fragrant, and the flavor is unique.

Quail eggs with sea cucumber

Sea cucumber quail egg is a Korean dish made of sea cucumber, quail egg and other main ingredients.

Ingredients needed

There are 500g sea cucumber, 20 quail eggs, 600ml chicken soup, 10g refined salt, 100g peanut oil, 50g soy sauce, 25g cooking wine, 10g sugar, 20g scallion, 10g ginger, 20g sesame oil, 40g starch, 10g sesame (baked), 3G monosodium glutamate

Production method

1. Remove the internal organs of sea cucumber, wash, blanch with boiling water, then rinse with cold water, repeat two or three times to remove the fishy smell, control the drying, cut into strips, and wait for use. 2. Put quail eggs into a cold water pot to boil for 4 minutes, take them out, soak them in cold water, peel them and wait for use 3. Heat the wok, pour in 200ml chicken soup, add 10g cooking wine, 4G refined salt and MSG, boil the soup, add sea cucumber, cook for two or three minutes, then remove 4. Heat up the pan, pour in peanut oil, heat up, add onion and ginger, stir fry a few times, remove onion and ginger, cook in soy sauce, 15g cooking wine, sugar, 6G salt, sea cucumber, quail egg and 400ml chicken soup, simmer over low heat until the soup is thick, thicken with starch, pour sesame oil on the plate, sprinkle sesame, and serve.

What to eat

Patients suffering from acute enteritis, bacillary dysentery, cold, expectoration, asthma, loose stool, bleeding, stasis and dampness block should not eat sea cucumber.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hai Can An Chun Dan