Mushroom and sea cucumber(mo gu hai can )

Mushroom sea cucumber method:

Raw materials for making mushroom and sea cucumber:

250g sea cucumber, 150g mushroom, 50g canned bamboo shoots, 25g green beans, 50g peanut oil, 20g cooking wine, 5g refined salt, 25g soy sauce, 15g scallion, 25g soy sauce, 10g sesame oil, 2G monosodium glutamate, 10g starch and 10g sesame (baked).

Processing steps of mushroom and sea cucumber:

1. Remove the internal organs of sea cucumber, wash it, and cut it into 5 mm wide long diagonal strips; shred the canned bamboo shoots; wash the mushrooms, remove the pedicels, and cut them in half; peel the scallions, wash them, and cut them into 2 cm long sections; chop the ginger into small pieces; wash the green beans, and set them aside.

2. Put the sea cucumber into the boiling water pot, change the water and blanch it three times to remove the fishy smell; blanch the bamboo shoots, mushrooms and green beans once in boiling water respectively.

3. Heat up the frying pan, add 50g peanut oil, when it is 50% hot, add the scallion and ginger, stir fry the flavor, and cook with cooking wine, soy sauce and a little water. After the soup is boiled, skim off the foam, add sea cucumber, green beans, mushrooms, bamboo shoots, salt and monosodium glutamate, bring to a boil, thicken with starch, pour sesame oil on it, put it on a plate and sprinkle with sesame.

The characteristics of mushroom sea cucumber are as follows

Sea cucumber is smooth, fragrant and delicious.

Mushroom and sea cucumber

Unique taste, smooth sea cucumber, fragrant taste, delicious ingredients

essential information

[recipe name] mushroom and sea cucumber

[cuisine] Korea

Raw materials

250g sea cucumber, 150g mushroom, 50g canned bamboo shoots, 25g green beans, 50g peanut oil, 20g cooking wine, 5g refined salt, 25g soy sauce, 15g scallion, 25g soy sauce, 10g sesame oil, 2G monosodium glutamate, 10g starch, 10g sesame (baked)

Production process

1. Remove the internal organs of sea cucumber, wash it and cut it into 5 mm wide diagonal strips; shred the canned bamboo shoots; wash the mushrooms, remove the pedicels and cut them in half; peel the scallions, wash them and cut them into 2 cm long sections; chop the ginger and wash the green beans. 2. Put the sea cucumber in the boiling water pot and blanch it three times to remove the fishy smell; blanch the bamboo shoots, mushrooms and green beans once in boiling water 3. Heat the frying pan, add 50 grams of peanut oil, when it is 50% hot, add the scallion section and ginger powder, stir fry the flavor, and cook with cooking wine, soy sauce and a little water. After the soup is boiled, skim off the foam, add sea cucumber, green beans, mushrooms, bamboo shoots, salt and monosodium glutamate, bring to a boil, thicken with starch, pour sesame oil on it, serve on a plate, and sprinkle with sesame

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Mo Gu Hai Can