Braised sea cucumber with shrimp(xia zi shao hai can )

Method of braised sea cucumber with shrimp roe:

Raw materials for making shrimp and sea cucumber

Water hair sea cucumber 1000g, shrimp 25g, Sanhe oil 50g (sesame oil, soy sauce, vinegar), scallion 50g, ginger 25g, cooked chicken oil 500g (actual consumption 100g), scallion ginger 25g, cooking wine 40g, refined salt 7g, MSG 10g, chili sauce 10g, sugar 20g, Lake powder 40g, chicken steam 500ml, soy sauce 20g.

The processing steps of roasted sea cucumber with shrimp seeds are as follows:

1. Wash the shrimp with clean water to remove the sediment and drain the water.

2. Cut the sea cucumber with water, remove the internal organs, wash it with clean water, take it out and control it dry.

3. Heat the frying pan, add the cooked chicken oil, when the oil is 80% hot, deep fry the sea cucumber for 2 minutes, remove the fishy smell.

4. Clean the pan, add 50g chicken oil, stir in scallion and ginger slices, add chicken soup, push in sea cucumber, simmer and stew, take out the soft and rotten sea cucumber in sequence, pour out the soup and discard it.

5. Heat up the pan, add 50g chicken oil, add onion and ginger powder, stir fry until fragrant, then add shrimps and chicken soup. After the soup is boiling, drain the powder with fine mesh sieve, add salt, monosodium glutamate, soy sauce, wine, chili sauce, and pour sea cucumber with the belly facing up. Simmer for 8 minutes on low heat. When the soup is mellow, add starch powder to thicken it. Pour sesame oil along the edge of the pan

The characteristics of sea cucumber braised with shrimp seeds are as follows

The color is golden red, bright and clear, fragrant and soft.

Braised sea cucumber with shrimp

1. Wash the shrimp with clean water to remove the sediment and drain the water. 2. Cut the sea cucumber with water, remove the viscera, wash it with clean water, remove it, and control it dry. 3. Heat the frying pan, add the cooked chicken oil. When the oil is 80% hot, fry the sea cucumber for 2 minutes, remove the fishy smell 4. Clean pot, put 50 grams of chicken oil, add scallion, ginger stir yellow, add chicken soup, push sea cucumber simmer stew, sequence will be soft rotten sea cucumber out, soup poured out, discard 5. Heat the pan, add 50g chicken oil, add onion and ginger powder, stir fry until fragrant, then add shrimps and chicken soup. After the soup boils, drain the powder with fine mesh sieve, add salt, monosodium glutamate, soy sauce, wine, chili sauce, and pour sea cucumber with the belly facing up. Simmer for 8 minutes on low heat. When the soup is mellow, add water starch powder, hook it into hard sauce, and pour sesame oil and soy sauce along the edge of the pan Turn over the sea cucumber in the end pan, then pour the remaining oil. When the sauce is cooked, pour it into the soup basin

essential information

Braised sea cucumber with shrimp

[cuisine] Korea

[taste characteristics] the color is golden red, bright and clear, fragrant and soft

Raw materials

Water hair sea cucumber 1000g, shrimp 25g, Sanhe oil 50g (sesame oil, soy sauce, vinegar), scallion 50g, ginger 25g, cooked chicken oil 500g (actual consumption 100g), scallion ginger 25g, cooking wine 40g, refined salt 7g, MSG 10g, chili sauce 10g, sugar 20g, Lake powder 40g, chicken steam 500ml, soy sauce 20g

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xia Zi Shao Hai Can