Braised Sea Cucumber with Scallion(cong shao hai can )

Braised sea cucumber with Scallion

Raw materials for making sea cucumber with Scallion

Water hairy sea cucumber 1000g, refined salt 2G, scallion 105g, MSG 3.5G, garlic 15g, wet starch 10g, ginger 5g, chicken soup 200g, ginger juice 27.5g, paste onion oil 50g, sugar 27.5g, cooked lard 150g, soy sauce 12.5g (about 75g), Shaojiu 15g.

Processing steps of braised sea cucumber with Scallion:

1. Wash the tender sea cucumbers, put the whole sea cucumbers into a cold water pot, bring to a boil over high heat, boil for about 5 minutes, remove and drain the water. Cut the scallion into 5cm segments (100g) and end (5g) respectively. Cut the garlic into 3.3 cm segments.

2. Put the frying pan on the high heat, pour in the cooked lard, heat it to 80% heat, add the scallion, fry it to golden yellow, remove the scallion from the heat, put the scallion in the bowl, add chicken soup (50g), Shaoxing wine (5g), ginger juice (2.5G), soy sauce (2.5G), sugar (2.5G) and monosodium glutamate (1g), steam in the drawer with high heat for 1 to 2 minutes, take out, decant the soup, leave the scallion for standby.

3. Put the frying pan on the high heat, pour in the cooked lard (25g), when it is 80% hot, add white sugar (25g), stir fry until golden yellow, and then add

The characteristics of scallion braised sea cucumber are as follows

Braised sea cucumber with scallion is a famous dish in Shandong Province. It has strong scallion flavor and unique flavor. After it was introduced into Beijing, the chefs in Beijing changed it into small sauce and small sauce according to the local taste preference. The amount of oil used was reduced, but the taste was more fresh, mellow and delicious. Fengzeyuan restaurant is the best in Beijing. The sea cucumber tastes soft, smooth and tender, fresh and delicious. There is no juice left on the plate after eating.

When making sea cucumber with scallion, you should pay attention to:

How to make paste onion oil: put 500g cooked lard into a frying pan. When it is 80% hot, add 100g scallion slices, 75g ginger slices and 50g garlic slices. Deep fry until golden yellow. Then add 100g coriander slices. After deep frying, remove the above raw materials. The remaining oil is paste onion oil. Put the sauce in the pot, don't stir it immediately, wait for three or four seconds, then stir it well, starch gelatinize, make the sauce bright and thicken.

Braised Sea Cucumber with Scallion

Braised sea cucumber with scallion is a famous dish of Shandong cuisine. Imported from Shandong Province, sea cucumber and scallion are the main ingredients. Sea cucumber is fresh, soft and smooth, scallion is fragrant, and there is no juice left after eating. It is one of the "eight treasures of ancient and modern times". Onion is mellow, nutritious, nourishing lung and kidney.

On September 10, 2018, "Chinese food" was officially released, and "braised sea cucumber with Scallion" was rated as one of the top ten classic dishes in Shandong.

Selection of sea cucumber

Sea cucumber is the core food of scallion sea cucumber, so sea cucumber try to choose the northern sea cucumber, such as Liaoshen, heiyushen and Shandong sea cucumber, which is fleshy and spiny.

Characteristics of dishes

Braised Sea Cucumber with Scallion

Sea cucumber and scallion are used as the main ingredients. Sea cucumber is fresh, soft and smooth, scallion section is fragrant, scallion flavor is mellow, rich in nutrition, and there is no juice after eating.

Sea cucumber is as famous as ginseng, bird's nest and shark's fin. It is one of the eight treasures in the world. Sea cucumber is not only a precious food, but also a valuable medicinal material. According to the records in the compendium of Materia Medica, sea cucumber is sweet and salty in taste, tonifying the kidney, benefiting the essence, taking urine, strengthening yang and treating flaccidity. Its nature is warm and tonic, and it can satisfy the enemy ginseng, so it is called sea cucumber. Modern studies have shown that sea cucumber can improve memory, delay gonadal aging, prevent arteriosclerosis, diabetes and anti-tumor.

Sea cucumbers can be divided into sea cucumbers, black ginseng, light ginseng and plum ginseng. Sea cucumbers produced along the coast of Shandong Province are top grade sea cucumbers. Another reason why sea cucumbers are valuable is that they are born on the sand and mud bottom of shallow sea reefs. They like to grow in the place where sea grass is luxuriant. When they are fished, they need artificial diving to fish one by one. They are laborious and get very little, so they are rare.

Cooking

When cooking sea cucumber with scallion, first thaw the sea cucumber and wash it. Then cut it into strips and blanch it. Put a small amount of oil in the pot, heat it up and add scallion. After fragrant, set the scallion aside. Add sea cucumber, salt, cooking wine, oyster sauce, soy sauce, rock sugar and soup to the original pot. Cover the pot and simmer until the juice is collected. Add the sauteed scallion, stir fry and then bury in the thin sauce. It's dark in color, broad in juice, thin in taste and light in taste. Yuan Mei's "Suiyuan food list" contains: "sea cucumbers have nothing to do. They have a lot of sand and smell. It's the most difficult to please them. However, they have a strong nature and can't be simmered in clear soup." In view of this, Wang Shizhen, a famous chef of fengzeyuan restaurant in Beijing, took the lead in the reform. In view of the strong nature of sea cucumbers, he adopted the method of "attacking the strong with the strong", and put the strong juice and flavor into the sea cucumbers. The strong color shows the outside, so as to achieve the effect of four beauties of color, fragrance and shape.

legend

Yuan Mei's "Suiyuan food list" also contains: "sea cucumbers have nothing to do. They have a lot of sand and smell. It's the most difficult to please them. However, they have a strong nature and can't be simmered in clear soup." In view of this, Wang Shizhen, a famous chef of fengzeyuan restaurant in Beijing, took the lead in the reform. In view of the strong nature of sea cucumbers, he adopted the method of "attacking the strong with the strong", and put the strong juice and flavor into the sea cucumbers. The strong color shows the outside, so as to achieve the effect of four beauties of color, fragrance and shape.

practice

Practice 1

Food preparation

Raw material: 1000g sea cucumber.

Seasoning: 2G refined salt, 105g green onion, 3.5G monosodium glutamate, 15g green garlic, 10g wet starch, 5g minced ginger, 700g chicken soup, 27.5g ginger juice, 50g paste onion oil, 27.5g sugar, 150g cooked lard (about 75g consumption), 12.5g soy sauce, 15g Shaojiu.

Method:

1. Wash the tender sea cucumbers, put the whole sea cucumbers into a cold water pot, bring to a boil over high heat, take them out for about 5 minutes, drain the water, and then soften them with 300 grams of chicken soup, and drain the chicken soup. Cut the scallion into 5cm segments (100g) and end (5g) respectively. Cut the garlic into 3.3 cm segments.

2. Place the frying pan on the high heat, pour in the cooked lard, and heat it to 80% heat. Add the scallion. When the frying pan is golden, remove the scallion from the heat. Put the scallion in the bowl. Add 100g chicken soup, 5g Shaoxing wine, 2.5G ginger juice, 2.5G soy sauce, 2.5G sugar and 1g monosodium glutamate. Steam in the drawer for 1 to 2 minutes. Remove the soup and leave the scallion for standby.

3. Lard with fried scallion, sea cucumber, refined salt, clear soup, sugar, cooking wine, soy sauce, sugar, bring to a boil, then move to low heat and simmer for two to three minutes. Add monosodium glutamate on high heat, thicken with starch, boil through with medium heat, collect juice, pour in scallion oil and serve on plate.

Tips:

1. How to make paste onion oil: put 500g cooked lard into a frying pan. When it is 80% hot, add 100g scallion slices, 75g ginger slices and 50g garlic slices. Deep fry until golden yellow. Then add 100g coriander slices. After deep frying, remove the above raw materials. The remaining oil is paste onion oil.

2. Put the sauce in the pot, don't stir it immediately, wait for three or four seconds, then stir it well, starch gelatinize, make the sauce bright and thicken.

Practice 2

Food preparation

Ingredients: 500g sea cucumber, 100g scallion.

Seasoning: 25g big oil, 25g five flavor oil, 10g white sugar, proper sugar color, 40g wet starch, a little ginger water, 25g cooking wine, 5g monosodium glutamate, 25g soy sauce, and proper clear soup.

Method:

1. Stir the sea cucumber with a strong but not strong fire until the skin is scorched and brittle. Scrape off the scorched black layer with a knife until dark brown is seen. Then soak the sea cucumber in cold water for 2 days. After the sea cucumber body is soft, boil the hair again. About 5 minutes for the first time, open the stomach, take out the intestines and impurities, wash and bleach them with clean water, separate the soft from the hard, soak the soft in clean water, and continue to boil the hard for many times Boil until soft, rinse and soak for 4-5 hours.

2. Cut the sea cucumber into strips with a slope knife, and cut the scallion into 3cm segments.

3. Put the sea cucumber in a frying spoon and stir it in boiling water. Then add the clear soup, cooking wine and ginger water. Simmer over the fire. Remove and set aside;

4. Put the frying spoon on the high heat, pour in the large oil and heat it. Deep fry the scallion into yellow. Take out and add the clear soup, cooking wine, sugar, sugar color, soy sauce, monosodium glutamate and ginger water. After boiling, skim the foam. Then put the stewed sea cucumber and deep fried scallion in. After the soup is boiled again, pour in the wet starch and thicken it. Add the scallion oil to the spoon and finally pour it into the plate.

Practice 3

Food preparation (stir fried sea cucumber with Scallion)

Raw materials: 100g sea cucumber, 200g scallion.

Seasoning: 15g sugar, 125g cooked lard, 20g cooking wine, 4G refined salt, 250g clear soup, 250g wet starch, 3G monosodium glutamate, 25g ginger and 25g soy sauce.

Method:

1. Cut the sea cucumber into wide slices, and control the moisture after boiling.

2. Heat lard to six, add scallion when mature, fry until golden, remove, set aside scallion oil.

3. Add onion, ginger, refined salt, cooking wine, soy sauce, sugar and sea cucumber to the clear soup. Bring to a boil and simmer for 2 minutes. Remove and dry;

4. Add the fried scallion, sea cucumber and ingredients, bring to a boil and simmer over low heat for 2-3 minutes. Add monosodium glutamate over high heat and thicken with starch. Heat over medium heat to finish.

Practice 4

Food preparation

Raw materials: 1 bag of frozen sea cucumber, right amount of scallion.

Seasoning: salt, chicken essence, cooking wine, soy sauce

Chinese PinYin : Cong Shao Hai Can