Ruyi Oolong(ru yi wu long )

Ruyi Oolong method:

Raw materials for making Ruyi Oolong

Ingredient: 4 sea cucumbers (about 500g).

Ingredients: 75g minced fish, 50g cooked ham.

Ingredients for making Ruyi Oolong

15 grams of cooking wine, 2 grams of refined salt, 10 grams of soy sauce, 2 egg white, 250 grams of clear soup, 15 grams of wet corn flour, a little flour, 35 grams of onion oil.

Production steps of Ruyi Oolong

1. Pour water into the pot, heat and bring to a boil, add sea cucumber, take it out again, and wash it in water. Cut the ham into 4 strips with the same length, width and thickness as the sea cucumber.

2. Put the minced fish into a bowl, add a little cooking wine, refined salt, chicken oil and corn flour, and stir vigorously. Put the egg white in the pan and use chopsticks to form a snow-white foam. Put it in the fish sauce and stir into the fish paste.

3. Sit in the frying pan, add 30 grams of scallion oil, stir fry the sea cucumber, add cooking wine, refined salt, soy sauce, clear soup, simmer on low heat for 3 minutes, remove the soup, dry the sea cucumber abdomen with dry cloth, sprinkle some corn flour, and put it on the plate. Put the ham into the stomach of sea cucumber, fill the stomach of sea cucumber with minced fish paste, wrap the sea cucumber in gauze, steam in the drawer for about 20 minutes, and take it out to form Ruyi sea cucumber. Open the gauze, cross cut the long 6-minute segment, the section is upward, and code in the plate.

4. Pour 150 grams of clear soup into the pot, add cooking wine and refined salt. For good taste, skim the foam after boiling. Dilute the cornmeal with water, pour it into the pan, and then hook it into sauce. Pour in onion oil and pour it on the vegetables.

Ruyi Oolong

Ruyi oolong is a famous local dish with rich flavor and color, belonging to Shandong cuisine. Its main ingredient is sea cucumber.

raw material

Ingredient: 4 sea cucumbers (about 500g).

Ingredients: 75g minced fish, 50g cooked ham.

Seasoning: 15g cooking wine, 2G refined salt, 10g soy sauce, 2 egg white, 250g clear soup, 15g wet corn flour, a little flour, 35g scallion oil.

practice

1. Pour water into the pot, heat and bring to a boil, add sea cucumber, take it out again, and wash it in water. Cut the ham into 4 strips with the same length, width and thickness as the sea cucumber.

2. Put the minced fish into a bowl, add a little cooking wine, refined salt, chicken oil and corn flour, and stir vigorously. Put the egg white in the pan and use chopsticks to form a snow-white foam. Put it in the fish sauce and stir into the fish paste.

3. Sit in the frying pan, add 30 grams of scallion oil, stir fry the sea cucumber, add cooking wine, refined salt, soy sauce, clear soup, simmer on low heat for 3 minutes, remove the soup, dry the sea cucumber abdomen with dry cloth, sprinkle some corn flour, and put it on the plate. Put the ham into the stomach of sea cucumber, fill the stomach of sea cucumber with minced fish paste, wrap the sea cucumber in gauze, steam in the drawer for about 20 minutes, and take it out to form Ruyi sea cucumber. Open the gauze, cross cut the long 6-minute segment, the section is upward, and code in the plate.

4. Pour 150 grams of clear soup into the pot, add cooking wine and refined salt. For good taste, skim the foam after boiling. Dilute the cornmeal with water, pour it into the pan, and then hook it into sauce. Pour in onion oil and pour it on the vegetables.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ru Yi Wu Long