Stewed sea cucumber with coarse grains(cu liang dun liao can )

Stewed sea cucumber with coarse grains

Introduction:

"Sea cucumber and coarse grain match, nutrition complement each other"

Production steps:

Step 1: first, cook the corn and wheat in high soup, then soak the fresh sea cucumber with Japanese flavor for 5g, yellow rice wine for 5g, 4 Chinese prickly ash, 2 green onion and ginger, and add water for 20 minutes,

Step 2: put the processed coarse cereals and sea cucumber into the pot, and then add 300 grams of soup. Use salt, Renzi brand chicken juice, a little white pepper and a little sugar to adjust the flavor. Put a little coriander out of the pot and soak the wolfberry well.

Materials required:

Sea cucumber: one

10 grams of salted fish

Wheat: 20g

Corn: 20g

Wolfberry: 5g

Red kidney bean: 10g

Note: soup, also known as "clear soup", "upper soup" and "top soup", refers to the soup made from pig bone, chicken bone, duck frame, minced meat head and other raw materials, which is added and processed into a thin paste of chicken antler or meat antler without salt to make it clear as water, strong and fresh. In cooking, soup is indispensable in making dishes. The soup used in meat dishes is made of meat, bone, chicken body and so on. Similarly, we often use soup in meat dishes to make vegetarian food more delicious, but it is limited by the materials. The practice of vegetable soup is different from that of meat soup. Soybean sprouts and carrots are the main ingredients of vegetable soup, which can be used in many ways.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: Original

Chinese PinYin : Cu Liang Dun Liao Can