[gourmet theme competition - Season 3] sea cucumber and dragon bone soup(mei shi jia zhu ti sai di san ji hai can long gu tang )

[gourmet theme competition - Season 3] sea cucumber and dragon bone soup

Introduction:

"If the time of soaking ginseng is included, it should be several days. This soup takes a lot of time in the early stage. "

Production steps:

Step 1: start the soup pot and boil the water

Step 2: blanch and wash the pig keel for the first time

Step 3: blanch and wash the pig keel for the second time

Step 4: prepare ginger slices, scallion and Tremella

Step 5: fill the pressure cooker with water and add ginger slices

Step 6: add the washed pig keel

Step 7: bring to a boil over high heat, then turn to low heat and cook for one and a half hours

Step 8: soak the sea cucumber and clean it

Step 9: cut into pieces

Step 10: add the cut sea to the cooked dragon bone soup

Step 11: add appropriate amount of Tremella

Step 12: bring to a boil over high heat, then turn to low heat for another hour

Step 13: add appropriate amount of fine salt before eating

Step 14: add a scallion segment

Materials required:

Sea cucumber: Three

Pig keel: four sections

Ginger slices: right amount

Scallion: right amount

Tremella: right amount

Salt: right amount

Note: sea cucumber should not be eaten with glycyrrhizic acid and vinegar. When keeping, note: the sea cucumber should not be stored for a long time, preferably not more than 3 days. During storage, soak it in cold water, change the water 2-3 times a day, do not touch oil, or put it in the refrigerator without ice. If it is dry storage, it is best to put it in a sealed wooden box, moistureproof. It is a good method to supplement sea cucumber in summer, and it is best to make soup in autumn and winter

Production difficulty: Advanced

Technology: pot

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Mei Shi Jia Zhu Ti Sai Di San Ji Hai Can Long Gu Tang