Braised Sea Cucumber with Scallion(cong shao hai can )

Braised Sea Cucumber with Scallion

Introduction:

"Shandong cuisine" is one of the eight major cuisines in China. One of the most representative cuisines is "braised sea cucumber with Scallion". This delicacy is the top of the three traditional feasts in Shandong cuisine! At present, many people have no way to understand the specific "three banquet", that is, the famous "Yan Cai Xi", "shark fin Xi" and "sea cucumber Xi" in Shandong cuisine. Shandong is the originator of Chinese "flavor". The first "salt" in people's life is the earliest discovery and development of Shandong people. It benefits the Chinese people for thousands of years! Whenever you open the dusty historical books, you can't help but feel proud of our Chinese nation and respect for our ancestors. The word "great" can't be used to describe it! Shandong master's exquisite taste has been appreciated by his peers hundreds of years ago. Even the emperor can't do without Shandong master's fried dishes, ha ha! Listen to the old man, Shandong masters all have three or two kinds of beautiful and confidential seasonings. As long as they put them, the taste of the dish will be very different. Later, after decryption, it turned out that the best scallops and sea intestines from Shandong were used as raw materials. After drying, they were ground into powder. Not to mention in the past, even now they are better seasonings than monosodium glutamate. It's less than 100 years since monosodium glutamate was invented by the Japanese. However, the seasoning invented by Shandong master has a history of hundreds of years. It can be said that China is the ancestor of monosodium glutamate, and the materials used are absolutely authentic, and there is no chemical reaction after eating. Some are just "fresh"! Shandong predecessors are not limited to these, the most common materials, such as the hands of Shandong master can also produce a good taste. Today, let's introduce the classic dish "scallion braised sea cucumber" which can be made at home. This dish is traditionally used as "grey ginseng" or "Liaoshen", which is now called "Liaoshen". The good ones are thousands of yuan per kilo, and tens of thousands of yuan. If you use it to cook a dish, it will cost at least 800 yuan. You don't have any spare money for a big stir fry spoon, ha ha! Today we only use ordinary sea cucumber to replace, this is also one hundred and eighty yuan a Jin! At the same time, I also open meat, ha ha! The specific measures are as follows; "

Production steps:

Step 1: cut green onion into horseshoe segments and set aside.

Step 2: make a twill knife on both sides of the scallion.

Step 3: cut the scallion into four sections after using the flower knife.

Step 4: wash the sea cucumber and cut it into large pieces.

Step 5: cool the oil in a hot pan, add green onion and ginger slices, and fry them slowly over low heat.

Step 6: deep fry the scallion green and add the scallion white.

Step 7: deep fry the scallion until it is slightly yellow. Take out and set aside.

Step 8: take out all the ginger in the fried onion oil.

Step 9: pour the fried scallion oil into the container.

Step 10: put the fried green onion and ginger slices into a small pot, pour in a proper amount of water, and boil the green onion juice.

Step 11: Boil the water for 3-5 minutes and remove the onion and ginger.

Step 12: pour the scallion juice into the container and set aside.

Step 13: take another clean and oil-free soup pot, add water and bring to a boil. The water is as hot as sea cucumber.

Step 14: bring the sea cucumber to a boil again, blanch for 1 minute, and take it out.

Step 15: heat the frying spoon, add a little scallion oil, add appropriate amount of sugar, stir fry sugar color, use low heat.

Step 16: stir fry until the sugar color is slightly yellow, do not stir fry paste.

Step 17: the sugar color is slightly yellow, cook in the right amount of soy sauce to break the raw.

Step 18: cook in soy sauce and then add a proper amount of yellow rice wine.

Step 19: pour in the right amount of boiled onion juice and bring to a boil.

Step 20: open the soup and add the sea cucumber.

Step 21: add the sea cucumber soup, bring to a boil and simmer for 3-5 minutes.

Step 22: stir fry the sea cucumber thoroughly with a little pepper.

Step 23: put in the fried scallion and use the high heat to collect the juice.

The twenty-fourth step: when the soup is half done, sprinkle a little sugar to make the final seasoning.

Step 25: sprinkle a little chicken powder to make it fresh.

Step 26: Sprinkle chicken powder and stir well, then thicken with appropriate amount of Lake powder.

Step 27: after the sauce is gelatinized, sprinkle a little scallion oil.

Step 28: hold the juice of the cooked sea cucumber, and the best is Buwang soup on the plate, which can be served on the table after coding.

Materials required:

Sea cucumber: 400g

Water: moderate

Scallion white: 50g

Scallion green: 100g

Ginger slices: 25g

Soy sauce: 20g

Yellow rice wine: 20g

Sugar: 20g

Chicken powder: 2G

Pepper: a little

Starch: appropriate amount

Cooking oil: proper amount

Note: this dish is featured by bright color, green onion fragrance, smooth sea cucumber, moderate salty and fresh, and slightly sweet aftertaste. Warm tips: 1. Sea cucumber must not be stained with oil before it is fired, and the utensils containing sea cucumber must be clean and oil-free. 2. The sea cucumbers used to make this dish are grey ginseng, Liaoshen, guangpi ginseng and Topaz ginseng. The latter two kinds are very cheap. The price of guangpi ginseng is a little expensive, which is 70 or 80 yuan per kilogram. The price of Huangyu ginseng is 20 or 30 yuan per kilogram. The price of grey ginseng and Liaoshen is more than 100 yuan per kilogram. A real plate of sea cucumber with good scallion needs 2000 or 3000 yuan. 3. Shandong cuisine is not as complicated as people think when cooking this dish. It only needs onion oil, onion juice, soy sauce and a little sugar color. It can also be mixed with chicken essence, sugar and yellow rice wine. It doesn't need this juice or that juice or oyster sauce. The key is that the proportion of these three or five seasonings should be appropriate. The taste is salty, fresh and slightly sweet. As the saying goes, it's called salty and sweet It's all in onion oil and juice. This is the whole process of making delicious "scallion braised sea cucumber". This kind of spoon in the family production of authentic Shandong classic "scallion braised sea cucumber" is ready. Its taste is self-evident, beautiful, ha ha! For your reference!

Production difficulty: Advanced

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Cong Shao Hai Can