Braised sea cucumber with Scallion(lu cai cong shao hai can )

Braised sea cucumber with Scallion

Introduction:

"Braised sea cucumber with scallion is one of the distinctive dishes of Shandong cuisine. It is made of scallion and sea cucumber. The dish is brown in sauce. The sea cucumber is soft, smooth and glossy. It has a strong smell of scallion. There is no juice left on the plate after eating. Sea cucumber, also known as "sea ginseng.". Shallot and sea cucumber should be a good match. Scallion, also known as heshicao, is a kind of pungent and warm thing. Although sea cucumber is rare, its physical property is slightly cold. If it is supplemented by scallion, sea cucumber can show its function. This dish seems simple, but in fact, it is very effective. Sea cucumbers grow better, reaching the degree of softness, lubrication and toughness. Too much is rotten, too little is crisp. Another is to cook, the heat should be enough, good soup fire, close juice to thick, sea cucumber can taste. In addition, the onion should be used well, it must be scallion, inch section of the scallion white, fried yellow out of incense, to have the taste of sea cucumber match

Production steps:

Step 1: dry sea cucumber bubble hair, my is fresh, you need to wash. Cut between the two abdominal mouth, the viscera will be cut out, especially the two ends, easy to accumulate sediment, must be washed.
The sea cucumber is segmented according to its size.
Boiled water, add cooking wine and soy sauce, add sea cucumber, blanch for 2 minutes.

Step 2: heat the pan, add oil, fry the scallion until golden yellow, then turn it into scallion oil, pour it out and put it into a bowl.
You can get more of this. It tastes grey and often tastes delicious.

Step 3: leave the bottom oil in the pot, add sugar and stir fry until reddish brown, put in the clean sea cucumber section and stir fry.

Step 4: pour in the clear soup, add a little Shaojiu, soy sauce and salt, and continue to cook.

Step 5: cook until there is only one third of the soup.

Step 6: pour in wet starch and thicken.

Step 7: pour in the fried onion oil. Stir evenly, then out of the pot!

Materials required:

Sea cucumber: right amount

Scallion white: moderate

Oil: right amount

Shaojiu: moderate

Soy sauce: right amount

Sugar: right amount

Clear soup: proper amount

Precautions: 1. Soak dry sea cucumber for 12 hours in cold water and put it into a thermos for 12 hours to ensure that there is no oil. When sea cucumber melts with oil, wash fresh sea cucumber, cut open the middle of two mouths of abdomen, cut off internal organs and wash both ends clean. It is easy to leave sediment at both ends. 2. You can fry more scallion oil, and the fried dishes are very fragrant. 3. Blanch the sea cucumber for about 2 minutes. 4. Stew until there is one-third of the soup, also consider the degree of maturity of sea cucumber species.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Lu Cai Cong Shao Hai Can