Braised Sea Cucumber with Scallion(cong shao hai can )

Braised Sea Cucumber with Scallion

Introduction:

"Shandong Peninsula is surrounded by the sea and rich in aquatic products, so there is a lot of seafood in Shandong cuisine. Braised sea cucumber with scallion is a delicious Shandong dish. Excellent sea cucumber, full-bodied onion fragrance, a very appetizing and nutritious dish. There are no beautiful sea cucumbers in the market here, so I'll make do with them, but the dishes are delicious. "

Production steps:

Step 1: raw materials: scallion and sea cucumber

Step 2: blanch sea cucumber with ginger and cooking wine.

Step 3: blanch the sea cucumber and cut it into pieces.

Step 4: slice ginger and scallion for use.

Step 5: from the oil pan, stir ginger onion, under the point of sugar stir fry until sugar color.

Step 6: add water, add raw soy sauce, bring to a boil with salt, add sea cucumbers and simmer for 10 minutes.

Step 7: Boil the sea cucumber over high heat to collect the concentrated juice, add some starch to thicken it, add some tail oil and stir fry it. If you like, add some chicken essence or monosodium glutamate.

Step 8: the taste of the finished product is quite good, but the juice is not strong enough, but the bibimbap is very good, ha ha.

Materials required:

Sea cucumber: 300g

Scallion: 1

Salt: right amount

Soy sauce: moderate

Chicken essence: appropriate amount

Starch: appropriate amount

Cooking wine: moderate

Ginger: right amount

Caution: when you boil sea cucumber, you can put salt in it first so as not to shrink it, and then add salt to seasoning.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Cong Shao Hai Can