Braised sea cucumber with tendon(ti jin shao hai can )

Braised sea cucumber with tendon

Introduction:

Production steps:

Step 1: make 6-10 sea cucumbers, including the intestines, wash them, and reserve them in half.

Step 2: cut the tendon obliquely, increase the cross section, reserve.

Step 3: wash carrot and cut into elephant eye slices, wash green pepper and cut into diamond, wash yam and cut into diamond with cold water

Step 4: slice onion, ginger and garlic.

Step 5: boil water in a wok, blanch the tendons for half a minute, remove and control the water.

Step 6: blanch the sea cucumber for 20 seconds, remove and control the water.

Step 7: hot pot cold oil, add 5-8 pepper, saute fragrant, then add a little garlic, turn off the fire, take out the garlic, onion and pepper, this is a feed oil.

Step 8: half of the cooking oil and half of the corn oil are used as cooking oil, so as to enhance aroma and remove fishiness. It is required that there is not too much cooking oil, because some cooking oil should be added here.

Step 9: saute onion, ginger and garlic

Step 10: add the side dishes and stir fry. At this time, because the yam absorbs water, you can add a little water appropriately. It's better to have soup

Step 11: add the tendons and stir fry

Step 12: add sea cucumber and stir fry

Step 13: add salt, soy sauce, rock sugar, water, stir fry. PS: I add a little more here. Generally speaking, a spoonful and a half of stir fry is good.

Step 14: wait until the water is almost enough, then thicken it thinly. Pour a little sesame oil on it before leaving the pot!

Materials required:

Tendon: 200g

Sea cucumber: 6-10

Carrot: 1

Green pepper: 1

Yam: 1 / 2 root

Scallion: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

Soy sauce: moderate

Sugar: small amount

Cooking wine: small amount

Starch: small amount

Sesame oil: small amount

Note: 1, my tendon here is the day before yesterday to eat leftover cooked food, so to blanch water, remove salty. 2. Tendon and sea cucumber blanching time must be controlled, tendon 30 seconds, sea cucumber 20 seconds. I'd rather spend less time than time, or I'll get old easily. 3. The oil has the function of enhancing fragrance and removing peculiar smell. Try to use it as much as possible. If you really find it troublesome, you can fry the pepper first, take it out, and then add onion, ginger and garlic to make it fragrant. 4. It's not easy to add too much water to this dish. I just add a little more water for my father because I have a bad mouth. The stew is a little bit rotten. The usual taste of water is moderate. 5. It's better to add soup than water. I really don't have it. I'll use water instead. If this dish uses soup, it's more delicious.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Ti Jin Shao Hai Can