Braised sea cucumber with ginger and scallion(jiang cong shao hai can )

Braised sea cucumber with ginger and scallion

Introduction:

"Sea cucumber, also known as sea cucumber, sea rat and sea melon, is a kind of valuable marine animal, which is named after its tonic effect is similar to ginseng. The meat of sea cucumber is soft and tender, rich in nutrition. It is a typical high protein, low-fat food with rich taste and elegant flavor. It is one of the eight treasures of seafood. It is as famous as bird's nest, abalone and shark's fin. It often plays the role of "pressure axis" in the hall of elegance

Production steps:

Step 1: soak the sea cucumber and cut it in half. Cut broccoli into small flowers, ginger into slices, onion into 3cm segments

The second step: sea cucumber in boiling water, chill water, add green onion and some ginger, Baijiu, sugar 5g.

Step 3: blanch well and drain the water in cold water. Take out the scallion and ginger slices and set aside

Step 4: blanch broccoli in boiling water, add 10 salt to the water, blanch well and remove the plate

Step 5: heat pot, add 30g oil, stir fry ginger and scallion until fragrant, then add sea cucumber and stir fry

Step 6: add proper water and seasoning, cook well and thicken directly

Step 7: add the scallion and put it into the broccoli.

Materials required:

Sea cucumber: 400g

Ginger: 50g

Scallion: 50g

Chicken oil: 10g

Broccoli: 100g

Salt: 12g

Baijiu: 10g

Pepper: 2G

Chicken powder: 3G

Sugar: 8g

Raw powder: 5g

Oyster sauce: 3G

Note: sea cucumber has a special taste, adding appropriate ginger, onion, sugar can remove its odor. When blanching, adjust the blanching time according to the degree of sea cucumber bubble hair.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: light

Chinese PinYin : Jiang Cong Shao Hai Can