How to make roasted sea cucumber with scallions?

"Sea cucumber with scallions" - this is a classic Chinese specialty dish, belonging to the Lu Cuisine cuisine, originated in Shandong, generally mainly with the main ingredient of the hairy sea cucumber, scallions as auxiliary ingredients, accompanied by soy sauce, cooking wine, salt, sugar, water starch and other seasonings together. Cooking made, because of its fresh and tender, soft and fragrant, flavorful and juicy and nutritious and many other advantages and popular, and on September 10, 2018, was selected as one of the top ten classic dishes of Shandong of Chinese cuisine.

Scallion roasted sea cucumber - authentic practice details (attached to the tutorial of the sea cucumber in the water) - Features: fragrant and smooth, soft and tender flavor, nutrition and delicious, easy to do, a look at the will.

Main Ingredients: 4 sea cucumbers (attached to the detailed steps)

Accessories: 8 green onions, white onion (the more back the better)

Seasonings: water, soy sauce, cooking wine, oyster sauce, sugar, chicken essence, pepper, cornstarch, cooking oil, moderate amount

Tools: 1 pan

- - Start to make -

- - Start to make -

- - Start to make -

- - Start to make -

②: heat a pan, add a moderate amount of cooking oil (30 ml or so), add 5 pieces of chopped green onion into the pan and slowly stir-fry over low heat to extract the green onion oil.

3: Stir-fry until all the white onion is soft brown-black, sheng out discarded, and then the remaining 3 white onion segments into the pot to maintain a small fire to continue to stir-fry, stir-fry until the surface of the onion segments are burnt yellow can be sheng out standby, the pot to stay onion oil, will be adjusted before the sauce poured into the pot over a small fire to fry out of the flavor, and then poured into the 300 ml of water into medium-high heat to boil, and then put into a good hair sea cucumber, off the lid to cook for 1 minute and a half, and then cook for 1 minute and a half, and then turn over. Turn over, cook for another 1 minute and a half, serve on a plate and set aside, leaving the soup in the pot.

④: pour the water starch into the pot and mix well to thicken the soup, and thicken the soup until it can be picked up continuously, pour the soup evenly on the surface of the sea cucumber, and add the scallion, and the sea cucumber with scallion is ready.

The production picture: so a thick and enticing, soft and fresh back to the sweet, nutritious and delicious sea cucumber with scallions is ready, looking at it is not very appetizing?

Sea cucumber - detailed steps - Features: soft and tender, easy to learn, a look will be.

Main ingredient: 4 dried sea cucumbers

Accessories: purified water

--Start operation-

①: the total **** time-consuming sea cucumber steps 6 days, the following start detailed steps: the first day: the first sea cucumbers Add the bowl with pure water and put it into the freezer to soak for 24 hours, do not use tap water.

②: the second day: this time the sea cucumber than yesterday's slightly larger than the new pure water into the boil on medium heat, the water boiled off the fire, let cool to room temperature, and then fished out of the sea cucumber into a bowl and add the new pure water into the same into the refrigerator to soak for 24 hours.

3: Day 3: Repeat the steps of Day 2 once.

4: The fourth day: open the sea cucumber and clean it, take out the internal organs and wash the residual sediment thoroughly, then repeat the steps of the second day, put the sea cucumber into a pot to boil and cool it and refrigerate it for 24 hours.

5: Day 5: Repeat the steps of the second day.

6: Day 6: Repeat the steps of the second day.

⑦: At this time, you can see that the sea cucumber is much bigger than it was at the beginning, and you can feel that it can be easily pinched off with your hand, so the sea cucumber is ready.

--Content summary of the "you ask me to answer" -

-?

1, why add sugar and pepper in the sauce?

-?

Answer: ........ As we all know, adding oyster sauce, soy sauce, chicken essence are fresh and flavorful, and adding wine is to enhance the aroma of fishy, so this extra sugar and pepper is to do what? In fact, the role is also very obvious, sugar in addition to increase the sweet taste, but also to give more fresh effect, and at the same time to add pepper is to flavor and aroma, its deodorization effect is more obvious than the wine, wine main outside, and pepper main inside, so the two are indispensable.

-?

2. Why do you have to use scallions to cook sea cucumber? Why is the later part of the shallot better?

-?

Answer: ........ Because the onion's onion flavor is the strongest and most pungent, the onion flavor from deep-frying it is more mellow, and the further back the onion is from the root onion section, the more pronounced the onion flavor will be, why? Because there is the main place of sprouting, so that the more the following onion section to fry out of the onion oil is more fresh and mellow, more in line with the use of sea cucumbers with.

-?

3, why the onion also divided into 2 times under? Why to throw the first time but not the second time?

-?

Answer: ........ Because the onion is too much fried once fried and uneven, easy to cause the onion waste and the flavor is not strong situation, than the separate fried flavor is even lighter, so the onion is divided into 2 times under the pot is the most secure practice of frying scallion oil, and secondly, because of the second frying of the onion need to be retained for consumption, can not be fried black frying bitterness, so that means that the second time frying onions will be shorter than the first time, so in such a shorter period of time requirements conditions, the onions will not be allowed to go down the pan at one time either.

-?

4. Why is it necessary to cook the sea cucumber in the pot for only 3 minutes? Why do you need to add water starch to thicken the cooked soup?

-?

Answer: ........ Answer the first question first, because the sea cucumber has been fully boiled + cooled 5 times in the process of soaking, the soaked sea cucumber has been fully cooked at this time, and it will be boiled for 3 minutes at this time just to let it fully eat the flavor of the soup; as for the reason why the soup needs to be thickened with water starch at the back, it's because the most important thing to be emphasized on the green onion roasted sea cucumber itself is that "

The reason why you need to add water starch to thicken the soup is because the most important thing about sea cucumber is that there is no juice after eating, which means that you can't leave any juice after eating sea cucumber, so it means that the soup of sea cucumber

must be thick enough to stick to the sea cucumber, and the purpose of adding thickening sauce is to increase the consistency of the soup and the stickiness of the soup.

-?

5. Why don't I see you putting salt in the soup? Don't you need to salt the sea cucumber with scallions?

-?

Answer: ........ Not so, in fact, if you carefully point to look at the front of the sauce, you know that this onion roasted sea cucumber itself I put salt, do not see? In fact, the soy sauce and oyster sauce within the sauce itself are salty, plus the last addition to the pot and then soup thickened back, so the sauce itself is salty enough to season the sea cucumber, of course, onion roasted sea cucumber we still want to eat more sea cucumber original flavor, salty may be a little lower, eating will be more fresh and natural.

-?

6. Why do we need to use pure water to soak the sea cucumber? Can't I use tap water?

-?

A: ........ It is important to note here that pure water must be used to soak sea cucumber, tap water must not, why? Because the tap water itself with all kinds of bacteria and impurities is particularly much, although the naked eye can not see but in fact these hidden impurities in the soaking sea cucumber will lead to sea cucumber hair is not big, sea cucumber surface viscous oxidation, similar to the deterioration of the sea cucumber, and the hair of the sea cucumber surface hair will be more elongated, it looks like a small and not dare to eat, so it is recommended that you soak sea cucumber must use pure water, of course, this pure water do not have to buy those bottled mineral water, that do a good job of sea cucumber. The mineral water, so do a dish also seems too trenchant, in fact, as long as the barrel of the barrel of pure water can be, such pure water soaking sea cucumber is completely enough.

--"The "Technical Tips" of Sea Cucumber with Scallions:

(1) When you make sea cucumber with scallions, you must soak the sea cucumber well first, because only the sea cucumber with scallions that is soaked and washed well will be soft enough to make the sea cucumber with scallions.

(2) The internal organs of the sea cucumber are the main residue of the toxins in the sea cucumber. Although people at the beach often eat sea cucumbers as a whole, they usually eat only small sea cucumbers with very small heads, and it is better to remove the internal organs of the sea cucumber and wash it before cooking and eating it.

(3) Do not rush when soaking the sea cucumber, because 6 days of processing steps are almost the same, so the serious operation is actually not troublesome, who makes him delicious and nutritious?

Conclusion

In fact, it is quite easy to make sea cucumber with scallions, but if you want to make it clean and nutritious and soft and delicious, you need to be more careful and patient, and I hope that after reading this article, we can all make a "authentic sea cucumber with scallions" that the whole family will love to eat!