Stewed sea cucumber with onion is a classic Shandong dish. The main raw materials are sea cucumber and onion. It's not easy to cook this dish well. Among them, chopped Qinghai ginseng is the key. Although sea cucumber is a natural tonic, it has strong medicinal properties. Onions can remove the fishy smell of meat, fish and mutton. The perfect combination of the two can achieve the effect of "thick accumulation and thin hair". In addition to color table, it can also achieve the perfect effect of color, fragrance, shape and beauty.

Scallion sea cucumber takes water, fertilizer, sea cucumber and chopped green onion as main raw materials. The sea cucumber is tender, soft and smooth, with mellow onion flavor and rich nutrition, and there is no residual juice after eating. Sea cucumber, bird's nest and shark's fin are equally famous and are one of the eight treasures in the world. Sea cucumber is not only a precious food, but also a precious medicinal material. According to "Compendium of Materia Medica", sea cucumber is sweet and salty, which has the functions of tonifying kidney and essence, absorbing urine and strengthening yang, curing atrophy and nourishing nature, so it is named sea cucumber. Modern research shows that sea cucumber has the functions of improving memory, delaying gonadal aging, preventing arteriosclerosis, diabetes and anti-tumor.

Sea cucumber can be divided into sea cucumber, black ginseng, light ginseng and plum ginseng. Another reason why sea cucumbers are precious is that they grow on the sand bottom of shallow reefs and prefer to grow in places rich in algae. When harvesting, it needs artificial diving to catch one by one, which is laborious and difficult to obtain. Rarity is expensive. When cooking sea cucumber with onion, first thaw the sea cucumber, wash it, then cut it into strips, blanch it, put a little oil in the pot, heat it, add onion and stir-fry until fragrant. Put the sea cucumber in the original pot, then add a proper amount of salt, cooking wine, oyster sauce, soy sauce, rock sugar and soup, then cover the pot and cook slowly until the juice is collected, add the onion, stir fry and bury it in the thin Euryale ferox. . Roasted sea cucumber is deep in color and light in juice, which is unforgettable.

Yuan Mei's "Suiyuan Menu" also said: "The sea cucumber is not lively, the sand is too smelly, and it is the most difficult to please. It is rich in nature and cannot be stewed in clear soup." In view of this, Wang Shizhen, the famous chef of the older generation in Beijing Fengze Garden, took the lead in carrying out the reform. In view of the rigidity of sea cucumber, he adopted the method of "attacking rough with rough", and the juice was thick and colorful, achieving the perfect effect of color, taste and shape.