Braised Sea Cucumber with Scallion

Recipe introduction

(1), sea cucumber roasted with onion, was originally a famous dish in Shandong, with strong onion flavor and unique flavor. After it was introduced to Beijing, chefs in Beijing switched to small sauces according to local tastes, which used less oil and tasted fresher and more mellow.

This dish is the best in Fengzeyuan Restaurant in Beijing. Sea cucumber is delicious, soft, tender and delicious, and there is no juice left on the plate after eating. (3) This dish is sauce brown, the sea cucumber is soft and tender, shiny and shiny, and has a strong onion fragrance.

material

Main ingredients: sea cucumber1000g, auxiliary materials: scallion100g, green garlic15g, wet starch10g, Jiang Mo 5g, chicken soup 700g, ginger juice 27.5g, onion oil paste 50g and seasoning: refined salt 2g.

working methods

(1). Wash the tender small sea cucumber, put it into a cold water pot as a whole, boil it with strong fire, take it out for about 5 minutes, drain the water, then cook it with 300 grams of chicken soup until it tastes soft, and drain the chicken soup. Cut the scallion into 5cm (100g) and 5g (5g) segments respectively. Cut the green garlic into 3.3 cm pieces.

(2) Put the wok on a big fire, pour in cooked lard, heat it to 80% heat, and then add the onion. When the onion turns golden, remove the pan from the fire and put the onion in the bowl. Add chicken soup (100g), Shaoxing wine (5g), ginger juice (2.5g), soy sauce (2.5g) and white sugar (2.5g).

(3) Put the wok on high fire, pour in cooked lard (25g), when it is 80% hot, add sugar (20g), stir-fry until golden brown, add chopped green onion, Jiang Mo and sea cucumber, stir-fry for a few times, and then add Shaoxing wine (10g) and chicken soup (150). ) After boiling, move to low heat for 5 minutes, then turn the soup to low heat for 2/3, and then turn to high heat. While turning the pan, pour in the diluted wet starch, let the sauce hang on the sea cucumber, and then pour it into the plate.

(4) Put the wok on a big fire, pour in onion oil (30g), heat it, add green garlic and steamed onion, stir fry slightly, and sprinkle it on the sea cucumber.

Tip:

(1). Production method of shallot oil: put 500g of cooked lard into a frying pan, heat it to 80% heat, then add 10g of onion100g, 75g of ginger and 50g of garlic, stir-fry until golden brown, then add 10g of coriander100g, stir-fry and take out the above raw materials, and the remaining oil is. (2) Put the sauce into the pot, don't stir it immediately, wait for three or four seconds, then stir it evenly, and gelatinize the starch to make it bright and sticky.