Making soup is very simple. After slicing the sea cucumber, put it into boiling water, without oil, add onion and ginger slices, salt and monosodium glutamate, and add a little coriander to maximize nutrition.
Sea cucumber can also be cooked with mutton, tremella and jujube. These are all to prevent some diseases, and simple seafood soup is a tonic.
200g of water-soaked squid, 50g of coriander, 30g of shredded onion, 4g of salt, 2g of cooking wine10ml, 2g of monosodium glutamate, 0.7g of pepper, 2g of vinegar14ml, 2g of ginger, 5g of garlic, 20g of vegetable oil, 7g of sesame oil and 25g of stock.
Flavor characteristics: green in white, salty in fresh, light in crisp and strong in coriander flavor.
Production process:
1. First cut the inside of the squid into a straight knife, then cut it into a flower knife like an ear of wheat, then change it into pieces 6 cm long and 3.5 cm wide, blanch it in boiling water, remove it in clear water as if it were too cold, and remove the alkaline smell.
2. Slice the onion and garlic and put them into a bowl. Add cooking wine, monosodium glutamate, salt, vinegar, pepper and broth to taste into juice.
3. Stir-fry the spoon with high fire, and inject peanut oil until it is 90% hot. Blanch the squid roll with hot water first, and then remove it to control the water. Immediately fry in hot oil, and quickly pour into a colander to control deoiling.
4. Stir-fry the spoon with base oil, pour in the squid roll, cook the sauce in the bowl, turn it over a few times quickly, sprinkle in the parsley section, stir well and pour in the sesame oil.