Stewed sea cucumber with onion is a famous dish in Shandong Jiaodong (Yantai, Qingdao and other places), which belongs to Shandong cuisine and is one of the representative dishes of Shandong cuisine.

This dish originated from Fushan cuisine in Yantai, and is mainly made of sea cucumber and green onion. The sea cucumber is tender, soft and smooth, the green onions are fragrant, and there is no juice after eating. It is one of the "eight treasures of ancient and modern times", with mellow onion fragrance.

On September 18, 20 10, Chinese Cuisine was officially released, and "Onion Sea Cucumber" was rated as one of the top ten classic dishes in Shandong.

Characteristics of onion sea cucumber:

It's not easy to cook this dish well, but sending sea cucumbers is the key. Although sea cucumber is a natural tonic, its medicinal properties are very strong, and green onions can just remove the fishy smell, fishy smell and fishy smell of meat. The perfect combination of the two can achieve the effect of "attacking the strong with the strong", in which the strong juice has a strong taste and the strong color is obvious, achieving the effect of good color, fragrance and shape.

Sea cucumber is the core ingredient of onion-roasted sea cucumber, so sea cucumber should try to choose northern sea cucumber with thick and prickly meat, such as Liaoshen, Black Ginseng and Shandong Sea cucumber.

Sea ginseng, bird's nest and shark's fin are equally famous, making it one of the eight treasures in the world. Sea cucumbers can be divided into Stichopus japonicus, Aconitum, Glehnia littoralis and Prunus mume, and the sea cucumbers produced along the coast of Shandong are top-grade sea cucumbers.

Another reason why sea cucumbers are valuable is that they are born at the sandy bottom of shallow reefs and like to grow in places where algae are abundant. When fishing, fishing one by one is laborious and rare, so things are rare.