Recipe ingredients: sea cucumber1000g, refined salt 2g, scallion105g, monosodium glutamate 3g, green garlic15g, wet starch10g, Jiang Mo 5g, chicken soup 20g, ginger juice 20g, and scallion paste 50g. Production method: 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, and drain it. 2. The green onion was cut into 5cm (100g) and the end (5g) respectively, and the green garlic was cut into 3cm. 3 Put the wok on a strong fire, pour in the cooked lard, add the onion when it is 80% hot, leave the fire when the end of the wok is golden yellow, put the onion in a bowl, and add chicken soup (50g), Shaoxing wine (5g), ginger juice (2.5g), soy sauce (2.5g), sugar (2.5g) and monosodium glutamate (65438). 4 Put the wok on a big 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, then add Shao wine (10g), chicken soup (150g) and soy sauce. Turn to low heat for 5 minutes, then boil the soup for 2/3, then turn to high heat, while turning the wok over, pour in the diluted wet starch to thicken it, let the juice hang on the sea cucumber, and then pour it into the plate. 5 Put the wok on a big fire, pour in onion oil (30g), heat it, add green garlic and steamed onion, stir fry slightly, sprinkle it on the sea cucumber, and eat it with the onion and sea cucumber. Cooking Skills: How to make 1 onion paste: Put 500g cooked lard into a wok, add 100g onion oil, 75g ginger slices and 50g garlic slices when it is 80% hot, fry until golden brown, then add 100g coriander slices, and take out the above ingredients after frying, and the remaining oil is onion paste. 2 put the sauce into the pot, don't stir it immediately, wait for three or four seconds and then stir it evenly, and the starch will be gelatinized to make it bright and sticky.

Exercise 2

Ingredients for the recipe: 500g of water-soaked sea cucumber, 25g of scallion 100g, 25g of big oil, 25g of spiced oil, 25g of white sugar 10g, moderate sugar color, 40g of wet starch, a little Jiang Shui, 25g of cooking wine, 5g of monosodium glutamate, 25g of soy sauce and a proper amount of clear soup. Production method: 1. Burn the sea cucumber with strong but not fierce fire until the skin is crispy, scrape off the blackened layer with a knife until it is dark brown, then soak it in cold water for 2 days, and cook it for about 5 minutes for the first time. Cut open the belly, take out the intestines and impurities, rinse with clear water, separate the soft from the hard, and soak the soft with clear water. 2. Cut the sea cucumber into paper strips with a groove knife, and cut the onion into 3cm sections. 3. Put the sea cucumber in a frying spoon, blanch it with boiling water, then add clear soup, cooking wine and Jiang Shui, simmer for a while, and take it out for later use. 4. Put the frying spoon on a big fire, pour in the big oil and heat it, add in the onion section and fry until it is yellow, take it out and add clear soup, cooking wine, white sugar, sugar color, soy sauce, monosodium glutamate and hairy Jiang Shui, skim off the floating foam after boiling, then add the simmered sea cucumber and fried onion section, immediately pour in the wet starch after the soup is boiled again, add the onion oil into the spoon, and finally pour in.