Fried sea cucumber with scallion is a local traditional dish, belonging to Shandong cuisine. It is made of sea cucumber as the main raw material and onion and ginger. The taste is salty and palatable, with strong onion flavor and rich nutrition. There are many ways to stir-fry sea cucumber with onion. Here are a few.
The first method of burning (frying) sea cucumber with onion
Sit a spoon on a big fire, add lard, when it is 80% ripe, add white sugar and fry until golden brown, add chopped green onion, Jiang Mo, clear soup, soy sauce and sea cucumber, and add cooking wine, ginger juice and refined salt. For the sake of good taste, boil it first, bake it for two or three minutes on low heat, then add sugar and monosodium glutamate. Thicken the spoon with water starch, turn the spoon upside down and pour it into the plate. Temper the spoon, add onion oil and onion segments to heat, add green garlic segments and pour them on the sea cucumber. Serve.
Method of burning (frying) sea cucumber with onion II
Cut the sea cucumber into wide slices, cook it, control the water, burn the lard until it is half cooked, add the onion, fry until golden brown, take it out, and use the onion oil for later use. Add onion, ginger, salt, cooking wine, soy sauce, sugar and sea cucumber to the broth, boil it, simmer for 2 minutes, then take it out and control drying. Add the fried onion, salt, sea cucumber, clear soup, white sugar, cooking wine, soy sauce and sugar color into lard, boil and simmer for 2-3 minutes. Add monosodium glutamate and starch to thicken, collect the juice thoroughly with medium heat, pour in onion oil, and serve. Tip: Soak dry sea cucumber in cold water for 2 days. When ginseng becomes soft, take out intestines and impurities, rinse with clear water, cook for 20-30 minutes, soak in mineral water for 2 days, and then take out.
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The above is an introduction to the practice of sea cucumber, and I hope it will help everyone.