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The latest practice of sea cucumber
Stewed egg with sea cucumber and medlar: ingredients: pigeon eggs 300g, sea cucumber150g.

Accessories: Lycium barbarum 15g

Seasoning: 7 grams of green onion, 7 grams of ginger, 6 grams of soy sauce, 2 grams of cooking wine 10, 2 grams of pepper, 20 grams of peanut oil, 20 grams of starch (corn), 5 grams of salt and 50 grams of lard (refined). Practice: 1. Put the sea cucumber in a pot, soak it in cold water, wash it, and blanch it with boiling water.

2. Cut a diamond knife on the abdominal wall with a sharp knife;

3. Wash the medlar;

4. Put the pigeon eggs in a cold water pot, cook them with low fire, shell them, roll the starch dry, put them in a peanut oil pot, and take them out when the surface is fried with Huang Shi;

5. Put the pot on the fire, add lard and heat it to 80%, add onion and ginger slices and stir-fry until fragrant, and pour chicken soup for 3 minutes;

6. Remove the onion and ginger slices, and add sea cucumber, soy sauce, cooking wine and pepper;

7. After boiling, skim the floating foam and simmer for about 40 minutes;

8. Add pigeon eggs, medlar and refined salt and stew for about 10 minute.