Dry sea cucumber III.

Some pure water

Congbai 8 member

20 grams of oil

Oyster sauce 10g

Soy sauce 15g

8 grams of sugar

Cooking wine 15g

A little pepper

A little chicken essence

40 grams of water

50g starch water (starch+water)

How to make onion sea cucumber?

Ingredients: three sea cucumbers and some purified water.

8 sections of scallion, 20g of oil, oyster sauce 10g, light soy sauce 15g, 8g of sugar, a little pepper, a little chicken essence, 40g of water and 50g of starch water (mixed with water) (added as appropriate when making actual quantity).

The sea cucumber used is ordinary dry sea cucumber, which needs to be soaked to remove internal organs. Everyone has different views on soaking sea cucumbers. I don't like soft and inelastic sea cucumbers. So I soaked the sea cucumber in a time-consuming and exquisite way in the restaurant, and the soaked sea cucumber tasted excellent and elastic.

Detailed explanation of invincible sea cucumber delivery method:

The first day:

First of all, put the sea cucumber to be soaked in a container, and add purified water, so as not to completely soak the sea cucumber.

Soak the sea cucumber at room temperature for 24 hours.

Tips: Be sure to use pure water, not tap water.

The next day:

At this time, you can see that the sea cucumber is a little bigger than the first day.

Add fresh purified water to the pot, put the sea cucumber into the pot and bring it to a boil over medium heat. When the water boils, turn off the fire and let it stand at room temperature.

After the sea cucumber is cooled to normal temperature, add new purified water into the container.

If there is no water in the pot, put all the sea cucumbers in the pot into the bowl.

Refrigerate in the refrigerator for 24 hours.

The third day:

Repeat the above steps, you can see that the sea cucumber is getting bigger and softer.

Put pure water in the pot, put the sea cucumber in and boil it, then let it stand and let it cool.

Add fresh purified water into the bowl, put the cooled sea cucumber into the bowl and put it in the refrigerator for 24 hours.

The fourth day:

On this day, it is necessary to gut the sea cucumber, cut the bottom of the sea cucumber with scissors, and then cook.

Take out the internal organs, thoroughly clean the inside of the sea cucumber, and wash away the residual sediment.

Then repeat the previous steps, put pure water in the pot, put the sea cucumber in the pot to boil, then let it stand and let it cool.

Add fresh purified water into the bowl, put the cooled sea cucumber into the bowl and put it in the refrigerator for 24 hours.

Repeat the above steps for the next two days.

Soak the sea cucumber for 6 days, repeatedly cook for 5 times, cool, and soak in the refrigerator.

Until the sea cucumber is completely soaked, it is very elastic to pinch. Try the softness of sea cucumber. Pinch a small piece of sea cucumber with your fingers, and it will be cut off easily. At this time, the sea cucumber is soaked.

Tips: The soaking time of different kinds of sea cucumbers may be different, so you can adjust the soaking time yourself.

Production materials of green onion and sea cucumber:

Onion roasted sea cucumber onion, only use onion, the later the onion, the better.

Put 20 grams of oil in the pot, put 5 onions in the pot, and slowly bake the onion oil on low heat.

Stir-fry shallots slowly with low fire until the shallots become soft, brown or even black. This step takes about 7 minutes.

Take out the black shallots and throw them away.

Leave the scallion oil in the pot, continue to add three pieces of new chopped green onion, and continue to fry the chopped green onion slices on low heat.

This time, the onion can be fried to brown. Don't fry the onions black.

Remove the shallots and put them on a plate for later use.

The onion oil is left in the pot. Add 10g oyster sauce, 15g soy sauce, 8g sugar, 15g cooking wine, a little pepper, a little chicken essence and 40g water to boil.

Cook the sea cucumber in a pot for 3 minutes.

Then take out the sea cucumber and put it aside.

Add starch water (starch+water mixed) into the pot, and starch water * * * 50g is mixed. You can add a spoonful at a time when adding the pot. Observe the state while adding, don't add it all at once.

Tip: there may be starch water left, so it is not necessary to use it all.

Thickening is completed when the soup is thick enough to be hung on the spoon slightly.

Put the sea cucumber and onion on a plate and decorate it with a little green vegetables.

Pour the sauce on the sea cucumber and you're done.

It's done ~

accomplish