Iceland Arctic sea cucumber 2 strips of clear water, ginger, onion and garlic, cooking wine, light soy sauce and 2 spoonfuls of coriander.
Icelandic Arctic sea cucumber soaking and its steps
Step 1
The sea cucumber was soaked in water for 24 hours. Compared with the sea cucumber without soaking, its volume was slightly relaxed, but its body was stiff.
Second step
When the water injected into the pot does not exceed ginseng, boil it with low fire, continue to boil it with low fire for 5 minutes after the water is boiled, cool it to room temperature, and repeat step 4 times. Sooner or later. At this time, the water is brown and the ginseng is soft.
Third step
After four times of heating and cooling, the sea cucumber was taken out, soaked in clear water and put in the refrigerator overnight for further growth. At this time, the ginseng body is soft, while keeping the muscles of the sea cucumber firm and flexible, intact and not rotten.
Fourth step
The spiral pattern of ginseng is very beautiful.
Step five
Cut open and see the orange viscera on the inner wall, preserved, nutritious and curled, as if wishful thinking.
Step 6
Cook sea cucumber and saute ginger, onion and garlic.
Step 7
Add sea cucumber, water and soy sauce, and cook with cooking wine until the soup is thick.
Step 8
Add coriander powder and stir-fry until coriander is soft.
Step 9
The pot is out. No taste, only delicious.
(Ingredients) 2 pieces of Icelandic Arctic sea cucumber.
Appropriate amount of water (ingredients)
(Ingredients) Ginger, Onion and Garlic
A little cooking wine (main ingredient)
2 tablespoons soy sauce (main ingredient)
(main ingredient) 2 parsley
step
1.
The sea cucumber was soaked in water for 24 hours. Compared with the sea cucumber without soaking, its volume was slightly relaxed, but its body was stiff.
2.
When the water injected into the pot does not exceed ginseng, boil it with low fire, continue to boil it with low fire for 5 minutes after the water is boiled, cool it to room temperature, and repeat step 4 times. Sooner or later. At this time, the water is brown and the ginseng is soft.
3.
After four times of heating and cooling, the sea cucumber was taken out, soaked in clear water and put in the refrigerator overnight for further growth. At this time, the ginseng body is soft, while keeping the muscles of the sea cucumber firm and flexible, intact and not rotten.