Shandong gourmet grilled sea cucumber with green onions is one of the top ten specialties.

Its rice is soft and sticky, not greasy and full of green onions.

Do you know how to do it?

Today, chefs with many years of experience will tell you the secret.

Scallions are key to grilled sea cucumbers, so Shandong scallions should be used.

Carefully selected sea cucumbers for more than 5 years.

The sea cucumber is grilled with scallions, which are rich and not greasy.

Do you know how to do it?

The chef teaches you.

first step!

Discard the sea cucumber, wash it, remove the old scallions and cut into 2/3 of the length of the sea cucumber.

Step 2!

To process sea cucumbers, fill the pot with half water and add an appropriate amount of rice wine, or after cooking, add a few pieces of ginger, a little soy sauce and a little salt to season the bottom.

After the fire comes to a boil, soak the processed sea cucumbers in white water for 1 minute to remove impurities and fishy smell in the sea cucumbers.

The grilled sea cucumber has scallions and scallions, which is delicious but not greasy.

Do you know how to do it?

The chef teaches you.

the fourth step!

Put the ginger, garlic, green onion and coriander into the pot, add the ginger, garlic, green onion and a few slices of coriander and cook over low heat until the onion in the pot turns golden brown.

Take out the coriander, pour the green onion and oil into a bowl, put it in a steamer and steam for 10 minutes.

The intention is to steam and pour the leeks until soft, but this is an explanation, the leeks do not have the aroma of leeks before frying.

the fifth step!

Now put the steamed onion oil in the pan and put the sea in the sea with 6% heat and oil means high temperature.

Why are you running away?

The aim is to comprehensively enhance marine skin.

Not easy to burst and ready to go.

Burn sea cucumbers with onions. If the onions are very fragrant, the aroma will not be greasy.

Do you know how to do it?

The chef is teaching you.

Step six!

Fry the sugar in a wok, add an appropriate amount of oil, add an appropriate amount of sugar, fry the color of the sugar, pay attention to the change of the sugar, pay attention to the change of the sugar, dissolve the sugar and turn red.

Put the sea into the sea and fry until it changes color to maroon.

After the color is over, there are no sea cucumbers in the water cucumbers, and there are no cooked sea cucumbers.

Add appropriate amount of rice wine, 10 grams of sugar, 3 grams of salt, a small amount of MSG, chicken and oyster sauce.

Behind the scenes, it's very refreshing in its own right if it's a pleasure to attend.

Here I don't worry, because the color of the candy is not very sweet, don't add 10 sugar, don't worry, there is salt pressure, you won't feel it.

The onions will burn the sea cucumber, and if the onions are fragrant, the smell is not greasy.

Do you know how to do it?

The chef is teaching you.

Step 7!

When the soup is less than half, steam the green onions and slowly collect the juice. Don't forget to use low heat, as the high heat will make it gelatinous.

You can add soup to the sea cucumber.

Green onions are placed at the bottom, sea cucumbers are placed on top, the rest of the soup is poured over the sea cucumbers, and the last bits of rapeseed, saffron or foam are garnished.

The sea cucumbers are fed and the big waves are perfectly sued, but without the oil.

Do you know what to do?

Chef teaches.

I'm ready for Shandong cuisine's classic sea cucumber.