Ingredients: Sea cucumber (soaked in water) 400g crispy rice (millet) 200g

Accessories: 10g egg white, 30g corn starch, 20g shrimp, 50g chicken, 50g winter bamboo shoots

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Seasoning: 3 grams of green onions, 3 grams of ginger, 3 grams of cooking wine, 2 grams of salt, 3 grams of vinegar, 2 grams of monosodium glutamate, 2 grams of white pepper, 1 gram of peanut oil, 75 grams of each appropriate amount

Recipe for braised sea cucumbers in crispy rice:

1. First cut the sea cucumber into slices, boil it in a pot of boiling water to remove the smell, and wash it; wash the green onions and cut into flowers; wash and mince the ginger; mix the water gordon powder (5 grams of gorgon powder and 5 grams of water) into a gravy and set aside.

2. Wash the pot, heat it, grease the pot with cold oil, add raw oil, and when the oil is 30% hot, add the battered shrimps and spread them until they change color, pour out and drain the oil. Leave a small amount of oil in the original pot, add chopped green onion, minced ginger, rice wine, fresh soup, fine salt and MSG. After boiling, add sea cucumbers, cooked chicken slices, cooked winter bamboo shoot slices and shrimps. Bring to a boil again and thicken with water gravy to make the marinade. When the porridge becomes soupy, add vinegar and pepper and mix well, then pour it into a deep basin (soup plate).

3. Heat a large oil pan until the oil is 70% to 80% hot. Add the crispy rice cubes, flip them evenly, and fry until the crispy rice is white and crispy. Take it out and put it into another deep plate. , served with a soup plate containing sea cucumber. When eating, pour the braised sea cucumber into the frying pan and it will make a "sizzling" sound, which will tempt your appetite.

For more information about braised sea cucumbers in crispy rice, see Mint.com Food Library/shiwu/guobahuihaican