Prepare ingredients: Stichopus japonicus, onion, oyster sauce, soy sauce, sugar, cooking oil.
1, bought dried Stichopus japonicus, after cleaning the floating dust on the surface with clear water, add a basin of clear water, add sea cucumber, soak for 24-36 hours, and change the water twice.
2. Cut the soaked Stichopus japonicus with scissors at the back, remove the teeth after opening, add water to the pot, and cook for 10-20 minutes, so that the Stichopus japonicus is cooked.
3. When the cooked Stichopus japonicus is frozen in the refrigerator, it becomes an instant sea cucumber. When you eat it, you can take it out and thaw it, and cut the scallion into sections about the same length as the sea cucumber.
4. Take a bowl, add appropriate amount of oyster sauce and soy sauce, add appropriate amount of sugar, and stir well.
5. Add oil to the hot pot. After the oil is hot, add the onion and fry it on low heat. After the onion is fried to brown, put it out for use.
6. Pour in the prepared juice, add some water, stir-fry the soup, add the sea cucumber, stir-fry evenly, change to medium and small fire, and burn for 5 minutes.
7. After cooking, add a little water starch, boil the soup until it is thick, add the onion, collect the juice on high fire, and turn off the fire after the soup is thick.
8. After completing the above steps, a nutritious and delicious scallion sea cucumber is ready.
Extended data:
Edible value:
This kind of sea cucumber has high edible value because of its thick and flexible body wall and well-developed connective tissue. Edible Stichopus japonicus includes Stichopus japonicus, Stichopus japonicus, Stichopus scabra, and Stichopus Japonicus. ?
Economic value:
The quality of edible sea cucumber in China is the best. It is one of the "eight treasures" of seafood. Because its medicinal properties are warm and tonic, it is full of enemy ginseng, so it is named sea cucumber. In recent 10 years, the aquaculture of Stichopus japonicus has developed rapidly, from the original only in Dalian coastal area to the whole coastal area of Liaoning from Yalu River mouth to Huludao.
References:
Baidu encyclopedia-Stichopus japonicus