The authentic way to make braised sea cucumber
Main ingredient: 4 sea cucumbers (dry)
Accessories: 1 persimmon pepper 1 persimmon pepper
Seasoning: a pinch of salt, a pinch of monosodium glutamate (MSG), a pinch of water starch, 2 scallion whites, vegetable oil in moderation
1. When the oil is hot, stir-fry the pepper strips
2. Then put the cut sea cucumber into the pot and continue to stir-fry
2. p>
Braised sea cucumber Es.jpg
3. Add a little four-sea noodle sauce stir-fry, and then into the shredded green onions, and finally add a good water starch, add a little salt and MSG moderate, high-fire juice, out of the pot can be
Practice two
Main ingredients: dry sea cucumber 3, purified water a number of
Supplementary materials: green onion white 8 paragraphs, 20 grams of oil, oyster sauce 10 grams, soy sauce 15 grams, sugar 8 grams, ingredients
Supplementary ingredients: white onion 8 paragraphs, oil 20 g, 10 grams of oyster sauce, soy sauce 15 grams, sugar 8 grams, 15 grams of cooking wine, a little pepper, a little chicken essence, 40 grams of water, starch water (starch + water to adjust) 50 grams
1. Ingredients: three sea cucumbers, a number of pure water
Scallion white 8 segments, 20 grams of oil, 10 grams of oyster sauce, 15 grams of soy sauce, 8 grams of sugar, 15 grams of cooking wine, a little pepper, a little chicken essence, 40 grams of water, starch water (starch + water to adjust) 50 grams (starch + water to adjust) 50 grams (starch + water to adjust) The actual dosage is added at the discretion of the production)
The sea cucumber used is an ordinary dry sea cucumber, which needs to be soaked, as well as open up and clean up the internal organs. I don't like the soft and fluffy sea cucumber, so I use the restaurant-soaked sea cucumber. So I use the more time-consuming and sophisticated method of soaking sea cucumbers in restaurants, and the taste of the soaked sea cucumbers is excellent, and the teeth are bouncing.
2. The invincible detailed method of sea cucumbers:
Day 1:
First, put the sea cucumbers into a container, add pure water, the pure water should be completely not over the sea cucumbers.
Soak the sea cucumber for 24 hours at room temperature.
TIPS: Use pure water, don't use tap water.
3. The next day:
This time you can see the sea cucumber is a little bit bigger than the first day.
4. Add new pure water into the pot, put the sea cucumber into the pot and boil it in medium heat. When the water boils, turn off the heat and let it stand until it reaches room temperature.
5. After the sea cucumber cools down to room temperature, add new pure water into the container.
6. Don't use the water in the pot, just put all the sea cucumbers in the pot into the bowl.
7. Put the sea cucumber in the refrigerator and let it soak for 24 hours.
8. The third day:
Repeat the above steps, then you can see that the sea cucumber is a little bit bigger, but also slowly become soft.
9. Put pure water in the pot, put the sea cucumber into the boil, then leave it to cool.
10. Put the cooled sea cucumber into a bowl of fresh water and keep it in the refrigerator for 24 hours.
11. The fourth day:
This day you need to open the sea cucumber and clean it, before cooking it, cut the bottom of the sea cucumber with scissors.
12. Pull out the internal organs, thoroughly clean the inside of the sea cucumber and wash away the residual sediment.
13. Repeat the previous steps, boil the sea cucumber in a pot of pure water, and then leave it to cool.
14. Replace the pure water in the bowl, put the cooled sea cucumber into the bowl, and then
14.