Main materials: 4 sea three (dry).

Auxiliary materials: pepper 1 persimmon pepper 1 piece.

Seasoning: a small amount of edible salt, a small amount of chicken essence, a small amount of starch, 2 onion roots, and appropriate cooking oil.

1. After the oil is burned, the pepper strips are fried in oil.

2. Then stir-fry the cut sea cucumber again.

Braised Sea Cucumber Es.jpg

3. Add a small amount of Sihai sweet noodle sauce and stir-fry, then add the shredded onion, and finally add the adjusted glutinous rice powder, add a small amount of salt and chicken essence properly, collect the juice over high fire, and take it out of the pot.

Practice 2

Main materials: 3 pieces of dry sea cucumber and several pieces of mineral water.

Auxiliary materials: onion root 8, oil 20g, sesame oil10g, soy sauce15g, sugar 8g, rice wine15g, small amount of white pepper, small amount of monosodium glutamate, 40g of water, and 50g of starch water (tapioca starch is mixed with water).

1. Seasoning: three sea cucumbers and many mineral waters.

8 segments of onion root, 20g of oil, 0g of sesame oil10g, 5g of soy sauce15g, 8g of sugar, 0g of rice wine15g, a small amount of white pepper, a small amount of monosodium glutamate, 40g of water, 50g of starch water (tapioca starch is used to adjust water) (the specific usage amount should be considered when making).

The commonly used sea cucumber is a common dry sea cucumber, which needs to be soaked, and its internal organs need to be removed. Everyone who soaks sea cucumber has a different view, and I don't like the soft sea cucumber with little extensibility. So I use a more time-consuming and attention-oriented way to soak sea cucumber in restaurants, and the soaked sea cucumber tastes great and tender.

2. Super detailed way to send sea cucumbers:

The first day:

First, put the soaked sea cucumber into the vessel and add mineral water, which must not pass through the sea cucumber completely.

Soak the sea cucumber at room temperature for 24 hours.

TIPS: Be sure to use mineral water instead of drinking water.

Authentic practice of braised sea cucumber

3. The next day:

Now I can see Haisan a little bigger than the first day.

4. Add new mineral water to the pot, put the sea cucumber into the pot and bring it to a low heat. After the water boils, it can be turned off and left to room temperature.

5. After cooling the sea cucumber to normal temperature, add new mineral water to the vessel.

6. There is no need for water in the pot, just put all the sea cucumbers in the pot into the bowl.

7. Put it in the refrigerator and freeze it for 24 hours.

8. The third day:

Repeating the process, I saw that Haisan was getting bigger and looser.

9. Put the mineral water in the pot, put the sea cucumber into the boil, and then let it cool.

10. Change the mineral water in the bowl, put the cooled sea cucumber in the bowl and put it in the refrigerator for 24 hours again.

1 1. Day 4:

On this day, it is necessary to gut the sea cucumber and clean it up. Before cooking the sea cucumber, cut the bottom of the sea cucumber with scissors.

12. Take out the internal organs, completely clean the inside of the sea cucumber and wash away the residual fine sand.

13. Then repeat the previous process, put mineral water into the pot, put the sea cucumber into the boil, and then let it cool.

14. change the mineral water in the bowl, put the cooled sea cucumber in the bowl and put it in the refrigerator for 24 hours again.