Yuan Mei's "Food List with the Garden" also contains: "The sea cucumber is nothing, the sand is full of smell, and it is the most difficult to please. However, it has a strong nature and must not be stewed in clear soup." In view of this, Wang Shizhen, the famous chef of the old generation in Beijing Fengzeyuan Restaurant, took the lead in carrying out the reform. In view of the strong nature of sea cucumber, he adopted the practice of "attacking the thick with thick", with thick juice and strong taste in it, and thick color on the outside, achieving the effect of four beautiful colors, flavors and shapes.
Second, the practice of burning sea cucumber with onion
Practice 1
Food preparation
Ingredients: sea cucumber1000g.
Seasoning: 2g of refined salt, 50g of scallion105g, 3g of monosodium glutamate, 0g of green garlic15g, 0g of wet starch10g, 5g of Jiang Mo, 700g of chicken soup, 27.5g of ginger juice, 50g of scallion oil paste, 27.5g of sugar and 27.5g of cooked lard/kloc.
Practice:
1, wash the tender little sea cucumber, put the whole into a cold water pot, boil it with high heat, take it out for about 5 minutes, drain the water, then cook it with 300 grams of chicken soup until it tastes soft and drain the chicken soup. Cut the green onion into 5cm (100g) and the end (5g) respectively. Cut the green garlic into 3.3 cm segments.
2. Place the wok on a strong fire, pour in cooked lard, heat it to 80%, then put in the onion section. When it is golden brown, leave the wok end out of the fire, and put the onion section in a bowl. Add chicken soup 1 00g, Shaoxing wine 5g, ginger juice 2g, soy sauce 2g, white sugar 2g and monosodium glutamate 1 g, and put it on the drawer.
3. Add fried onion, sea cucumber, refined salt, clear soup, white sugar, cooking wine, soy sauce and sugar to lard, bring to a boil and simmer for two to three minutes. Add monosodium glutamate and thicken with starch, collect the juice thoroughly with medium fire, pour in onion oil and serve in a plate.
Tip:
1, method of making scallion oil paste: put 500g of cooked lard into a wok, heat it to 80%, then add scallion100g, 75g of ginger slices and 50g of garlic slices, fry until golden brown, then add coriander100g, fry and take out the above raw materials, and the remaining oil is the paste scallion.
2, thicken the juice into the pot, don't stir it immediately, wait for three or four seconds, then stir it evenly, gelatinize the starch, and make it bright and bright.
Practice 2
Food preparation
Ingredients: 500 grams of sea cucumber, scallion 100 grams.
Seasoning: 25g of big oil, 25g of spiced oil, 0/0g of white sugar/kloc-,40g of wet starch, a little Jiang Shui, 25g of cooking wine, 5g of monosodium glutamate, 25g of soy sauce and a proper amount of clear soup.
Practice:
1, burn the sea cucumber with strong but not strong fire until the skin is scorched and brittle, scrape off the charred layer with a knife until it is dark brown, and then soak it in cold water for 2 days. After the ginseng is softened, cook it again for about 5 minutes for the first time. Take out the intestines and impurities, rinse it with clear water, separate the soft from the hard, and continue to cook it hard.
2. Cut the sea cucumber into a note with a slope knife and cut the green onion into 3 cm sections.
3. Put the sea cucumber in a frying spoon and blanch it with boiling water, then add clear soup, cooking wine and hairy Jiang Shui, simmer on a slow fire and remove it for later use;
4. Put the frying spoon on a strong fire, pour in the big oil to heat it, add the onion sections to fry until yellow, take out and add the clear soup, cooking wine, white sugar, sugar color, soy sauce, monosodium glutamate and hairy Jiang Shui, skim off the floating foam after boiling, then put the simmered sea cucumber and fried onion sections in, and after the soup is boiled again, immediately pour in the wet starch thicken, add the onion oil to the spoon, and finally pour it into the plate.
Practice 3
Preparation of ingredients (fried sea cucumber with onion)
Ingredients: sea cucumber100g, green onion 200g.
Seasoning: sugar15g, cooked lard125g, cooking wine 20g, refined salt 4g, clear soup 20g, wet starch 20g, monosodium glutamate 3g, ginger 20g and soy sauce 20g respectively.
Practice:
1, sea cucumber cut into wide pieces, boiled thoroughly, and then controlled to remove water.
2. Burn the lard until it is six-ripe, put it into the onion section, fry it until it is golden yellow, remove it, and use the onion oil for later use.
3. Add onion, ginger, salt, cooking wine, soy sauce, white sugar and sea cucumber to the broth, simmer for 2 minutes after boiling, remove and control drying;
4. Add fried shallots, sea cucumbers and ingredients, bring to a boil and simmer for 2-3 minutes, then add monosodium glutamate and thicken with starch on high heat, and use medium heat to collect juice thoroughly.
Practice 4
Food preparation
Raw materials: frozen sea cucumber 1 package, and appropriate amount of onion.
Seasoning: salt, chicken essence, cooking wine, soy sauce, oyster sauce, rock sugar, soup and raw flour.
Practice:
1 Wash the sea cucumber after thawing, and then cut it into strips and blanch it.
2, put a small amount of oil in the pot, add the onion after heating, and put the onion after saute.
3. Add sea cucumber to the original pot, then add appropriate amount of salt, chicken essence, cooking wine, oyster sauce, soy sauce, rock sugar and soup, then cover the pot and simmer until the juice is collected.
4. Add the shallots that have been sauteed before, stir-fry them and bury them in the thin sauce.
Practice 5
Ingredients: proper amount of sea cucumber
Seasoning: salt, onion, ginger, soy sauce, starch, broth, sugar, yellow wine and vegetable oil.
Practice:
1, take out the dry sea cucumber and rinse it with cold water.
2. Put the sea cucumber into an oil-free clean pot-it must be oil-free, otherwise it will easily cause the sea cucumber to retract. Cook it slowly with a small fire, turn off the fire after the water boils, soak the sea cucumber in hot water, and take it out after the water temperature is almost the same as the body temperature.
3. Soak the sea cucumber in clean cold water 12 hours ~ Note that the soaked basin should also be clean without oil. If it is hot summer, the basin soaked with sea cucumber should be covered with plastic wrap and put in the refrigerator to prevent bacterial growth. When soaking in cold water, it is better to use pure water.
4. After 12 hours, put the sea cucumber into a clean pot, cook it slowly with cold fire, turn off the fire after the water boils, and soak it until the water temperature drops to the body temperature.
5. Take out the sea cucumber, cut the belly of the sea cucumber with scissors, take out the sundries in the abdominal cavity, and then rinse the clean sea cucumber.
6. Then put the sea cucumber into the pot again, boil it with slow fire, then turn off the fire, soak it until the water temperature drops to the body temperature, or take out the sea cucumber when it feels that the sea cucumber has achieved the hair-making effect. In fact, at this step, the sea cucumber should basically achieve the hair-making effect. If it feels bad, soak it in hot water for a while.
7. Slice the green onions obliquely, slice the ginger, prepare the chicken soup and water starch, pour some oil into the pot, slightly more oil, slowly stir-fry the onions and ginger with low heat, and stir-fry the onions slightly golden.
8. After adding sugar, heat it with low fire. After mixing the oil and sugar, slowly stir-fry the sugar color, add a little soy sauce for coloring, and don't use too much soy sauce, otherwise the sea cucumber will be bitter and shrink.
9. Pour in the yellow wine, add the stock, put the sea cucumber in, cover the lid, and simmer for about 25 minutes.
10, add a little salt according to the taste, add water starch to thicken, and serve.