Sea cucumber soup
Ingredients
100 grams of sea cucumber, 30 grams of mushrooms, 10 grams of cooked ham, 20 grams of bamboo shoots, cooking wine, MSG , pepper, refined salt, scallions, ginger slices, lard, chicken broth, and a little wet starch.
Operation
1. Wash the sea cucumbers and shiitake mushrooms separately and chop them into pieces.
2. Heat the lard in the pot, add the green onions and ginger and stir until fragrant, pour in the chicken soup, pick out the green onions and ginger, then add sea cucumbers, shiitake mushrooms, refined salt, cooking wine, monosodium glutamate and bamboo shoots. Wait, thicken with wet starch after boiling, sprinkle with minced ham and pepper and serve.
Sea cucumber and tofu
Ingredients
400 grams of sea cucumber, 300 grams of tofu, 15 grams of mushrooms, 3 cabbage hearts, 25 slices of cooked ham grams, 6 egg whites, 150 grams of milk, 25 grams of cooked chicken skin, appropriate amounts of refined salt, monosodium glutamate, cooking wine, onion and ginger juice, wet starch, cooked lard, and broth.
1. Remove and wash the sea cucumbers, slice them into slices, and blanch them in a boiling water pot for a while; remove and slice the shiitake mushrooms.
2. Add egg white, refined salt, milk and monosodium glutamate to the water tofu, mix well, and steam for 20 minutes to make hibiscus tofu.
3. Heat the lard in the wok, add the broth, sea cucumber, green onion and ginger juice, salt, monosodium glutamate, and cooking wine and simmer until the flavors are fragrant, then add ham slices, green cabbage hearts, chicken skin cubes, and shiitake mushrooms. After simmering for a few minutes, thicken it with wet starch, put it into a soup plate, and use a spoon to scoop the steamed hibiscus tofu around the sea cucumber.
Three fresh vegetarian sea cucumbers
Ingredients
100 grams of water-coated fungus, 50 grams of water-coated shiitake mushrooms, 50 grams of cooked cauliflower, 50 grams of bell pepper, and cooked winter bamboo shoots 50 grams, 50 grams of vegetarian chicken, appropriate amounts of cooking wine, refined salt, MSG, sugar, soy sauce, minced ginger, wet starch, vegetarian soup, corn flour, and peanut oil.
Operation
1. Remove the roots and impurities from the shiitake mushrooms, wash them, and cut them into comb-shaped slices; cut the cooked cauliflower into chestnut-sized pieces with a knife; cut the winter bamboo shoots and vegetarian Cut the chicken into hob pieces; wash the bell peppers, remove the seeds and cut them into comb shapes.
2. Wash the water-coated fungus, drain the water, cut it into pieces, put it in the pot with the corn, add water, refined salt, and MSG, mix it into a fungus batter, and use a knife to scrape the batter into a finger shape. Put them one by one into a 60% hot oil pan and boil them into the shape of sea cucumbers, which is called "vegetarian sea cucumbers".
3. Put peanut oil in the wok and heat it until it is 70% hot. Stir-fry the cauliflower, bell pepper and vegetarian chicken. Then add ginger slices, sugar, fresh soup, cooking wine and soy sauce and heat. After boiling, add "vegetarian sea cucumber" and MSG, then boil again and thicken with wet starch, then remove from the pot and serve on a plate. After all the ingredients and seasonings are put into the pot, do not stir-fry it too high or for too long, so as not to lose the light and tender taste.