Braised sea cucumber with onion is a classic dish of Shandong cuisine. Originated from Fushan cuisine in Yantai, Shandong Province, instant sea cucumbers and scallions are the main ingredients. The sea cucumbers are fresh, soft and smooth, and the scallions are fragrant, with no juice left after eating. It is one of the "eight treasures of ancient and modern times", with mellow onion flavor and rich nutrition, which nourishes the lung and kidney.
Materials:
300 grams of instant sea cucumber, appropriate amount of onion, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of rock sugar, appropriate amount of soup, appropriate amount of 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 pack the onion for later use after sauté ing.
3. Add sea cucumber to the original pot, then add appropriate amount of salt, chicken essence, cooking wine, oyster sauce, soy sauce, crystal sugar and soup, then cover the pot and stew until the juice is collected.
4. Add the shallots that have been sauteed before, stir-fry them and bury them in the thin sauce.
Second, sea cucumber millet porridge
Sea cucumber millet porridge is extremely rich in nutrition, which has the effects of relieving fatigue, nourishing yin to quench thirst, preventing colds, caring skin and moistening skin, invigorating stomach and free from worry, tonifying kidney and essence, and nourishing the body. It is a healthy food that often appears on most family tables. Therefore, the effect of sea cucumber with millet porridge is doubled, and it is good at relieving fatigue, nourishing yin to quench thirst, preventing colds, caring skin and moistening skin, invigorating stomach and free from worry, tonifying kidney and essence, and nourishing deficiency and keeping fit.
Materials:
Millet, vegetables, sea cucumber, shredded ginger and chopped green onion
Practice:
1, millet washed clean, soaked in water;
2. Wash vegetables and sea cucumbers, cut shredded ginger and chopped green onion, and slice sea cucumbers;
3. Put enough water into the soup pot, add millet after the water boils, add sea cucumber after the pot is boiled, and continue to cook for about 5 minutes after the pot is boiled again, while stirring with a spoon;
4. Add shredded ginger, cover the lid, and turn to the minimum fire to cook. Do not open the lid during this period;
5. After about 25 minutes, open the lid, add 1 teaspoon of concentrated chicken juice, stir and mix, boil over high fire for 2 minutes, and finally sprinkle with appropriate amount of salt, add white pepper to taste, drop a few drops of sesame oil and sprinkle with chopped green onion, then turn off the fire and serve warm food in a bowl. Tips:
Pay attention to the above steps when cooking porridge, add millet when the water is boiling, and roll the sea cucumber again after boiling; According to the estimated amount of finished products, add enough water at a time, and don't open the lid when cooking on the minimum fire until it is completely fragrant, and then season it in the last few minutes.
Third, sea cucumber and fungus roasted tofu
Materials:
Instant sea cucumber, mushrooms, ginger slices, onion segments, soy sauce, sesame oil, cooking wine, oyster sauce and pepper.
Practice:
1, tofu washed and cut into blocks;
2. Cut open the abdomen of the sea cucumber, wash the intestines in the body, add10g cooking wine and 2 slices of ginger in boiling water to remove the fishy smell, take a shower and cut into inches;
3, blanching the fresh asparagus for later use;
4. Put oil in the pan and stir-fry chives and ginger, add tofu, stir-fry fungus, and add oyster sauce to taste.
5. After the tofu and fungus taste, add the sea cucumber, stir-fry with salt and chicken essence.
6. Put the cooked asparagus on the bottom of the plate, pour the sea cucumber tofu out of the pot and sprinkle with shredded red pepper.