How to make fried sea cucumber with scallions

Scallion Stir-Fry Sea Cucumber

Main Ingredientsmain

Dry sea cucumber 3? Pure water for a number of 2 servings

Supplementsothers

Scallion white 8 pieces? 20 grams of oil? Oyster sauce 10 grams? 15 grams of soy sauce? Sugar 8g? 15 grams of cooking wine? Pepper? Chicken essence? 40 grams of water? starch water (starch + water mixing) 50 grams

Good dry goods need to be sent for several days, the dishes will get the ingredients to return to da ~ ~ ~ with Tanjia Cuisine chef to learn the onion roasted sea cucumber, with the traditional hot and cold method of six days *** cycle five times ~ ~ so that the sea cucumber is issued to the crunchy texture is very good popping teeth. The sauce is also completely different from the usual sea cucumber practice flavor ~ ~ I remember eating home made sea cucumbers soft and black and water, this dish will definitely make you change your mind about the family sea cucumbers!

The first way to teach you to send sea cucumbers, invincible detailed steps and instructions, guaranteed to learn!

Scallion roasted sea cucumber practice

Steps

Ingredients: sea cucumber three, purified water a number of

Scallion white 8 paragraphs, 20 grams of oil, oyster sauce 10 grams of soy sauce 15 grams of sugar 8 grams of wine 15 grams of pepper a little bit of chicken a little bit of water 40 grams of water, starch water (starch + water to adjust the open) 50 grams (the actual dosage) 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.

Step

Incredible Detailed Sea Cucumber Method:

Day 1:

First of all,

The sea cucumber will be put into a container,add pure water,the pure water need to be completely not over the sea cucumber.

Soak the sea cucumber for 24 hours at room temperature.

TIPS: Use purified water, not tap water.

Step

The next day:

This time you can see the sea cucumber is a little bit bigger than the first day.

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Add fresh water to the pot, put the sea cucumber into the pot, and bring it to a boil over medium heat. When the water boils, turn off the heat and let it stand until it reaches room temperature.

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After the sea cucumber has cooled down to room temperature, add fresh water to the container.

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Don't use the water in the pot, just put all the sea cucumbers in the bowl.

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Put it in the refrigerator for 24 hours.

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The third day:

Repeat the above steps, then you can see that the sea cucumber is a little bit bigger, and slowly become soft.

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Put pure water in the pot, put the sea cucumber into the boil, and then leave it to cool.

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Replace the bowl with fresh water, add the cooled sea cucumber into the bowl, and keep it in the refrigerator for 24 hours.

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Day 4:

This day, you need to open the sea cucumber and clean it, and cut the bottom of the sea cucumber with scissors before cooking.

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Pull out the viscera, thoroughly clean the inside of the sea cucumber and wash away the residual sediment.

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Repeat the previous steps, put the sea cucumber into a pot of pure water and bring it to boil, then leave it to cool.

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Repeat the previous steps, put the cooled sea cucumber in a bowl of pure water and put it in the bowl, then put it in the refrigerator for 24 hours.

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Repeat for the next two days.

Sea cucumber soak for 6 days,*** Repeat the steps of boiling and cooling for 5 times, then put it into the refrigerator to soak.

Till the sea cucumber is completely soaked, pinch it and it is very elastic. To test the softness of the sea cucumber, use your finger to pinch a small piece of sea cucumber, it can be easily pinched off. The sea cucumber is ready to be soaked.

TIPS: Different kinds of sea cucumber may have different soaking time, you can adjust the soaking time by yourself.

Step

Preparing the ingredients for the sea cucumber with scallions:

For the sea cucumber with scallions, only use the white part of the scallions, and the more the scallions are at the back, the better.

Step

Put 20 grams of oil in a wok, put 5 pieces of white onion into the wok, and slowly roast the onion oil over low heat.

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Slowly fry the shallots over low heat until they are soft, brown or even black. This will take about 7 minutes.

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Throw out the blackened scallions and discard.

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Leaving the green onion oil in the pan, add the three new pieces of white onion, and continue to sauté the green onion pieces over low heat.

This time, fry the shallots until they are browned and ready to be removed from the pan, do not fry the shallots black.

Step

Put the scallions on a plate.

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Leaving the green onion oil in the pot, add 10 grams of oyster sauce, 15 grams of soy sauce, 8 grams of sugar, 15 grams of cooking wine, a little bit of pepper, a little bit of chicken essence, 40 grams of water, and bring to a boil.

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Put the sea cucumber into the pot and cook for 3 minutes.

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Then remove the sea cucumber from the pot and set aside.

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Add starch water (starch + water) to thicken the sauce, starch water **** 50 grams, add a spoonful of pot when you add a spoonful of add, add while observing the state, do not add all at once.

TIPS: The starch water may be left over, not all must be used up.

Step

When the soup thickens to the point where it can hang slightly on the spoon on a layer of time, this time thickening is done.

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Place the sea cucumber and scallions on a plate, and garnish with a few greens.

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Pour the thickening sauce on top of the sea cucumber and you are done

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Done

The finished picture of braised sea cucumber with scallions

Scallion braised sea cucumber cooking tips

Skill tips