Materials: sea cucumber, white onion.

Seasoning: green onion oil, minced green onion and ginger, refined salt, cooking wine, soy sauce, sugar, starch water.

Practice: spring health recipes

1, sea cucumber remove internal organs, boil through the water control, shredded. Handling sea cucumbers is a bit more tedious, but there is no technical content.

2. Cut the scallions into pieces.

3, the oil pot to boil to six ripe into the scallion segments, deep-fried to golden brown when removed, scallion oil spare.

4, the pot into a little onion oil, burst incense onion and ginger, add sea cucumber, add a little broth, add salt, cooking wine soy sauce and a little sugar.

5, boil and simmer for 2 minutes 6, thicken with diluted starch water, burn through the juice with medium heat, drizzle with green onion oil, served on a plate can be.

Braised sea cucumber

Raw materials: four sea cucumbers, red and green pepper each one, white onion

two, a little water starch.

Practice:

1, oil hot, under the pepper strips stir fry.

2, then cut the sea cucumber into the pot and continue to stir fry.

3, add a little four sea noodle sauce stir-fry, and then into the shredded green onions, and finally add a good water starch, add a little salt and monosodium glutamate moderate, high-flame juice, out of the pot can be.

Sea cucumber broth

Raw materials: 250 grams of sea cucumber, 25 grams of water-raised yucca, 25 grams of water-raised mushrooms, 25 grams of cilantro (with the leaves), 25 grams of cooked lard, 15 grams of cooking wine, 3 grams of monosodium glutamate, 4 grams of salt, sesame oil 1

10 grams of pepper, 2 grams of pepper, the right amount of fresh broth.

Practice:

1, the hair of the sea cucumber washed, cut into razor blades in the long direction, large slices into 3 slices, small slices into 2 slices; yucca slices washed, cut into slices; mushrooms were washed, depilated, broken; cilantro

washed, cleansing.

2, pot add water, pour boiling down into the sea cucumber slices, magnolia slices and mushroom slices blanch for a while and fish out, control the water, served in a soup bowl.

3, set the pot on the fire, put the cooked lard burned to sixty or seventy percent of the heat, add fresh soup, cooking wine, monosodium glutamate, salt, soup boiled and adjusted the taste, skimmed off the floating foam; will be a small amount of boiling broth rushed in the soup bowl, scalded sea cucumber slices, and then the soup decanting back to the pot, boiled, and then the pot soup sheng soup bowl, sprinkled with pepper, drizzled into the sesame oil, and put on the cleaned cilantro leaves that is to be completed.

Features: soft and tender, soup clear flavor, smooth and refreshing.