[How to make scallion and sea cucumber]_ scallion method _ how to make
The most common way to eat sea cucumber is to boil congee, except for the onions. These two ways of eating are simple, but they taste very good.
Many people don’t know much about the practice of chopped onion and sea cucumber. This dish seems simple and its practical ingredients are very particular. Not only to use a little oil, but also to use Shaoxing rice wine. Let me give you a detailed explanation below.The method of chopped sea cucumber with spring onion, you want to know it.
First, scallion sea cucumber with scallion is a Chinese specialty food, a classic dish of Shandong cuisine.
Imported from Shandong, water sea cucumber and green onion are the main ingredients. Sea cucumber is fresh, soft and smooth, and the onion section is fragrant. There is no juice after eating.
It is one of the “Eight and Ancient Eight Treasures”. The green onion is fragrant and rich in nutrients, which nourish the lungs and nourish the kidneys.
On September 10, 2018, “Chinese cuisine” was officially released, and “Scallion Sea Cucumber” was selected as one of the top ten famous dishes in Shandong and Shandong.
2. When cooking sea cucumbers with onion, thaw the sea cucumbers and wash them, then cut into strips of water, place a small amount of oil in the pot, add the onion segments after heating, and add the onion segments after the fragrant.
Add sea cucumber in the original pot, then add an appropriate amount of salt, cooking wine, oyster sauce, raw soy sauce, rock sugar, and soup, then cover the pot with sauce and add until the juice is harvested. Add the scallion segment that was fragrant before.can.
The dark juice of sea cucumber is wide and the taste is weak.
Yuan Mei’s “Suiyuan Food List” contained: “Sea cucumbers have nothing to do. The sand is so mad that it is the hardest to please, but the nature is so strong that you can’t clear the soup.
In view of this, Wang Shizhen, an old generation celebrity chef at Fengzeyuan Restaurant in Beijing, took the lead in reforming.
In view of the strong natural characteristics of sea cucumber, he adopted the method of “strengthening by thick attack”, using thick juice, strong flavor to enter it, and thick color to show the outside, to achieve the perfect combination of color and fragrance.
Three, raw materials: 1,000 grams of sea cucumber.
Seasoning: 2 grams of refined salt, 105 grams of shallots, and MSG 3.
5 grams, 15 grams of garlic, 10 grams of wet starch, 5 grams of ground ginger, 700 grams of chicken broth, and 27 grams of ginger juice.
5 grams, scallion oil 50 grams, sugar 27.
5 grams, 150 grams of cooked lard (about 75 grams), soy sauce 12.
5 grams, 15 grams of Shao wine.
Method: 1. Wash the water-soft tender sea cucumber, put the whole into a cold water pot, boil over high heat, cook for about 5 minutes, remove the water, drain the water, cook it with 300 grams of chicken broth and put it in the taste and drain.chicken soup.
Cut green onions into 5 cm segments (100 g) and end (5 g).
Cut the garlic and grow 3.
3 cm segments.
2. Put the wok on the hot fire, pour the cooked lard, burn it into the shallot section when it is 80% hot, and fry the pan end of the fire when it is golden brown, put the onion section in the bowl, add 100 grams of chicken soup5 grams of wine, ginger juice 2.
5 grams, soy sauce 2.
5 grams, white sugar 2.
5 grams and MSG 1 gram, remove from the upper drawer and steam over high heat for 1 to 2 minutes, remove the soup and leave the onion section for later use.
3, fried lard with lard, sea cucumber, refined salt, clear soup, sugar, cooking wine, soy sauce, sugar color, boil and move to low heat for 2 to 3 minutes, add Wang MSG with starch, stir with medium heatCollect the juice thoroughly, drizzle the shallot oil, and serve on the plate.
Tips: 1. Method for making scallion paste: Put 500 grams of cooked lard into a wok, and then add 100 grams of onion segments when it is 80% hot, 75 grams of ginger slices, 50 grams of garlic slices, and fry until golden.Add 100 grams of coriander section. After frying, remove the above ingredients, and the remaining oil is paste onion oil.
2. Put the sauce in the pan, don’t stir it immediately, wait for three or four seconds, stir it evenly, the starch gelatinizes, and make the bright sauce bright.