Scallion oil and sea cucumber

Overview

Soft, waxy and smooth, with a mellow taste.

Tags

• seafood
• autumn recipes
• lunch
• dinner
• broccoli
• dried sea cucumber
• light soy sauce
• oyster sauce
• rapeseed oil
• yellow onion
• pepper
• salt

Ingredients

Steps

1. 1 Soak the dried wild sea cucumber in cold water until soft, put it into a pot of cold water and simmer for about 20 minutes, take it out and cool it, remove the internal organs and wash it, simmer it repeatedly in cold water until the sea cucumber can be pinched through, put it in cold water with ice cubes and refrigerate it in the refrigerator for three days;

   

2. 2 Cut into long strips.

   

3. 3 Prepare broccoli and yellow onions, wash the broccoli and cut the yellow onions into sections.

   

4. 4 Cook the broccoli in boiling water with oil and salt, remove and drain, and place on a large plate.

   

5. 5 Heat the oil over low heat, fry the green onions until the skin turns dark and take them out;

   

6. 6 Add water, add sea cucumber, oyster sauce, light soy sauce and pepper and bring to a boil;

   

7. 7 Cook over medium heat for about five minutes;

   

8. 8 Reduce the soup over high heat until it spits out oil, then shovel the sea cucumber into the plate.