Braised sea cucumber with scallion oil
Overview
I don't like sea cucumbers at first, they are soft and not my favorite texture. But once I attended a colleague's wedding, there was a dish of a whole sea cucumber at the banquet. I was surprised and tried it carefully. It tasted good, so I came back and made it from memory. Although it was not the same as the one at the banquet, I thought it was also very delicious. I'm very happy because it's the only one. Haha
Tags
Ingredients
Steps
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Cut the cooked sea cucumber into razor blades, that is, cut it into slices but not to the end, so it still looks like a whole piece.
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Shred the green onions, shred the ginger, mince the shallots, wash the coriander and set aside. Add appropriate amount of cold water to mix the water starch
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When the heat is over, add an appropriate amount of oil (a little less), add shredded ginger and stir-fry until the shredded ginger is slightly brown.
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When adding sea cucumbers, do it whole and be sure not to break it. Fiddle with the shovel a little, and pour the rice wine (the rice wine is sprinkled on the shovel first, and when you shake the shovel, it will feel like spraying. This is to ensure that the rice wine is sprayed evenly)
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Add half a bowl of water to the pot, pour in a little dark soy sauce (for flavor), light soy sauce (for flavor), salt (for freshness), put in a little white sugar, and let the water boil for about 4 minutes. During this period, keep stirring the sea cucumber with a shovel, but remember to stir-fry vigorously to maintain the original shape of the sea cucumber, and pour the rolling soup on top of the sea cucumber from time to time. The purpose is to make the sea cucumber more delicious. When boiling for three minutes, sprinkle with shredded green onions
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Finally, pour in the mixed starch to thicken the sauce, sprinkle with chopped green onions, collect the juice, and heat up the pan, and it's ready. Plating is an art, and I am not good at it. I put too much coriander, but forget it, haha.
