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How to Make Braised Sea Cucumber with Scallions So It Tastes Delicious? Detailed Method Shared

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Ingredients: 1000 g of rehydrated tender small sea cucumber, 105 g of large scallions, 15 g of green garlic, 5 g of minced ginger, 27.5 g of ginger juice, 10 g of wet starch, 700 g of chicken stock, 27.5 g of sugar, 12.5 g of soy sauce, 15 g of cooking wine, 2 g of salt, 3.5 g of monosodium glutamate, 50 g of scallion oil, 150 g of rendered lard (about 75 g consumed). Method: Wash the rehydrated sea cucumber, put it in a pot of cold water and bring to a boil over high heat, simmer for about 5 minutes, drain well, then simmer in 300 g of chicken stock until tender and flavored, then drain off the chicken stock. Large scallions 10

Ingredients: 1000 g of rehydrated tender small @#@244@#@, 105 g of large scallions, 15 g of green garlic, 5 g of minced ginger, 27.5 g of ginger juice, 10 g of wet starch, 700 g of chicken stock, 27.5 g of sugar, 12.5 g of soy sauce, 15 g of cooking wine, 2 g of salt, 3.5 g of monosodium glutamate, 50 g of scallion oil, 150 g of rendered lard (about 75 g consumed).

Method: Wash the rehydrated sea cucumber, put it in a pot of cold water and bring to a boil over high heat, simmer for about 5 minutes, drain well, then simmer in 300 g of chicken stock until tender and flavored, then drain off the chicken stock. Cut 100 g of large scallions into 5 cm lengths, and 5 g into minced pieces; cut the green garlic into 3.3 cm lengths. Pour the lard into a wok, heat over high heat until 80% hot, add the scallion lengths, fry until yellow, scoop into a bowl, add 100 g of chicken stock, 5 g of cooking wine, 2.5 g of ginger juice, 2.5 g of soy sauce, 2.5 g of sugar and 1 g of monosodium glutamate, steam over high heat for two minutes, remove, pour off the broth, and keep the scallion lengths for later use. Put the soup pot over high heat, pour in 25 g of lard, heat until 80% hot, add 25 g of sugar, stir-fry until yellow, then add the minced scallion, minced ginger and sea cucumber and stir-fry a few times, then add 10 g of cooking wine, 300 g of chicken stock, 10 g of soy sauce, 25 g of ginger juice, salt, 20 g of scallion oil and 2.5 g of monosodium glutamate. After the soup boils, simmer over low heat for 3 minutes to reduce the broth by 2/3, then switch to high heat, thicken with starch so that the sauce coats the sea cucumber, then pour onto a plate. Put the wok over high heat, pour in 30 g of scallion oil, heat it, add the green garlic lengths and the steamed scallion lengths, stir-fry briefly, and sprinkle over the sea cucumber. It is then ready.

Characteristics: This dish is sauce-brown in color, the sea cucumber is soft, smooth and tender, glossy and oily, with a rich scallion aroma.

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