The best way to eat sea cucumbers is to roast sea cucumbers with green onions, and there is no one. As a representative work of Lu cuisine, grilled sea cucumbers with green onions have been popular for hundreds of years and are still the top brand of many high-end Lu restaurants in China. This dish, every chef has a different understanding and approach, in the seasoning and process is not the same, but the boiling of shallot oil is the core and soul of this dish. The whole is fired, and the high-end atmosphere sells well; the knife is changed to thin flake firing, which is more flavorful and tastes better. Today, first teach you to make a knife-changing version of roasted sea cucumber with green onions.
1. To make sea cucumber with green onion, you need to boil the shallot oil first. Slice a large number of green onions, add a little ginger, garlic, and boil an octagon over medium heat in oil, so that the flavor of the seasoning is fully absorbed by the oil, until the green onion becomes brown, and then use a fence to fish out the seasoning. Put ginger, garlic and star anise in the stocking, and the green onions should be put later. This practice is relatively simple and suitable for home use. More exquisite restaurants generally put the green onion into the salad oil steaming in advance, and then boiled, this method is suitable for boiling a large amount of green onion oil, the taste is more fragrant.
2: 300 grams of prepared sea cucumber, simmer in the broth for 2 minutes, remove the fishy gas, and then fish out, the diagonal blade into a three-mm thick flake. In this way, the knife edge is larger and easier to taste.
3. Prepare the bowl. Add cooking wine, oyster sauce, sugar, white pepper and chicken essence to a small bowl, add 20 grams of soy sauce, add a little starch, stir well and set aside. Cut the green onion into coarse strips and set aside.
4: Put 30g of green onion oil in the stir-frying spoon, add the shredded shallots and stir-fry slightly, immediately pour into the bowl and boil, put in the sea cucumber and stir-fry well, after 20 seconds, pour a little green onion oil, you can get out of the pot and plate. A delicious, scallion-roasted sea cucumber with a rich onion flavor is complete.