Among the various cuisines in China, Lu cuisine has a long history, and the people of Qilu have successfully formed a unique and far-reaching dish that combines traditional cooking techniques. Lu cuisine is the first of the eight major cuisines, stir-fried braised, fried and stewed, in a variety of forms. As the best of Lu cuisine, the grilled sea cucumber with green onions tastes delicious. This classic Lu dish is also one of the top ten specialties of Qingdao. With water hair sea cucumber and green onion as the main ingredient, sea cucumber is fresh, soft and smooth, fragrant onion, no residual juice after eating, is one of the "ancient and modern eight treasures", green onion aroma mellow, rich in nutrition, nourishing lungs and kidneys.
Yuan Ming's "Suiyuan Food List" records: "Sea cucumbers are inactive things, the sand is fishy, the most difficult to please, but the nature is thick, and it is impossible to simmer in clear soup." Although sea cucumber is a natural tonic, but it is thick in nature, green onions can just remove meat, fishy, fat and other odors, the perfect combination of the two can achieve the effect of "attacking thick with thick". With thick juice and strong taste into it, the thick color surfaces it, and the effect of color, fragrance and shape is complete.
So what's the gist of this dish? How do I master it?
Ingredients to prepare:
Shallots, ginger, coriander, rapeseed, shallot oil, peanut oil, soy sauce, oyster sauce, sugar, water starch
Production process:
1: Soak the sea cucumber and cut the green onion into long segments.
2: Heat the oil, put in the shallots after the oil is hot, fry out the aroma, fish out, and set aside the oil.
3: Leave the bottom oil in the pot, after the oil temperature is 70% hot, pour in soy sauce, oyster sauce, sugar, stir-fry and pour boiling water.
4: Pour in the water starch and put in the sea cucumber.
5: Put the shallots in the boiling shallot oil into the pot and reduce the heat to low heat.
6: Slowly shake the pot on low heat and cook, pour in the prepared shallot oil when the juice is thick, stir well, and you can get out of the pot!
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