High-quality food scallion grilled sea cucumber, delicious, when can you taste it?

We should thank an ancient man who was a legendary cook in the Holy Spirit City at the end of the Qing Dynasty. The master's surname is Ji, and his nickname is Minibus. Few people in the restaurant and chef circles now know Ji Xiaolan because we are not in the same era and do not even have the opportunity to meet.

So today I would like to introduce you to our famous dish of Grilled Sea Cucumber in Liaoning. The first step in cooking is to pick a sea cucumber. Sea cucumbers can be divided into four types from the processing method. One is salt sea cucumber. How to choose dried sea cucumber during the salt season? Just lick the tip of your tongue and it feels salty, so it's salt season sea cucumber.

The second is crab sea cucumber and sugar sea cucumber. The color is black, like ink. Also, licking this with the tip of your tongue is a bit sweet. This is sugar-coated sea cucumber. Tell you, this sea cucumber is the worst quality. Don't even give it away for free. Because eating sea cucumbers is for several purposes, mainly for health care. Sugar sea cucumber not only can not play a role in health care and wellness, but also will damage your body, endanger your body.

The third is the freeze-dried sea cucumber. Freeze-dried sea cucumber is a type of live sea cucumber that weighs more than 20 pounds. Use high-tech freezing technology to dry in a cool place. This sea cucumber is better than the developed sea cucumber. Eating this sea cucumber has better results, but it is heavier.

The fourth type of sea cucumber is of the highest quality. Called dry sea cucumbers weigh 28, 9, 35 and 6 kg respectively, and then dry them to 1 kg. This is an ancient method of drying that turns it into pure dried sea cucumbers. This sea cucumber usually takes five to six years. The price of sea cucumber is about 4000 meters, from 7000 meters to 8000 meters, or 10000 meters.

Then the freeze-dried sea cucumber is generally around 3,000, and the sea cucumber in Yanji is generally more than 2,000 yuan, which is the price of sea cucumber. When we choose, we try to choose lyophilized sea cucumbers or pure light dried sea cucumbers. Sea cucumbers usually grow all year round. You see, sea cucumbers are born in one, two, three, four, five, six or seven years.

One would ask, what's wrong? The longer the better. Yes, the longer the better. Generally speaking, good sea cucumbers are five to seven years old. When they reach eight years, they melt in the sea. It's gone. So seven years is the longest, and this health effect is the best.

Then, soaking the sea cucumber is a step. There are four processes: soaking, boiling, sanding and soaking in ice water. It takes 20 minutes to cook sea cucumbers, that is to say, sea cucumbers are a kind of sea cucumber that can be eaten for two or three years, and the price should be between 2000 and 3000 yuan.

Well, if cooked for half an hour or 40 minutes, the price should be between 3800 and 5700 or 8000. First soak the dried sea cucumber in pure water for one day, and then change the water the next day. After the bubble, soak for another day and then become soft. At this time, it is a bit soft. Put it in a white pot, add pure water, put the sea cucumber in, heat it over low heat and bring the water to a boil.

Cook for 20 minutes, then avoid heat. This means I am a freeze-dried sea cucumber. Let it cool freely. Blanch the sand. Change the water again. Add some ice to pure water. In this way, after two days of soaking, the sea will evaporate a very, very large amount of meat, especially suitable for soaking, removing sand, cooling and soaking. Finally, how to cook sea cucumber with green onions?

When burning sea cucumber, you need to burn green onion oil first, and at the same time, you should put this sea cucumber in the meat sauce soup, and then steam it in the steamer for half an hour to let this sea cucumber have this meat flavor, otherwise it will not work. For the specific cooking process, put some base oil. What are base oils? Use the sautéed shallot oil, then add the shallots and sauté until the shallots are served.

At this point, put the sea cucumber in and turn it over. Less than half a spoonful of cooking wine, mostly a spoonful of soy sauce to add color. Half a spoonful of soup. The soup must be broth, plus a little sugar. Bring to a boil over high heat and add semi-porcelain MSG, add some thick mustard and shallot oil, and this dish can be put on the plate. Families have learned to remember to pay attention to likes and comments?