In this issue: Roasted sea cucumber with green onions | a simple family practice, teaching you simple hair growth methods and cooking techniques
Sea cucumber is a relatively valuable ingredient with high nutritional value. Sea cucumbers, abalone and fish maws are known as the best in seafood and have always been high-end dishes at banquets.
With the improvement of living standards and the rapid popularization of seafood, sea cucumbers have also entered the homes of ordinary people. Sea cucumbers can often be seen at home banquets, and the common practice is to roast onions. It is probably the technique of roasting green onions, which can maximize the taste of sea cucumber and give it a unique taste.
There are many varieties of sea cucumbers, we commonly have topaz ginseng, which is also called sea eggplant by seaside people as a relatively cheap variety. There are large black ginseng, square thorn ginseng, plum ginseng, etc. on the market, most of which are sea cucumbers with good hair, and they can be cooked simply by going back to deal with it.
The more difficult to deal with are live sea cucumbers and dried sea cucumbers, which have certain requirements for the chef's cooking level. Live sea cucumbers can be used to pull live sea cucumbers, surf and other practices, and are generally not used for home production. Dried sea cucumber has Liao ginseng, Russian ginseng, Kanto ginseng, Kansai ginseng, etc., can not be eaten directly, need to be treated by hair growth, have certain requirements for temperature and heat, need to soak - boiled - soaked - rough processing - ice water rise and other complex operation process, the time takes more than 48 hours.
Is there a convenient way to increase your hair? Of course! Teach everyone a simple treatment method, that is, to soak the sea cucumber with water overnight, and then boil a pot of boiling water into the warm bottle, put the sea cucumber into the warm bottle, cover it, soak it for about 8/12 hours, take out and soak it in cold water for about 6 hours.
When handling sea cucumbers, it is necessary to cut open the mouth or anus of the abdomen, remove the mouth and anus, wash the sediment in the abdominal cavity, and keep the sea intestine (part similar to the ligaments) in the sea cucumber, do not throw it away.
If you still feel more troublesome, you can directly buy fast-haired sea cucumbers, that is, the sea cucumbers issued by others, which are generally a single pack, and can be cooked when you go back to wash them.
Grilled sea cucumber is a classic dish in Lu cuisine, using Shandong Zhangqiu scallions, only the white part of the onion is selected, after soaking, boiling water, simmering, simmering, scallion burning, seasoning, juice collection and other processes, the production of green onions is overflowing, sea cucumber soft glutinous and elastic teeth, delicious and abnormal, the chef's cooking techniques are extremely demanding. Today, I will share the method of roasting sea cucumber with green onions that are suitable for making at home, as long as you follow the steps of Hui Ge, you can also cook sea cucumber this big dish!
Grilled sea cucumber with green onion
Ingredients: 8 quick-hair sea cucumbers, 2 green onions, 1 piece of ginger, 2 coriander
Seasoning: 1 g salt, 2 g monosodium glutamate, 2 g chicken powder, 5 g sugar, 1 g pepper, 10 g rice wine, 10 g oyster sauce, 10 g fresh soy sauce, 2 g dark soy sauce, 15 g lard oil, 5 g water starch
method:
1: Thaw the sea cucumber and rinse it with water. Cut straight from the abdomen to remove internal organs and mouth, and wash the sediment in the abdominal cavity. The ligament part should be preserved.
2: Wash the green onion, select the white part of the green onion, cut into about 6 cm segments, evenly cut a flower knife on the top, turn the green onion white and cut the flower knife. Be careful not to cut off the onion. Wash and cut the green onion leaves into sections, wash and cut the ginger into thin slices, and wash the coriander with roots.
3: Heat a small amount of salad oil in a wok, add coriander and green onion leaves and fry until golden brown, drain and refine into shallot oil. Prepare a little lard, if not available for fatty slices.
4: Wait for the oil temperature to drop slightly, put the green onion into the pot, soak and fry over low heat until the surface is golden brown, pour out and set aside. Don't blow it up too hard, just color it on both sides.
5: Put an appropriate amount of water in the wok, add a little rice wine, bring the sea cucumber to a boil, boil for about a minute, rinse and drain.
6: Add a little pork fat and refined shallot oil to the wok and stir-fry the ginger slices until fragrant. Add a little oyster sauce and fresh soy sauce and stir-fry over low heat, cook a little rice wine to remove fishiness, add the right amount of water and bring to a boil. It is better to have old soup.
7: Add a little salt, monosodium glutamate, chicken powder, sugar and pepper to taste, add sea cucumber and cook. Add a little old seasoning and simmer for about 5/8 minutes to make the sea cucumber taste good. The color of the soup can be slightly darker, similar to the color of braised red. Note that the amount of salt used should be determined in combination with the saltiness of the soup.
8: Add the fried shallots and simmer for about 2 minutes over medium heat.
9, when the soup is relatively thick, open the heat to collect the juice, pour a little water starch to hook the sauce, push the sauce evenly, let the sea cucumber be completely wrapped in the sauce, pour a little green onion oil to add flavor, but also make the dish brighter, out of the pot and plate.
Production chart
Hui Ge has something to say
1, the dry sea cucumber production method, first soak the sea cucumber in water for about 10 hours. Then simmer in a casserole dish with water for an hour, cool naturally and soak in the ice water mixture for 5/6 hours.
Depending on how soft and tender it is, put it in a casserole dish and heat it for one hour, then soak it in ice water for 10 hours, if it reaches the point where you can pinch it, cut the sea cucumber open for treatment, and continue to soak in ice water until it is completely swollen. Repeat the above steps until it is fully expansive if the heat is not high.
2, when the sea cucumber rises, the whole process can not be oiled, do not use iron pots and pans.
3, need to refine shallot oil, firing need a little pork fat.
4, the fried green onion should be put into the soup in the final stage, so as to ensure the taste of the onion, but also will not be too soft and rotten.
5, when buying dried sea cucumbers, how many heads will be counted, such as 60/70 heads, that is to say, a pound is 60 to 70 sea cucumbers. The price of sea cucumber varies greatly depending on the place of origin and drying process, and it can be done according to your ability.
Hello everyone, I am Hui Ge, the creator of the field of gastronomy. Like the above content can pay attention to me, today's sharing is the family version of the onion roasted sea cucumber method, interested friends can try to do. This article is Hui Ge original, photo code words are not easy, it is strictly forbidden to copy and steal bad media, welcome to forward, comment and like, thank you for your support! 【Original content Plagiarism must be investigated】#打卡美好生活 #
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