<h1 class="pgc-h-arrow-right" data-track="3" > main and auxiliary materials</h1>
Water hair prickly ginseng... 300 g of shochu............... 15 g
pork............ 150g MSG........ 1.5 g
Cooked ham......... 25 g starch......... 30 g
Bamboo shoots............... 10 g eggs.............. 1 pcs
soy sauce............... 50g shallots............... 10 g
Ginger moth.............. 10 g flour.... 50 g
Pepper.... 1.5 g refined salt..... 5 g
Main ingredients
<h1 class="pgc-h-arrow-right" data-track="23" > cooking method</h1>
1. Chop the pork into a fine puree, add eggs, rice wine, monosodium glutamate, starch and ginger and stir well. Cooked ham, winter shoots cut into diamond-shaped pieces.
2. Simmer the spices of the thorn participants slightly, take it out to cool, then trim the inside of the ginseng, dip a thin layer of flour on the abdomen, and brew the good meat into the belly of the sea cucumber.
3. Put the thorn ginseng belly face down into a large flat dish, steam for 6 to 7 minutes on the drawer, take it out, put it on the board, cut 3 knives each, and place it on the plate according to the original code.
4, stir-fry spoon put the bottom oil to heat, put people onion, ginger slightly fried, add chicken soup, ham, winter shoot slices, and then put Shao wine, salt, monosodium glutamate to adjust the taste, with wet starch to outline, fry into oil and pour on the sea cucumber.
<h1 class="pgc-h-arrow-right" data-track="25" > process critical</h1>
1. Pork selection of fat three lean seven, the best filling.
2. Water hair thorn ginseng, its water content is about 7 times the weight of the dry product, the body is straight, cylindrical, elastic, the flesh spine is intact, the holding is trembling, the color is bright, nearly translucent for the top product.
<h1 class="pgc-h-arrow-right" data-track="26" > flavor characteristics</h1>
"Stuffed sea cucumber" is a traditional dish in Liaoning. It is made of Bohai special ginseng as the main ingredient, and is made by brewing and firing cooking techniques. Sea cucumber stuffing, delicious juice, widely spread in the Kanto region, elegant and popular.
Eat ginseng without forgetting to fish for ginseng people