The sea cucumber is the first in the "Eight Treasures of Ginseng Wings" and is regarded as a treasure on the feast. But the sea cucumber itself tastes mediocre and is not easy to taste. Because the sea cucumber itself has no taste, the main point in making sea cucumber is to make the sea cucumber taste. The Qing Dynasty gourmand Yuan Ming wrote in the "Suiyuan Food List": "Sea cucumbers are tasteless things, sand is full of fish, and it is the most difficult to please." "So giving sea cucumbers a delicious taste is the key to cooking sea cucumbers."
By sea cucumber cook
<h2>Royalties</h2>
1 Arctic sea cucumber 150 g
Cavity bone 300 g
Rare mushroom soup bun 75 g
Ginger a little
A little onion
Goji berries a little
<h2>Practice steps</h2>
1. Prepare the ingredients
2. Wash the foamed sea cucumber and cut it into rings for later (pay attention to keeping the precious golden yellow sea cucumber inner tendons).
3. Blanch the cavity bone again and wash it again.
4, 4. Put all the ingredients into the cooking pot, add the right amount of water, ginger and cooking wine, and shallots at one time.
5. Cover the pot, bring to a boil over high heat, then reduce heat and simmer for two hours. (Electric saucepan takes 4 hours)
6, 6. When out of the pot, add the appropriate pepper and chives, goji berries, add salt to taste.
<h2>Tips</h2>
The ingredients in the mushroom pack can be soaked in warm water for 1 hour, which will be easier to stew.
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