Sea cucumber pot The smooth and tender sea cucumber with the fresh sweetness of the radish brings out all the flavors

Winter simmered sea cucumber pot/

Winter radish has always been on the table like ginseng supplement, the fresh on land and the fresh in the sea together, smooth and tender sea cucumber with the sweetness of the radish, all the flavors are drawn out, depicting a colorful picture.

Ingredients: 50 g sea cucumber, 250 g white radish

Seasoning: 20 g shallots, 5 g garlic slices, 15 g whole garlic, 5 g red pepper rings, 3 g Lee Kum Kee soy sauce, 100 g clear soup, 5 g salt, 3 g monosodium glutamate, 5 g white sugar, a little water starch, 2 g white pepper powder, sesame oil, 10 g salad oil

method:

1, the processed sea cucumber cut into strips, blanched water, simmered a little fishing out the drainage water, wash the radish into strips, blanch the water for 8 minutes to fish out and rinse.

2, add salad oil to the pot, fry the garlic to color, put 10 grams of green onion, add clear soup and then sea cucumber and radish, and then put Lee Kum Kee soy sauce, salt, monosodium glutamate, sugar, white pepper into the flavor, about 9 minutes, pour into the casserole heated in advance, simmer the soup is rich, and then use a little water starch to outline, and then put in sesame oil to decorate 10 grams of green onion and garlic slices, red pepper rings.

3, precautions: the soup should be mastered well, water starch should be accurate.