Taro mud sea cucumber is a traditional dish in Shantou, Guangdong

Taro mud sea cucumber is a traditional dish in Shantou, Guangdong Province, which belongs to the Cantonese cuisine family. This dish is delicious and unique, delicious and unique. It is made with sea cucumber, pork belly, dried shrimp, etc.

The main raw material of taro puree sea cucumber

500 grams of water hair sea cucumber (4 small strips), 15 grams of ginger, 300 grams of bone-boned chicken, 10 grams of green onion, 500 grams of light two soup, 150 grams of pork belly, 10 grams of dried shrimp, 20 grams of wet shiitake mushrooms, 0.1 grams of licorice, 10 grams of rice wine, 10 grams of white wine, 10 grams of refined salt, 10 grams of soy sauce, 10 grams of oyster sauce, 125 grams of raw oil, 400 grams of net taro, 2 grams of celery grains, 0.1 grams of pepper, 3 grams of sesame oil.

Taro puree sea cucumber preparation

1: Roll the sea cucumber in boiling water for about 6 minutes and remove. Stir-fry over medium heat, add 25 grams of raw oil, add ginger, green onion, white wine, add 100 grams of two soups after heating, soy sauce, add sea cucumber, simmer for about 2 minutes, pour into a colander to drain the water, remove the ginger and green onion, and then cut the chicken and pork belly into several pieces for use [1].

2: Rinse and put the fry back on the stove, put down 50 grams of raw oil, put in the sea cucumber and stir-fry slightly, pour into the sand pot that has been laid with bamboo slices. Put the stir-fry back on the stove, add the cut pork belly, chicken, cooking wine, add two soups, soy sauce, oyster sauce, salt, licorice slightly stir-fry and push well, pour into the sand pot, cover, boil on high heat, turn the heat to simmer for about 1 hour, then add shiitake mushrooms and dried shrimp and simmer for about 30 minutes until the sea cucumber is soft and rotten and cooled.

3, wash and slice the taro meat, steam, use a knife to crush into taro, add salt, monosodium glutamate, pepper, sesame oil, celery grains, mix well, put into the stewed sea cucumber belly, place the unique row in the dish, put it in the steamer basket for about 7 minutes to take out. Then pour the sea cucumber soup in the sand pot into the pot and drizzle it on top of the sea cucumber with corn starch water.

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