Grilled sea cucumber with green onion, the top dish in Lu cuisine. If you compare other cuisines, it is similar to Buddha jumping off the wall for Fujian cuisine, boiling water cabbage for Sichuan cuisine, white snow hidden dragon for Cantonese cuisine, and soft long fish for Huaiyang cuisine. The traditional method of roasting sea cucumbers onion is very complicated, and later through some famous restaurants in Beijing into Fortress Garden, as well as the continuous development of some contemporary Lu cuisine masters, the method of roasting sea cucumbers with green onions is also simple and complex in various versions. In this version, I refer to the practices of several Lu cuisine masters and state banquet masters, using abalone juice to simmer, which also has a unique flavor. The production of abalone juice I sent before the production of dried abalone is mentioned in it. Sea cucumber I chose Jiaodong light dried thorn ginseng, and sent it in advance.
by stupid mud 03
4 sea cucumbers
Abalone juice 250 ml
Clear broth 100 ml
2 Shandong green onions
1 teaspoon minced garlic
2 g minced ginger
1 tsp of dark soy sauce
1 tsp of oyster sauce
Salt 3 g
1, sea cucumbers are issued in advance, the whole production time is about 5-6 days
2. Fully saturated sea cucumber
3, because I eat at home, so I slice into thin slices, can be better taste, of course, can also be cooked whole, that is more beautiful
4: Simmer the sea cucumber in abalone juice, bring to a boil over high heat, reduce the heat, simmer for 15 minutes, then turn off the heat and let stand for 15 minutes.
5: Cut the green onion into small pieces and prepare the minced ginger and garlic.
6: Start the frying pan and turn to the minimum heat.
7: Add minced ginger first, then minced garlic. After the aroma is out, remove the minced ginger and garlic.
8: Still on low heat, add shallots to make shallot oil.
9: Sauté the green onion slowly over low heat until brown
10: Pour out the shallot oil and set aside
11: Leave the shallots in the pot, pour in the clear soup, add the simmered sea cucumber, and then add the soy sauce, oyster sauce and salt in turn. Then the fire boiled. After bringing to a boil, drizzle with a little shallot oil.
12. Prepare the water starch in advance and carry out the contouring. Do not pour water starch all at once.
13, after the water starch is added, the juice will soon thicken, at this time pour all the shallot oil, add the green onion shreds, turn it twice, and get out of the pot.
14, the family said it was delicious. The onion is super delicious, the soup bibimbap or the noodle mixture is a must, I personally think and abalone juice are two flavors.
1, abalone sauce simmering is a state banquet master's practice. If you don't have abalone juice at home, use clear soup (remember not to use thick soup). No clear soup can be replaced with chicken soup, bone broth, rib soup, remember to filter the oil in the soup clean. 2, when making shallot oil, remember the minimum fire in the whole process, you can also add peppercorns to increase the aroma of peppercorns. It is not recommended to put onions, ginger, garlic and any other spices other than peppercorns. 3, there are also some masters who make scallion roasted sea cucumber without hooking. I felt that hooking would make the soup hang better on the sea cucumber, so I chose to hook it. Don't be too thick, don't be too thin, this should be experienced by yourself.
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