The recipe of roasted sea cucumber with green onion is home cooked in 10 minutes

Green onions are a type of green onions, which are often used in cooking, and green onions are also effective for coughing. As a seafood, sea cucumber is nutritious. Roasted sea cucumber with green onions is also a very nutritious dish, the recipe is simple, this dish belongs to the category of home-cooked dishes, and the taste is different depending on the method.

What are the practices of roasted sea cucumber with green onions.

1.Cut the sea cucumber into large slices; Cut the green onion into large pieces of about 5cm, and cut the ginger into shreds; Put the sea cucumber into a pot with cold water, bring to a boil over high heat, boil for 5 minutes, remove and drain the water for later use; Add lard to a small pot, add green onion white when it is hot, slowly fry over low heat until golden brown, turn off the heat; Remove the green onion segments and set aside, and keep the scallion oil; In another pot, add shredded ginger, salt, cooking wine, soy sauce and sugar, and bring to a boil over high heat; Add sea cucumbers; Add the green onions; After boiling again, turn to slight heat and simmer for a few minutes; Turn to high heat, add a small amount of water starch (about 1 tablespoon) several times to thicken, turn to medium heat and cook thoroughly to reduce the juice; Drizzle in the scallion oil and turn off the heat.

What are the practices of roasted sea cucumber with green onions.

2.Wash and tidy up the sea cucumber, put it in a pot of boiling water and cook it slightly, remove and drain; Put the green onion in hot oil and stir until golden brown, remove and drain the oil for later use. Heat oil in the pot, first add white sugar and fry until golden brown, then put in green onions, sea cucumber and stir-fry a few times, then cook Shao wine, add soy sauce, chicken broth, refined salt, monosodium glutamate to boil, turn to low heat and burn for about 2 minutes, then turn to a strong fire, thicken with water starch, pour in scallion oil and stir evenly, you can put it out of the pot and put it on the plate.

3.Wash the tender sea cucumber, put the whole in a pot of cold water, bring to a boil over high heat, boil for about 5 minutes, remove and drain the water. Cut the green onions into 5 cm segments (100 g) and minced (5 g) respectively. Cut the green garlic into long centimeter pieces.

What are the practices of roasted sea cucumber with green onions.

2. Put the wok on the hot fire, pour in vegetable oil (25 grams), when it is hot, add white sugar (25 grams), fry until golden brown, then add minced green onion, ginger and sea cucumber and stir-fry a few times, then add Shao wine (10 grams), chicken soup (150 grams), soy sauce (10 grams), ginger juice (25 grams), refined salt, scallion oil (20 grams) and monosodium glutamate (grams). After boiling, move to a slight fire for 5 minutes, put the soup on 2 3, then use a strong fire, turn the wok upside down, and pour in the dilute wet starch to thicken, so that the sauce hangs on the sea cucumber, and then pour it into the plate. Put the wok on the hot fire, pour in the paste scallion oil (30 grams), heat it and add the green garlic and steamed green onions, stir-fry it slightly, and sprinkle it on the sea cucumber.

Roasted sea cucumber with green onion is a special dish in Jiaodong area of Shandong Province (referring to Yantai, Qingdao and other places), which belongs to the Shandong cuisine, and this dish is also one of the top ten characteristic dishes in Qingdao [1] ; The dish comes from Shandong, with water sea cucumber and green onion as the main ingredients, the sea cucumber is fresh, soft and smooth, the green onion is fragrant, and there is no residual juice after eating. It is one of the "eight treasures of ancient and modern times", the green onion is mellow, rich in nutrition, nourishing the lungs and kidneys.

Roasted sea cucumber with green onion is a classic of Lu cuisine, with water sea cucumber and green onion as the main ingredients, it is not easy to make this dish well, among which sea cucumber has become the key. Although sea cucumber is a natural tonic, but it is strong by nature, green onions can just remove meat, fishy, smell and other peculiar smells, the two are perfectly matched, you can achieve the effect of "attacking thick with thick", with thick juice and strong flavor into it, and the strong color is outside, so as to achieve the effect of color, flavor and shape. [3]

Sea cucumber can be divided into a variety of such as sea cucumber, black cucumber, light cucumber and plum ginseng, etc., and the sea cucumber produced in the coastal area of Shandong is the top grade of sea cucumber. The reason why sea cucumbers are precious, there is another reason, that is, sea cucumbers are born on the sand and muddy bottom of shallow sea reefs, like to grow in places where seagrass is luxuriant, and they need to be fished one by one by manual diving when fishing, which is laborious and very little, so things are rare and expensive.

Summary. Steps.

First, first put the sea cucumber into a waterless and oil-free plate, add pure water, put it in the refrigerator (note that it is refrigerated rather than frozen), and then soak for 72 hours, and change the water every 12 hours in the middle (so that the soaked sea cucumber is very good), soaking sea cucumber is very important, and you must pay attention to the details.

The practice of roasting sea cucumber with green onion + home-cooked 10 minutes to get the method of each cucumber, green onion roasting.

Steps. First, first put the sea cucumber into a waterless and oil-free plate, add pure water, put it in the refrigerator (note that it is refrigerated and not frozen), and then soak the reed for 72 hours, and change the water every 12 hours (so that the soaked sea cucumber is very good), it is very important to soak the sea cucumber, and you must pay attention to the details.

Steps. Second, then clean the soaked sea cucumber, remove the teeth, sand and other impurities (the sea cucumber should be cleaned several times, otherwise filial piety will be in the later entrance if there is sand, then there will be orange and orange some embarrassment).

Steps. 3. Turn on the stove and light the fire, boil the water in the pot, put in an appropriate amount of lard in the slippery potato, add half of the green onion white after heating, slowly stir-fry over low heat, stir-fry the green onion white until it is charred and black, and take out the letter (at this time, the fragrance of the green onion oil has already come to the nose), continue to put in the remaining green onion segments, stir-fry until golden brown and take out the spare (do not fry the green onion slowly when stir-frying the green onion for the second time, and you can take it out when it becomes golden).

The steps are late. Fourth, then continue to put ginger slices in the pot and stir-fry, until the nose smells the fragrance of ginger, add pure water (two spoons of water can be searched or so), white wine, oyster sauce, light soy sauce, sugar, pepper, boil the dust and add the soaked sea cucumber (sea cucumber does not need to be blanched, directly burned the most fragrant), simmer for 15 minutes, add the green onion section that is stir-fried until golden brown, and thicken the soup.

Steps. Fifth, finally change the stove file fire to pour the water starch to thicken (tell the trace to burn the juice not too thick, slightly dilute it), turn off the heat and the soup is thick, wrap it on the surface of the sea cucumber and green onions, and you can put it out of the pot and put it on the plate, at this time the fragrance will be pungent.

The preparation of roasted sea cucumber with green onion is as follows:

Ingredients: 6 sea cucumbers.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of oyster sauce, appropriate amount of green onions.

1. Ingredients: sea cucumber.

2. Remove the internal organs of the sea cucumber.

3. Then rinse dry and shiver.

4. Put cold water into the pot, bring to a boil, and slowly simmer it over a simmer to cook thoroughly.

5. Take it out and put it on a plate for later use, and keep the soup for later use.

6. Cut the green onions into hob pieces.

7. Heat the oil, add the green onion and stir-fry until fragrant.

8. Put in the spare sea cucumbers.

9. Add an appropriate amount of oyster sauce.

10. Add an appropriate amount of simmering sea cucumber soup.

11. Add salt to taste and stir-fry evenly.

12. Turn off the heat when the heat is high to collect the juice.

13. Serve on a plate and serve on the table.

Precautions for buying sea cucumbers

1. Appearance: The appearance of a good sea cucumber should be dark black, smooth, shiny, no obvious stains, no cracks and other characteristics. If the color is too light or too white, there are many small holes on the surface, rotten dust or the surface is not smooth, it is not a good sea cucumber.

2. Shape: A good sea cucumber should be in complete shape, evenly fat, thin, and not deformed, softened or hardened. If the sea cucumber is too shriveled or soft, it is not a good sea cucumber.

3. Sense of smell: A good sea cucumber should have no peculiar smell, it should have the fragrance of the ocean, if it smells peculiar or moldy, then it is a bad sea cucumber.

4. Origin: The origin of sea cucumber is very important, generally speaking, the origin of good quality sea cucumber is in places where the marine environment is relatively clean, such as Canada, Alaska, Japan and other places. In some areas where the quality of the production area is poor, the quality of sea cucumber is relatively poor.

Generally, roasted sea cucumber with green onion is to be cut, fried, mixed and seasoned.

The production process of roasted sea cucumber with green onions:

1. Sea cucumber made from water; cut into diamond-shaped pieces; Zheng Bei.

2. Cut the green onion hob into sections, and gently pull a few knives on the green onion to facilitate the flavor;

3. Put oil in the iron pot, when 7 is hot, add oil to the green onion segment, fry it to make it fragrant, and remove it for later use;

4. Ginseng and ginger ale water;

5. Pour the fried green onion and the sea cucumber into the pot together, add dark soy sauce, light soy sauce, cooking wine, sugar, salt and hand destruction, and cook the chicken soup over low heat;

6. Remove from the pan and thicken and add scallion oil;

Roasted sea cucumber with green onion is a classic Han dish in Shandong Province, a Chinese specialty delicacy, and belongs to Shandong cuisine. Below I have sorted out the method of roasting sea cucumber with green onions, let's find out together.

Ingredients for braised sea cucumber with green onion How to make braised sea cucumber with green onion.

1.Wash the sea cucumbers.

2.Cut vertically, a sea cucumber is cut 3 times.

3.Cut the green onion vertically, cut it in half, and then cut it in half.

4.Heat the oil in the pot over high heat.

5.Reduce the heat to medium and white.

6.The green onion is fragrant, and immediately turn off the heat and weigh it.

7.Leave scallion oil in the pot, **, and add oyster sauce.

8.Slide away quickly.

9.Add water and medium heat.

10.Bring water to a boil.

11.Add the sea cucumber and mix well.

12.Dry starch is mixed with water to make starch.

13.Bring the sea cucumber to a boil and turn to high heat.

14.Add the starch and mix quickly.

15.As soon as the soup is dry, add the white onion that has been fried before.

16.Sprinkle a little salt and remove from the pan. Tip 1: Ready-to-eat sea cucumber can be used for soaking sea cucumbers.

2. Green onions must be white.

3. The green onion must be white.

Three tips for picking dried sea cucumbers.

First, sea cucumbers must be dry, and sea cucumbers that are not dry are easy to deteriorate, and because they contain a lot of water, they are actually much higher;

Second, when buying dried sea cucumbers, you must choose the shriveled ones, now there are many unscrupulous traders in the processing process of sea cucumbers, in order to increase the weight of sea cucumbers to add a large amount of sugar, gum and even alum, although the processed sea cucumbers do not meet the product quality standards, but because the ginseng body is abnormally full, the color is also black and bright and beautiful, which has a great blindness to consumers;

Third, when buying dried sea cucumbers, don't blindly pursue the best cheap, but make a comprehensive comparison in combination with the water growth rate of dried sea cucumbers. A pound of good dried sea cucumber can produce 10 catties of water ginseng, while a pound of inferior dried sea cucumber does not exceed 5 catties after water, and it is even broken and inedible at all.

Ingredients: 2 sea cucumbers, 1 green onion, 2 slices of ginger, appropriate amount of seasoning, appropriate amount of cooking wine, appropriate amount of oil, appropriate amount of sugar, appropriate amount of pepper, appropriate amount of chicken essence, appropriate amount of salt, appropriate amount of light soy sauce.

1. Soak the sea cucumber in water and rinse it, then cut it into 2-3 cm pieces, as shown in the figure below.

2. Add water to the pot and boil the ginger slices, blanch the sea cucumber segments, and remove them (2-3 minutes).

3. Cut the prepared green onion into sections with a knife and put it aside for later use, as shown in the figure below.

4. Pour oil into the pot, add minced ginger, sea cucumber, seasoning, cooking wine, oil, sugar, pepper, chicken essence, salt, and a little light soy sauce.

5. After the seasoning is added, you can add some water to stew the sea cucumber (don't add too much water at one time, add a small amount).

6. Wait for simmering for 3-4 minutes, add green onions and stir-fry, as shown in the figure below.

7. After stir-frying evenly, you can put it out of the pot and put it on the plate, so that the scallion roasted sea cucumber is ready.

Cut the green onion into horseshoe segments and set aside.

I cut a twill flower knife on both sides of the green onion white.

After chopping the green onion with a flower knife, cut it into four sections for later use.

Wash the sea cucumber and cut it into large slices with an oblique knife for later use.

Add green onions and ginger slices in a hot pan with cold oil and fry slowly over low heat.

After the green onion is fried until fragrant, add the green onion white.

Wait for the green onion to fry until it is slightly yellow, remove and set aside.

Remove all the green onion and ginger from the fried scallion oil and set aside.

Pour the fried scallion oil into a container and set aside.

Put the fried green onions and ginger slices into a small pot, pour an appropriate amount of water, and boil the green onion juice.

Boil the water for 3-5 minutes, remove the green onion and ginger inside, do not be.

Pour the boiled green onion juice into a container and set aside.

Pour water into a clean and oil-free soup pot and bring it to a boil, and the water will boil like a sea cucumber.

After the sea cucumber is put into the pot, the water is boiled again, blanched for 1 minute, and removed for later use.

Heat a frying spoon on the heat, pour in a little scallion oil, add an appropriate amount of sugar to fry the sugar color, and use a slight heat.

Stir-fry the sugar until it is slightly yellow, and do not fry paste.

The sugar is slightly yellow, cook in an appropriate amount of soy sauce and break raw.

After cooking in soy sauce, add an appropriate amount of rice wine.

Pour in an appropriate amount of boiled green onion juice and bring to a boil.

The soup is boiled into the sea cucumber.

Add the sea cucumber soup and bring to a boil and simmer for 3-5 minutes.

After the sea cucumber is cooked thoroughly, sprinkle with a little pepper and stir-fry well.

Add the fried green onion and reduce the juice over high heat.

Sprinkle a little sugar on the soup halfway through to taste.

Finally, sprinkle a little chicken powder to enhance the freshness.

Sprinkle the chicken powder and stir well, then thicken with an appropriate amount of water starch.

After the sauce is gelatinized, sprinkle a little scallion oil and then get out of the pot.

The roasted sea cucumber should be held with juice, and the soup is the best on the plate, and it can be served on the table after the plate.

Sea cucumbers need to be treated first: soak in purified water for 48 hours, then go to the sand spit, clean it and then continue to soak for 48-72 hours;

1.Wash the sea cucumbers. 2.

Cut vertically, a sea cucumber is cut 3 times. 3.Cut the green onion vertically, cut it in half, and then cut it in half.

4.Heat the oil in a pan over high heat. 5.

Reduce the heat to medium and white. 6.The green onion is fragrant, and immediately turn off the heat and weigh it.

7.Leave the scallion oil in the pot, **, and add oyster sauce. 8.

Slide away quickly. 9.Add water and medium heat.

10.Bring water to a boil. 11.

Add the sea cucumber and mix well. 12.Dry starch is mixed with water to make wet starch.

13.Bring the sea cucumber to a boil and turn to high heat. 14.

Humidify the starch and mix quickly. 15.As soon as the soup is dry, add the white onion that has been fried before.

16.Sprinkle a little salt and remove from the pan. To ensure the nutritional value, it is necessary to choose the right sea cucumber, and the best one in China is the Fulinmen sea cucumber.