Braised sea cucumber with matsutake and scallion shoots

Braised sea cucumber with matsutake and scallion shoots

Introduction:

"There is no need to worry about how good sea cucumber is, but it makes sense that sea cucumber is expensive in restaurants, because foaming sea cucumber takes the most time and effort."

Production steps:

Step 1: soak dried sea cucumbers in pure water for one day, boil them in oil-free water for 30 minutes, remove them when they are naturally cool, cut open their stomachs with scissors, remove their intestines and mouthparts, wash them and put them in the refrigerator with pure water for at least 2 days, and change the fresh water every day. Wash the bamboo shoots and cut them into small strips. Blanch them in boiling water and drain them. Soak the Tricholoma matsutake in warm water for later use.

Step 2: put the oil in the pot over low heat, cut the scallions into sections, press them until they are fragrant and discolored, take them out and put them into a bowl for use. At the same time, put 1 tbsp of oil squeezed in the pot together with the scallions for use.

Step 3: stir fry garlic and ginger with the oil in the pan, add cooking wine, bamboo shoots and sea cucumber, then add delicious, oyster sauce, sugar and star anise. Put in a bowl of hot water, cover and simmer over low heat for about 15 minutes.

Step 4: pour in a small bowl of hot water with cornstarch, and use the high heat to collect the juice. Before leaving the pot, pour the pressed scallion and oil into the pot and continue to stir fry for a few times. Bamboo shoots, mushrooms and scallions are fragrant. It's great to be with sea cucumber. Don't you drool?

Materials required:

Foamed sea cucumber: 8

Fresh bamboo shoots: moderate

Dried Tricholoma matsutake: appropriate amount (or Boletus)

Green onion: one

Garlic: right amount

Star anise: one

Ginger: right amount

Olive oil: 3 tbsp

Delicious soy sauce: 2 tbsp

Oyster sauce: half tbsp

Sugar: half a teaspoon

Raw meal: half a teaspoon

Note: hair dry sea cucumber is to be patient, the whole process is not allowed to touch any oil!

Production difficulty: Advanced

Process: firing

Production time: 10 minutes

Taste: Original