【Yantai】Roasted sea cucumber with green onions
Overview
Sea cucumber is a valuable nourishing treasure, ranked first among the eight treasures of the sea, and contains rich nutritional value. It contains a variety of bioactive ingredients that are beneficial to the human body. Sea cucumber polysaccharides have broad-spectrum anti-tumor effects, can reduce blood viscosity, prevent atherosclerosis, etc. In addition, sea cucumbers also have multiple effects such as lowering blood lipids, anti-aging, and beautifying. They are the well-deserved king of winter health care. Sea cucumber is not only a delicacy at banquets, but also a treasure that nourishes the human body. Sea cucumbers have basically no taste and need to be cooked to taste. With just a few simple steps, you can make high-end hotel dishes at home. Today I am using ready-to-eat sea cucumbers. If you are using dried sea cucumbers, they need to be soaked a few days in advance.
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Ingredients
Steps
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All main ingredients are ready.
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Cut the soaked sea cucumber lengthwise from the abdomen, remove the teeth at the front of the sea cucumber, which is the sand spit, and rinse the inner wall of the sea cucumber.
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Prepare a sauce: put a little broth or water in a bowl, add light soy sauce and oyster sauce.
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Add salt and cornstarch and mix well.
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Set aside after the juice is ready.
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Put a little olive oil in the pan.
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Add the scallions and fry over low heat until browned. Remove the scallions and leave the scallion oil in the pot.
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Add the ginger slices to the scallion oil and stir-fry over medium-low heat.
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Add a little stock, add the sea cucumber and simmer over low heat for two minutes, add a little pepper.
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Finally, pour in the prepared sauce until the soup thickens and it is ready to serve.
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Plating.
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The sea cucumber has a chewy texture.
