Braised Sea Cucumber with Abalone Sauce is a classic Chinese dish belonging to the Cantonese cuisine. Although there is no specific founder, it was developed based on Cantonese cooking techniques. This dish combines the deliciousness of abalone sauce and the nutrition of sea cucumber, reflecting the characteristics of Cantonese cuisine, which emphasizes the selection of ingredients, the original taste, and the combination of nutrition. Braised Sea Cucumber with Abalone Sauce is very popular in high-end banquets and is a famous dish in Cantonese cuisine.
Features
Braised Sea Cucumber with Abalone Sauce is characterized by its delicious taste and rich nutrition. The sea cucumber has a soft, glutinous, and chewy texture, while the abalone sauce is rich, fragrant, and mellow. This dish is highly nutritious, with sea cucumber being rich in protein and various trace elements, and abalone sauce containing abundant amino acids and collagen, with nourishing and beautifying effects.
Ingredients
- Sea cucumber (soaked): 2-3
- Dried abalone: 1
- Old hen: 1/2
- Pork bones: 200g
- Jinhua ham: 50g
- Ginger: 20g
- Scallions: 20g
- Cooking wine: 15ml
- Oyster sauce: 30ml
- Dark soy sauce: 5ml
- Rock sugar: 5g
- Starch: appropriate amount
- Cooking oil: appropriate amount
Instructions
- Making abalone sauce: Soak the dried abalone, then put it in a pot with old hen, pork bones, Jinhua ham, ginger, and scallions, add enough water, bring to a boil over high heat, then turn to low heat and simmer for 4-6 hours to make a rich abalone sauce.
- Process the sea cucumber: Wash the soaked sea cucumber, remove the internal organs and impurities, and cut into sections.
- Blanch: Blanch the sea cucumber to remove the Fishy smell.
- Braising sea cucumber: Put the sea cucumber in a bowl, pour in the abalone sauce, add oyster sauce, dark soy sauce, rock sugar, and cooking wine, steam for 20-30 minutes, so that the sea cucumber fully absorbs the flavor of the abalone sauce.
- Thicken: Take out the steamed sea cucumber, pour the abalone sauce from the bowl into the pot, thicken with starch, and pour it over the sea cucumber.
