Scallion roasted sea cucumber is a famous special dish in Jiaodong area (referring to Yantai, Qingdao and other places) in Shandong Province. It belongs to Shandong cuisine. This dish is also one of the top ten special famous dishes in Qingdao. This dish is sourced from Shandong and is made with water. The green onions are the main ingredient, the sea cucumbers are fresh, soft and smooth, and the green onions are fragrant, and there is no remaining juice after eating. It is one of the “Eight Treasures of Ancient and Modern”. The green onion has a mellow fragrance, rich in nutrition, and nourishes the lungs and kidneys.
Introduction
Grilled sea cucumber with green onion is a classic Shandong cuisine. It uses water-fat sea cucumber and green onions as the main ingredients. It is not easy to make this dish, and sea cucumber is the key. Although sea cucumbers are natural tonics, they are strong in nature. Green onions can just remove meat, fishy, mutton and other peculiar smells. The perfect combination of the two can achieve the effect of “strengthening the thick” with thick juice and strong flavor. In addition to the color, it achieves the effect of color, fragrance, shape, and beauty.
material selection
Sea cucumber is the core ingredient of sea cucumber with scallions. Therefore, sea cucumbers should be selected as the northern sea cucumbers with thick flesh and more thorns, such as Liao ginseng, black jade ginseng, and Shandong sea cucumber.
Dishes Features
Grilled sea cucumber with green onion, with water-fat sea cucumber and green onions as the main ingredients, the sea cucumber is fresh, soft and smooth, the green onions are fragrant, the green onions have a mellow fragrance, rich in nutrients, and there is no leftover after eating.
Sea cucumber is as famous as ginseng, bird’s nest, and shark’s fin, and is one of the eight treasures in the world. Sea cucumber is not only a precious food, but also a precious medicinal material. According to “Supplements to Compendium of Materia Medica”: sea cucumbers are sweet and salty, nourishing the kidneys, nourishing the essence, ingesting urine, aphrodisiac, and treating dysfunction. It is called sea cucumbers because of its warmth and nourishment to the enemy’s ginseng. Modern research shows that sea cucumbers can improve memory, delay gonadal aging, prevent arteriosclerosis, diabetes, and anti-tumor.
Sea cucumbers can be divided into many kinds, such as sea cucumber, black cucumber, light cucumber and plum blossom ginseng. The sea cucumbers produced along the coast of Shandong are top grade sea cucumbers. Another reason why sea cucumbers are so valuable is that they are born on the sandy bottom of shallow reefs. They like to grow in places where seagrass is luxuriant. They need to be fished one by one by artificial diving, which is laborious and rarely obtained. Rare is expensive.
Cooking
When cooking sea cucumbers with green onions, first thawed the sea cucumbers and washed them, then cut them into strips and blanch them, put a small amount of oil in the pot, heat them up, add the green onions, sauté the green onions and set them aside for later use. Add sea cucumber to the original pot, then add appropriate amount of salt, cooking wine, oyster sauce, light soy sauce, rock sugar, and soup, then cover the pot and simmer until the juice is collected, add the previously sauteed green onion, stir fry and bury it in the thin gorgon. . The burnt sea cucumber has a wide dark color and a thin taste, which is unforgettable. Yuan Mei’s “Suiyuan Food List” contains: “Sea cucumbers are nothing to do, sand is more odorous, and the most difficult to please, but the nature is strong, so you can never simmer the soup.” In view of this, the old generation of famous chefs in Beijing Fengzeyuan Restaurant Wang Shizhen took the lead in reforming. Aiming at the strong nature of sea cucumbers, he adopted the method of “conquering the thick with the thick”, with thick juice and strong flavor in it, and the strong color on the outside, achieving the effect of color, fragrance, shape and beauty.
Historical legend
Yuan Mei’s “Suiyuan Food List” also contains: “Sea cucumbers are nothing to do, the sand is more odorous, and the most difficult to please. Of course, the nature is strong, so you can never simmer the soup.” In view of this, the old name of Beijing Fengzeyuan Fanzhuang Chef King Sejin took the lead in reforming. In view of the strong nature of sea cucumbers, he adopted the method of “conquering the thick with the thick”, with thick juice and strong flavor in it, and the strong color on the outside, achieving the effect of color, fragrance, shape and beauty.
Dishes
Practice one
Ingredients: 1000 grams of water-fat sea cucumbers.
Seasoning: 2g refined salt, 105g green onion, 3.5g monosodium glutamate, 15g green garlic, 10g wet starch, 5g minced ginger, 700g chicken broth, 27.5g ginger juice, 50g scallion oil, 27.5g white sugar, 150g cooked lard Grams (about 75 grams), 12.5 grams of soy sauce, 15 grams of Shao wine.
practice:
- Wash the watery and tender sea cucumbers, put the whole into a pot of cold water, boil over high heat, cook for about 5 minutes, remove the water, then use 300 grams of chicken broth to soften and let it taste and drain the chicken broth . Cut the green onions into 5 cm long (100 grams) and the end (5 grams). Cut green garlic into 3.3 cm long sections.
- Put the wok on a high fire, pour the cooked lard, add the green onions when it is 80% hot, and when it’s golden brown, put the wok away from the fire, put the green onions in a bowl, and add 100 grams of chicken broth. 5 grams of wine, 2.5 grams of ginger juice, 2.5 grams of soy sauce, 2.5 grams of sugar and 1 gram of monosodium glutamate, put on a drawer and steam for 1 to 2 minutes, then decanted the soup, leaving the green onions for later use.
- Add the fried lard, sea cucumber, salt, clear soup, sugar, cooking wine, soy sauce, sugar color, and boil it to a low heat for two to three minutes. Add MSG and starch to thicken it over medium heat. Collect the juice thoroughly, pour in the scallion oil, and put it on the plate.
hint: - The method of making scallion oil: Put 500 grams of cooked lard into a wok, add 100 grams of green onions, 75 grams of ginger slices, and 50 grams of garlic slices when it is 80% hot. Fry it until golden brown, then add coriander. Section 100 grams, after frying and coking, remove the above raw materials, and the remaining oil is the scallion oil.
- Put the juice in the pot, don’t stir it immediately, wait for three or four seconds, then stir it evenly, the starch will gelatinize, so that the juice will brighten up the juice.
Method two
Ingredients preparation
Ingredients: 500 grams of water-fat sea cucumber, 100 grams of green onion.
Seasoning: 25 grams of large oil, 25 grams of spiced oil, 10 grams of sugar, appropriate amount of sugar, 40 grams of wet starch, a little ginger water, 25 grams of cooking wine, 5 grams of monosodium glutamate, 25 grams of soy sauce, appropriate amount of clear soup.
practice:
- Use a vigorous but not fierce fire to burn the sea cucumber until the skin is burnt and brittle. Use a knife to scrape off the burnt black layer until dark brown is seen, then soak in cold water for 2 days, and wait for the ginseng body to soften. Cook the hair for about 5 minutes for the first time, take out the intestines and impurities, rinse with clean water, separate the soft and hard, soak the soft in clear water, continue to boil the hard, repeat it many times, all the boil is soft Until then, rinse and soak as this for 4-5 hours before use.
- Cut the sea cucumber into strips with a slope knife, and cut the green onions into 3 cm sections.
- Put the sea cucumbers in a frying spoon with boiling water, then add the clear soup, cooking wine, and Maojiang water, simmer the above heat and remove them for later use;
- Put the frying spoon on the high heat, pour in heavy oil and heat up, add the shallots and fry it into yellow. Remove and add the clear soup, cooking wine, sugar, sugar color, soy sauce, monosodium glutamate and Maojiang water. After boiling, skim the froth. Then put the simmered sea cucumber and the fried green onions into the soup. After the soup is brought to a boil again, pour the wet starch to thicken it, add the scallion oil in a spoon, and finally pour the scallion into the plate.
Method three
Ingredients preparation (fried sea cucumber with green onion)
Ingredients: 100 grams of sea cucumber, 200 grams of green onions.
Seasoning: 15 grams of sugar, 125 grams of cooked lard, 20 grams of cooking wine, 4 grams of refined salt, 250 grams of clear soup, 250 grams of wet starch, 3 grams of MSG, 25 grams of ginger and 25 grams of soy sauce.
practice:
- Cut the sea cucumber into wide slices, and control the moisture after boiling.
- Put the lard into the scallion when it is six times ripe, remove it when it is golden brown, and set aside the scallion oil.
- Add scallions, ginger, refined salt, cooking wine, soy sauce, sugar, and sea cucumber to the clear soup. Bring to a boil and simmer for 2 minutes, remove and control to dry;
- Add the fried shallots, sea cucumbers and ingredients, bring to a boil and simmer for 2-3 minutes, then add MSG and thicken the starch with starch, then simmer over medium heat to obtain the juice. Serve.
Method four
Ingredients preparation
Ingredients: 1 pack of frozen sea cucumbers, appropriate amount of green onions.
Seasoning: salt, chicken essence, cooking wine, light soy sauce, oyster sauce, rock sugar, soup, cornstarch.
practice:
- Wash sea cucumbers after thawing, then cut into strips and blanch.
- Put a small amount of oil in the pot, heat up, add the onion segments, and set the onion segments for later use after sauteing.
- Add sea cucumber to the original pot, then add appropriate amount of salt, chicken essence, cooking wine, oyster sauce, light soy sauce, rock sugar, and soup, then cover the pot and simmer until the juice is collected.
- Add the previously sauteed green onion, stir fry and bury it in the thin gorgon.
