Shandong Braised Sea Cucumber With Scallion

About Braised Sea Cucumber with Scallion - Shandong Cuisine

Shandong Shandong cuisine has a long history, and Shandong roasted sea cucumber with green onions is one of its representative dishes. The taste is fresh and thick, and it makes good use of the thick soup, and is good at stir-frying, stir-frying, stewing and simmering, which fully reflects the cooking wisdom of Shandong cuisine.

Ingredients

• 4 sea cucumbers
• 3 green onions
• Appropriate amount of cooking oil
• 2 tablespoons soy sauce
• Cooking wine 2 spoons
• 3 slices of ginger
• 2 green onions
• Salt as appropriate

Instructions

1. 1. Wash and cut Shandong sea cucumbers roasted with green onion into pieces, blanch them in water to remove the blood foam and set aside.
2. 2. Heat oil in a pot and sauté onions, ginger and garlic.
3. 3. Add Shandong green onion and sea cucumber and fry until the surface is slightly brown.
4. 4. Add sea cucumber, scallions, ginger slices, green onion segments and appropriate amount of hot water
5. 5. Bring to a boil, then turn to low heat and simmer for 40-60 minutes
6. 6. Add salt and pepper, reduce the juice over high heat, and serve.

Cultural Notes

Shandong Braised Sea Cucumber with Scallions embodies the culinary essence of Shandong cuisine. Shandong cuisine is one of the eight major cuisines in China and the core of northern cuisine. Shandong cuisine pays attention to the use of heat and thick soup, and is famous for its fresh taste. Tangli braised fish and nine-turn large intestine are classic representatives of Shandong cuisine. In Shandong, people are very particular about the selection of ingredients and the control of heat. Shandong Green Onion Sea Cucumber is a concentrated expression of this ingenuity.