How to Cook Dried Fried Sea Cucumber Video
Dry-braised Sea Cucumber The ingredients: sea cucumber, salt, scallions,ginger, magnolia soy sauce, starch,stock，sugar rice wine, vegetable oil
How to make dry-braised sea cucumber:
1. Take out the dried sea cucumber and rinse it with cold water. Place the sea cucumber in a clean pot without any oil—make sure there's no oil, or it will cause the sea cucumber to shrink. Cook over low heat until the water boils, then turn off the flame. Soak the sea cucumber in hot water until the temperature of the water is close to body temperature.
2. After soaking for 12 hours in clean cold water (make sure the container is also oil-free and clean; if it's a hot summer, cover the container with cling film and place it in the refrigerator to prevent bacteria from growing. While soaking, use purified water. After 12 hours, place the sea cucumber back into a clean pot and cook over low heat until the water boils, then turn off the flame. Soak until the water temperature is close to body temperature or when you feel the sea cucumber has reached its desired softness.
3. Remove the sea cucumber and cut it open at the belly with scissors to remove any impurities inside. Then rinse the cleaned sea cucumber thoroughly, then place it back in a clean pot and cook over low heat until the water boils, then turn off the flame. Soak until the water temperature is close to body temperature or when you feel the sea cucumber has reached its desired softness. If necessary, soak for longer.Slowly boil
4. Cut scallions diagonally into slices and ginger into slices; prepare chicken broth and water starch. 5. Pour some oil into the pot; use a small amount of oil, then sauté the scallions and ginger over low heat until the scallions turn slightly golden. Add sugar and continue to cook over low heat until the oil-sugar mixture turns caramelized, adding just a little magnolia soy sauce for color. Pour in rice wine and add chicken stock; put in the sea cucumber, cover with a lid, and simmer for about 25 minutes on low heat. Season with a small amount of salt according to taste, then thicken with water starch before removing from heat.
Heat some oil in a wok, using slightly more oil and frying the scallions and ginger over low heat until the scallions are lightly golden.Add sugar and continue to heat on low, stirring until a caramel color develops. Add a little old soy sauce for coloring—do not use too much as it can make the sea cucumber bitter and shrivel.
