Is it necessary to add scallions when cooking sea cucumber in abalone sauce?

Braised sea cucumber in abalone sauce is an extremely precious dish with powerful nourishing effects. You need to add a small amount of soaked black fungus in it. Black fungus can enhance the fungus content in food, making the food taste more nutritious and also increase the beauty of the dish. However, it should be noted that the sea cucumber must be soaked for 24 hours and the sea cucumber must be fully soaked. If the sea cucumber is not soaked, it will be dry and hard, and not very nutritious when eaten.

Material

Ingredients

A small amount of soaked black fungus, a small amount of scallion, 4 soaked sea cucumbers, and an appropriate amount of abalone sauce

Excipients

Salt, soy sauce, broth, cooking wine, pepper oil

Steps

1. Cut the soaked sea cucumber in half and steam it for about 30 minutes; blanch the black fungus quickly and drain it for later use;

2. Pour oil into the pot, stir-fry the scallion whites until fragrant, then add the black fungus and remove from the heat. Add the seasoning salt, soy sauce, clear soup, cooking wine and abalone sauce into the pot and bring to a boil. Add the black fungus and sea cucumber and cook until the flavors are absorbed. Add a thin starch to reduce the sauce, drizzle with a little pepper oil and serve. [1]

How to soak sea cucumber

Two methods :

1. Hot soaking method: First soak the sea cucumber in hot water for 24 hours (you can directly put it into the pot with cold water and boil it, then cover it and simmer it for 4-5 hours), then take out the internal organs from the opening under the abdomen, then replace it with new water, boil it on the fire for about 50 minutes, soak it in the original soup, and it will be ready after 24 hours.

2. Cold water soaking method: soak the sea cucumber in clean water for about 3 days until it is soaked; take it out, cut open the abdomen to remove the intestines and peritoneum, then soak it in clean water again, and process it for consumption after it is softened. When using this method, you need to change the water several times on hot days and always check whether the fish has become soft.

When soaking sea cucumbers, be sure not to get them contaminated with oil, alkali, or salt, otherwise it will hinder the sea cucumbers from absorbing water and swelling, reduce the yield, and even cause the sea cucumbers to dissolve and rot. The soaked sea cucumbers cannot be frozen again, otherwise it will affect the quality of the sea cucumbers, so it is not advisable to soak too much at one time.

Usually, it is faster to soak it in hot water.

To soak dried sea cucumbers yourself, you should first lightly roast them over a fire, then soak them in warm water overnight. This will help remove the dry lime from the outer skin.

The next day, gently scrub the skin with a soft brush, boil it in clean water for half an hour, then turn off the heat and soak.

Boil and soak every day, repeat for five to seven days, until the sea cucumber is soft and swollen, then take it out. Although the procedure is cumbersome, there are no additives in the process. It is not only safe and hygienic, but also can be cooked for a long time without becoming mushy, and tastes better than the ones bought now.

Sea cucumbers are easy to rot when exposed to oil, so the container for soaking sea cucumbers must be clean, especially to avoid oil and water contact with sea cucumbers that have not been fully foamed, otherwise the outer skin will be soft and rotten while the inner layer is still hard, which is not good.