Roasted sea cucumber with green onion is a classic Shandong dish known for its unique taste and rich nutritional value. This dish uses sea cucumber and green onion as the main ingredient, through careful cooking, the sea cucumber absorbs the aroma of green onion, the taste is delicious, soft and smooth, and the fragrance of green onion is strong, and there is no residual juice after eating, it is a traditional dish with good color and flavor.
Ingredients:
- 200 grams of sea cucumber (immersed).
- 20 grams of green onions
- 10 grams of ginger
- 15 grams of soy sauce
- 8 grams of white sugar
- 20 grams of cooking wine
- 25 grams of starch
- 10 grams of peanut oil
- 10 grams of oyster sauce
- 100 grams of water
Nutritional value:
Sea cucumber is a high-protein, low-fat, low-cholesterol seafood, rich in trace elements and amino acids, which has the effect of nourishing blood and moisturizing dryness and improving immunity.
Green onions contain proteins, sugars, fats, carotene, vitamins and minerals and other nutrients, which have the effect of dissipating wind and cold and promoting appetite.
Cooking Preparation:
- Wash the sea cucumber with water and use a blade to form a spatula blade of about 2 cm;
- Put the sliced sea cucumber slices into the pot, add cold water to boil, wait for the sea cucumber to cook thoroughly, remove and drain;
- Wash the green onions, take the white onions and cut them into 4 cm long segments;
- Pat the ginger cubes with a knife and set aside;
- Put lard in a frying spoon, burn until it is hot, add 150 grams of green onions, fry until golden brown, remove the green onions, and leave the scallion oil for later use;
- Add clear soup, green onions, ginger and half a portion of salt, 10 grams of cooking wine, 10 grams of soy sauce, 5 grams of sugar, and finally put in the sea cucumber, boil over high heat, change to a slight heat and simmer for 2 minutes, then pour into a colander to control the moisture, and pick off the green onion and ginger;
- Put 50 grams of lard in a frying spoon, boil the fried green onions, half a portion of salt, sea cucumber, clear soup, sugar, cooking wine, soy sauce, and sugar, change to a slight heat and simmer for 2~3 minutes, evaporate most of the soup, put on the fire, thicken with starch while upside down, and then collect the juice with medium heat, pour in scallion oil, and serve on a plate.
Palate and flavor:
Roasted sea cucumber with green onion is characterized by its soft and fragrant sea cucumber, rich green onion aroma, and delicious taste. This dish is a traditional dish with good color, aroma and flavor that allows the sea cucumber to fully absorb the aroma of green onions while maintaining the delicious taste of the sea cucumber itself.
Suitable for:
Roasted sea cucumber with green onion is suitable for most people, especially those who need to supplement nutrition and enhance immunity. However, due to its smooth nature, sea cucumber is suitable for people with heat and constipation, while those with spleen and stomach deficiency and phlegm should eat less.
Eating scene:
Roasted sea cucumber with green onion is often used as the main dish in banquets, especially in Shandong, where it is a common dish for family gatherings and banquets. It is not only a delicacy, but also an important part of Shandong’s food culture, suitable for feasting on the table at festivals or special days.