Sea cucumber with scallion oil
The most important thing for scallion fish is the steaming heat and the time of pouring oil. The steaming heat should not be too high, that is, the time should not be too long. As time goes on, the fish will be old and not fresh. The oil should be fragrant and then poured while it is hot, so that you can hear the Zizi sound of the oil pouring down and smell the smell of fish.one The treatment of sea cucumber spots is special. First, scald with boiling water and then brush off the sandy fish scales on the skin with a steel wire ball.two The steaming time should not be too long. If you use a steamer, you can count about 8 minutes after steaming.three Finally, pour hot oil on it. Only when it is hot can it smell delicious.
Step 1 . Clean up the sea cucumber spots and cut them into thick pieces,
Step 2 . Put the sea cucumber patch into a container and pour in cooking wine,
Step 3 . Add salt, mix well and marinate for 15 minutes,
Step 4 . Take out the sea cucumber spots and put them on a plate, pour out the pickled soup, and then pour a spoonful of cooking wine,
Step 5 . Shred ginger and put it on the sea cucumber spot,
Step 6 . The temperature of Changdi steam oven is set at 110 ℃ and the time is set at 12 minutes,
Step 7 . Take it out after steaming, remove the shredded ginger, put on the shredded onion, and sprinkle a little white pepper,
Step 8 . Put edible oil into the pot, heat the oil, put pepper and big stuff to explode until fragrant, and pour the oil into sea cucumber while it is hot
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