- March 10,2023
Five-star hotel with Hunan cuisine: fried sea cucumber elbow
Ingredient ratio:
Sauce good elbow 1 shrimp 50 g sea cucumber peel 80 g Penglaisong decoration
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Cooking process
1: In advance, coat elbows in sauce until crispy and set aside. 2: Change sea cucumbers into 3 cm long oblique blades. 3: Open back of shrimp and remove shrimp line, stock 4 cubits, remove hair, flush blood with blood, then blanch water to remove floating foam, remove and rinse.
5: Place soup with adjusted sauce in elbow sauce and simmer for 1 to 3 hours until soft and rotten. 6: Put elbow with sauce on a plate. 7: Blanch sea cucumbers and shrimp in water until they are raw and discard water to control water.
8: Add base oil to a clean saucepan, add oyster sauce, Vedu, sauté until fragrant, add required amount of water, boil to taste, add sea cucumbers and shrimp, cook to taste, thicken sauce and drizzle with oil. elbows.
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Precautions: The elbow sauce time must be well mastered so as not to overheat and affect appearance of elbow. 2: When thickened, it should not be too thick so as not to affect the taste and appearance.
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Garred Sea Cucumber Elbow
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Standard miso soup: 100 gins of broth cooked in soy sauce. Ratio: 600 grams of Huadiao wine, 750 grams of fish sauce, 900 grams of soy paste, 6 gins of dark soy sauce, 3 gins of light soy sauce, 700 grams of salt, 340 grams of monosodium glutamate, 220 grams of chicken essence, 750 grams of red soup, 1 barrel Haitian soy paste. Pack of spices (50 grams of bandit grass, 50 grams of amomum, 30 grams of grass, 50 grams of mandarin peel, 30 grams of kaempferen, 50 grams of white yarn, 50 grams of ginger, 50 grams of cinnamon, 80 grams of cloves, 200 grams of anise, 60 grams of fragrant leaves , 30 grams of Gansong, 80 grams of angelica, 20 grams of lemongrass, 60 grams of Red Kou.
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Garred Sea Cucumber Elbow
