In the sea of food, stir-fried sea cucumber is undoubtedly a bright pearl. The combination of the freshness and tenderness of the sea cucumber and the stir-fried technique not only retains the nutrition and taste of the sea cucumber itself, but also gives it the warmth and flavor of home.
As a food lover, I know how to make this dish look and smell the best.
A detailed explanation of the home practice of stir-fried sea cucumber
Prepare the ingredients
Sea cucumber: 300 grams (dried sea cucumber needs to be soaked in advance).
Green pepper: 1 pc.
Red pepper: 1 pc.
Green onion: 1 stalk.
Ginger: 3 slices.
Garlic: 4 cloves.
Salt: to taste. Light soy sauce: 1 tablespoon.
Dark soy sauce: 1/2 teaspoon.
Cooking wine: 1 tablespoon.
Sugar: 1 teaspoon.
Vegetable oil: to taste.
Steps:
Soak sea cucumber: If it is a dried sea cucumber, you need to soak it in water in advance, usually for more than 12 hours, until the sea cucumber becomes soft and expands.
Ingredients: Wash and cut sea cucumbers into sections, cut green peppers and red peppers into cubes, cut green onions into sections, and slice ginger and garlic.
Stir-fry: Add an appropriate amount of vegetable oil to the pot, add ginger slices and garlic slices to stir-fry after heating, and then add sea cucumber segments and stir-fry.
Seasoning: Add cooking wine, light soy sauce, dark soy sauce and sugar, and continue to stir-fry evenly, so that the sea cucumber can fully absorb the flavor of the seasoning.
Stir-fry: After the sea cucumber is fried until it is flavorful, add green peppers, red peppers, and green onions, and quickly stir-fry until the vegetables are broken to maintain the fresh and tender taste of the sea cucumber.
Serve on the plate: The fried sea cucumber has good color and fragrance, and can be served on the table after serving.
Cooking tips
When soaking sea cucumbers, add a small amount of baking soda to help soften.
During the frying process, the heat should be kept moderate to avoid the sea cucumber becoming old from overheating.
Vegetables can be replaced with other combinations according to personal preference, such as carrots, fungus, etc.
The next thing I want to share with you is the caution of buying sea cucumbers
First, let's talk about taste. A good sea cucumber has a Q-elastic taste, not the kind of fragile that crumbles when you bite it, nor is it a hard rubber band. Think about it, when you bite into it, your mouth is full of ocean umami, as if the waves are beating your taste buds, and that's the real enjoyment!
So, what should you pay attention to when purchasing?
Look at the color: The high-quality sea cucumber has a natural color, not black and not too bright white, just like the sand at the bottom of the sea, hiding the secrets of nature.
Touch texture: The feel should be firm and elastic, so that the sea cucumber is fresh and good. Don't choose a shriveled or damaged surface!
Smell: Fresh sea cucumber should have a faint smell of seawater, if you smell a pungent smell of potion or other peculiar smells, then be careful, it may have been processed.
Look at the place of origin: good sea cucumbers come from clean sea areas, such as Liaodong Bay, Hokkaido, Japan, etc., and the quality of sea cucumbers in these places is more guaranteed.
Packaging inspection: Make sure that the packaging is intact and vacuum-sealed for fresher products to avoid buying products that are damaged during transportation.
Finally, don't forget, although sea cucumbers are good, don't be greedy! Eat it in moderation to better absorb its nutrients.