Main Ingredients:
Sea Cucumber: 1 piece.
Additional Ingredients:
Large Scallion: 1/2 piece; Small Scallion: as needed; Ginger: as needed; Cilantro: 7-8 sprigs; Granulated Sugar: a little bit.
Seasonings:
Oil: as needed; Light Soy Sauce: as needed; Dark Soy Sauce: as needed; Water Starch: 1/2 tablespoon.
Taste: Salty and Fresh; Cooking Method: Braising; Time: Ten minutes; Difficulty: Moderate.
Detailed Steps for Cooking Scallion Braised Sea Cucumber
Cut the soaked sea cucumber into slices without cutting all the way through, so it still looks like a whole piece.
Julienne the large scallion, shred the ginger, chop the small scallion, wash the cilantro, and set aside. Mix the water starch with some cold water.
Heat the pan, add some oil (a little less), stir-fry the shredded ginger until it turns slightly golden.
Add the sea cucumber whole into the pan, do not break it apart. Gently stir it with a spatula, drizzle some yellow wine (sprinkle the yellow wine on the spatula first, shake the spatula for a spraying effect, this is to evenly distribute the wine).
Add half a bowl of water to the pan, add a little dark soy sauce (for color), light soy sauce (for flavor), salt (for seasoning), a little bit of granulated sugar. Let it boil for about 4 minutes, stirring the sea cucumber constantly with the spatula, but be careful not to stir too vigorously, maintain the original shape of the sea cucumber, and occasionally pour the boiling soup over the sea cucumber. The goal is to enhance the flavor of the sea cucumber. After boiling for three minutes, sprinkle the shredded large scallion on top.
Finally, add the diluted starch to thicken the sauce, sprinkle with chopped small scallions, simmer until the sauce thickens, then remove from heat. Plating is an art, my presentation is not perfect, I may have added too much cilantro, but it’s okay, hehe.
