CN104705700A - Manufacturing method of sauteed sea cucumber with scallion - Google Patents
Manufacturing method of sauteed sea cucumber with scallion Download PDFInfo
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- CN104705700A CN104705700A CN201310668632.0A CN201310668632A CN104705700A CN 104705700 A CN104705700 A CN 104705700A CN 201310668632 A CN201310668632 A CN 201310668632A CN 104705700 A CN104705700 A CN 104705700A
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Abstract
The invention discloses a manufacturing method of sauteed sea cucumber with scallion. The method is characterized by comprising the following steps: (1) cleaning sea cucumbers, putting the sea cucumbers in cold water, boiling the cold water with high-temperature fire, boiling the sea cucumbers for 5 minutes, taking the sea cucumbers out, and draining water off; (2) cutting a scallion into segments and pieces; (3) putting a frying pan on high-temperature fire, pouring oil into the frying pan, putting the scallion segments into the frying pan till the oil is almost hot, taking the frying pan from fire till the scallion segments is fried to a golden yellow color, and taking the scallion segments out from the oil and putting the fried scallion segments in a bowl; (4) adding chicken soup, Shaoxing wine, ginger juice, soy sauce, white sugar, and chicken essence into the bowl; (5) putting the bowl in a boiling drawer, steaming the bowl for 2 minutes, taking the bowl out, and filtering the juice away to obtain the scallion segments for later use; (6) putting the frying pan on high-temperature fire, and pouring oil into the frying pan; (7) adding white sugar into the frying pan till the oil is almost hot, adding scallion and ginger pieces till the white sugar is golden yellow, adding sea cucumber for frying, and then adding Shaoxing wine, chicken soup, soy sauce, ginger juice, refined salt and chicken essence; (8) when the obtained soup is boiled, stewing the soup on low-temperature fire for 5 minutes, changing the low-temperature fire to high-temperature fire till two thirds of the soup is evaporated, sprinkling diluted starchy sauce while shaking the frying pan to allow the soup to cover the sea cucumbers, and putting the obtained sea cucumbers in a disc; and (9) putting the frying pan on high-temperature fire, pouring oil into the frying pan, adding garlic segments and the stewed scallion segments till the oil is hot for slight frying, and sprinkling the obtained garlic segments and scallion segments on the sea cucumbers.
Description
Technical field
The present invention relates to food processing technology field, is quick-fried sea cucumber of a kind of green onion and preparation method thereof.
Background technology
Sea cucumber is the special product in northern Shandong, containing abundant collagen, is improve the health and the good merchantable brand of beautifying face and moistering lotion.
Summary of the invention
The object of this invention is to provide the quick-fried sea cucumber method for production of green onion, it is characterized in that the selection of raw material and the proportioning of weight:
Major ingredient: sea cucumber 500 grams of auxiliary materials: Bulbus Allii Fistulosi 150 grams of condiment: ginger 15 grams, 5 grams, garlic, chicken soup 30 grams, peanut oil 30 grams, 10 grams, soy sauce, 15 grams, Shaoxing rice wine, salt 6 grams, white sugar 3 grams, chickens' extract 2 grams, starch (corn) 10 grams
Cooking method:
(1) waterishlogged Stichopus japonicus is cleaned, wholely put into cold water pot, boiled with very hot oven, about boil and pull out for 5 minutes, drop water purification;
(2) green onion is cut into chunks respectively and end, garlic is cut into chunks;
(3) frying pan is placed on very hot oven, pours oil into;
(4) burn eighty per cant heat and enter onion parts at present, when exploding into golden yellow, frying pan end is from burner, and onion parts drags in bowl;
(5) chicken soup is added, Shaoxing rice wine, ginger juice, soy sauce, white sugar and chickens' extract;
(6) upper drawer steams with very hot oven and takes out for 1 to 2 minute, and decantation soup juice, leaves onion parts for subsequent use;
(7) frying pan is placed on very hot oven, pours oil into;
(8) when burning eighty per cant heat, under enter white sugar, fry into golden yellow, more lower green onion is last, bruised ginger, under sea cucumber stir-fry is several, enters down Shaoxing rice wine immediately, chicken soup, soy sauce, ginger juice, refined salt and chickens' extract;
(9) after soup is boiled, be put on low baking temperature and simmer 5 minutes, soup juice is simmered and goes 2/3rds, then use very hot oven instead, top, limit turning and frying pan, while drench into the rare wet starch thicken soup of tune, makes Gorgon euryale juice all hang on sea cucumber, pours in dish immediately;
(10) frying pan is placed on very hot oven, pours peanut oil into, burn under after heat and enter garlic sprouts section and steamed onion parts, slightly stir-fry before stewing, to be sprinkling upon on sea cucumber
Feature of the present invention is clear fresh agreeable to the taste, has strong green onion fragrance.
Detailed description of the invention
Embodiment 1: major ingredient: sea cucumber 500 grams; Auxiliary material: Bulbus Allii Fistulosi 150 grams; Condiment: ginger 15 grams, 5 grams, garlic, chicken soup 30 grams, peanut oil 30 grams, 10 grams, soy sauce, 15 grams, Shaoxing rice wine, salt 6 grams, white sugar 3 grams, chickens' extract 2 grams, starch (corn) 10 grams
Embodiment 2: major ingredient: sea cucumber 250 grams; Auxiliary material: Bulbus Allii Fistulosi 75 grams; Condiment: ginger 7 grams, 3 grams, garlic, chicken soup 15 grams, peanut oil 15 grams, 5 grams, soy sauce, 7 grams, Shaoxing rice wine, salt 3 grams, white sugar 2 grams, chickens' extract 1 gram, starch (corn) 5 grams
Cooking method:
(1) waterishlogged Stichopus japonicus is cleaned, wholely put into cold water pot, boiled with very hot oven, about boil and pull out for 5 minutes, drop water purification;
(2) green onion is cut into chunks respectively and end, garlic is cut into chunks;
(3) frying pan is placed on very hot oven, pours oil into;
(4) burn eighty per cant heat and enter onion parts at present, when exploding into golden yellow, frying pan end is from burner, and onion parts drags in bowl;
(5) chicken soup is added, Shaoxing rice wine, ginger juice, soy sauce, white sugar and chickens' extract;
(6) upper drawer steams with very hot oven and takes out for 1 to 2 minute, and decantation soup juice, leaves onion parts for subsequent use;
(7) frying pan is placed on very hot oven, pours oil into;
(8) when burning eighty per cant heat, under enter white sugar, fry into golden yellow, more lower green onion is last, bruised ginger, under sea cucumber stir-fry is several, enters down Shaoxing rice wine immediately, chicken soup, soy sauce, ginger juice, refined salt and chickens' extract;
(9) after soup is boiled, be put on low baking temperature and simmer 5 minutes, soup juice is simmered and goes 2/3rds, then use very hot oven instead, top, limit turning and frying pan, while drench into the rare wet starch thicken soup of tune, makes Gorgon euryale juice all hang on sea cucumber, pours in dish immediately;
(10) frying pan is placed on very hot oven, pours peanut oil into, burn under after heat and enter garlic sprouts section and steamed onion parts, slightly stir-fry before stewing, to be sprinkling upon on sea cucumber.
Claims (1)
1. the making material of the quick-fried sea cucumber of the quick-fried green onion of green onion: major ingredient: sea cucumber 500 grams of auxiliary materials: Bulbus Allii Fistulosi 150 grams of condiment: ginger 15 grams, 5 grams, garlic, chicken soup 30 grams, peanut oil 30 grams, 10 grams, soy sauce, 15 grams, Shaoxing rice wine, salt 6 grams, white sugar 3 grams, chickens' extract 2 grams, starch (corn) 10 grams
Method for production:
(1) waterishlogged Stichopus japonicus is cleaned, wholely put into cold water pot, boiled with very hot oven, about boil and pull out for 5 minutes, drop water purification;
(2) green onion is cut into chunks respectively and end, garlic is cut into chunks;
(3) frying pan is placed on very hot oven, pours oil into;
(4) burn eighty per cant heat and enter onion parts at present, when exploding into golden yellow, frying pan end is from burner, and onion parts drags in bowl;
(5) chicken soup is added, Shaoxing rice wine, ginger juice, soy sauce, white sugar and chickens' extract;
(6) upper drawer steams with very hot oven and takes out for 1 to 2 minute, and decantation soup juice, leaves onion parts for subsequent use;
(7) frying pan is placed on very hot oven, pours oil into;
(8) when burning eighty per cant heat, under enter white sugar, fry into golden yellow, more lower green onion is last, bruised ginger, under sea cucumber stir-fry is several, enters down Shaoxing rice wine immediately, chicken soup, soy sauce, ginger juice, refined salt and chickens' extract;
(9) after soup is boiled, be put on low baking temperature and simmer 5 minutes, soup juice is simmered and goes 2/3rds, then use very hot oven instead, top, limit turning and frying pan, while drench into the rare wet starch thicken soup of tune, makes Gorgon euryale juice all hang on sea cucumber, pours in dish immediately;
(10) frying pan is placed on very hot oven, pours peanut oil into, burn under after heat and enter garlic sprouts section and steamed onion parts, slightly stir-fry before stewing, to be sprinkling upon on sea cucumber.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310668632.0A CN104705700A (en) | 2013-12-11 | 2013-12-11 | Manufacturing method of sauteed sea cucumber with scallion |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310668632.0A CN104705700A (en) | 2013-12-11 | 2013-12-11 | Manufacturing method of sauteed sea cucumber with scallion |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104705700A true CN104705700A (en) | 2015-06-17 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310668632.0A Pending CN104705700A (en) | 2013-12-11 | 2013-12-11 | Manufacturing method of sauteed sea cucumber with scallion |
Country Status (1)
| Country | Link |
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| CN (1) | CN104705700A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495507A (en) * | 2015-12-04 | 2016-04-20 | 山东绿然农业科技发展有限公司 | Scallion flavored sea cucumbers seasoning concentrated juice and preparation method thereof |
-
2013
- 2013-12-11 CN CN201310668632.0A patent/CN104705700A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495507A (en) * | 2015-12-04 | 2016-04-20 | 山东绿然农业科技发展有限公司 | Scallion flavored sea cucumbers seasoning concentrated juice and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150617 |
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| WD01 | Invention patent application deemed withdrawn after publication |