mirror of
https://github.com/Anduin2017/HowToCook.git
synced 2026-05-19 05:41:25 +08:00
ac0dfaab6d
Use dotlang AI translation (aiursoft-instruct:latest via Ollama) to translate all Chinese content to English under en/ subfolder: - en/dishes/: all recipe categories (aquatic, breakfast, condiment, dessert, drink, meat_dish, semi-finished, soup, staple, vegetable_dish) - en/tips/: learn/ and advanced/ cooking guides - en/README.md, en/CONTRIBUTING.md, en/CODE_OF_CONDUCT.md The mkdocs-static-i18n plugin (docs_structure: folder) serves Chinese at the root and English at /en/, with a language switcher in the UI. Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>
44 lines
2.1 KiB
Markdown
44 lines
2.1 KiB
Markdown
# How to Make Scallion Braised Sea Cucumber
|
|
|
|
|
|
|
|
This dish is not difficult to prepare, but rehydrating the dried sea cucumber takes time. During the pandemic lockdown at home, I decided to use the dried sea cucumber I had stocked up before the Lunar New Year.
|
|
|
|
Estimated Cooking Difficulty: ★★★
|
|
|
|
## Ingredients and Tools
|
|
|
|
- Rehydrated sea cucumber
|
|
- White part of the scallion (scallion whites)
|
|
|
|
## Ingredients per Serving
|
|
|
|
- Rehydrated sea cucumber (Arctic sea cucumber) 4 pieces
|
|
- White part of one large scallion (just the white part)
|
|
- Cooking oil 20-25ml
|
|
- Oyster sauce 20g
|
|
- Light soy sauce 5g
|
|
- Sugar 2g
|
|
- Cornstarch 2g
|
|
|
|
## Instructions
|
|
|
|
- Cut the scallion whites into 1cm segments and set aside.
|
|
- Cut the sea cucumber into 1cm segments and set aside.
|
|
- In a small bowl, mix 20g of oyster sauce, 10g of light soy sauce, and 2g of sugar. Stir well.
|
|
- In another small bowl, mix cornstarch with a little water to prepare a slurry for thickening.
|
|
- Heat a wok or pan and add 20ml - 25ml of cooking oil. Wait about 10 seconds for the oil temperature to rise.
|
|
- Add the scallion whites, reduce heat to *low*, and be careful not to burn them. Fry for about 3-5 minutes.
|
|
- Remove the scallion whites with chopsticks and set them aside on a plate.
|
|
- Pour in the prepared sauce, stir-fry until fragrant, and **wait for 1 - 2 minutes**.
|
|
- Add the cut sea cucumber and stir-fry for 1 minute.
|
|
- Add 100ml of water, reduce heat to medium-low, and **wait for 5 minutes**.
|
|
- When the sauce in the pan is almost dry, add the cornstarch slurry and the reserved scallion whites.
|
|
- Once the dish reaches a *viscous consistency*, turn off the heat and serve.
|
|
|
|
## Additional Notes
|
|
|
|
- While cooking, keep an eye on the amount of liquid in the pan. If it dries up too quickly, you can add the cornstarch slurry directly.
|
|
|
|
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
|