The practice of sea cucumber soup in hotel

Water-soaked sea cucumber 1 50g, lean pork 50g, winter bamboo shoots and water-soaked mushrooms 30g, onion ginger10g, 2 eggs, cooking wine15g, soy sauce10g, sand tea sauce 5g, refined salt 2g and monosodium glutamate/kloc-2g.

working methods

1. Wash the sea cucumber. Dice winter bamboo shoots, mushrooms, sea cucumbers and lean meat. Onions and ginger are cut into powder. Knock the eggs into the container and stir them into egg liquid.

2. Dice the sea cucumber into a boiling water pot and remove it completely.

3. Heat oil in the pot, stir-fry diced meat, stir-fry diced winter bamboo shoots and fragrant mushrooms. Cook cooking wine and soy sauce, add chicken soup and sand tea sauce, and boil over high heat until slightly cooked.

4. Add diced sea cucumber, add refined salt and sugar and cook until cooked.

5. Add monosodium glutamate and pepper, thicken with wet starch, and pour in egg mixture and mix well. Serve the dishes out of the pot and put them into the soup bowl.

skill

trait

The soup is thick and smooth, and the sea cucumber is tender, smooth and mellow.

Operation prompt

The egg liquid should be slowly poured into the soup pot and dispersed quickly.