表弟好煮意 - 海参瑶柱扣花菇 , Braised Sea Cucumber with Mushroom

shiitake mushrooms

🥗Healthier: enoki mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more widely available and less expensive.

dashi

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Chicken broth is often cheaper and adds depth.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

White wine is a more accessible alternative.

sea cucumber

💰Cheaper: konjac

Konjac is a plant-based alternative that mimics texture.

Soak Japanese mushrooms for 8 hours, sea cucumbers are pre-cut into strips, dried scallops are washed and soaked for half an hour, then steamed for half an hour for later use.

Prepare a pot of water, put a little oil in the water and blanch the cabbage until soft, soak in cold water, rinse and drain the water for later use.

Take another pot of hot water, put in the mushrooms and sea cucumbers and blanch for a while, then take them out for later use.

Start the wok again, put oil in the hot wok and sauté the ginger and garlic until fragrant, add the mushrooms and sea cucumbers and stir-fry for a while, add the cooking wine, water and seasonings, add the steamed scallops and simmer for 15 minutes.

Prepare 1 bowl, put scallops at the bottom, stewed mushrooms, sea cucumbers, and clasp together with cabbage, thicken the sauce and drizzle.

Wrap it in tinfoil and put it in the steamer for 1.5 hours.

Take out the steamed sea cucumber, pour out the soup and put it into the pot to thicken it for a second time. Add a little oil and 1 tablespoon of cooking wine. The soup is topped with the buttoned ingredients and ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens