Braised Sea Cucumber with Scallions

Method12 steps

1. 1

   Prepare the Scallions

   处理大葱

   Cut the scallion whites into 1cm segments and set aside.

   葱白切成 1cm 的段，备用。

   ⏱1 min

   • 💡 Cut the segments to a uniform size切段大小要均匀
   
2. 2

   Prepare the Sea Cucumber

   处理海参

   Cut the sea cucumber into 1cm segments and set aside.

   海参切成 1cm 的段，备用。

   ⏱1 min

   • 💡 Make sure the inside of the sea cucumber is thoroughly cleaned海参内部要清理干净
   
3. 3

   Mix the Sauce

   调制料汁

   Prepare an empty bowl. Pour in 20g oyster sauce, 10g light soy sauce, and 2g white sugar, then stir to combine.

   准备一个空碗，倒入 20g 蚝油， 10g 生抽， 2g 白糖，搅拌均匀。

   ⏱1 min

   • 💡 Stir until the white sugar is mostly dissolved搅拌至白糖基本溶解
   
4. 4

   Prepare the Starch Slurry

   准备水淀粉

   In another empty bowl, combine starch and water to make a starch slurry for thickening.

   另一个空碗倒入淀粉，水，制备水淀粉，勾芡用。

   ⏱30 sec

   • 💡 The ratio of starch to water should be about 1:3淀粉和水的比例约为1:3
   
5. 5

   Heat the Wok with Cold Oil

   热锅凉油

   Heat the wok and add 20ml - 25ml cooking oil. Wait 10 seconds for the oil to heat up.

   热锅，锅内放入 20ml - 25ml 食用油。等待 10 秒让油温升高。

   ⏱20 sec

   
6. 6

   Fry the Scallion Oil

   炸制葱油

   Add the scallion whites, reduce to low heat, and fry for about 3-5 minutes.

   放入葱白，调小火，大概煎 3-5 分钟即可。

   ⏱4 min

   • 💡 Be careful not to burn the scallion whites注意不要让葱白变焦
   • 💡 Fry slowly over low heat throughout全程小火慢煎
   
7. 7

   Remove the Scallion Segments

   盛出葱段

   Use chopsticks to remove the scallion whites and place them on a plate.

   用筷子夹出葱白，放入盘中备用。

   ⏱30 sec

   
8. 8

   Sauté the Sauce

   炒香料汁

   Pour in the mixed sauce, sauté to release the aroma, and wait 1 - 2 minutes.

   倒入调好的料汁，炒香，等待 1 - 2 分钟 。

   ⏱2 min

   • 💡 The sauce will thicken once it hits the heat料汁入锅后受热会变浓稠
   
9. 9

   Stir-Fry the Sea Cucumber

   翻炒海参

   Add the cut sea cucumber and stir-fry for 1 minute.

   放入切好的海参，翻炒 1 分钟

   ⏱1 min

   • 💡 Ensure the sea cucumber is evenly coated with the sauce让海参均匀裹上酱汁
   
10. 10

    Simmer to Absorb Flavor

    焖煮入味

    Add 100 ml of water, reduce to medium-low heat, and wait 5 minutes.

    加入 100 ml 的水， 中小火， 等待 5 分钟

    ⏱5 min

    • 💡 You can monitor the water level during simmering焖煮期间可以观察水量
    
11. 11

    Thicken and Return the Scallions

    勾芡回葱

    When the sauce in the wok is nearly reduced, add the starch slurry and the previously removed scallion whites.

    等待锅中汤汁快干的时候，加入水淀粉，加入前面取出的葱白

    ⏱1 min

    • 💡 Stir the starch slurry again before using水淀粉使用前再次搅拌一下
    
12. 12

    Reduce the Sauce and Plate

    收汁盛盘

    Once the sauce reaches a glossy, thick consistency, turn off the heat and plate the dish.

    在外观呈粘稠状态后关火，盛盘

    ⏱30 sec

    • 💡 The sauce should be glossy and thick before serving汤汁浓亮即可出锅