Page 61 - hakka 2025

红烧海参

Braised Sea Cucumber

■ 主料 ■ Main Ingredient
水发海参 750克 750 grams rehydrated sea cucumber

■ 辅料 ■ Auxiliary Ingredients
香菇件 20克 20 grams mushroom pieces
30 grams minced meat
肉碎 30克 20 grams dried shrimp
虾米 20克 20 grams ginger slices
姜片 20克 20 grams crushed garlic
拍蒜 20克 15 grams celery
香芹 15克 15 grams green onion segments
葱段 15克
■ Seasonings
1 teaspoon salt
■ 调料 1 teaspoon MSG
食盐 1茶匙 1 teaspoon chicken powder
味精 1茶匙 1 teaspoon oyster sauce
鸡粉 1茶匙 1 tablespoon cooking wine (huā diāo)
蚝油 1茶匙 2 tablespoons water starch
花雕酒 1汤匙 1 teaspoon ground pepper
1 teaspoon fish sauce
水淀粉 2汤匙 1 tablespoon cooking oil
胡椒粉 1茶匙 5 tablespoons light broth
鱼露 1茶匙
食用油 1汤匙 ■ Method
二汤 5汤匙 1. Cut open the sea cucumber and remove the entrails,
then clean thoroughly. Cut it into strips approximate-
ly 8 cm long and 3 cm wide.
■ 制作流程 2. Heat a pot and add appropriate amount of water.
1. 将海参剪开，掏净内脏，清洗干净后切成长约8 Bring water to a boil, then add the cooking wine and
厘米、宽约3厘米的条状备用。 blanch the sea cucumber for about 1 minute. Drain
2. 将锅烧热后，加入适量的水。水沸腾后，加入花 and set aside.
雕酒，然后将海参倒入焯烫约1分钟，捞出沥干 3. Heat the wok and add appropriate amount of oil to
备用。 heat and stir-fry the minced meat until fragrant. Add
3. 将锅烧热后，加入适量的油加热，煸炒肉碎，加 the mushrooms, ginger slices, crushed garlic and
dried shrimp, then dizzle in the fish sauce and stir-
入香菇、姜片、拍蒜和虾米，淋入鱼露煸香。放 fry until aromatic. Add the oyster sauce, salt, MSG,
入蚝油、食盐、味精、鸡粉和胡椒粉调味，再倒 chicken powder and ground pepper for seasoning.
入焯烫后的海参炒香，翻炒均匀后加入二汤焖煮 Then add in the sea cucumber and stir-fry evenly
至入味。撒上香芹，倒入水淀粉勾芡收汁，装盘 until fragrant. Pour in the light broth and simmer to
即可。 infuse the flavours. Sprinkle with celery and thicken
the sauce with starch slurry. Stir well and transfer to
a serving plate.
■ 风味特色
爽口弹牙，鲜香可口。 ■ Flavour Characteristics
Crisp and chewy texture with a delicious, savory taste.

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