葱烧海参 Braised Sea Cucumber with Scallions

[Ho Kwok Leung]

葱烧海参
此菜用山东特产大葱与海参为主料，用红烧的方法制成。菜肴中海参软烂，并有浓郁的葱香味，色泽红亮，为山东名菜。

食材
水发刺参750克，

调料
清汤350克，
白糖15克，
绍酒20克，
湿淀粉20克，
味精2克，
大葱白100克
生抽15克，
精盐2克，
油50克，
葱油35克。

烹饪方法
1.
准备工作：将水发刺参洗净，顺长轴从中一切两瓣（大的可切三瓣)，大葱白切成5.5厘米长的段。
2.
烹调：将切配好的刺参，在沸水内焯透捞出沥干水分待用。
炒勺内放白油40克，加入切好的葱段用中火煸炒，待葱微黄时捞出待用。
灼勺内放白油，下白糖用中火炒至鸡血红时，
下入海参，随即加入绍酒、清汤、生抽、精盐烧，再加入葱段，煨（读wèi喂）熟后加味精，用湿淀粉勾芡，淋上葱油即成。

**Braised Sea Cucumber with Scallions**

This dish is a renowned Shandong specialty, featuring locally grown scallions and sea cucumber cooked in a rich red-braising method. The sea cucumber becomes tender and flavorful with a pronounced scallion aroma, glazed in a glossy red hue.

**Ingredients**
- Rehydrated spiny sea cucumber: 750g

**Seasonings**
- Clear broth: 350g
- Sugar: 15g
- Shaoxing wine: 20g
- Starch slurry: 20g
- MSG: 2g
- Scallion (white part): 100g
- Light soy sauce: 15g
- Salt: 2g
- Cooking oil: 50g
- Scallion oil: 35g

**Cooking Method**
1. **Preparation:**
- Clean the rehydrated sea cucumber thoroughly. Slice lengthwise into halves (larger pieces can be cut into thirds).
- Cut the scallion white into 5.5cm-long sections.

2. **Cooking:**
- Blanch the sliced sea cucumber in boiling water until fully cooked. Drain and set aside.
- Heat 40g of cooking oil in a wok over medium heat. Add the scallion sections and stir-fry until lightly golden. Remove and set aside.
- In the same wok, add the remaining cooking oil and sugar. Stir-fry over medium heat until the sugar caramelizes into a deep reddish-brown ("chicken blood red") color.
- Add the blanched sea cucumber, followed by Shaoxing wine, clear broth, light soy sauce, and salt. Return the fried scallions to the wok. Simmer until tender.
- Season with MSG, thicken the sauce with starch slurry, and finish with a drizzle of scallion oil.

**Features**
The dish boasts melt-in-the-mouth sea cucumber infused with rich scallion fragrance, coated in a glossy, crimson sauce—a hallmark of Shandong cuisine.