葱烧海参
葱烧海参是鲁菜的招牌硬菜。海参本身没什么味道，全靠葱油和高汤提味。大葱要炸到金黄焦香，海参要泡发到位，烧出来才能入味又有弹性。
准备时间 Prep
40 分钟 min
烹饪时间 Cook
25 分钟 min
份量 Serves
4 人份 servings
总时长 Total
65 分钟 min
dried sea cucumber
rehydrated (about 300g prepared weight)
spring scallions
white parts cut into 2-inch sections, green parts thinly sliced for garnish
light soy sauce
dark soy sauce
for color
Shaoxing wine
sugar
chicken stock
cooking oil
ginger
thinly sliced
garlic
slightly crushed
cornstarch
mixed with 2 tablespoons water
white pepper
sesame oil
for finishing
Prepare the sea cucumber by soaking dried sea cucumber in water for 24-48 hours until fully rehydrated, changing water twice daily. Clean thoroughly by removing any internal membranes. Parboil in boiling water for 5 minutes, then drain.
Heat oil in a wok or deep pan over medium heat. Add ginger and garlic, stir-fry until fragrant (about 30 seconds). Add the white parts of scallions and cook until slightly softened.
Add the prepared sea cucumber to the wok. Pour in Shaoxing wine and stir gently for 1 minute to allow the alcohol to evaporate.
Add light soy sauce, dark soy sauce, sugar, and white pepper. Stir to coat the sea cucumber evenly with the seasonings.
Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the sea cucumber is tender and has absorbed the flavors.
Remove the sea cucumber and scallions from the sauce, arrange on a serving plate. Bring the remaining sauce to a boil and thicken with the cornstarch mixture, stirring constantly until the sauce coats the back of a spoon.
Pour the thickened sauce over the sea cucumber. Drizzle with sesame oil and garnish with sliced green scallion parts. Serve immediately with steamed rice.
Cooking Tips