Description:The style of cooking is classified: Shandong cuisine | Seafood | Suit the taste of both old and young Taste: Salty and fresh Make the degree of difficulty : Ganish food (intermediate ) Make time: 10 minutes The materials: 150 grams of sea cucumbers,... Butterfly's sea cucumber

• The style of cooking is classified: Shandong cuisine | Seafood | Suit the taste of both old and young
• Taste: Salty and fresh
• Make the degree of difficulty : Ganish food (intermediate )
• Make time: 10 minutes

• The materials: 150 grams of sea cucumbers, 20 grams of shelled shrimps, 25 grams of well done chicken, well done white 25 grams of egg, 20 grams of bamboo shoots, 15 grams of hams,
• Condiment : 2 hearts of dish, 2 grams of salt, 1 gram of gourmet powder, 3 milliliters of cooking wine, 0.2 grams of pepper powder, 3 grams of sesame oil, vegetable oil
• Butterfly's sea cucumber's method:
• 1, the sea cucumber cleans while fetching, breaks a knife, make into the big butterfly slice. The bamboo shoots are cut into slices, the albumen is cut into slices, the ham is cut slightly small one. Heart divides the dish into two. Chicken is cut into slices, the shelled shrimp is sized.
  2, sea cucumber, bamboo shoot stretch float completely with water. The dish heart uses the boiling water hotly. It is completely insincere that the shelled shrimp is used warmly.
  3, the pan suffers from excessive internal heat into the oil, stir-fry the spring onions , ginger before stewing , put the soup-stock , put into the sea cucumber and the above auxiliary materials, add the condiment and taste flavor , make the foam of floating after boiling.
  4, thicken soup juice put sesame oil , pack soup plate into , is it pay the shelled shrimp to let go.
  
  
• Note: