Hot and Sour Sea Cucumber
Slice the soaked sea cucumber into thin pieces and simmer with egg slices, winter bamboo shoots, mushrooms, and tomatoes in a broth. Thicken with starch, garnish with chopped scallions and pea shoots, and serve with a rich, tangy, and spicy taste.
Ingredients
Rehydrated sea cucumber (washed, sliced thinly, infused with clear broth)
300 g
Egg (hard-boiled, egg white sliced thinly)
1
Cooked winter bamboo shoots (sliced thinly)
25 g
Mushrooms (sliced thinly)
25 g
Tomato (peeled, deseeded, sliced)
50 g
Pea shoots (washed)
20 g
Scallion (finely chopped)
10 g
Ginger (finely minced)
10 g
White pepper powder
5 g
Vinegar
15 g
MSG
0.5 g
Sesame oil
10 g
Special clear broth
500 g
Bean starch (for thickening)
10 g
Instructions
1
Prepare Ingredients
Wash the rehydrated sea cucumber and slice it thinly. Blanch in boiling water, then infuse with clear broth once or twice. Drain and set aside. Hard-boil the egg, remove the yolk, and slice the egg white thinly. Slice the cooked winter bamboo shoots and mushrooms thinly. Peel and deseed the tomato, then slice. Wash the pea shoots. Finely chop the scallion and finely mince the ginger.
2
Cook the Soup
Arrange the sliced egg white, bamboo shoots, mushrooms, and tomato in a soup bowl. Combine white pepper to taste, vinegar, and the special clear broth in a pot and bring to a boil. Add MSG, then add the sea cucumber and minced ginger. Stir in the bean starch slurry to create a glass-thickened consistency. Add the pea shoots. When it returns to a boil, drizzle in the sesame oil, then ladle the soup into the prepared bowl, sprinkle with chopped scallions, and serve immediately.
