Seafood

Trepang with vegetables

Trepang with vegetables


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Ingredients for Cooking Trepang with Vegetables

  1. Frozen boiled sea cucumbers - 2-3 pieces
  2. 2 carrots
  3. Cabbage -200-300 grams to taste
  4. Onion 2 pieces
  5. Chives 3-4 feathers
  6. Parsley 3-4 branches
  7. Smoked chicken breast 100-150 grams
  8. Ginger root 100 grams
  9. Distilled pure water 100 grams
  10. Butter 6 tablespoons
  11. Salt to taste
  12. Ground black pepper to taste
  13. Ground allspice to taste
  14. Sesame 2-3 tablespoons
  • Main ingredients: Trepang, Cabbage, Onion, Carrot
  • Serving 2 servings
  • World CuisineAsian, Oriental

Inventory:

Deep bowl - 2 pieces, Cutting board, Knife, Stove, Deep pan, Colander, Kitchen paper towels, Plate - 4 pieces, Frying pan with lid - 2 pieces, Kitchen spatula

Cooking trepang with vegetables:

Step 1: prepare the trepangs.

To prepare this dish, you can use dry or boiled - frozen trepangs. In this recipe are indicated, boiled - frozen sea cucumbers, which do not require 9 days of processing and cleaners from the insides. Place the frozen sea cucumbers in a deep bowl, fill with cold running water so that it completely covers the seafood, and thaw in this way for 20-30 minutes. Thaw thoroughly thawed trepangs in cold water until it becomes crystal clear, and the surface of the trepangs will be free of mucus and all kinds of contaminants! Then lay them on a cutting board, with a knife cut into small pieces with an approximate thickness up to 2 - 2.5 centimeters, and transfer back to a deep bowl. Turn the stove on to the middle level and place on it a deep pan half full of running water. Rinse the ginger root from the sand and pieces of land under running water, cut it into several pieces of arbitrary shape and put in a pan. In boiled water, carefully place the chopped trepangs and boil them for 2 minutes. Then discard the marine inhabitants in a large colander, let the remaining water drain and transfer them to a clean, deep bowl.

Step 2: prepare the rest of the ingredients.

Peel the onions and carrots with a knife, remove the top damaged and dirty leaves from the cabbage. Rinse vegetables with green onions and parsley under running water and pat dry with paper towels. Onion and parsley stalks, cut into 2 - 3 parts set aside on a separate plate. Place vegetables one by one on a cutting board, and cut into thin strips. Then put the slices in separate plates. Smoked brisket, peel off the skin, lay on a cutting board, cut into portioned pieces with an approximate diameter 3 by 3 centimeters and put in a separate plate.

Step 3: prepare trepang with vegetables.

Turn the stove on to a medium level and place a pan with 3 tablespoons of butter on it. Put shredded cabbage in the heated fat, reduce the temperature of the stove to the lowest level and simmer the vegetable for 15 minutes, stirring intensively with a kitchen spatula to avoid burning to the bottom of the pan. Upon expiration 15 minutes so that the cabbage is not dry, add the right amount of clean distilled water to the pan. Season the cabbage with ground black pepper and allspice. Stir the mixture with a kitchen spatula so that the spice grains cover the surface of all slices of cabbage and add the chicken breast. Then stew the cabbage yet 15 minutes, stirring occasionally with a kitchen spatula until it becomes transparent. Simultaneously with the cabbage, prepare the remaining vegetables, next to the second burner, turned on to medium temperature, put a frying pan with 3 tablespoons of butter. When the fat is hot, throw the chopped onions into it, and fry it for 3 to 4 minutes to easy transparency. Then add carrots to the onions and stew them together 2 to 3 minutes. Then add green onion, parsley and pieces of sea cucumbers to the total mass, mix the ingredients with a kitchen spatula and simmer together for 5 minutes. When your cabbage reaches the desired consistency, put the stewed ingredients from the second pan into it. Stir the mass with a kitchen spatula until smooth, screw the stove to the smallest level, add sesame seeds, cover the pan with a lid and simmer the dish until fully cooked for 10 - 15 minutes. Remove the lid periodically and mix vegetables with sea cucumbers and meat with a kitchen spatula to stew evenly and to prevent them from burning. Then leave the pan off the stove, if necessary add salt to taste and let the dish brew 5 - 7 minutes. Place a serving of trepang with vegetables on a plate and taste.

Step 4: serve trepang with vegetables.

Trepangi with vegetables are served hot. In restaurants and small Chinese cafes, this dish is served in small portioned pans and prepared only from fresh trepangs. In addition to this dish, you can serve spicy chili sauce, curry sauce, mustard sauce or spicy tomato sauce. After such a cunning heat treatment, trepangs become similar in taste to fried meat cartilage. In general, the dish is saturated with the aroma of smoked meats, vegetables, spices and resembles vegetable stew with seafood and smoked meat. Amazing, unusual and very tasty! Enjoy your meal!

Recipe Tips:

- - The set of spices in this recipe is not essential, you can put any spices you like that are suitable for vegetable or meat dishes but, not forgetting that smoked chicken has a strong specific smell, which in any case will interrupt the aroma of spices.

- - Instead of butter, you can use vegetable oil, palm oil or olive oil.

- - If you have purchased dried sea cucumbers they must be prepared within 5 to 9 days, depending on the degree of contamination. Rinse them thoroughly under running cold water. Then fill with water for a day, changing the water every 3 hours. After a day, rinse the trepangs under running water, fill with water, boil for 30 seconds, remove from heat and let stand for 20 hours in boiling water. After draining the broth, cut the abdomen of each trepang, and gut them. Rinse again under cold water, boil again for 30 seconds, again leave in boiling water for 20 hours. If the trepang is hard, then repeat the cleaning process for another 3 to 4 days. Basically, trepangs soften and become clean without an unpleasant iodine odor after 5-6 days of cleaning.