Recipe: Stewed Sea Cucumber (2)

Stewed sea cucumber

450 gm sea cucumber - soaked
300 gm broccoli
225 pork or beef spare ribs
2 cloves shallots - grated
2 sprigs spring onions - sectioned
2 slices ginger
1/2 tbs light soy sauce
1/2 tsp corn flour
1 tbs dark soy sauce
1 tsp granulated sugar
1/3 tsp salt
1 cup water
1/2 tsp wine or dry sherry
1 tsp sesame oil

To prepare:
Cut spareribs into chunks
Wash and marinate
Bring water with spring onion and ginger to the boil and stew sea cucumber
Wash and cut into chunks
Finely cut and wash broccoli
Blanch in salted water with oil and set aside
In the inner pot heat 2 tablespoons of oil and stir fry shallot until fragrant
Add sea cucumber and spareribs and stir fry for a while
Sizzle wine
Add remaining marinate and sauce
Bring to the boil and cook for 5 minutes
Transfer the inner pot to the outer one and cook for 20 minutes
Mix with sesame oil and broccoli.

Sea Cucumber "Toads"

Materials:
500g sea cucumber soaked in water
100g ham
50g dried mushrooms soaked in water
50g shrimps
200g minced chicken
one tomato
one egg
24 green peas,green jelly(melt agar, put in spinach juice, allow to congeal)
cut fried egg yolk to make a lotus yolk to make a lotus seedpod

Preparations

Use a mould to press the sea cucumbers into 10 toad shapes, score the belly with crisscross cuts, put the "toads" into clear soup, add MSG, salt, stew till done and remove.
Shred the ham, dried mushrooms, bamboo shoot slices and shrimps, mix with minced chicken, salt, MGS and pepper to make a filling.
Make batter out of egg white and cornstarch solution.
Coat each "toad" belly with the batter, place each toad on a "stone" made of filling, make "eyes" out of filling and peas, steam till done.
Cut the jelly into a lotus leaf pattern, put the "toads" on "stones" on top and place on a plate.
Cut the tomato into a lotus flower place in the middle of a plate, put the "lotus" on a "stone" made of filling, make "eyes" out of filling and peas, steam till done.
Cut the jelly into a lotus leaf pattern, put the "toads" on "stones" on top and place on a plate.
Cut the tomato into a lotus flower, place in the middle of a plate, put the "lotus seed pod" on it, steam for a while.
Boil clear chicken soup, season, thicken and sprinkle over the sea cucumber "toads".