Scallion-Braised Sea Cucumber is one of the finest dishes served at state banquets.
Sea cucumbers are known for their expensive price and high nutritional value. Otherwise, the national football team wouldn't eat them every day. Unfortunately, this quality ingredient has also become a punchline for jokes about the national football team. But the flavor of this dish is beyond doubt.
Similarly, preparing Scallion-Braised Sea Cucumber is a true test of a chef's skills. Take, for example, rehydrating the sea cucumbers—that alone is a troublesome affair. This step isn't difficult in itself; the challenge lies in understanding the state of the sea cucumbers. Consequently, it's hard for ordinary people to do this dish justice.
Lately, Jiang Feng had been instructing the two chefs responsible for 'working the cutting board' at the restaurant on how to rehydrate sea cucumbers.
First step: soak them in water for 24 hours until the sea cucumbers become somewhat firm.
