菜系：鲁菜
Style of cooking: Shandong cuisine
口味：葱香
Flavor: scallions
特色：
Characteristics:
1．大葱烧海参，原著为山东名肴，葱香浓郁，风味独特。传入北京后，北京的厨师们根据本地人口味的嗜好，改成了小汁小芡，用油量减少，口味却更加清新、醇和。
1. Braised Sea Cucumber with Scallions originates from the famous Shandong cuisine, which is rich with scallions and has unique flavors. After being introduced to Beijing, according to the local people’s tastes, the chefs made the dish with less sauce and starchy sauce, and they use less oil which makes this dish more fresh and mellow.
2．此菜北京丰泽园饭庄制得最好。海参入味，柔软滑嫩，清鲜可口，食后盘无余汁。
2. The dish served by Fengzeyuan restaurant in Beijing is the best. The sea cucumber is tasty, soft, smooth, tender, pure, fresh and delicious. once they were served, there would be nothing left, not even sauce.
3．此菜呈酱褐色，海参柔软滑嫩，光泽油亮，有浓郁的葱香味。
3. This dish is dark reddish brown and the sea cucumber is soft, smooth and tender as well as glossy, with intense fragrance of scallions.
原料：
Ingredients:
海参1000克，大葱105克，青蒜15克，湿淀粉10克，姜末5克，鸡汤700克，姜汁27.5克，糊葱油50克，精盐2克，味精3.5克，白糖27.5克，熟猪油150克（约耗75克），酱油12.5克，绍酒15克。
1000g of sea cucumber, 105g of scallions, 15g of green garlic, 10g of liquid starch, 5g of chopped ginger, 700g of chicken soup, 27.5g of ginger juice, 50g of burnt onion oil, 2g of refined salt, 3.5g of MSG, 27.5g of white sugar, 150g of lard (about 75g will be used), 12.5g of soy sauce and 15g of Shaoxing wine.
制作方法：
Cooking method:
1．将水发嫩小海参洗净，整个放入凉水锅中，用旺火烧开，约煮5分钟捞出，沥净水，再用300克鸡汤煮软并使其进味后沥净鸡汤。把大葱分别切成长5厘米的段（100克）和末（5克）。青蒜切成长3.3厘米的段。
1. Soak the little sea cucumbers in water and then clean them; put them in the boiler filled with cold water, boil them on high heat for 5 minutes and then fish them out. Drain the water, and then stew the sea cucumbers thoroughly with 300g of chicken soup; after that drain the chicken soup. Cut the scallions into 5cm segments (100g) and then dice another bit (5g); cut the green garlic into 3.3 cm segments.
2．将炒锅置于旺火上，倒入熟猪油，烧到八成热时下入葱段，炸成金黄色时炒锅端离火中，葱段端在碗中，加入鸡汤（100克）、绍酒（5克）、姜汁（2.5克）、酱油（2.5克）、白糖（2.5克）和味精（1克），上屉用旺火蒸1至2分钟取出，滗去汤汁，留下葱段备用。
2. Put the wok on high heat and pour the lard oil in; when the oil is 80% heated, put in the scallion segments, and fry them until they turn golden yellow. Take the wok out of the fire, and put the scallion segments in a bowl, then add in the chicken soup (100g), Shaoxing wine (5g), ginger juice (2.5g), soy sauce (2.5g), white sugar (2.5g) and MSG (1g). Then put them on a steamer tray and steam for 1 to 2 minutes, and take them out and drain the cooking liquor. Leave the scallion segments for later use.
3．将炒锅置于旺火上，倒入熟猪油（25克），烧到八成热时，下入白糖（25克），炒成金黄色，再下入葱末、姜末、海参煸炒几下，随即下入绍酒（10克）、鸡汤（150克）、酱油（10克）、姜汁（25克）、精盐、糊葱油（20克）和味精（2.5克）。待烧开后，挪到微火上火靠5分钟，把汤汁火靠2/3，再改用旺火，边颠翻炒锅，边淋入调稀的湿淀粉勾芡，使芡汁都挂在海参上，随即倒入盘中。
3. Put the wok on high heat and pour the lard oil (25g) in; when the oil is 80% heated, put in the white sugar (25g) and fry it until it is golden yellow; then put in the chopped scallions, the chopped ginger and the sea cucumbers to stir fry for a moment. Immediately put in the Shaoxing wine (10g), the chicken soup (150g), the soy sauce (10g), the ginger juice (25g), the refined salt, the burnt onion oil (20g) and the MSG (2.5g). After it comes to a boil, roast them on gentle heat for 5 minutes and drain 2/3 of the cooking liquor and then fry them on high heat. Shake the wok while adding the dilute starch liquid to thicken the dish. Pour the starchy sauce on the sea cucumbers, and then dish up.
4．将炒锅置于旺火上，倒入糊葱油（30克），烧热后下入青蒜段和蒸好的葱段，略煸一下，撒在海参上即成。
4. Put the wok on high heat, put in some burnt onion oil (30g). After it is heated, put in the scallion segments and the steamed scallion segments, then stir-fry them for a moment and scatter them on the sea cucumbers.
Style of cooking: Shandong cuisine
口味：葱香
Flavor: scallions
特色：
Characteristics:
1．大葱烧海参，原著为山东名肴，葱香浓郁，风味独特。传入北京后，北京的厨师们根据本地人口味的嗜好，改成了小汁小芡，用油量减少，口味却更加清新、醇和。
1. Braised Sea Cucumber with Scallions originates from the famous Shandong cuisine, which is rich with scallions and has unique flavors. After being introduced to Beijing, according to the local people’s tastes, the chefs made the dish with less sauce and starchy sauce, and they use less oil which makes this dish more fresh and mellow.
2．此菜北京丰泽园饭庄制得最好。海参入味，柔软滑嫩，清鲜可口，食后盘无余汁。
2. The dish served by Fengzeyuan restaurant in Beijing is the best. The sea cucumber is tasty, soft, smooth, tender, pure, fresh and delicious. once they were served, there would be nothing left, not even sauce.
3．此菜呈酱褐色，海参柔软滑嫩，光泽油亮，有浓郁的葱香味。
3. This dish is dark reddish brown and the sea cucumber is soft, smooth and tender as well as glossy, with intense fragrance of scallions.
原料：
Ingredients:
海参1000克，大葱105克，青蒜15克，湿淀粉10克，姜末5克，鸡汤700克，姜汁27.5克，糊葱油50克，精盐2克，味精3.5克，白糖27.5克，熟猪油150克（约耗75克），酱油12.5克，绍酒15克。
1000g of sea cucumber, 105g of scallions, 15g of green garlic, 10g of liquid starch, 5g of chopped ginger, 700g of chicken soup, 27.5g of ginger juice, 50g of burnt onion oil, 2g of refined salt, 3.5g of MSG, 27.5g of white sugar, 150g of lard (about 75g will be used), 12.5g of soy sauce and 15g of Shaoxing wine.
制作方法：
Cooking method:
1．将水发嫩小海参洗净，整个放入凉水锅中，用旺火烧开，约煮5分钟捞出，沥净水，再用300克鸡汤煮软并使其进味后沥净鸡汤。把大葱分别切成长5厘米的段（100克）和末（5克）。青蒜切成长3.3厘米的段。
1. Soak the little sea cucumbers in water and then clean them; put them in the boiler filled with cold water, boil them on high heat for 5 minutes and then fish them out. Drain the water, and then stew the sea cucumbers thoroughly with 300g of chicken soup; after that drain the chicken soup. Cut the scallions into 5cm segments (100g) and then dice another bit (5g); cut the green garlic into 3.3 cm segments.
2．将炒锅置于旺火上，倒入熟猪油，烧到八成热时下入葱段，炸成金黄色时炒锅端离火中，葱段端在碗中，加入鸡汤（100克）、绍酒（5克）、姜汁（2.5克）、酱油（2.5克）、白糖（2.5克）和味精（1克），上屉用旺火蒸1至2分钟取出，滗去汤汁，留下葱段备用。
2. Put the wok on high heat and pour the lard oil in; when the oil is 80% heated, put in the scallion segments, and fry them until they turn golden yellow. Take the wok out of the fire, and put the scallion segments in a bowl, then add in the chicken soup (100g), Shaoxing wine (5g), ginger juice (2.5g), soy sauce (2.5g), white sugar (2.5g) and MSG (1g). Then put them on a steamer tray and steam for 1 to 2 minutes, and take them out and drain the cooking liquor. Leave the scallion segments for later use.
3．将炒锅置于旺火上，倒入熟猪油（25克），烧到八成热时，下入白糖（25克），炒成金黄色，再下入葱末、姜末、海参煸炒几下，随即下入绍酒（10克）、鸡汤（150克）、酱油（10克）、姜汁（25克）、精盐、糊葱油（20克）和味精（2.5克）。待烧开后，挪到微火上火靠5分钟，把汤汁火靠2/3，再改用旺火，边颠翻炒锅，边淋入调稀的湿淀粉勾芡，使芡汁都挂在海参上，随即倒入盘中。
3. Put the wok on high heat and pour the lard oil (25g) in; when the oil is 80% heated, put in the white sugar (25g) and fry it until it is golden yellow; then put in the chopped scallions, the chopped ginger and the sea cucumbers to stir fry for a moment. Immediately put in the Shaoxing wine (10g), the chicken soup (150g), the soy sauce (10g), the ginger juice (25g), the refined salt, the burnt onion oil (20g) and the MSG (2.5g). After it comes to a boil, roast them on gentle heat for 5 minutes and drain 2/3 of the cooking liquor and then fry them on high heat. Shake the wok while adding the dilute starch liquid to thicken the dish. Pour the starchy sauce on the sea cucumbers, and then dish up.
4．将炒锅置于旺火上，倒入糊葱油（30克），烧热后下入青蒜段和蒸好的葱段，略煸一下，撒在海参上即成。
4. Put the wok on high heat, put in some burnt onion oil (30g). After it is heated, put in the scallion segments and the steamed scallion segments, then stir-fry them for a moment and scatter them on the sea cucumbers.
