醋渍海参 Trepang in Vinegar

醋渍海参 Trepang in Vinegar

材料 活海参1只，香葱少许，日式土佐醋100毫升。

制作方法

1 活海参去内脏，用流水洗干净。

2 锅内加水烧开，放入海参煮15秒，捞出过凉。

3 将海参顶刀切片，放入土佐醋泡20分钟。

4 将海参捞出，放入器皿中，倒入新的土佐醋，没过海参即可。

Ingredients

Live trepang 1pc

Chive A little

Japanese indigenous 100ml

vinegar

Procedures

1 Get out entrails of live trepang and wash with running water.

2 Bring to the boil in saucepan, place the trepang in and simmer for 15 seconds, and then get it out and cool by water.

3 Slice up and dip it in indigenous vinegar for 20 minutes.

4 Get it out and place all in plate, pour the vinegar to submerge.

郭 航

Guo Hang

日厨房厨师长 沈阳国际皇冠假日酒店

Leader Chef of Japanese Kitchen Shenyang Crowne Plaza Hotels

西餐专业委员会会员，1988年开始在沈阳鹿鸣春饭店学习中餐，后在日本工作10余年，深谙日本料理的奥义。

Member of Western-style Food Professional Committee and learn to cook in Shenyang Lumingchun restaurant since 1988, and then worked in Japan for 10 years, familiar with Japanese cooking.