『食材』
30 克 油
60 克 大葱 ，切5厘米段
15 克 水
5 克 淀粉
1 片 姜 ，切丝
150 克 冷冻海参 ，约6-8只，提前解冻，汆水洗净
60 克 鸡高汤
1 茶匙 生抽
1 茶匙 老抽
1 茶匙 蚝油
1 茶匙 糖
5 克 料酒
『做法』
1.在平底锅内放入油和大葱，大火煎成金黄色，将金黄色的大葱和葱油倒出备用。
2.取一个碗，放入水和淀粉混合拌匀称芡汁，调匀备用。
3.将姜、熬制好的葱油和大葱放入主锅，以3 分/120°C/速度小勺爆香。
4.加冷冻海参和鸡高汤，以3 分/120度/逆转/速度小勺拌炒。
5.加入生抽、老抽、蚝油、糖和料酒，以3分/120度/逆转/速度小勺拌炒。
6.不需盖上量杯，在最后一分钟时，将芡汁从锅盖孔中慢慢倒入勾芡，盛入碗中，即可享用。
Ingredients
30 g oil
60 g green onions, cut into 5 cm sections
15 g water
5 g starch
1 slice ginger, shredded
150 g frozen sea cucumbers, about 6-8 pieces, defrost in advance, rinse with boiling water
60 g chicken stock
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
1 tsp oyster sauce
1 teaspoon sugar
5 g cooking wine
Direction
1. Put oil and scallions in a pan, fry into golden brown on high heat, pour out the golden scallions and scallion oil for later use.
2. Take a bowl, add water and starch, mix well and weigh the juice, mix well and set aside.
3. Put the ginger, boiled scallion oil and green onions into the mixing bowl, and saute at 3 min/120°C/speed small spoon.
4. Add frozen sea cucumber and chicken stock, stir fry at 3 min/120 degrees/reversal/speed small spoon.
5. Add light soy sauce, dark soy sauce, oyster sauce, sugar and cooking wine, stir fry at 3 min/120 degrees/reversal/speed small spoon.
6. There is no need to cover the measuring cup. At the last minute, slowly pour the juice from the hole of the pot cover to thicken it, put it in the bowl, and enjoy it.