Braised sea cucumber with Scallion

Scallion sea cucumber is a Chinese speciality, a classic dish of Lu cuisine. From the source of Shandong, the sea cucumber and green onion are the main ingredients, the sea cucumber is fresh, soft and smooth, the onion is fragrant, and there is no juice after eating. It is one of the "Ancient and Modern Eight Treasures". It has a fragrant green onion and is rich in nutrients. The main domestic sea cucumber production areas are: Shandong sea cucumber with Yantai, Weihai and Qingdao as the core, Liaoning sea cucumber started earlier, belonging to the traditional sea cucumber breeding base, Dalian Bangshu Island, Zhangzi Island, Xingcheng Juehua Island and other surrounding waters. Southern sea cucumber is based on Fujian. In terms of nutritional value, Liao thorn and Shandong ginseng are the best. Liao thorn and Yantai Changdao sea cucumber have almost no difference in appearance. They grow in the same sea area. The colder the sea water temperature, the slower the growth cycle of sea cucumber, the better the quality.