葱烧关东辽参
从香港到大阪，再到北京， Chef Ku将他对美食的热爱和执着倾注于每道菜品中，简单的食材经由他的反复雕琢和不断创新，为您带来感官的触动和味蕾的惊喜！
《Chef Ku的烹饪宝典》凝聚了古师傅的烹调理念和技巧，在每个平凡的日子里，与您一起，简单煮，用心吃。
Chef Ku, the man behind the exclusive dining experience at Yu, presents you with this Yu’s Bible, and shares with you his talent, creativity, passion, and love for Cantonese cuisine.
葱烧关东辽参的做法
步骤1
把干辽参在冷水中浸泡12小时，再用沸水焗软。Soak the dry sea cucumber in cold water for 12 hours, and boil it until soft.步骤2
用姜、葱和耗油等调味料入味。To flavor with ginger, chives and oyster oil.葱烧关东辽参的烹饪技巧
BRAISED SEA CUCUMBER WITH CHIVES 来自：北京丽思卡尔顿酒店二层 玉中餐厅