Fresh mushrooms and sea cucumbers
Ingredients: sea cucumber150g.
Ingredients: canned fresh mushrooms100g, green beans 20g, bamboo shoots 20g.
Seasoning: cooking wine, refined salt, monosodium glutamate, soy sauce, onion, ginger, wet starch, sesame oil and cooked lard.
Cooking techniques:
1. Wash and dice sea cucumber, wash and dice bamboo shoots, cut fresh mushrooms in half, cut onion into bean paste, slice ginger and wash green beans. Blanch the sea cucumber, fresh mushrooms, bamboo shoots and green beans in boiling water and take them out.
1. Heat a wok, add cooked lard, stir-fry ginger and onion until they are five-cooked, add wine and soy sauce, add fresh mushroom soup and a little water, boil, skim off the floating foam, add sea cucumber, string beans, fresh mushrooms, bamboo shoots, salt and monosodium glutamate, thicken with wet starch after boiling, pour sesame oil and add soup.
sea slugs with brown sauce
Ingredients: 800g sea cucumber with water.
Ingredients: 50g of wet mushrooms and 50g of fresh squid.
Seasoning: 50 grams of oyster sauce and lard, two pieces of ginger and onion, 50 grams of monosodium glutamate, soy sauce, sesame oil, pepper powder, raw flour and Shaoxing wine, and 600 grams of light soup.
Cooking techniques:
Cut sea cucumber into strips about 6 cm long and 4 cm wide, blanch in boiling water, slice squid and mushrooms, stir-fry with lard, add ginger and onion, add light soup, refined salt, Shaoxing wine and sea cucumber, simmer thoroughly, take out ginger and onion, then take out lard, pour Shaoxing wine and add sea cucumber and soup.
Features: Sweet and smooth, mellow and delicious.
3. Slice the sea cucumber.
Material: 250g sea cucumber.
Ingredients: 200g lard, carrot 1 root, 25g mushroom.
Seasoning: soy sauce, sugar, oil, corn flour, pepper, sesame oil, Shaoxing wine, garlic, shredded ginger and onion.
Cooking techniques:
1. Slice the soaked sea cucumber, put it in boiling water with shredded onion and ginger, and drain.
Pork cooked and sliced, carrot sliced, soaked mushrooms sliced.
3. Stir-fry the onion until the oil boils, add pork, carrots, mushrooms, garlic and ginger, add sea cucumber, stir-fry for 5 minutes, and add about100g chicken soup, sesame oil and pepper to serve.
Features: sea cucumber lean meat is soft, smooth and delicious.
3. Crab yellow sea cucumber
Ingredients: 600g sea cucumber, crab roe100g.
Seasoning: cooking wine, monosodium glutamate, refined salt, onion, ginger, wet starch, lard and thick soup.
Cooking techniques:
1. Wash the sea cucumber to remove impurities, cut a thick cross on the belly of the sea cucumber, blanch it in a boiling water pot, remove and drain.
2. Heat a pot with a little lard, stir-fry onion and ginger, cook cooking wine, add thick soup, remove onion and ginger, add sea cucumber, refined salt and monosodium glutamate, stew the sea cucumber thoroughly with low fire, and put it in the pot for later use.
13. Start another oil pan, saute shallots and ginger, stir-fry crab roe for a few times, add cooking wine, soup, refined salt and monosodium glutamate to stir-fry crab roe to taste, take out 2/3, put the remaining crab roe into the pan, add sea cucumber, continue to stew thoroughly, thicken with wet starch, and take out of the pan and put it into the basin.
Features: tonifying kidney and essence, nourishing blood and moistening dryness.
5. Sea cucumber pot
Ingredients: 320g of soaked sea cucumber.
Ingredients: 240 grams of marinated fish lips, 80 grams of braised pork belly, 4 mushrooms, 4 pieces of pork liver, 3 shrimps, 3 pieces of fresh squid, 0/60 grams of sauerkraut/kloc-,and 2 pickled vegetables.
Seasoning: the right amount of seasoning.
Cooking techniques:
1. Put sea cucumber and fish lips into the pot of ginger and onion, add water to boil, and then chop them with fire. Mushrooms are soaked and pedicled. Prepare pork liver, shrimp and squid. Slice the pickles first and fry them.
1. Cook the sea cucumber, fish lips, braised pork belly and mushrooms in a casserole, and keep the other ingredients in the same pot. When it is good, add leeks and put them in the original pot.
Features: soft, smooth and delicious, reducing blood fat.
6. Crab and sea cucumber soup
Ingredients: 240g sea cucumber, crab meat 1 piece.
Ingredients: 40g of chicken liver, 2 cups of diced chicken 1/,4 cups of diced mushrooms1/,eggs1each, and 3 tablespoons of diced carrots.
Seasoning: 3-4 bowls of soup or chicken soup, 2 tablespoons of peanut oil, Shaoxing wine 1 tablespoon, water-soluble chestnut powder 1 tablespoon, salt and pepper.
Cooking techniques:
1. Wash sea cucumber and chicken liver respectively, and dice. Remove cartilage from crab meat and beat eggs well for later use.
3. Add peanut oil and Shaoxing wine to the pot, boil the soup or chicken soup, add salt and pepper to taste, add sea cucumber, chicken liver and other granular materials, push evenly, thicken with water chestnut powder, mix in the eggs, and serve on the bowl from the fire.
Features: Delicious, liver-protecting and beautiful.