Japanese ginseng is very sensitive to environmental changes. When stimulated, such as seawater pollution, sudden changes in the specific gravity and temperature of seawater, etc., it will cause itself to rot or spit out internal organs. After the dirty sea cucumber is discharged, it will regenerate under good water quality conditions.
This fish is as big as a finger, with a reddish-brown body, a slightly larger head and a smooth and slender body, about 20 cm. When it feels that the water is deteriorating, it will stick its head out of the ginseng. Therefore, it can be used to observe the response of Japanese ginseng to environmental changes.
The economic value of Plum Blossom Ginseng is very high, which is not only a tonic, but also can treat diseases and fight cancer, and has certain anti-aging effect. Plum-blossom ginseng can be stewed in chicken soup, sliced and washed with sand, or eaten sweetly, that is, stewed with sea cucumber, eggs, longan and rock sugar.
There are many kinds of sea cucumbers, about 1 100 species in the world, which are distributed in various oceans.
Among so many kinds, Japanese ginseng is the largest. Its body length is generally 60-70 cm, its width is about 10 cm, its height is about 8 cm, and its maximum overall length can reach 90- 120 cm, hence the name "King of Sea Cucumber".
Plum-blossom ginseng is shaped like a long tube with big thorns on the back, and the base of every 3- 1 1 thorn is connected together, which is a bit like plum blossom petals, so people call it "plum blossom ginseng"; Because its foreign trade is a bit like pineapple, it is also called "pineapple ginseng".
Most of the Japanese ginseng live in the sand bottom with a small amount of algae and reefs, and feed on small organisms. Its color is very gorgeous, with beautiful orange yellow or orange red on the back, dotted with yellow and brown spots; The abdomen is reddish; All 20 tentacles are yellow.
There are several ways: braised plum ginseng, shrimp plum ginseng, scallion plum ginseng and so on.
Braised plum ginseng
The main ingredient of this dish is hydroponic plum ginseng, and the main ingredients are rape and lark mushroom. Cut the soaked plum ginseng in half in the middle, scald it thoroughly with boiling water, and then control the water. Cooked by the chef, the color is red and bright, with fresh lark mushroom, and the taste is tender, smooth and sweet. When loading the plate, put a circle of cooked rape in the plate. Green rape with bright red plum ginseng, a dish of delicate braised plum ginseng appears in front of you. Taste it, it tastes mellow and delicious, and it has the effects of nourishing yin and tonifying kidney and enhancing immunity. According to reports, plum blossom ginseng, also known as "pineapple ginseng" and "sea flower ginseng", is one of the three wonders of Sanya, mainly produced in the South China Sea islands. It is named for its orange-yellow back covered with plum petal-shaped flesh thorns when it is fresh.
Plum-blossom ginseng is a tonic, which has certain anti-aging effect. It can be stewed in chicken soup or sliced and fried with auxiliary materials. In the catering industry, the astringency of sea cucumber is generally neutralized with acetic acid. That is, the swollen sea cucumber is soaked in boiling water with vinegar (preferably white vinegar or vinegar essence) for more than ten minutes. When the sea cucumber shrinks and hardens when exposed to acid, and the alkaline substances in the sea cucumber are neutralized by acid, the sea cucumber is put into clear water for 3-4 hours, and the clear water is changed several times in the middle until the sea cucumber becomes soft and has no sour and astringent taste.
Although the astringency of sea cucumber treated by the above method has been removed, its taste is still not delicious enough if it is directly used for cooking. Therefore, we must first "simmer" the sea cucumber. The specific method is: firstly, take out the astringent sea cucumber and put it in a pot, then put it in a wok for a big fire, add melted lard and heat it, add ginger slices and scallions to stir fry, cook wine and add broth. After boiling, pour the soup into a basin filled with sea cucumber and let the sea cucumber soak for 1 ~ 2 hours. After repeated stewing several times, the sea cucumber will become soft and delicious.
As for the rise of sea cucumber, it is actually not complicated, and ordinary families can operate by themselves. The specific method is as follows: first, put dry sea cucumber in a clear water pot for a little soaking, then ignite the pot, boil it, then turn off the fire, put the sea cucumber in hot water for about 12 hours (the pot should be covered), then change the water, put the pot on tempering and boil it, and continue to soak it until the sea cucumber becomes soft after turning off the fire, then take out the sea cucumber, laparotomy, take out the viscera and sediment, rinse it clean, and put the sea cucumber back in the clear water pot.
Some sea cucumbers with hard skin and thick flesh (such as codonopsis pilosula, codonopsis pilosula, etc.). Without Stichopus japonicus, it must be burned on the fire before expansion, and then the burned part should be scraped off with a knife before expansion, otherwise it will not be easy to get through.
In short, the swollen sea cucumber should be boiled less and soaked more, and each cooking time is only a few minutes, followed by a long soaking. If the cooking time is too long, the surface of the sea cucumber may be cooked, but the internal meat quality is still not fully developed.
It should also be noted that in the process of sea cucumber growth, it is forbidden to contact with oil, salt and alkaline substances, otherwise it will make sea cucumber difficult to penetrate, and sea cucumber may shrink, lose elasticity and even rot.
After the sea cucumber rises, it should be bleached with low-temperature clean water for later use. After the sea cucumber is ready, it is best to use it immediately and use it all at once. If you can't use it all at once, you must continue to float in clean water (water must be changed frequently) and never keep it in the refrigerator. Otherwise, it is easy to cause dehydration of sea cucumber, and it is difficult to shape after cooking.
This is the way to swell, astringent and simmer sea cucumber. Sea cucumbers can only be used for cooking after being treated by the above methods. Otherwise, the cooked sea cucumber must be astringent and not delicious.
Dry sea cucumber and Stichopus japonicus need to be blanched in a cold water pot first, and then taken out after the water cools. Cut open the belly, cook in a cold water pot, cool off from the fire, remove the five internal organs, wash, cook in a cold water pot for a few times, and soak away from the fire. If you soak it once a day, you can cook it for 3 ~ 4 days. To make plum ginseng, you should first burn the skin with firewood, then soak it in cold water, scrape off the skin with a knife and soak it again, and change the water frequently. After the eggplant is soaked, add the original soup before changing the water, otherwise the ginseng will be brittle after cooking.
Another method:
Soak the sea cucumber in hot water for 24 hours, take out the internal organs from the opening of the lower abdomen, change into fresh water, cook for about 50 minutes on high fire, soak in the original soup, and eat after 24 hours.
When soaking sea cucumbers, don't be contaminated with oil, alkali and salt, otherwise it will hinder the water absorption and expansion of sea cucumbers, reduce the yield, and even make sea cucumbers melt, rot and deteriorate. The prepared sea cucumber cannot be frozen, which will affect the quality. It is not advisable to send too much at a time.
Braised plum ginseng with onion
Ingredients: 65438+ 0 slices of water-soaked plum ginseng, about 350 grams.
Accessories: cabbage gall100g, and proper amount of starch.
Seasoning: 5g of salt, 30g of onion, 3g of monosodium glutamate, 5g of sugar, 3g of soy sauce, 5g of Donggu Yipin Xian (1 spoon), 50g of salad oil, 10g of oyster sauce10g, and a proper amount of broth.
Features: Onions are rich in fragrance, fat, tender and mellow, and bright red in color.
Manipulation: Scallion burning.
Nutritional components:
It contains protein, low fat, sugar, various minerals and unique vitamins A and A, and has the effects of tonifying kidney, strengthening yang, invigorating qi, promoting spermatogenesis, clearing intestine, moistening dryness, stopping bleeding, diminishing inflammation and delaying aging.
Making:
Add salt, sugar, soy sauce and oyster sauce in advance and simmer thoroughly for later use. Cut the root of cabbage gall into cross knives, then blanch it and put it on the edge of the plate for later use. Heat the salad oil in the pan, stir-fry the onion until golden brown, add the main soup, add the ginseng to taste, thicken the starch and put it in the middle of the plate.