Good quality sea cucumbers are big, neat and uniform, dry enough (moisture content below 22%), full of water, complete in shape, full of meat, complete and flawless, straight in mouth, without intestines and sediment in the bore, and bright in color; The secondary sea cucumber is uniform and tidy, with sufficient dryness (moisture content below 22%), slightly thin meat, peeling in some parts, and slightly damaged meat spines; Less intestines and deposits remain in the pores; The inferior sea cucumber has irregular head, thin meat and peeling. Therefore, when selecting sea cucumbers, they should be full of body fat, heavy, firm in meat quality, with no traces left on the body surface, with the knife edge outward, and the meat at the knife edge is important and thick. Because it shows the freshness and quality of sea cucumber.

The following are the practices of several sea cucumbers:

Stewed sea cucumber with fish balls

Wash the sea cucumber and slice it in boiling water for later use; Soak a little pepper in warm water and remove it when the water smells of pepper. Chop clean grass carp into mud, add onion ginger juice, minced pork fat, egg white, a little raw flour and salt monosodium glutamate, mix well, and blanch with warm water to make fish balls (or replace them with finished fish balls). Add clear soup and pepper water to the pot, add sea cucumber first, add fish balls after boiling, add other seasonings and stew slightly, then thicken, pour oil and sprinkle a little chopped green onion.

Sanzhen sea cucumber soup

Shred sea cucumber, blanch in boiling water pot, shred winter bamboo shoots, blanch in boiling water pot. Shredded pork tenderloin to taste and blanch in boiling water. Add soup, shredded sea cucumber and shredded winter bamboo shoots into a pot, bring to a boil, add salt and monosodium glutamate, add shredded pork, thicken, add a little vinegar, sprinkle with shredded ham, put the pot into a bowl, and put a few coriander leaves on the surface.

mixed sea slugs

Wash and slice water-soaked sea cucumber, chicken breast, winter bamboo shoots and ham. Blanch them in boiling water, remove them and drain them. Remove the oil pan, stir-fry the edamame rice, shredded ginger, shredded onion and shredded green pepper, and put them into the pan. Then stir-fry the marinated shrimps in the oil pan and put them in the basin. Then mix in sea cucumber slices, chicken breast, winter bamboo shoots and ham slices. Add sugar, vinegar, soy sauce and salt, and then add a little monosodium glutamate to the fried soybean rice, green pepper and shrimp.

Fried sea cucumber with onion

Cut the sea cucumber into pieces and the onion into sections for later use. Put oil in a wok, saute ginger and shallots, add cooking wine, add water and appropriate amount of salt, sugar and chicken essence to taste and boil. Add sea cucumber and cook until it tastes delicious. Pick up the sea cucumber and drain the juice for later use. Put oil in the pan, saute shallots and sea cucumbers, add appropriate amount of water, oyster sauce, soy sauce and cooking wine to taste, thicken and collect juice, and serve.

Egg yolk sea cucumber

Slice the water-soaked sea cucumber and grind the salted egg yolk into powder with the back of a knife; Put the fresh soup into the pot and heat it to boiling. Put the sea cucumber in the pot until it is soft and cooked. Put the cooked lard in the pot and stir-fry the onion and ginger slices. Pour the sea cucumber and soup into the pot, simmer until the marinade will be dry, add the ground salted egg yolk and stir well, add salt, wine, pepper, monosodium glutamate and coriander powder and mix well, and then take out the pot.

Stewed meat with sea cucumber and mussels

Slice the sea cucumber soaked in water, blanch the mussel meat in boiling water, cool and slice, shell the boiled egg, remove the yolk and slice the protein. Stir-fry shallots and Jiang Mo, add broth, add salt, monosodium glutamate and cooking wine, then put sea cucumber slices and mussel slices into a pot and cook, then add protein slices, sprinkle with pepper, and thicken with cornflour. Then pour it into the plate.