raw material

500 grams of sea cucumber (water hair). 800g leather elbow. Peanut oil 400g, refined salt15g, ginger12g. 6 grams of onion, 5 grams of pepper, 5 grams of star anise, 3 grams of cinnamon, 25 grams of soy sauce, 250 grams of clear soup, 35 grams of Shaoxing wine, 65 grams of sugar and 25 grams of dry starch.

manufacturing process

Chop the sea cucumber along the length, blanch in boiling water for a while, remove and drain. Cut the onion into 3 cm long sections and slice the ginger. Wash the pork elbow, burn the skin with a torch, then soak it in warm water, scrape off the burnt skin with a knife, then put it in a pot, add water to the elbow, boil it with high fire, skim the foam, cook it with low fire and remove the bones. Add peanut oil to the wok, fry it in the elbow to 80% heat (about 200℃), and take it out. When the oil is 70% hot (about 175℃), add sea cucumber and take it out after lubrication. Put the elbow skin down in a large bowl (cut the meat into 2 cm square with a knife, but don't break the skin). Add onion, pepper, ginger, star anise, cinnamon, clear soup, soy sauce, refined salt and Shaoxing wine, and steam in a cage until crisp and rotten. First pour the soup into the bowl, then pick out the seasoning residue and buckle the elbow meat on the soup basin (bowl). Leave a small amount of oil in the wok, stir-fry until it is 70% hot (about 175℃), add onion and stir-fry until golden brown, add soy sauce, raw soup in a bowl, refined salt, white sugar, sea cucumber, Shaoxing wine and clear soup, simmer, sprinkle with pepper oil, and then pour it on the elbow.

2, butterfly sea cucumber-recipes

Basic characteristics: black and white, salty and fresh, tender and smooth.

Basic ingredients: sea cucumber 1 50g, shrimp 20g, cooked chicken 25g, cooked egg white 25g, winter bamboo shoots 20g, ham15g, 2 Chinese flowering Chinese cabbage, 2g of salt, monosodium glutamate1g, 3ml of cooking wine, 0.2g of pepper, 3g of sesame oil, and 40.2g of vegetable oil.

Production process: 1. Wash the sea cucumber and bring it here. Cut it and replace it with large butterfly slices. Slice the winter bamboo shoots, slice the protein and cut the ham into small pieces. Chinese cabbage is split in two. Slice the chicken and cut the shrimp into sizes.

2. Soak the sea cucumber and bamboo shoots in water. Cabbage has been scalded by boiling water. Slice the shrimp thoroughly with hot oil.

3. Put oil in the pot, saute shallot and ginger, add stock, add sea cucumber and above accessories, add seasoning to taste, and skim off the floating foam after boiling.

4. thicken the juice into sesame oil, put it in the soup plate and sprinkle with shrimp.

3. Scallop sea cucumber

Ingredients: 750g of sea cucumber, 50g of scallop, 50g of cooked chicken, 30g of soy sauce, 0.5g of monosodium glutamate 1 g of pepper noodles, 60g of peanut oil, 25g of mushrooms, 50g of cooking wine, 75g of wet starch, 2.5g of sesame oil, 5g of refined salt1.5g of chicken soup.

Features: Scallops are fresh and tender, sea cucumbers are strong in flavor, and the juice is strong and palatable.

Production method: 1. Eviscerate the sea cucumber with clear water, wash it, cut it into 6 cm long and 6 mm wide shreds, put it in a pot with cold water, boil it, remove the odor, pour it into a colander, and control the moisture.

2. Wash the cooked chicken and mushrooms, remove the pedicels and cut them into shreds as big as sea cucumbers.

3. Remove the hard diced scallops, wash them, put them in a porcelain bowl, add 50 ml of clear water, steam them thoroughly in a steamer, take them out, let them cool, and tear them into shreds by hand.

4. Add 10g peanut oil to the wok, add cooking wine, soy sauce and refined salt when it is 60% hot, add sea cucumber, add chicken soup to cook, pour into a colander, and control to dry.

5. Clean the pot, put 50g of peanut oil, put the sea cucumber into the pot, add 500ml of chicken soup, salt, soy sauce and monosodium glutamate, boil and thicken the starch. Bring to a boil, two-thirds in the bowl, and one-third in the pot. At the same time, pour in scallops, shredded mushrooms, shredded chicken and seasonings, bring to a boil, sprinkle with sesame oil, sprinkle with pepper noodles, and pour over the sea cucumber.

Step 4 fill with sea cucumber

< Method > Ingredients: sea cucumber 100, 2 egg whites, 50g catkin, 0/00g chicken breast100g cooked pork.

Production: wash the sea cucumber and cut a knife in it; Chop chicken into paste, and chop cooked meat, coriander, onion and ginger respectively. Stir the chicken puree with egg white, add a little refined salt and cooking wine, and mix well; Add cooked meat, Tilia amurensis and minced onion and ginger, and mix well. Pour the stuffing into the sea cucumber, then put the sea cucumber into an oiled flat plate, steam it in a cage for 5 minutes, take it out, put it in a big bowl, add clear soup, a little salt and cooking wine, thicken it with wet starch, pour chicken oil on it, and pour it on the sea cucumber. Eat it as a dish.

Function: tonify kidney and moisten dryness, invigorate qi and nourish blood. Use it to treat kidney yang weakness, impotence, nocturnal emission, frequent urination and constipation; It can also be used as diet conditioning for patients with tuberculosis, neurasthenia and cancer.

5. Shrimp and sea cucumber

Ingredients: sea cucumber 400g, shrimp 100g, Chinese cabbage 50g, carrot 100g, onion 50g, chicken soup 250ml, cooking wine 15g, soy sauce 20g, sugar 1.5g, refined salt 5g, monosodium glutamate 2.5g and wet starch. BR & gt

Features: shrimp tastes delicious, sea cucumber is fresh and tender, salty and slightly sweet.

Production method: 1. Eviscerate the sea cucumber with clear water, wash it, dry it, cut it into 3 cm square cubes, and soak it in clear water.

2. Heat the wok. After sliding a little oil into the wok, add 250 grams of peanut oil. When the wok is 30% hot, pour the shrimps, spread them out quickly with a hand spoon for about 10 second, then pour them into a colander, control the oil and keep warm.

3. Leave 25g of base oil in the pot, stir-fry chopped green onion, add cooking wine and chicken soup for a while, take out chopped green onion, add diced sea cucumber, add soy sauce, salt and sugar, cook for 3 minutes, then add monosodium glutamate, thicken with wet starch, pour sesame oil, take out the pot, pour into a large plate, and put shrimps and shredded rape on both sides of diced sea cucumber.

6.yutu sea cucumber

Color and fragrance: soft taste and beautiful shape.

Ingredients: 400g sea cucumber with water.

Accessories: 25g of water-soaked mushrooms, raw chicken breast 100g, 5 egg whites, 50g of fish, Chinese cabbage hearts 12, 25g of fat pork, scallion 15g, ginger slices 15g, and dried starch 10g.

Making:

1) Cut each soaked sea cucumber in half, clean it and put it in a bowl, then add 200g of chicken soup, 5g of chicken oil/kloc-0, 0g of Shaoxing wine/kloc-0, 5g of refined salt 1 g, 5g of onion and 5g of ginger slices, and steam in a cage for 20min.

2) Chop chicken breast, fish and fat into paste, cut mushrooms into powder, put them into a bowl, add refined salt 1g, monosodium glutamate 0.2g, pepper powder, Shaoxing wine, onion ginger juice and dried starch 5g, and stir them into three fresh stuffing;

3) Put the sea cucumber into the three fresh stuffing, put the egg white into a bowl and beat it into foam with chopsticks, then add 0.3g of monosodium glutamate, 0.5g of salt and dry starch and stir it into egg paste. Take a spoonful of 12 and smear it with cold lard, respectively smear the remaining San Qian stuffing in the spoons, then smear the egg paste on it and pile it into a rabbit shape, steam it in a cage for 5 minutes and take it out;

4) Blanch the cabbage with boiling water and put it around the disc. The white rabbit is thoroughly remoulded, scooped out and placed on the cabbage, with the head facing inward and the sea cucumber in the middle;

5) When the pot is on fire, pour in the soup of steamed sea cucumber, add the remaining chicken soup and monosodium glutamate, boil and skim off the floating foam, thicken with wet starch, pour chicken oil on the sea cucumber.

7. Braised sea cucumber

Ingredients: 50g of sea cucumber, 25g of soy sauce, 5g of sugar, 50g of starch, 5g of cooking wine15g, 5g of fresh ginger, 5g of onion, 5g of garlic, 50g of pepper oil and a little monosodium glutamate.

Practice: cut the sea cucumber knife into 7 cm long strips, shred the onion, slice the garlic and mince the ginger, add 15 g starch and water to make it non-granular, and then add 25 g water and mix well. Finally, put water in the wok to boil, and then let the sea cucumber blanch out. Scrubbing the wok, adding 25g of pepper oil, frying shredded onion, Jiang Mo and garlic slices, adding soy sauce, cooking wine, chicken soup 150g (water is also acceptable), adding sea cucumber, monosodium glutamate and white sugar, boiling the wok, skimming the floating foam, pouring appropriate amount of water starch, and pouring the remaining pepper oil until the starch is cooked.

8, watercress sea cucumber

750g of sea cucumber, 200g of chicken soup, 30g of celery core, 30g of bean paste, 60g of big oil, 0/5g of chicken oil/kloc-,soy sauce, cooking wine, 2g of wet starch, 2g of sugar, 3g of monosodium glutamate and a little pepper.

manufacturing process

1. Wash the sediment and impurities in the sea cucumber with cold water, soak it for 2 hours, then steam it in a drawer for 2 hours, and then rinse it with clear water several times. Remove the sediment with the original soup of steamed sea cucumber, and then float the sea cucumber. At the same time, cut open the sea cucumber, remove the intestines, clean the inner wall membrane of the abdomen, cut the sea cucumber into long slices (3-4 pieces of sea cucumber) and blanch it with boiling water. Mincing celery core, cleaning, and cutting into celery flowers.

2. Heat the frying spoon and pour in big oil. When the oil is hot, stir-fry the bean paste. When the oil turns red, pour it into chicken soup and cook for a while. Remove bean paste, such as sea cucumber, soy sauce, pepper, sugar and cooking wine, add monosodium glutamate when stewing on medium heat, thicken with wet starch, roast chicken oil and sprinkle celery flowers.

Features sea cucumber is fresh and tender, and the juice is red and slightly spicy.

9. Babao sea cucumber

raw material

400g of water-soaked sea cucumber, 20g of cooked ham, 20g of winter bamboo shoots, 20g of cooked chicken, 20g of cooked lotus seeds, 50g of water-soaked tendon of shrimp skin15g, 50g of water-soaked horseshoe and 5g of water-soaked mushrooms.

manufacturing process

1, sea cucumber and beef tendon are washed and cut into strips;

2, winter bamboo shoots, ham, chicken slices, diced water chestnuts and lotus seeds;

3. Heat the onion and ginger in the wok, stir-fry the sea cucumber slightly, and put the chicken soup into the bowl after cooking; 4. Cook chicken soup, mushrooms, ham and other raw materials, pour them on the sea cucumber, steam for 1 hour, and then decant the juice. 5. Add seasoning to the raw juice, boil and thicken it, and pour it on the sea cucumber.

10, sea cucumber with onion

Ingredients: sea cucumber1000g.

Accessories: green onion105g, green garlic15g, wet starch10g and Jiang Mo 5g.

Seasonings and marinades:

Salt: 2g, monosodium glutamate: 3.5g, chicken soup: 20g, ginger juice: 27.5g, onion oil: 50g, sugar: 27.5g, cooked lard: 150g, soy sauce: 12.5g (about 75g), Shaoxing wine:1.

Production steps:

(1) Wash the tender small sea cucumber, put it into a cold water pot as a whole, boil it with strong fire, take it out for about 5 minutes, and drain the water. Cut the scallion into 5cm (100g) and 5g (5g) segments respectively. Cut the green garlic into 3.3 cm pieces.

(2) Put the wok on a big fire, pour in the cooked lard, heat it to 80%, then add the onion, when it is golden yellow, remove the wok end from the fire, put the onion into a bowl, and add chicken soup (50g), Shaoxing wine (5g), ginger juice (2.5g), soy sauce (2.5g), white sugar (2.5g) and monosodium glutamate (MSG).

(3) Put the wok on high fire, pour in cooked lard (25g), when it is 80% hot, add sugar (20g), stir-fry until golden brown, add chopped green onion, Jiang Mo and sea cucumber, stir-fry a few times, and then add Shaoxing wine (10g) and chicken soup (150g). ) After boiling, move to low heat for 5 minutes, then turn the soup to low heat for 2/3, and then turn to high heat. While turning the pan, pour in the diluted wet starch, let the sauce hang on the sea cucumber, and then pour it into the plate.

(4) Put the wok on a big fire, pour in onion oil (30g), heat it, add green garlic and steamed onion, stir fry slightly, and sprinkle it on the sea cucumber.

Other considerations:

note:

Preparation method of 1. Lake onion oil: put 500g cooked lard into a frying pan, heat it to 80% heat, then add 100g onion section, 75g ginger section and 50g garlic section, stir-fry until golden brown, then add 100g coriander section, stir-fry and take out the above raw materials, and the remaining oil is paste onion oil.

2, thicken the juice into the pot, do not stir immediately, wait for three or four seconds and then stir evenly, starch gelatinization, become bright and bright.

Flavor characteristics:

1, sea cucumber with onion, originally a famous dish in Shandong, has a strong onion flavor and unique flavor. After it was introduced to Beijing, chefs in Beijing switched to small sauces according to local tastes, which used less oil and tasted fresher and more mellow.