Gourmet: Cantonese cuisine

Raw materials/seasonings:

2 sea cucumbers, 2 chicken gizzards, 6 eggs, cucumber 1/2, bamboo shoots 1/2, 2 shallots, 6 carrots, a little vinegar, pepper and corn flour.

Production process:

① Wash the sea cucumber and chicken gizzard with salt, and slice the sea cucumber, chicken gizzard, cucumber, bamboo shoots and carrots. Cut the onion into pieces and mash the garlic. Seed the red pepper and shred it for later use.

(2) Heat the oil pan and saute the garlic, then saute the chicken gizzard and sea cucumber. Heat the oil pan again, add a little pepper, carrot and bamboo shoots to stir fry, and add 1.5 cup of water to continue cooking.

(3) After boiling, put the sea cucumber, chicken gizzard, bird eggs and cucumber into the pot, add vinegar, salt, monosodium glutamate and pepper to taste, thicken with raw flour and water, and finally sprinkle the onion on the surface.

Sliced sea cucumber and mandarin fish

Ingredients: 750g mandarin fish.

200 grams of water-soaked sea cucumber.

50 grams of cooked ham

50 grams of cooked winter bamboo shoots

Green Chinese cabbage 200g

Ginger 15g

Onion knot 25 grams

5 g refined salt

Cooking wine 15g

2 grams of monosodium glutamate

Pepper noodles 1g

Pig clean oil 100g

30 grams of water bean powder

Sesame oil 10g

Clear oil, clear soup, moderate amount.

Production method: 1. Select tender cabbage and wash it. Slice the sea cucumber and soak it in boiling water. Slice ham and winter bamboo shoots separately.

2. Wash mandarin fish, scald it with boiling water, take it out and put it in warm water to remove the skin and impurities, pull five knives on both sides of the fish, season it with cooking wine, salt, pepper noodles and monosodium glutamate, put ginger slices and chopped green onion on the fish, cover it with a layer of clean oil, marinate it for 1 hour, steam it in a cage, and take out the clean oil and chopped green onion.

3. Heat the oil in the pot, add ginger and onion, stir-fry until fragrant, add the soup and cook it slightly, remove the ginger and onion, add sea cucumber, ham, winter bamboo shoots, salt, monosodium glutamate and cooking wine, cook until it tastes delicious, add bean flour, thicken the juice and pour sesame oil on the fish. Heat the oil in the pan and add salt. Stir-fry the vegetables and put them on the side of the vegetables.

When making, the taste should be accurate and the taste should be fresh. The fish steamed by fire is cooked as soon as it is put in the drawer, so it can't be steamed.

If mandarin fish is not used, other fish can be used instead.

Characteristics: Siniperca chuatsi is a rare freshwater fish unique to China. Its meat is tender and delicious, and it is named as a dish with sea cucumber. Sea cucumber is soft and waxy, the fish is fresh and tender, the cabbage is fragrant, the taste is salty and fresh, and it is light and refreshing. It is one of the main dishes of the banquet.

Chicken crisp sea cucumber

Raw materials:

400 grams of sea cucumber, 200 grams of clean chicken, 50 grams of pork fat, vegetable core 10, egg 1.

Seasoning:

Salt, monosodium glutamate, pepper, starch, sugar, soy sauce, onion, ginger, chicken oil, chicken soup, etc.

Knife forming:

Slice the sea cucumber into 6 cm long and 3 cm wide slices, rinse with clear water several times, chop chicken oil and lard into powder, and wash the vegetable core.

Cooking method:

Burning. Mix chicken oil powder with egg white, salt, monosodium glutamate, pepper and starch, knead into balls by hand, fry in 5-cooked oil pan until golden brown, and take out. Leave a little oil in the pot, add chicken soup, add the fried jiaozi, then add the vegetable core, burn the onion, ginger, sugar, soy sauce, monosodium glutamate and pepper, put the jiaozi at the bottom of the plate, and put the vegetable core around the plate. Leave some soup in the pot, pour in the sea cucumber, cook it, scoop it up, plate it, and pour in chicken oil.

Flavor characteristics:

Sea cucumber meat is tender, crisp and fragrant, light yellow in color, salty and delicious.

Technical points:

Sea cucumber should be washed clean, the taste should not be numb, and the size of chicken balls should be uniform.

Home-cooked sea cucumber

Sichuan cuisine

The special juice is brownish red, salty and slightly spicy, the sea cucumber is baked glutinous, and the meat is soft and crisp.

raw material

300g sea cucumber. 50 grams of pig fat and lean meat, soybean sprouts 100 grams. 20g of garlic sprout, 20g of Danxian watercress, 65g of lard, 20g of cooking wine, 300g of salt, 300g of fresh soup, 0/0g of red soy sauce/kloc-,and 0 of monosodium glutamate. 5g, sesame oil 10g, bean flour 10g.

manufacturing process

Sea cucumber slices are made into chopped slices with thick top and thin bottom. Feed them soup and pick them up twice. Chop the pork. Cut the green garlic seedlings into big and thick flowers. Remove the roots and feet of soybean sprouts. Chop the watercress. Put the wok on fire, add lard and heat it to 40%. Put the cooking wine, salt and grease into the pot. Then wash the pot, add lard and heat it to 60%. When the bean paste turns red, add fresh soup to boil, remove the bean paste, add sea cucumber, fat pork, red soy sauce and cooking wine, and move the pot to low heat for slow stew. When the oil is bright, thicken, add garlic sprouts, monosodium glutamate and sesame oil and push well. Boil lard in another pot, stir-fry soybean sprouts, put them at the bottom of the plate, and then pour the sea cucumber juice on the bean sprouts.

Yipin sea cucumber

Features: the overall shape is generous, the sea cucumber is soft and glutinous, and the stuffing is fresh and fragrant. Most of them are sea cucumber mats.

◆ Recipe ingredients:

Open a Radix Aconiti (250g). 50 grams of pig fat and lean meat, 25 grams of winter bamboo shoots, 5 grams of Tricholoma, 25 grams of ham and 25 grams of scallops. 50g lard, 0/0g soy sauce/kloc-,30g cooking wine, 2g salt, 0.5g monosodium glutamate and 50g second soup. 10g bean flour, 50g clear soup.

◆ Production process:

First, burn the whole ginseng with a small fire for two minutes, and scrape it off with a knife after the rough skin is burned into small bubbles. Then, cut the sea cucumber into two pieces, soak it in boiling water for two days, take it out and wash it, put it in a boiling pot with wine for one time, and then change the water for the second time. After blanching, dry the ginseng with a cloth, draw a flag pattern in the ginseng cavity with a knife, and then feed it with clear soup for later use. Wash pork, bamboo shoots, mushrooms, ham, scallops, etc. , cut into small squares, stir-fry into stuffing in hot pig oil pan, stir-fry diced pork elbow first, then stir-fry diced winter bamboo shoots, soy sauce and cooking wine. Fill the prepared ginseng abdominal cavity with stuffing, put it into a steaming bowl, and add soup and salt twice to the bowl. MSG, then seal the bowl and steam for an hour. When eating, wipe off the original juice, turn the plate over, mix it with the original juice and bean powder, and pour it on the sea cucumber.

Hot and sour sea cucumber

Belong to gourmet

These dishes taste sweet and sour.

Involving ingredients, seafood, seafood.

trait

1. Hot and sour is the main flavor of Yunnan cuisine. No matter the grade of the dishes, or the Han nationality and ethnic minorities, they all like this taste. Yunnan is located in the subtropical zone, and people often give priority to this flavor. After sea cucumber entered Yunnan, this dish was created by chefs on the basis of hot and sour taste.

2. Hot and sour sea cucumber, shaped by taste, bright red in color, slightly sweet and sour, fresh and cool. It embodies the materials from the north, adjusts the taste of Yunnan, and becomes a famous dish with Yunnan flavor in one fell swoop.

raw material

Water-soaked sea cucumber ... 400g.

Sugar 10g

Pork tenderloin 40g.

3 grams of monosodium glutamate.

Ham .................... 40g.

Sesame oil 10g

Water mushroom ...........................................................................................................................................................................

5 grams of refined salt.

Water magnolia slices ... 30g.

Soy sauce 10g

Old yellow omelet ... Old yellow omelet ... Old yellow omelet.

Sweet soy sauce 10g

3 grams of pepper.

Ginger10g

Chili oil 10g

20 grams of red pepper.

Wet starch 25g.

Chicken soup ... 800 grams

Vinegar 10g

Cooked lard .......... l00g

Onion 20g.

manufacturing process

1. Slice sea cucumber, tenderloin, ham, mushroom, magnolia slice, yolk cake and ginger. Cut the onion into horse ears. Soak the red pepper and chop it.

2. Stir-fry the wok, inject 500g of chicken soup, add 2g of sea cucumber and refined salt, cook the sea cucumber until it tastes delicious, remove and control the water.

3. Heat the wok, add lard, heat it to 50%, stir-fry Chili, ginger and onion, stir-fry ham, mushrooms and magnolia slices, and add 300 grams of chicken soup. Bring to a boil and add pork tenderloin, old souffle and sea cucumber. When boiling, add 3g of refined salt, sugar, sweet and salty soy sauce, vinegar and sea cucumber.

Water-soaked sea cucumber: blanch the pot with boiling water for about 30 minutes, leave the pot away from the fire and put it in a ventilated place. After a few hours, cut along the abdomen, dig out the intestines (the membrane near the cavity wall is reused) and the black sand on the surface, then scald the pot with boiling water and simmer it with low heat. If you find something soft, pick it out, soak it in cold water, and continue to scald the hard one with boiling water. Therefore, it is repeatedly selected and cooked to make it completely soft and hard. At this time, the natural ice is pressed in the water soaked by sea cucumber, and it is placed in a ventilated place to melt the ice at high temperature, so that the ice melts quickly and the sea cucumber expands quickly. After the ice melts, change the water and add ice, and change the ice repeatedly. Usually it can be used in three days. If there is no natural ice, you can cook it once a day, but the amount is not as much as that of natural ice.

Sea cucumber elbow

Shandong cuisine

The dishes are delicious.

Involving ingredients and vegetables.

Features ruddy and bright, crisp and rotten meat, thick juice, fat but not greasy, soft and smooth sea cucumber, strong onion fragrance.

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.