Liaoshen 600g

condiment

Bao Zhi, soy sauce and monosodium glutamate each have a small food website, which is a great food website ~ ~

manufacturing method

1, thoroughly wash the hair of Liaoshen with clear water. Add abalone juice to taste, add Liaoshen, steam thoroughly in a cage, take out and plate. Good food. Com, a great food website ~ ~

2. thicken the abalone juice and pour it on Liaoshen. Good food. Com, a great food website ~ ~

Special food network-my food, my call!

Sea cucumber is crispy and delicious, and rich in nutrition.

Raw materials: Liaoshen is Hokkaido gum, American goose feet, abalone juice and salt.

Production: soak and cook Liaoshen, soak Ejiao in boiling water for 2-4 days, cut into pieces, cook American goose web for later use, then mix abalone juice, and then pour abalone juice on the table.

Efficacy: It has the functions of invigorating spleen, stimulating appetite, nourishing kidney and liver, benefiting yin and regulating qi. It can strengthen the body and enhance the body's disease resistance.

Features: Liaoshen, like other ginseng varieties, is rich in gum and soft and waxy in taste. American goose web is thick and delicious, which is different from Hungarian goose web because it is too thin and has too little meat.

Flower gum tastes tough and smooth, which complements Liaoshen. Abalone juice is delicious, topped with Liaoshen and gelatin, and served with two crisp broccoli, which is full of color and flavor.

Key to production: During the production of flower glue, you must never touch oil, or even touch half a drop of oil, otherwise the flower glue will spread out immediately. Liao must soak in the gum for enough time, otherwise it won't taste good.

Sea cucumber is listed as one of the "eight treasures of seafood" and belongs to echinoderms. There are more than 20 kinds of edible sea cucumbers, such as Japanese ginseng, sea cucumber, black ginseng, white ginseng, cucumber ginseng and jade foot ginseng, which have high nutritional value and can be made into dry sea cucumber. Among them, the waters around Liaodong Peninsula produce the best, hence the name Liaoshen. Eating aquatic economic animals, the farther north, the better the quality. Sea cucumber is best produced in Hokkaido, Japan. Liaoshen (Stichopus japonicus) is dark brown, which is produced in the northern coast of China and can be cultivated artificially. The reason why Liaoshen enjoys a high reputation is directly related to the low water temperature in its producing area. Sea cucumber is warm and sweet, and has the effects of tonifying kidney and essence, nourishing blood and moistening dryness. Sea cucumber is a nourishing treasure with extremely high nutritional value and extremely low cholesterol content. A large number of studies have also confirmed that sea cucumber has high medicinal value, especially suitable for adjuvant and tonic treatment of tumors, such as tumors, AIDS, cardiovascular diseases, viral hepatitis, immune diseases, senile diseases, etc., which can be effectively reversed after eating sea cucumber. The anti-fungal efficiency of sea cucumber saponin extracted from sea cucumber is 88.5%, which is the first anti-fungal saponin discovered by human beings from the animal kingdom. Sea cucumber contains more than 30 kinds of active substances beneficial to human body, such as sea cucumber mucopolysaccharide, which is a strong immune promoter, and has obvious promotion effect on macrophage phagocytosis, antibody production and thymus index of human body, and has immediate effect after short-term administration. According to medical records, sea cucumber has the function of invigorating kidney and essence, and has certain curative effect on treating pulmonary tuberculosis, hemoptysis, aplastic anemia and diabetes. Eating sea cucumber regularly has obvious effects on strengthening the body, delaying aging, nourishing yin, strengthening yang and beauty beauty. There are many recipes for sea cucumber, such as "Braised Liaoshen with goose feet in abalone sauce", "Braised Liaoshen with abalone sauce", "Braised Sea Cucumber with Onions", "Dry-roasted Liaoshen" and "Chicken Sea Cucumber". The dried products of Liaoshen are divided into three grades. Every 500g of Liaoshen, less than 40 tablets are first class, 4 1 ~ 55 tablets are second class, and more than 55 tablets are third class. Choose Liaoshen, which is symmetrical, thick, full of thorns and dry. When Liaoshen swells, soak it in clear water for one night, then cook it in clear water, open the cover and stew it for about 6-7 hours, take it out and cook it in cold water 1 hour, then cook it in clear water, cover it and stew it again, and repeat this for three times, then take it out, cut it open and wash it, and finally put it in a clear water pot, boil it, open the cover and stew it until Liaoshen becomes soft, and press it with your hands. After picking Liaoshen, put it in a fresh-keeping box, then inject fresh water and store it in a fresh-keeping cabinet. You can also dry the surface water of Liaoshen, wrap it in aluminum foil paper one by one, put it in a fresh-keeping box, and then put it in a quick-freezing warehouse. When taken, it is soaked in ice water and thawed, so that the meat has no honeycomb eyes. Note: Liaoshen should avoid contact with oil, alkali, salt and other substances during its growth. Because Liaoshen will rot if it comes into contact with salt and alkali; Speaking of salt, it will make Liaoshen very hard and difficult to get through. When taking out the internal organs by laparotomy, we should also be careful not to break the inner wall of Liaoshen. In addition, Liaoshen can be removed by laparotomy after stewing for three times. If you take it after swelling, it will easily spoil Liaoshen.