Mainly depends on meat quality and salt content. The appearance of sea cucumber should be evenly arranged with thorns. The meat quality and salt content of sea cucumbers are classified according to different grades. Generally, the meat is plump and the salt content is low.

Water hair method:

Soak dry sea cucumber in cold water until it is slightly soft (grease pollution is prohibited), wash off the sea cucumber ash, remove the sand mouth, knead the meat on the side of the sea cucumber one by one by hand, soak everything that can be kneaded thoroughly in cold water, put the rest in an oil-free pan and simmer with cold water, take out the cold water for a while, knead it one by one by hand, and repeat the operation until the meat on the side can be kneaded thoroughly, and put all the sea cucumbers in clean cold water for refrigeration.

Storage method:

Dry sea cucumber should be stored in a ventilated and dry place or in a refrigerator. The prepared sea cucumber should be sealed in the refrigerator.

How to eat:

Soak sea cucumber in water, cut into pieces, slice and shred, and add salt, vinegar, sugar or honey for cold salad, or braise in soy sauce, stew soup, stew porridge, wrap jiaozi and wonton. Eat according to your favorite taste.

Eating a sea cucumber on an empty stomach every morning or before going to bed late is good all year round.

【 Attached 】 Sea Cucumber Edible Menu:

Fresh mushrooms and sea cucumbers

Ingredients: sea cucumber150g.

Ingredients: canned fresh mushrooms100g, green beans 20g, bamboo shoots 20g.

Seasoning: cooking wine, refined salt, monosodium glutamate, soy sauce, onion, ginger, wet starch, sesame oil and cooked lard.

Cooking techniques:

1. Wash and dice sea cucumber, wash and dice bamboo shoots, cut fresh mushrooms in half, cut onion into bean paste, slice ginger and wash green beans. Blanch the sea cucumber, fresh mushrooms, bamboo shoots and green beans in boiling water and take them out.

1. Heat a wok, add cooked lard, stir-fry ginger and onion until they are five-cooked, add wine and soy sauce, add fresh mushroom soup and a little water, boil, skim off the floating foam, add sea cucumber, string beans, fresh mushrooms, bamboo shoots, salt and monosodium glutamate, thicken with wet starch after boiling, pour sesame oil and add soup.

sea slugs with brown sauce

Ingredients: 800g sea cucumber with water.

Ingredients: 50g of wet mushrooms and 50g of fresh squid.

Seasoning: 50 grams of oyster sauce and lard, two pieces of ginger and onion, 50 grams of monosodium glutamate, soy sauce, sesame oil, pepper powder, raw flour and Shaoxing wine, and 600 grams of light soup.

Cooking techniques:

Cut sea cucumber into strips about 6 cm long and 4 cm wide, blanch in boiling water, slice squid and mushrooms, stir-fry with lard, add ginger and onion, add light soup, refined salt, Shaoxing wine and sea cucumber, simmer thoroughly, take out ginger and onion, then take out lard, pour Shaoxing wine and add sea cucumber and soup.

Features: Sweet and smooth, mellow and delicious.

3. Slice the sea cucumber.

Material: 250g sea cucumber.

Ingredients: 200g lard, carrot 1 root, 25g mushroom.

Seasoning: soy sauce, sugar, oil, corn flour, pepper, sesame oil, Shaoxing wine, garlic, shredded ginger and onion.

Cooking techniques:

1. Slice the soaked sea cucumber, put it in boiling water with shredded onion and ginger, and drain.

Pork cooked and sliced, carrot sliced, soaked mushrooms sliced.

3. Stir-fry the onion until the oil boils, add pork, carrots, mushrooms, garlic and ginger, add sea cucumber, stir-fry for 5 minutes, and add about100g chicken soup, sesame oil and pepper to serve.

Features: sea cucumber lean meat is soft, smooth and delicious.

3. Crab yellow sea cucumber

Ingredients: 600g sea cucumber, crab roe100g.

Seasoning: cooking wine, monosodium glutamate, refined salt, onion, ginger, wet starch, lard and thick soup.

Cooking techniques:

1. Wash the sea cucumber to remove impurities, cut a thick cross on the belly of the sea cucumber, blanch it in a boiling water pot, remove and drain.

2. Heat a pot with a little lard, stir-fry onion and ginger, cook cooking wine, add thick soup, remove onion and ginger, add sea cucumber, refined salt and monosodium glutamate, stew the sea cucumber thoroughly with low fire, and put it in the pot for later use.

13. Start another oil pan, saute shallots and ginger, stir-fry crab roe for a few times, add cooking wine, soup, refined salt and monosodium glutamate to stir-fry crab roe to taste, take out 2/3, put the remaining crab roe into the pan, add sea cucumber, continue to stew thoroughly, thicken with wet starch, and take out of the pan and put it into the basin.

Features: tonifying kidney and essence, nourishing blood and moistening dryness.

5. Sea cucumber pot

Ingredients: 320g of soaked sea cucumber.

Ingredients: 240 grams of marinated fish lips, 80 grams of braised pork belly, 4 mushrooms, 4 pieces of pork liver, 3 shrimps, 3 pieces of fresh squid, 0/60 grams of sauerkraut/kloc-,and 2 pickled vegetables.

Seasoning: the right amount of seasoning.

Cooking techniques:

1. Put sea cucumber and fish lips into the pot of ginger and onion, add water to boil, and then chop them with fire. Mushrooms are soaked and pedicled. Prepare pork liver, shrimp and squid. Slice the pickles first and fry them.

1. Cook the sea cucumber, fish lips, braised pork belly and mushrooms in a casserole, and keep the other ingredients in the same pot. When it is good, add leeks and put them in the original pot.

Features: soft, smooth and delicious, reducing blood fat.

6. Crab and sea cucumber soup

Ingredients: 240g sea cucumber, crab meat 1 piece.

Ingredients: 40g of chicken liver, 2 cups of diced chicken 1/,4 cups of diced mushrooms1/,eggs1each, and 3 tablespoons of diced carrots.

Seasoning: 3-4 bowls of soup or chicken soup, 2 tablespoons of peanut oil, Shaoxing wine 1 tablespoon, water-soluble chestnut powder 1 tablespoon, salt and pepper.

Cooking techniques:

1. Wash sea cucumber and chicken liver respectively, and dice. Remove cartilage from crab meat and beat eggs well for later use.

3. Add peanut oil and Shaoxing wine to the pot, boil the soup or chicken soup, add salt and pepper to taste, add sea cucumber, chicken liver and other granular materials, push evenly, thicken with water chestnut powder, mix in the eggs, and serve on the bowl from the fire.

Features: Delicious, liver-protecting and beautiful.

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Be careful when buying abalone.

Once upon a time, "fish, shrimp and crab" were essential dishes for people to eat seafood, but with the improvement of the quality of life, the "era of new prawns with knives" in the past has become today's "era like mussels, abalones and lobsters". The most expensive flower dragon in Jianghai Fishing Village was once sold to 1.800 yuan/only. Today we are going to talk about all kinds of abalone and how to identify beautiful abalone.

Abalone is generally divided into dried abalone and fresh abalone. Dried abalone is more expensive and big (usually as big as a platter). The price of dried abalone is calculated by the number of mouths. The less abalone is contained in 1 kg, the more expensive it is. Among them, "four-headed abalone" is the most expensive. Fresh abalone is shelled and kept in an aquarium, usually cooked at one time. Because dried abalone is usually soaked overnight until it is soft before cooking. Most gourmets have to reduce their tastes.

Abalone is also divided into Japanese abalone, South African abalone and domestic Dalian abalone according to the origin. Of course, Japanese abalone is the most expensive, and the current market price is 480 yuan/only. Liu Zhiyi, the executive chef of Jianghai Fishing Village, is known as "Brother Yi" and has unique experience in abalone cooking. His "abalone stewed with oysters" is a treasure of Jianghai fishing village. Participated in the Xingma Guangdong-Hong Kong Cooking Competition and won the third prize.

Dried abalone:

Dried abalone is air-dried from fresh abalone, which is a rare delicacy in seafood, and the quality of netted abalone in Aomori Prefecture, Japan is the best. Among the dried abalone, the net abalone ranks first, followed by the nest abalone and the best abalone. Dried abalone is suitable for whole grain cooking in slow casserole, and retains its delicious original flavor.

Treatment method:

1. Abalone is soaked in cold water for 48 hours.

2. Take it out and soak it in boiling water for one night, let it stretch naturally and restore to its original state.

3. Wash the dried abalone all around and remove the sand completely, otherwise it will affect the taste and quality of abalone.

4. After washing, add water without abalone, and steam in a steamer 10 hour.

5. Add abalone, old hen, pork chop, lard, sugar, ginger and other materials into the casserole; Simmer 12 hour (steamer or electric steamer is also acceptable, but the casserole has heat preservation function, so the effect is the best) and then warm for one night.

6. After taking it out the next day, add the original juice and oyster sauce and stew it for 1.5 hours, and you can taste the delicious abalone.

Braised abalone:

Features: thick juice, fresh taste, soft and tender.

Raw materials: dried purple abalone, old hen, clean ham, scallop, grilled shark's fin soup, scallop soup, white sugar, refined salt, soy sauce, cooking wine, starch, chicken oil, etc.

Method: dry the purple abalone with water, add chicken, ham and scallop, simmer for 3 hours, take out the abalone, and let the original soup pass through Luo for later use; Scoop abalone with a flower knife, and then obliquely cut into pieces with a thickness of half a centimeter; Put braised abalone stock soup 100g, Kao shark's fin soup and scallop soup into a two-ear pot, bring to a boil, add abalone slices, cook for10min, add seasonings such as white sugar, refined salt, soy sauce and cooking wine, use starch to make a thick juice, and add a little chicken oil before taking out.

Thin abalone soup:

Efficacy: Prunella vulgaris has the functions of clearing liver, improving eyesight, clearing heat and resolving hard mass; Lean pork has the functions of nourishing yin and nourishing muscles, combined with abalone has the functions of nourishing yin and suppressing yang, calming the liver, calming the wind, stopping headache and relieving annoyance, and has a certain curative effect on hypertension caused by hyperactivity of liver and intestine.

Ingredients: 500g abalone (with shell), 50g selfheal and 20g lean pork.

Practice: Just select fresh abalone and separate the abalone shell from the abalone meat. Scrubbing abalone shells with clean water to remove sludge; Wash abalone meat with clear water and cut into pieces. Add Prunella vulgaris and lean pork, put them in clear water that has been boiled with strong fire, switch to medium fire, continue cooking for about 3 hours, season with a little salt, and then eat meat with soup.

Braised abalone was rated as a famous seafood dish by experts because of its bright red color, soft meat and rich taste. The practice is now introduced as follows:

Raw materials: Qingdao local live abalone; Ingredients: old chicken, old duck, spine, ham, onion, ginger; Seasoning: abalone juice, soup, chicken juice, chicken powder, raw oil, salt, chicken oil and wet starch. Practice: Kill the live abalone, gut it, brush the meat with a toothbrush, take the chicken and duck bones at the bottom of the casserole and add soup. Put the washed abalone on it, and simmer for 8-9 hours on low heat, subject to the fact that the water has not passed the abalone. Put the stewed abalone into a plate; Add soup and seasoning to another pot, adjust the taste and color, thicken abalone with raw flour and add bright oil, and serve. Features: bright red color, soft and moist meat, and rich abalone flavor. Note: Abalone must be fresh, and the color and taste of dead and frozen abalone can't meet the requirements. You must use a small fire when cooking.

Dried abalone

Material: dried abalone 10g.

Ingredients: Jinhua ham, ribs, prawns, hens, cabbage gall.

Seasoning: oyster sauce, soy sauce, sugar, cooking wine, monosodium glutamate, starch,

soup

How to do it:

1. Soak the dried abalone in clean water 12 hours, remove the edges, clean it, put it in a container, and add the broth, ribs, prawns, hens, Jinhua ham, soy sauce, cooking wine and other ingredients. , buckle for 6 hours until soft and rotten, take it out and put it on the plate for later use.

2. Blanch the cabbage with boiling water and mix with abalone. Pour abalone juice into the pot to taste, thicken it with starch, and pour it on abalone and cabbage. Serve.

Chicken soup with abalone and mushrooms

Materials:

1. Sliced abalone (available in ginseng antler drugstore, about 80 cents for a pack 12 yuan).

2. Half an old chicken (please ask the butcher to remove the skin and oil first), or use shredded bamboo chicken (there is a lot of chewing gum)

3. A few mushrooms

4. A little ginger

5. A little salt

Exercise:

1. Wash abalone (without soaking)

2. Mushrooms are soft.

3. Wash and blanch the old chicken.

4. Boil another pot of water, add all the ingredients when the water boils, and turn to low heat for 3~4 hours after the water boils, and the abalone slices will be cooked.

It will be soft and delicious.

5. Add salt before serving.