The function of pre-cooking of live sea cucumber is to remove the strong fishy smell and astringency of live sea cucumber and highlight its umami taste, and to master the texture of live sea cucumber. If the temperature is too high, the sea cucumber will be chewy, dry and dull like rubber strip; If the temperature is insufficient, the texture of live sea cucumber will not reach the degree of softness and the effect will not be ideal. In the following, two methods of initial cooking of live sea cucumber are compared and introduced. The first method: blanch the whole live sea cucumber in boiled rice elutriation water, take it out quickly, rinse it with clear water, cut open the abdomen, take out the viscera of the sea cucumber and wash it with clear water. Put the rice washing water for the second time in the pot, add the sea cucumber to boil, steam for about four or five minutes on low heat, then take it out and drain it, and you can cook directly. Precautions: ① It is necessary to boil the sea cucumber with rice, which not only softens the meat quality of the sea cucumber, but also eliminates the fishy smell and cooking aroma of the sea cucumber. (2) After the live sea cucumber is cooked, it should be cooled slowly when fishing, and then the knife should be changed. (3) The live sea cucumbers processed by this method are generally suitable for cold dishes (such as mixing, frying, drunkenness and other cooking techniques), and their representative dishes are cold sea cucumbers, fried sea cucumbers and drunken sea cucumbers. The advantage of this method is that it is easy to process and master the cooking temperature, but the disadvantage is that the taste of live sea cucumber is relatively single, so attention should be paid to seasoning. The second method: beat the egg white and white sugar of live sea cucumber for a few minutes, then wash it with clear water, put it in a pressure cooker, add broth, star anise, onion and ginger slices to boil, and heat it for about 10 minute. Take out the live sea cucumber and soak it in hot alkaline water for about 4 hours, then take it out, rinse the alkaline water with clear water, and then put it in pure water for about 5 hours. Take out the sea cucumber, gut it, gut it, blanch it with boiling water, and change the knife to shape it. Matters needing attention: ① The live sea cucumber treated by this method is suitable for hot dishes, and generally adopts the techniques of burning, frying and boiling, and its representative dishes are: burning live sea cucumber with onion, roasting live sea cucumber and so on. ② Mastering the heating time of live sea cucumber in pressure cooker is the key to the success of this method. ③ The live sea cucumbers processed by this method should be processed and cooked now, and the processed live sea cucumbers should not be stored for a long time, otherwise, the live sea cucumbers are prone to dehydration, rot and other phenomena, resulting in waste. Stir-fried live sea cucumber with leek Ingredients: sea cucumber 1500g, leek 200g. Seasoning: ginger rice 10g, oil 75g, cooking wine 10g, American fresh soy sauce 10g, monosodium glutamate 8g, pepper 4g and soup 25g. Production method: (1) sea cucumber is processed and cleaned, steamed in pressure cooker, changed knives along the length, added with soup and seasoning, fished out, and controlled to dry. (2) Wash the leek and change the knife into sections. (3) Put the oil in the spoon, boil the ginger and rice, stir-fry the leek, add the sea cucumber and seasoning, stir-fry and serve. Production characteristics: stir-fried leeks should master the heat. Features of the finished product: salty and tender, accompanied by wine and delicacies. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Live sea cucumber sea urchin Ingredients: 300g live sea cucumber. Ingredients: 20 grams of sea urchin meat. Seasoning: 5 g of wasabi, 0/5 g of Japanese soy sauce/kloc-and 0/5 g of vinegar/kloc-. Production method: (1) eviscerate the live sea cucumber, wash it, change the knife into pieces, put it into the prototype of the sea cucumber, and take the meat from the live sea urchin for later use. (2) Dish the main materials and ingredients and dip them in horseradish, soy sauce and vinegar. Key points of production: clean the sea cucumber, wash away the mucus, slice it and change it into thin slices. Features of the finished product: beautiful appearance, crisp taste and rich nutrition. = = = = = = = = = = = = = = = = = = = = = = = = = = = = Raw and mixed live sea cucumber Ingredients: 500g live sea cucumber. Ingredients: green pepper 15g, coriander 25g, garlic 20g, ginger 10g. Seasoning: fresh soy sauce 10g, salt 3g, monosodium glutamate 3g, sugar 5g, vinegar 5g and sesame oil. Production method (1) Replace the live sea cucumber with thin slices, take them out after blanching and cooling, and control the moisture. (2) Cut the ingredients into rice grains, put them into the sea, add seasonings and mix well, and then put them on a plate. Production points: when the blanching water is too cold, rub it. Features of finished products: fresh and refreshing, unique flavor. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Sesame paste live sea cucumber Ingredients: 500g live sea cucumber. Ingredients: green pepper, red pepper 15g, coriander 20g, garlic 15g. Seasoning: 20g sesame sauce, 3g salt, 3g monosodium glutamate and soup 10g. Production method (1) live ginseng is cut into pieces, blanched in boiling water, cooled, fished out to control moisture, and put on a plate. (2) Put the seasoning into a bowl, mix in the hemp juice, eat it with the sea cucumber, and dip it when eating. Production points: when the sea cucumber is too cold, wash it. Features of finished products: cool and refreshing, delicious and mellow. = = = = = = = = = = = = = = = All kinds of live sea cucumbers. Ingredients: 800g live sea cucumber. Seasoning; 5 grams of chopped pepper sauce, sweet noodle sauce, mustard juice, garlic juice, ginger juice, fermented milk, sesame juice, hot sauce, soy sauce, fish sauce and fresh soy sauce, 2 grams of sugar, 5 grams of shallot and coriander. Production method: (1) replace the live sea cucumber with thin slices, blanch and cool, take it out, control the water, and dip it when eating. (2) Adjust the tastes of various seasonings, repackage them, and dip them when eating. Production points: sauce pays attention to taste matching. Features of the finished product: crisp, tender and refreshing, and diverse in taste. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = 200 grams of Roman lettuce. Seasoning: 5g onion, 3g watermelon willow, yolk 1, 5g seafood soy sauce, 3g horseradish, and 5g garlic oil1. Production method: (1) Replace the live sea cucumber with thin slices, take it out after blanching and cooling, and control the moisture. (2) Add sea cucumber seasoning, mix well, add lettuce, and plate. Production points: sea cucumber slices should not be too big. Features of finished products: delicious and refreshing, western-style preparation, unique flavor. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Spinach mixed with live sea cucumber Ingredients: 400g live sea cucumber. Ingredients: 200g spinach. Seasoning: 5g mustard sauce, 5g fresh soy sauce, 3g monosodium glutamate, 5g vinegar and proper amount of sesame oil. Production method (1) Slice the live sea cucumber, blanch it, cool it, take it out and control the water. (2) After the spinach is blanched and cooled, it is replaced by segments and put on a plate with the sea cucumber. (3) Make the seasoning into hot and sour juice and pour it on the dishes. Production points: Wash sea cucumber, blanch spinach and control water content. Features of finished products: fresh, crisp and unique. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Braised live sea cucumber ingredients: live sea cucumber 1000g. Ingredients: 50 grams of onion. Seasoning: onion oil 75g, cooking wine 10g, American fresh soy sauce 15g, monosodium glutamate 8g, sugar 8g, soup 20g, pepper 15g, wet powder 15g, and sesame oil. Production method: (1) Slice the live sea cucumber obliquely, blanch it in boiling water, take it out and soak it in cold water. (2) Add scallion oil into the spoon, add scallion and stir fry, add soup and seasoning, add sea cucumber and stir fry evenly, thicken, and pour sesame oil, and serve. Production characteristics: (1) blanched live sea cucumbers are soaked in clear water to soften. (2) Cook quickly, or the sea cucumber will get old easily. Features of the finished product: golden red, salty, crisp and smooth, with unique flavor = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Xia Guo roasted live sea cucumber ingredients: live sea cucumber/kloc- Ingredients: 20g of onion, oil 100g, 20g of seafood soy sauce, 8g of monosodium glutamate, 8g of sugar, 50g of soup, 4g of pepper, and 0/5g of wet powder. Production method: (1) Slice the live sea cucumber with an oblique straight knife, take it out with boiling water, soak it in cold water, and then blanch it when cooking. (2) Xia Guo drain oil, fry until golden brown, and take it out. (3) Add oil to the spoon, add onion and cooking wine to the pot, add sea cucumber, add soup and seasoning, stir well, and plate. Important point: (1) Xia Guo should not cook too early. (2) Live sea cucumbers should be cooked quickly. Features of the finished product: golden red, salty and crisp.