As an ordinary and expensive dish, the cooking method is very unique. Cook the cooked sea cucumber in a pot for a while, then fry the onion with pork white until golden brown, take it out and steam it in a seasoning cage, take out the soup and leave the onion. Stir-fry the white sugar until it is red, put it in Jiang Mo, stir-fry the sea cucumber slightly, then add seasonings such as scallion paste, cooking wine, clear soup, soy sauce, etc., bring it to a boil with low fire, remove most of the soup with low fire, then switch to high fire, turn over and thicken the plate. In addition, stir-fry onion paste and onion segments with high fire and sprinkle them on the sea cucumber.

Second, Sichuan cuisine: home-cooked sea cucumber

Home-cooked sea cucumber is fried with sea cucumber and pork. The dish is bright red in color, soft and waxy in sea cucumber, spicy in taste, crispy in bean sprouts and unique in flavor.

Homemade sea cucumbers began in the late Qing Dynasty. Bashu is inland, so it is not long to eat sea cucumber. According to historical records, during the Jiaqing period of the Qing Dynasty, merchants from Shaanxi and Henan smuggled a large number of sea goods, including sea cucumbers, to Sichuan, and Sichuan only used sea cucumbers as precious seafood for cooking. By the end of the Qing Dynasty, more than 30 kinds of sea cucumber dishes with four distinct seasons had appeared in Chengdu restaurants. In the Republic of China, more than 20 kinds of sea cucumber dishes appeared. At this time, the home-cooked sea cucumber appeared.

Cut the sea cucumber into pieces with water and simmer with good soup. Stir-fry minced meat in oil pan until crisp, and put it in a bowl. Heat oil in a wok, add bean paste, pickled pepper, Jiang Mo and minced garlic, stir-fry until fragrant, add fresh soup and cook for a while, and take out seasoning residue; Add wine and minced meat, put the sea cucumber in the pot and barbecue. Pinch off both ends of soybean sprouts, add salt to the pot, stir-fry until cooked, and put it at the bottom of the plate. Then put the sea cucumber pot on the fire, thicken the juice, add the onion and sesame oil, push the pot, and put it in the dish with bean sprouts.

Third, sea cucumber crispy meatballs

Ingredients: hairy sea cucumber (1.25kg), lean meat with golden head (12 liang), soup (1.5 cup), Chinese cabbage (62 liang), carrot flower (several slices), dried onion (one slice), and water: onion (two slices).

Features: the taste is fragrant.

Operation:

1. Blanch the sea cucumber in boiling water for five minutes, cover the fire until it freezes, take it out, remove the intestines and wash it.

2. Boil half a pot of water, add sea cucumber, add water and stir fry for five minutes, then take out the pieces and wait.

3. Chop the pork, add seasoning, mix well, knead into balls, and fry in the oil pan.

4. Slice the dried onion. Wash the cabbage, pick segments, stir-fry in oil, and surround the plate.

5. Heat the wok, add a little oil to saute shallots, add soup to boil, put down the sea cucumber and meatballs, cook for 20 minutes on low heat, stir-fry the sauce and carrot flowers, and serve.

Fourth, sea cucumber mutton soup

[raw materials]

50 grams of sea cucumber and 250 grams of mutton.

[seasoning]

2 slices of ginger, 5g of onion, 0.5g of pepper powder and 3g of salt.

[practice]

1. After soaking the sea cucumber in warm water at 40℃, cut the sea cucumber, gut it, wash it, put it in boiling water for about 10 minute, take it out and pour it into a bowl filled with water for 2-3 hours.

2. Wash the mutton, remove the blood, cut it into small pieces, add appropriate amount of water (about 50g), simmer until it is nearly cooked, cut the sea cucumber into small pieces, put it in the same pot, cook for about 15min, and add Jiang Mo, onion, pepper and salt. Warm ginseng meat, soup, or for dinner

[nutrition]

It contains 53g of protein, 25g of fat, 0.5g of carbohydrate, 5 1mg of calcium, 474mg of phosphorus, 0.3mg of vitamin B/kloc-0, B20.49mg of vitamin B and 0/2.3mg of nicotinic acid/kloc-0, which can generate 458kcal.

[Function]

Sea cucumber is born in the sea, which is warm and tonic, similar to ginseng, so it is named sea cucumber. Its meat is tender and has high nutritional value. Its protein content is higher than that of pork, lean pork and lean beef, and it also contains other minerals (such as calcium, phosphorus, iron and iodine). It has always been regarded as a rare dish in the diet, which has the functions of tonifying kidney, replenishing essence, nourishing blood and moistening dryness, nourishing yin and strengthening yang. Mutton is warm, which can warm kidney, help yang, tonify essence and blood, invigorate qi and tonify middle energizer, and warm spleen and stomach. Therefore, the combination of sea cucumber and mutton is particularly effective in tonifying kidney and nourishing blood, and it is a good product for nourishing and strengthening.

Five, healthy sea cucumber porridge

Materials: 30g sea cucumber, japonica rice 100g.

Making:

1, soak the sea cucumber, cut open the abdomen, dig out the inner intestine, scrape and clean it, chop it up, and add water to boil it.

2. Wash the glutinous rice and put it in the casserole with the sea cucumber.

3, add water, first boil with strong fire, and then simmer for 20~30 minutes, with rice cooked and rotten. Eat on an empty stomach in the morning.

Function:

Has the effects of invigorating kidney and qi, replenishing essence and nourishing blood. Can be used for treating deficiency of kidney-qi, deficiency of essence and blood, impotence, premature ejaculation, nocturnal emission, frequent urination, dull complexion, dizziness and tinnitus, soreness of waist and knees, and mental fatigue.

Chinese medicine believes that sea cucumber is sweet, salty and warm, and has the functions of tonifying kidney, benefiting essence, strengthening yang, treating flaccidity, moistening dryness and relaxing bowels. Anyone with dizziness, tinnitus, backache, wet dream's nocturnal emission and frequent urination can take sea cucumber as a nourishing and dietetic product.

Six, grilled sea cucumber

Shandong cuisine

Features beautiful appearance, fresh and smooth, soft and fresh, soft and smooth texture, fresh and salty.

raw material

Whole sea cucumber 12, fresh shrimp paste 30g, shrimp brain 50g, pork paste100g. Shaoxing wine 10g, refined salt 5g, monosodium glutamate 1g, onion ginger juice, wet starch.

manufacturing process

Mix shrimp paste and pork paste with refined salt, Shaoxing wine, monosodium glutamate, clear soup, sesame oil and shrimp brain to make stuffing, then take out the sea cucumber with boiling water, put the clear soup, onion ginger, refined salt, Shaoxing wine and sea cucumber into a wok, boil it with medium fire, then burn it thoroughly with low fire, take it out and dry it. Spread the shrimp stuffing into the sea cucumber, put it in a plate, steam it in a cage and take it out. Put the shrimp stuffing face down on the chopping board, cut it one by one on the sea cucumber with a knife at a distance of 1 cm, and then discharge the stuffing face up to the plate. Add clear soup, Shaoxing wine, onion Jiang Shui, refined salt and monosodium glutamate to the wok, boil, skim the floating foam, thicken with wet starch, and pour chicken oil on the sea cucumber.

Seven, yellow croaker sea cucumber

Yellow croaker and sea cucumber are one of the top ten famous dishes in Ningbo.

Yellow croaker sea cucumber, with Ningbo specialty yellow croaker sea cucumber as the main raw material. When making, you need to choose fresh large yellow croaker, wash it and steam it. After steaming, remove the fish bones for later use. Select the sea cucumber that has been soaked, washed and cooked until soft and rotten, add various seasonings and cook with yellow croaker. This dish has the characteristics of tender and smooth fish, soft and waxy sea cucumber, elegant color and delicious taste, and is suitable for all ages. It is a good wine and food. This dish is rich in protein, phosphorus, calcium, iron and other ingredients. Sea cucumber has the effects of tonifying kidney and strengthening yang, benefiting qi and nourishing yin, clearing intestine and moistening dryness. This is a famous dish with rich nutrition.

Eight, Jade Rabbit Sea Cucumber

Ingredients: 400g of water-soaked sea cucumber, 25g of water-soaked mushrooms, raw chicken breast100g, 5 egg whites, 50g of fish, 0/2g of Chinese cabbage heart/kloc-2, 25g of pork fat, 5g of onion15g of ginger slices15g, and 65g of dried starch.

Production method:

1. Wash each piece of water-soaked sea cucumber in two, put it in a bowl, add 200g of chicken soup, 50g of chicken oil/kloc-0, 0g of Shaoxing wine/kloc-0, 0g of refined salt/kloc-0, 5g of onion and 5g of ginger slices, put it in a cage, and take out the sea cucumber. Chop chicken breast, fish and fat into paste, cut mushrooms into powder, put them in a bowl, add 1 g refined salt, 0.2 g monosodium glutamate, pepper powder, Shaoxing wine, onion ginger juice and 5 g dry starch, and stir them into three fresh stuffing.

2. Fill the sea cucumber with three fresh fillings, put the egg white into a bowl and beat it into a foam shape with chopsticks, add 0.3 g of monosodium glutamate and 0.5 g of salt, and stir the dried starch into an egg paste. Take 12 spoon and smear it with cold lard, respectively smear the remaining San Qian stuffing in the spoon, then smear the paste heap soaked with eggs on it to form a rabbit shape, put it in a cage and steam it for 5 minutes to take it out. At the same time, blanch the cabbage with boiling water and put it around the disc. The white rabbit was thoroughly remoulded, with the spoon out, the head facing inward and the sea cucumber in the middle.

3. Put the pot 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.

Note: 1. Beat the eggs into a paste. The container is clean and free of oil, salt, alkali and raw water. Hit in one direction with a sucker, and don't stop halfway.

2. Huizhou cuisine emphasizes pictographs of craftsmanship, such as stamen sea cucumber and butterfly sea cucumber. Rabbits require liveliness and similarity in form and spirit.

Flavor characteristics:

Rabbits are very popular in Huaibei Fuyang area, especially long-haired rabbits. Chefs imitate their rabbit-shaped dishes and are very popular. This dish is made of three fresh stuffing and egg paste. They are "lost in thought" in front of the sea cucumber in the dish. Exquisite selection of materials and elegant colors make people relaxed and happy. The sea cucumber is soft, waxy and tender, with three fresh fillings, which is the icing on the cake.