Hello, I insist on eating sea cucumber every year. I'll tell you how to cover rice with sea cucumber first. Ingredients: sea cucumber, carrot, broccoli, olive, ginger and onion. Practice: 1, wash the sea cucumber clean, the hair I bought is good, and lazy people generally choose this. Chop carrots and shred broccoli; 2. Cook carrot balls and broccoli with white water; Fry ginger and onion in a small amount of olive oil, and then put all the main ingredients and ingredients in it. Among them, cooking wine should be sprinkled when the pot is very hot, and simmered for 20-30 minutes to make the juice thicken (I don't like thickening because too much starch has psychological obstacles); 3, the food should be beautiful, personally do not like the tail oil. In addition, I'll tell you a few more sea cucumbers I like to eat. The first method of sea cucumber: one product of sea cucumber. Materials: A whole ginseng (250g).

Accessories: 50 grams of pig fat and lean meat, 25 grams of winter bamboo shoots, 5 grams of Tricholoma, 25 grams of ham, 25 grams of scallops, and 0/0 gram of bean flour.

Seasoning/marinade: 50g lard, 0/0g soy sauce/kloc-,30g cooking wine, 2g salt, 0.5g monosodium glutamate, 50g second soup and 50g clear soup. Manufacturing technology 1. First, burn the whole ginseng with low fire for two minutes, scrape it off with a knife after the rough skin is burned into small bubbles, then cut the sea cucumber into two pieces and soak it in boiling water for two days. 2. 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. 3. Wash pig fat and lean meat, bamboo shoots, mushrooms, ham and scallops. , 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. 4. 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. 5. When eating, discard the original juice, turn over the dish, mix it with the original juice and water bean powder, and pour it on the sea cucumber. Practice 2 of sea cucumber: Baked sea cucumber with onion Ingredients: 1000 grams of small sea to participate in water.

Accessories: green onion105g, green garlic15g, wet starch10g and Jiang Mo 5g.

Seasoning/gravy: salt: 2g, monosodium glutamate: 3.5g, chicken soup: 20g, ginger juice: 27.5g, onion oil: 50g, sugar: 27.5g, cooked lard: 150g, soy sauce: 12.5g (about 75g). Cut the scallion into 5cm (100g) and 5g (5g) segments respectively. Cut the green garlic into 3.3 cm pieces. 2. Put the wok on the fire, pour in the cooked lard, and add the onion when it is 80% hot. Stir-fry until golden brown, remove the wok from the fire and put the onion in the bowl. Add chicken soup (50g), Shaoxing wine (5g), ginger juice (2.5g), soy sauce (2.5g), white sugar (2.5g) and monosodium glutamate (66.5g). 3. Put the wok on a big fire, pour in cooked lard (25g), when it is 80% hot, add sugar (25g), stir-fry until golden brown, add chopped green onion, Jiang Mo and sea cucumber, stir-fry for a few times, then add Shaoxing wine (10g) and chicken soup (150g). ) After boiling, move to low heat for 5 minutes, then turn the soup to low heat for 2/3, and then turn to high heat. While turning the pan, pour in the diluted wet starch, let the sauce hang on the sea cucumber, and then pour it into the plate. 4. Put the wok on a big fire, pour in onion oil (30g), heat it, add green garlic and steamed onion, stir fry slightly, and sprinkle it on the sea cucumber. Note 1. The production method of lake scallion oil: put 500g cooked lard into a frying pan, heat it to 80% heat, then add 100g scallion section, 75g ginger section and 50g garlic section, stir-fry until golden brown, then add 100g coriander section, stir-fry and take out the above raw materials, and the remaining oil is pasty scallion oil. 2, thicken the juice into the pot, do not stir immediately, wait for three or four seconds and then stir evenly, starch gelatinization, become bright and bright. Method 3 of sea cucumber: Braised sea cucumber ingredients: soaked sea cucumber 750g, belly meat 500g, old chicken with bone 500g, wet mushroom 50g, meatball 10, raw garlic 1 strip, shrimp skin 25g, lard 150g. Ingredients: refined salt, monosodium glutamate, Shaoxing wine, soy sauce, red bean oil, coriander, ginger, onion, sesame oil, licorice and a little wet starch. Practice: 1. Cut the sea cucumber into pieces about five or six centimeters long and two centimeters wide, cook with ginger, onion and refined salt, add Shao wine, soak the sea cucumber to remove the fishy smell, and then remove the ginger and onion. Cut the belly meat and the old chicken into pieces. 2. Heat the lard in a tripod, stir-fry the sea cucumber slightly, then pour it into a pot (bamboo as the bottom of the pot), stir-fry the belly and old chicken along the tripod, pour Shao wine, add coriander head (tied into a handful), raw garlic, soy sauce, red soy sauce, two soups and licorice slices, and then pour it into the sea cucumber pot. First, cook over high fire. 3. Pick up the sea cucumber, mushrooms, meatballs and shrimp skin, put them into a soup bowl, put the raw juice into a tripod, add refined salt and monosodium glutamate, cook until it is slightly boiling, thicken it with wet starch, add sesame oil and lard, mix well and pour it on the sea cucumber. Keep up with 2 plates of balsamic vinegar when serving. Method 4 of sea cucumber: agate sea cucumber ingredients: 500g of sea cucumber, 0/4g of salt/kloc-0, 40g of pig lung/kloc-0, 40g of chicken oil, 0.3g of monosodium glutamate, 50g of cooked ham powder, 0g of garlic 1 0g, 30g of cooking wine, 0.3g of Chili noodles, 30g of onion and 3 of ginger. Production method: 1. Fill the pig's lung and throat with clear water, wash the blood stains, cook in a soup pot, peel and remove tendons, and chop into balls with a diameter of 2 cm. 2. Cut the sea cucumber into sharpening pieces, blanch it with boiling water and take it out. 3. Put 50g of lard in the pot, add sliced onion, ginger and garlic, stir-fry until fragrant, add 500g of cooking wine and chicken soup, take out the onion, pour in sea cucumber, add soy sauce, pepper noodles, salt, monosodium glutamate and pork lungs, cook for 5min, pour in chicken oil, put in a soup plate and sprinkle with minced ham. Practice 5 of sea cucumber: ring sea cucumber Ingredients: 300 grams of water-soaked sea cucumber Accessories: 50 grams of pig fat and lean meat, 50 grams of horseshoe, 25 grams of winter bamboo shoots and 25 grams of mushrooms. Pickled pepper 15g, 20 wonton skins, 3g salt, 20g cooking wine, 0.5g monosodium glutamate, 60g sugar, 40g vinegar, 25g lard, 250g mixed oil, 25400 g bean flour 10g common soup. 2. Wash and slice the water-soaked sea cucumber, slice the winter bamboo shoots and mushrooms, soak the peppers, remove the seeds, and cut into an oblique square; 3. Soak the sea cucumber in common soup and drain it; 4. Heat the lard in the pot, stir-fry the onion, ginger, garlic and pickled pepper to give a fragrance, then add the winter bamboo shoots, mushrooms and sea cucumbers, mix them with salt, cooking wine, sugar and vinegar to make litchi-flavored juice, add a proper amount of soup and put them in the pot. When simmering on a small fire, hook the second-rate glutinous rice; When another pot of mixed oil is heated to 60% heat, stir-fry the wonton soup until golden brown, scoop it up and put it on a plate, pour a little hot oil on it, and quickly pour the simmered sea cucumber juice on the wonton soup (that is, ring the bell) to make a noise while it is hot. That's all, I hope I can help you and hope to adopt it! !