1. Add onion, ginger and wine into half a pot of water, add sea cucumber to cook and remove fishy smell, take it out, take a shower and cut it into large pieces, add salt into half a pot of water, blanch Flammulina velutipes and take it out for later use;

2. Slice the tenderloin, marinate it with salt, water and white powder 10 minutes or so, then blanch it and take it out. Soak the mushrooms and remove the pedicels for later use.

Blanch the Chinese cabbage first, then cut it into sections and arrange it in a cross. Put the sea cucumber, Flammulina velutipes, tenderloin and Lentinus edodes in the four corners of the plate respectively, finally pour in the salt, monosodium glutamate and broth, and steam in a steamer for about 10 minute.

Home-cooked sea cucumber (2) Sichuan dish

Raw materials:

Water-soaked sea cucumber, pork fat and lean meat, celery heart, green garlic, refined salt, cooking wine, monosodium glutamate, pepper noodles, sugar, soy sauce, bean paste, starch, lard, chicken soup, onion and ginger.

Method:

Clean sea cucumber, removing that membrane on the inn wall of the cavity, cutting each piece into three pieces along the oblique knife method, cutting pork into small piece, removing tendons from celery, cutting green garlic into small pieces, cutting onion and ginger in half, cutting onion and ginger in half, and cutting pickled peppers into sections; Add sea cucumber into onion segments with common soup, blanch ginger slices twice, take out for later use, and remove onion and ginger; When the oil is hot, put the lard into the pot, stir-fry the pork when the oil is hot, add the onion, Jiang Mo and bean paste after the meat is scattered, stir-fry until the oil is red, add the cooking wine, soy sauce, white sugar, pepper noodles, chicken soup and sea cucumber, and bake for 0/0 minute, add monosodium glutamate, add water and starch, and sprinkle celery.

Features:

The color is bright red and fragrant.

Yipin sea cucumber

Features: the overall shape is generous, the sea cucumber is soft and glutinous, and the stuffing is fresh and fragrant. Most of them are sea cucumber mats.

Recipe ingredients:

Open a Radix Aconiti (250g). 50 grams of pig fat and lean meat, 25 grams of winter bamboo shoots, 5 grams of Tricholoma, 25 grams of ham and 25 grams of scallops. 50g lard, 0/0g soy sauce/kloc-,30g cooking wine, 2g salt, 0.5g monosodium glutamate and 50g second soup. 10g bean flour, 50g clear soup.

Production process:

First, burn the whole ginseng with a small fire for two minutes, and scrape it off with a knife after the rough skin is burned into small bubbles. Then, cut the sea cucumber into two pieces, soak it in boiling water for two days, take it out and wash it, put it in a boiling pot with wine for one time, and then change the water for the second time. 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. Wash pork, bamboo shoots, mushrooms, ham, scallops, etc. , 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. 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. When eating, remove the original juice, turn over the dish, mix it with the original juice and bean powder, and pour it on the sea cucumber.

a kind of sea cucumber

Ingredients: sea cucumber, pure milk ingredients: refined coix seed, selected honey features: ancient and new, suitable for everyone, all the nutrients needed for a whole day are eliminated.

Practice: Wash the sea cucumber soaked in water for later use. Put pure milk in a pot, simmer over medium heat, wash the job's tears, and add honey after the job's tears are cooked, which is suitable for personal taste.

Friendly reminder: milk and sea cucumber fruit have better nutritional effect in breakfast.

Sea cucumber with honey sauce

Ingredients: sea cucumber ingredients: selected honey features: simple production, rich nutrition.

Practice: After the water-soaked sea cucumber is made, wash it, then put honey on the sea cucumber and steam it in a cage for 2-5 minutes.

Friendly reminder: Honey sea cucumber tastes better with raw bitter gourd and sweet noodle sauce.

Practice of burning sea cucumber with onion

Materials:

1000g of water-soaked sea cucumber, 2g of refined salt,105g of scallion, 3.5g of monosodium glutamate,15g of green garlic,10g of wet starch, 5g of Jiang Mo, 20g of chicken soup, 27.5g of ginger juice, 50g of scallion paste, 27.5g of garlic paste.

Method:

(l) Wash the tender sea cucumber, put it in a cold water pot, boil it with strong fire, take it out for about 5 minutes, and drain the water. Cut the scallion into 5cm (100g) and 5g (5g) segments respectively. Cut the green garlic into 3 cm long sections.

(2) Wash the wok and put it back into the oven, add 50g of crude oil, put the sea cucumber into a casserole, add two soups, soy sauce, oyster sauce, salt and licorice, stir-fry and push it evenly, pour it into the casserole, cover the lid, boil it with strong fire, then simmer for about 1 hour, and then add mushrooms and shrimp skins to cook for about 30 minutes until the sea cucumber is soft and rotten.

(3) Put the wok on high fire, pour in vegetable oil (25g), when it is 80% hot, add sugar (25g), stir-fry until golden brown, add chopped green onion and sea cucumber, stir-fry for a few times, and then add Shao wine (10g), chicken soup (150g) and soy sauce (25g). Stir-fry the wok, pour in onion oil (30g), heat it, add green garlic and steamed onion, stir-fry for a few times, and sprinkle it on the sea cucumber.

The practice of taro and sea cucumber

Materials:

500g of water-soaked sea cucumber (4 pieces), ginger15g, boned chicken 300g, onion10g, light soup 500g, pork belly150g, shrimp skin10g, wet mushroom 20g, licorice root 0./0g.

Exercise:

(l) Put the sea cucumber in boiling water, cook for about 6 minutes, and take it out. Stir-fry a tripod with medium fire, add 25g of cooking oil, ginger, onion and white wine, add 100g of soup and soy sauce, add sea cucumber, simmer for about 2 minutes, pour in a colander to drain water, take out ginger and onion, and then cut chicken and pork belly into several pieces for later use.

(2) Wash the wok and put it back in the oven, add 50g crude oil, put the sea cucumber in a little stir-fry and pour it into a casserole with bamboo strips at the bottom. Put the wok back into the oven, add diced pork tripe, diced chicken and Shao wine, add two soups, light soy sauce, oyster sauce, refined salt and licorice, stir-fry slightly, pour into a casserole, cover the lid, bring to a boil with high fire, turn to slow fire for about 1 hour, then add mushrooms and dried shrimps, cook for about 30 minutes until the sea cucumber is soft and rotten, and let it cool for use.