There are many ways to eat sea cucumber and ginseng, which are suitable for all seasons, and the best effect is to eat them before breakfast every day.

sea cucumber porridge

Take water and send a sea cucumber (about 50g) with japonica rice 100g. Slice the sea cucumber and cook it with japonica rice at the same time and take it warm.

Sea cucumber chicken soup

150g water-soaked sea cucumber, 250g chicken, then add appropriate amount of water and stew.

Sea cucumber and egg soup

Cut a sea cucumber soaked in water into pieces, boil a bowl of water, and beat in eggs to make egg soup. Heat it.

Sea cucumber broth

Chop the sea cucumber, put it in a pot, take a little instant noodle seasoning and adjust it according to your personal taste.

Sea cucumber and mushroom soup

Cooking soup with sea cucumber mushroom, magnolia slice and shrimp skin is an ideal tonic for middle-aged and elderly people.

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Sea cucumber recipe

Traditional practice of burning sea cucumber with onion

Composition:

Water-soaked sea cucumber 1000g refined salt 2g onion 105g monosodium glutamate 3.5g green garlic 15g wet starch 10g Jiang Mo 5g chicken soup 200g ginger juice 27.5g paste onion oil 50g sugar 27.5g cooked lard 150g soy sauce12.

Production method:

1. Wash the tender sea cucumber, put it in a cold water pot, bring it to a boil with strong fire, take it out for about 5 minutes, and drain it. 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 a strong fire, pour in the cooked lard, add the onion when it is 80% hot, remove the wok end from the fire when it is golden yellow, put the onion into a bowl, and add chicken soup (50g, 50g), Shaoxing wine (5g), ginger juice (2.5g), soy sauce (2.5g), white sugar (2.5g) and monosodium glutamate (66.5g).

3. When the wok is on fire, pour in cooked lard (25g). When it is 80% hot, add white sugar (25g), stir-fry until golden brown, add chopped green onion, Jiang Mo and sea cucumber, stir-fry a few times, and 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.

Sea cucumber mutton soup

50g of raw sea cucumber, 250g of mutton, 2 slices of ginger, 5g of onion, 0.5g of pepper and 3g of salt.

manufacture

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

Functional 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 contains other minerals (such as calcium, phosphorus, iron, iodine, etc. ). 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. And mutton is warm, which can warm the kidney and help yang, replenish essence and blood, replenish qi and replenish the middle, and warm the spleen and stomach. Therefore, the combination of sea cucumber and mutton is particularly effective in tonifying kidney and nourishing blood. It is a good product for nourishing and strengthening, and it is wonderful for pregnant women to recover from it.

Mushroom, sea cucumber and pork tripe soup

Basic materials: 500g of pig large intestine, 30g of auricularia auricula and 250g of sea cucumber.

Exercise:

(1) Soak auricularia in clear water, wash, wash sea cucumber, shred, wash pork intestines and cut into small pieces.

(2) Put all the materials into the pot, add appropriate amount of water, boil with strong fire, and season with slow fire 1-2 hours.

Description:

This soup comes from the "Medicinal Property Test", formerly known as Sea Cucumber and Auricularia Soup. The black fungus in the soup is sweet and contains many vitamins. It has the functions of nourishing blood, nourishing yin and moistening intestines. "Basic Medicinal Properties" says that it has the function of "moistening dryness and benefiting intestines". Sea cucumber is sweet, salty and warm, and has the functions of tonifying kidney and essence, nourishing blood and moistening dryness. The source-seeking theory of materia medica has the function of "moistening five internal organs and nourishing lean water" The pig's large intestine is sweet in taste and flat in nature, which can nourish the viscera with the viscera, moisten the intestine and nourish the lower energizer. Combine it into soup, nourish yin and blood, moisten intestines and dry, and defecate can pass. "Medicinal Property Test" holds that "chopping sea cucumber and auricularia auricula and cooking them in pig's large intestine" can "cure deficiency fire and dry knot".

Basic characteristics: nourishing yin and blood, moistening dryness and smoothing intestines. Old people with kidney deficiency and water deficiency, or women with postpartum blood deficiency and body fluid deficiency, are characterized by dry stool. It can also be used for habitual constipation and other patients with yin deficiency and blood deficiency.

Braised sea slug

The nutritional value of sea cucumber is extremely high, and it is rich in protein, calcium and iodine. It is a nourishing food, which has the functions of nourishing blood and regulating menstruation, as well as preventing miscarriage and midwifery. Most suitable for the third trimester of pregnancy.

condiments

500 grams of sea cucumber, 200 grams of lean meat, 300 grams of Chinese cabbage, 2 slices of ginger, 2 onions and a few slices of carrots.

condiments

Half a teaspoon of salt and sugar, light soy sauce and wine 1 teaspoon, soup 1 cup, oyster sauce and raw powder 1 teaspoon, half a tablespoon of oil, a little sesame oil and pepper, and 3 tablespoons of water.

prepare

1. Blanch the sea cucumber in ginger, onion and boiling water for 5 minutes, remove the internal organs, wash and drain.

2. Shred lean meat, add seasoning and mix well, and soak in tender oil for later use.

3. Wash the cabbage, cook it with oil, salt and water, and wrap it around the plate.

4. Heat the wok, add two spoonfuls of oil to saute ginger and onion, add shredded pork and sea cucumber and cook until the sea cucumber is soft and rotten, add lean meat, thicken the sauce evenly and serve.

Home-cooked sea cucumber

Sichuan cuisine

The special juice is brownish red, salty and slightly spicy, the sea cucumber is baked glutinous, and the meat is soft and crisp.

The raw material is 300g sea cucumber. 50 grams of pig fat and lean meat, soybean sprouts 100 grams. 20g of garlic sprout, 20g of Danxian watercress, 65g of lard, 20g of cooking wine, 300g of salt, 300g of fresh soup, 0/0g of red soy sauce/kloc-,and 0 of monosodium glutamate. 5g, sesame oil 10g, bean flour 10g.

manufacturing process

Sea cucumber slices are made into chopped slices with thick top and thin bottom. Feed them soup and pick them up twice. Chop the pork. Cut the green garlic seedlings into big and thick flowers. Remove the roots and feet of soybean sprouts. Chop the watercress. Put the wok on fire, add lard and heat it to 40%. Put the cooking wine, salt and grease into the pot. Then wash the pot, add lard and heat it to 60%. When the bean paste turns red, add fresh soup to boil, remove the bean paste, add sea cucumber, fat pork, red soy sauce and cooking wine, and move the pot to low heat for slow stew. When the oil is bright, thicken, add garlic sprouts, monosodium glutamate and sesame oil and push well. Boil lard in another pot, stir-fry soybean sprouts, put them at the bottom of the plate, and then pour the sea cucumber juice on the bean sprouts.

Sea cucumber with honey sauce

Ingredients: Stichopus japonicus ingredients, featured honey, simple to make and nutritious.

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. Tip: After the Ming Dynasty, sea cucumber was regarded as a tonic; In the Qing dynasty, sea cucumber dishes were inseparable from court banquets. Sea cucumber is a food with high protein, low fat and low cholesterol. Every 100g of dry sea cucumber contains 76.5g of protein, fat 1. 1g, carbohydrate 13.2g, 4.2g of inorganic salts, as well as various amino acids, calcium, iron, phosphorus and other substances necessary for human body. Chinese medicine believes that sea cucumber is salty and warm in nature, and enters the heart, kidney, spleen and liver, which has the effects of tonifying kidney, replenishing essence, nourishing blood and moistening dryness. Modern medicine believes that patients with hypertension, arteriosclerosis, coronary heart disease and other diseases often eat sea cucumber, which has a good effect.

Pepper Hainan melon soup

Especially light and refreshing, fresh and slightly spicy.

raw material

750 grams of sea cucumber and 3 grams of pepper. 25g of cooked scallion, cooking wine 15g, 4g of salt, 5g of monosodium glutamate, a little sesame oil and soy sauce, and 750g of chicken soup.

manufacturing process

Put the sea cucumber in clean water, carefully remove the black film on the abdomen one by one, wash the sediment, slice it into large pieces, and soak it in boiling water to control the water. Select coriander, wash it and cut it into 3 cm long sections. (2) Heat the frying spoon, heat the cooked big oil, stir-fry the shredded onion slightly, add chicken soup, monosodium glutamate, hairy Jiang Shui, soy sauce salt and pepper to the cooking wine, and put the sea cucumber slices into the soup. After the soup is boiled, skim off the oil to adjust the taste. Pour the sesame oil into a large soup bowl and sprinkle with shredded onion and coriander.

Yutu sea cucumber

Ingredients: 400g of water-soaked sea cucumber, 8 cooked quail eggs, 40g of cooked bamboo shoots, 20g of water-soaked mushrooms, red pepper slices, onion segments, red pepper tips, minced garlic, Jiang Mo, refined salt, monosodium glutamate, Shaoxing wine and peanut oil.

Exercise:

1. Slice the sea cucumber, blanch it in boiling water and take it out; Slice bamboo shoots and mushrooms separately.

2. Put the wok on a big fire, pour in peanut oil and heat it to 50% to 60%, stir-fry minced garlic and Jiang Mo until golden brown, stir-fry sea cucumber, bamboo shoots, mushrooms and Shaoxing wine for a few times, add refined salt and clear soup to boil, then season with low fire, add red pepper, scallion and monosodium glutamate, thicken with wet starch, and sprinkle with scallion oil and push evenly.

3. Cut an oval egg on the boiled egg, cut it flat into a V shape, and make it into rabbit ears. Put the cut side of the egg flat, cut a slit on the sharp side and stick it on the rabbit's ear. Take two red pepper tips and stick them on the lower side of the ear to form a jade rabbit, which is put around the sea cucumber.

Features: Delicious and refreshing.

Irrigated sea cucumber

Ingredients: sea cucumber 10, 2 egg whites, 50g catkin, 0g chicken breast100g, 75g cooked pork.

Production: wash the sea cucumber and cut a knife in it; Chop chicken into paste, and chop cooked meat, coriander, onion and ginger respectively. Stir the chicken puree with egg white, add a little refined salt and cooking wine, and mix well; Add cooked meat, Tilia amurensis and minced onion and ginger, and mix well. Pour the stuffing into the sea cucumber, then put the sea cucumber into an oiled flat plate, steam it in a cage for 5 minutes, take it out, put it in a big bowl, add clear soup, a little salt and cooking wine, thicken it with wet starch, pour chicken oil on it, and pour it on the sea cucumber. Eat it as a dish.

Function: Tonifying kidney and moistening dryness, benefiting qi and nourishing blood. Use it to treat kidney yang weakness, impotence, nocturnal emission, frequent urination and constipation; It can also be used as diet conditioning for patients with tuberculosis, neurasthenia and cancer.

Butterfly sea cucumber

Cooking category: barbecue

Ingredients category: seafood

Gourmet: Sichuan cuisine

Ingredients: one dry grey sea cucumber (about 200g). 50 grams of carp meat, 50 grams of pig fat, 50 grams of winter bamboo shoots and 50 grams of ham. Black sesame 10g. 50g of egg white, 1.5g of pepper, 5g of salt, 15g of bean flour, 250g of ultra clear soup and 200g of clear soup.

Practice: wash the sea cucumber with boiling water, put it in a pot and simmer with clear water for about 25 minutes, then pick it up and make it into 24 pieces with a blade with a thickness of 3 mm ... Trim it into butterflies with a knife. Carp meat is chopped into fine pieces, and pig fat meat is chopped into fine pieces. Add 1 egg white, pepper, salt and a little water to a bowl and stir into diced fish. Add bean powder into half of egg white and stir evenly to make egg white bean powder. Add salt to the broth and cook for about 10 minutes. Take it out and spread it on the board, and dry it with a clean cloth. Spread egg white and bean powder on the white side one by one, and put the fish in the center of the butterfly slice to form an olive shape, forming the belly of the butterfly. Cut winter bamboo shoots into 48 silk and some short silk, ham into short silk, then use long bamboo shoots as tentacles, ham and short bamboo shoots as foot or body lines, and black sesame seeds as eyes. Put the prepared "butterfly" into a dish, steam it in a cage for three minutes and set it, that is, take it out and put it into a soup bowl with more clear soup, salt and pepper.

sea slugs with brown sauce

Ingredients: 12 sea cucumber. Ingredients: 200g of shrimp meat and 50g of pig fat sauce. Seasoning: salt 8g, monosodium glutamate 3g, Shaoxing wine 4g, onion ginger juice 15g, clear soup 400g, wet starch 25g, chicken oil 2g, sesame oil 3g, shrimp brain 10g.

Method:

(1) Add 3 grams of refined salt, Shaoxing wine 1 g, 2 grams of monosodium glutamate, 50 grams of clear soup, sesame oil and shrimp brain into the two ingredients, and stir them evenly to form slurry.

(2) Blanch the sea cucumber with boiling water, then put the sea cucumber in a pot together with 250g clear soup, 1 0g onion ginger juice, 3g refined salt and1g Shaoxing wine, boil the sea cucumber with medium fire, simmer thoroughly, and then take it out and dry it.

(3) Put the shrimp stuffing into the sea cucumber, steam it in a cage for 8 minutes until it is cooked, and take it out. Put the shrimp stuffing face down on the chopping board, scoop it into the sea cucumber one by one with a knife at a distance of 1cm, and then put the shrimp stuffing face up on the plate.

(4) Put the wok on a big fire, add clear soup, Shaoxing wine, onion and ginger juice, 2g refined salt and monosodium glutamate 1g, bring to a boil, cover with wet starch, add chicken oil and pour it on the sea cucumber.

Features: beautiful appearance, soft and smooth taste, salty and palatable.

Sam sun braised sea cucumber

Category vegetarian dishes

The raw materials are Nostoc flagelliforme 450g, Lentinus edodes 30g, winter bamboo shoots 35g, rapeseed kernel 1 00g, two whole eggs (about100g), flour 50g, corn flour 25g, salt 3g, monosodium glutamate 3g, pepper1g, cooking wine 25ml and sugar.

The production process is 1. Chop Nostoc flagelliforme, and add egg, flour, corn flour, salt 3g, monosodium glutamate 2g, pepper and cooking wine 16ml to make "sea cucumber" green body.

2. Cut the mushrooms into pieces of the same size. Slice winter bamboo shoots.

3, wok fire, oil burning to 40% heat, fry "sea cucumber" until crispy. Blanch the rape seeds with water and drop a little oil.

4. Heat the wok, add mushrooms and bamboo shoots, stir-fry until fragrant, add the remaining seasoning and water, boil, add "sea cucumber", thicken when the juice is thick, add the cabbage, and turn the spoon out of the pot.

Flavor features black and bright color, green around, sweet and salty, fragrant and soft.

Medical evaluation of hypertension, hyperlipidemia, coronary heart disease, obesity, diabetes patients should not eat; Vitamin A deficiency, night blindness and pregnant women should eat in moderation.

Nutrient calories 1798 protein grams 36.4 fat grams 143.5.

Carbohydrate gram 90.3 vitamin A microgram 95 zinc mg 6.5

Dietary fiber g 29.4 vitamin E mg 124.64 iron mg 35.2

Carotene microgram 570 Vitamin B 1 mg 0. 12 Calcium mg 89

Nicotinic acid mg 3.2 vitamin B2 mg 2.20

Answer: 2007-12-1917: 56

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Stuffed sea cucumber [novice]

Recipe Name: Stuffed Sea Cucumber

Recipe taste: salty and delicious. How to eat: Chinese food | dinner. Production technology: paper pulp

Classification of recipes: Northeast cuisine, nourishing and nourishing, nourishing qi and blood, nourishing malnutrition, nourishing impotence and premature ejaculation.

Preparation materials Ingredients: sea cucumber (soaked in water) 300g pork (fat and thin) 150g.

Accessories: ham 25g, bamboo shoots 10g, eggs 60g, wheat flour 30g.

The method of soaking sea cucumber is 1. Chop pork into fine mud;

2. Add eggs, yellow wine, monosodium glutamate, starch and Jiang Mo into the pork paste and mix well;

3. Cut the cooked ham into rhombic slices;

4. winter bamboo shoots are shelled and rooted, washed and cut into rhombic pieces;

5. Add seasoning to the sea, simmer for a while, take it out and let it cool;

6. Then trim the inside of the sea cucumber, dip a thin layer of flour in the abdomen, and brew the prepared meat sauce into the abdomen of the sea cucumber;

7. Put the sea cucumber belly down in a large flat plate and put it in a drawer for steaming;

8. Steam for 6 to 7 minutes, take it out, put it on the chopping board, cut 3 knives each, and put it on the plate according to the original code;

9. Heat the frying spoon with base oil, add onion and ginger, stir fry slightly, add chicken soup, ham and winter bamboo shoots, add Shaoxing wine, refined salt and monosodium glutamate to adjust the taste, thicken with wet starch, fry until oily, and pour it on the sea cucumber.

Menu Name: Sticky Sea Cucumber

Recipe taste: original taste: eat velvet antler, sea cucumber and drink soup. Production process: steaming

Classification of recipes: strengthening yang, waist and kidney, infertility.

Preparation materials and ingredients: sea cucumber 20g, velvet antler 10g.

The method of pilose antler and sea cucumber is 1. Put the velvet piece on the tin foil, heat it with low fire, and then scrape off the velvet for later use; Sea cucumber is soaked in conventional water.

2. Put pilose antler and sea cucumber into a pot, add onion, ginger, salt and clear soup, and steam for 1-2 hours.

Sea cucumber pot

Name of recipe: sea cucumber pot

Recipe taste: salty and delicious. How to eat: Chinese food | Dinner making process: cooking

Menu classification: private cuisine, malnutrition conditioning, nourishing conditioning, qi and blood nourishing conditioning, kidney tonifying conditioning.

Preparation materials and ingredients: 320g sea cucumber (soaked in water) and 240g fish lips.

Accessories: ham 80g, mushroom (fresh) 50g, pork (fat and thin) 40g, shrimp 30g, squid (fresh) 50g, Chinese cabbage 160g.

The method of sea cucumber pot is 1. Sea cucumber and fish lips are boiled in ginger and onion pot for later use;

2. Ham ribs;

3. Mushrooms are soaked and pedicled;

4. Pork, shrimp and squid are ready;

5. Cut the cabbage into long strips and fry it first;

6. Cook the sea cucumber, fish lips, ham and mushrooms in a crock first, and then put the remaining ingredients in the same pot. If necessary, add coriander and serve in the original pot.

Menu name: sea cucumber soup

Recipe taste: sweet. How to eat: Take it on an empty stomach every morning. Production process: water boiling

Menu classification: arteriosclerosis conditioning, qi and blood tonic conditioning, nourishing conditioning, nourishing yin conditioning.

Preparation materials Ingredients: 50 grams of sea cucumber (soaked in water) and 0 grams of jujube (dried)/kloc-0.

The method of sea cucumber soup is to stew sea cucumber with clear water first, then add jujube and rock sugar to stew 15 minutes.

Roasted sea cucumber

Recipe Name: Roasted Sea Cucumber

Recipe taste: sweet and salty. How to eat: Chinese food | Dinner making process: barbecue

Classification of recipes: Shandong cuisine, nourishing and health conditioning, malnutrition conditioning, postpartum recovery conditioning, postoperative conditioning.

Main ingredients of preparation materials: sea cucumber (soaked in water) 1000g.

Accessories: 200g pork elbow and 200g chicken wings.

The method of picking sea cucumbers is 1. Cut each sea cucumber in half (along the length of the sea cucumber), scald it with boiling water, and then wrap it with clean gauze 30 cm square;

2. Cut the pork into large pieces;

3. Cut the chicken wings;

4. Cut the onion into 5 cm segments;

5. Put lard (1g) in a frying spoon, heat it to 50% over medium heat, add white sugar and stir-fry until it turns red, then add pork and chicken wings and stir-fry for about 3 minutes, then add clear soup (750g), soy sauce (40g), onion (25g), ginger and yellow wine (50g);

6. After boiling, skim off the floating foam, pour it into the washed casserole together, and put the sea cucumber bag into the casserole;

7. Put the casserole on medium fire to boil, and then move it to low fire for stewing 1 hour for later use;

8. Put lard (25g) into the frying spoon. When the fire is medium to five degrees hot, add onions. When it is fried to yellow, add broth (50g) and bring to a boil. Put it on the plate.

9. Take out the sea cucumber package from the casserole, remove the gauze and put the sea cucumber on the onion in the dish;

10. Put the broth (200g) and soy sauce (35g) into a frying spoon, boil and skim off the grease;

1 1. thicken with wet starch, then add rice wine (25g), lard (25g) and monosodium glutamate, stir well, and pour on the sea cucumber in the plate.

sea cucumber porridge

Name of recipe: sea cucumber porridge

Recipe taste: salty and delicious. How to eat: breakfast | Chinese food | dinner. Production process: cooking

Menu classification: fast food/staple food, nourishing and health care, autumn health care, blood tonic and aphrodisiac.

Preparation materials Ingredients: glutinous rice 100g sea cucumber (soaked in water) 200g.

The method of sea cucumber porridge is 1. Clean glutinous rice, soaking in cold water for 6-8 hours, taking out and draining;

2. Soak the sea cucumber in cold water, cut it open and clean it, cut it into pieces, put it in a pot and add water to boil it until it is rotten.

3. Add about 1000 ml of cold water to the pot, add glutinous rice, and bring to a boil;

4. Add sea cucumber slices, turn to low heat and cook until the rice soup is thick, and season with salt.

Name of the recipe: rotten chicken and sea cucumber

Recipe taste: salty and delicious. How to eat: breakfast | Chinese food | dinner. Manufacturing process: halogen

Menu classification: special dishes, strong waist and kidney conditioning, blood tonic conditioning, tonic conditioning, and recipes for the third trimester.

Ingredients: sea cucumber (soaked in water) 200g chicken leg100g chicken breast100g.

Accessories: mushroom (fresh) 25g and bamboo shoots 25g.

The method of rotten chicken and sea cucumber is 1. Wash chicken legs and breast, and steam with cooking wine, onion and ginger slices; Cut the sea cucumber clean, remove internal organs and intima, slice, scald with boiling water, rinse with clear water, and then control the water to dry; Slice bamboo shoots; Stir-fry sesame seeds for later use.

2. When the oil in the pot burns to 60% heat, slide the sea cucumbers into the oil one by one and pour out the dry oil.

3. Leave the bottom oil in the pot to heat, add chicken soup, cooking wine, soy sauce, white sugar, refined salt and monosodium glutamate, and add steamed chicken legs and breast meat, sea cucumber, bamboo shoots and mushrooms. Season with low heat and pick out onion and ginger slices. After the marinade is concentrated, thicken it with wet starch, pour in sesame oil, take it out of the pan and put it on a plate, and sprinkle with cooked sesame seeds.

Menu name: sea cucumber with mixed petals

Recipe taste: salty and delicious. How to eat: Chinese food | Dinner making process: stew

Classification of recipes: Hunan cuisine, nourishing health care, qi and blood nourishing health care, malnutrition health care, old people's recipes.

Preparation materials Ingredients: 500g sea cucumber and 200g pork (fat and thin).

Accessories: egg 180g chicken 50g ham 50g mushroom 50g winter bamboo shoot 50g cabbage 100g starch (broad bean) 20g.

The method of mixing holothurian 1. Remove the peritoneum from the sea cucumber, obliquely cut into thin slices 4 cm long and 3 cm wide, put them in a cold water pot, boil them and put them on boiling water;

2. Slice chicken, ham, mushrooms and bamboo shoots;

3. Put chicken slices, ham slices, mushroom slices and winter bamboo shoots into a bowl, add chicken soup 100 ml, steam in a cage for 10 min, and take out;

4. Wash and blanch the cabbage buds and soak them in cold water;

5. Cut the onion into 2 cm segments;

6. Peel and boneless pork, chop it into fine pieces, add refined salt, egg (about 60g) and wet starch 30g, and stir to make stuffing;

7. Break up 2 eggs (about 120g), add refined salt and wet starch, stir well, and hang them in the small round egg skin;

8. Stuff the meat into the egg skin and fold it into the shape of steamed dumplings with chopsticks;

9. Put the prepared steamed dumplings into an oiled dish;

10. Squeeze the remaining meat stuffing into meatballs, and straighten them by 2 cm;

1 1. Squeezed meatballs and steamed dumplings are steamed in a cage and taken out;

12. Boil the mixed bone soup, yellow wine and refined salt in a pot, blanch the sea cucumber in a pot and drain the water;

13. Put the drained thorns into steamed dumplings and meatballs, and sprinkle with pepper and onion;

14. Add 650 ml of chicken soup, cauliflower, refined salt and monosodium glutamate to the wok, boil it, skim off the foam, pour it into the soup basin filled with sea cucumber, and drizzle with chicken oil.