Ingredients for abalone and sea cucumber stew: 640 grams of sea cucumber,

Accessories: 50 grams of abalone,

Seasoning: 5 grams of ginger, 15 grams of green onions, 10 grams of oyster sauce , 2 grams of MSG, 4 grams of salt, 2 grams of white sugar. Method: 1. Wash the soaked sea cucumbers, put them into a pot of ginger and green onions and boil them for 20 minutes, then pick them up and cut them into pieces;

2. Open the can, take out the abalone, slice it for later use;

3. Heat the earthenware jar, add oil, add ginger, sauté garlic, pour in water, add ginseng and cook first;

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4. After twenty minutes, adjust the taste with oyster sauce, monosodium glutamate, salt and sugar, add abalone and mix well, add some starch and gravy, and cook the oil. Tips: Foods are in conflict with each other:

Sea cucumber: Sea cucumber and vinegar are in conflict with each other; it is not suitable to take it with licorice.

Abalone: ??Avoid eating abalone with chicken, wild boar, and beef liver. Sea cucumber and fungus stewed with pork ribs soup ① Ingredients to prepare: sea cucumber (460g), pork ribs (460g), fungus (40g), half a ounce of ham, one green onion, and two slices of ginger. ②Chop the ribs into pieces and boil them in boiling water for five minutes. Remove and wash. ③ Wash the sea cucumber, put it into boiling water, add one green onion, one slice of ginger, and half a tablespoon of wine and bring to a boil. Cook for five minutes. Remove and wash, cut into large pieces, and drain. ④ Soak the fungus in water until it becomes big, tear it into small pieces, boil it in boiling water for five minutes, pick it up and wash it. ⑤Put an appropriate amount of water into the pot and bring to a boil. Place the ribs, ham, ginger and fungus in the pot and bring to a boil. Simmer over slow heat for 2 hours. Put in the sea cucumber and simmer for another hour. Season with salt according to taste. Stir-fried sea cucumber with green onions is the flagship dish of Shandong cuisine and the most high-end dish. The meat of sea cucumber is mainly used as raw material in dishes, but its internal organs, especially the intestines, contain extremely high nutritional value and are generally used as ingredients in egg soup in Shandong cuisine. Preparation of sea cucumber roasted with green onion Ingredients: 100 grams of sea cucumber, 25 grams each of ginger and soy sauce, 15 grams of sugar, 125 grams of cooked lard, and 200 grams of green onions. Preparation method: Cut the sea cucumber into wide slices, boil it thoroughly and remove the water. When the lard is cooked, add scallions, fry until golden brown, take it out, and set aside the scallion oil. Add green onion, ginger, refined salt, cooking wine, soy sauce, sugar and sea cucumber to the clear soup. Bring to a boil, simmer over low heat for 2 minutes, remove and drain. Add the fried green onions, refined salt, sea cucumber, clear soup, white sugar, cooking wine, soy sauce, and sugar color to the lard. Bring to a boil and simmer over low heat for 2-3 minutes. Add MSG over high heat and thicken with starch. Cook over medium heat until thoroughly cooked. juice, pour in scallion oil, and serve on a plate. Characteristics of sea cucumber roasted with green onions: A famous northern dish, imported from Shandong, using sea cucumbers and green onions as the main ingredients. The sea cucumbers are fresh, soft and smooth, the green onions are fragrant, and there is no residual juice after eating.