Homemade sea cucumber (1) 1. Add green onion, ginger and wine to half a pot of water, add the sea cucumber and boil it to remove the smell, take it out, rinse and cut into large pieces, add another half pot of water with salt, and add the golden sea cucumber. Blanch the mushrooms and take them out for later use; 2. Slice the tenderloin and marinate it with salt, water and starch for about 10 minutes, then blanch the mushrooms and take them out. Soak the mushrooms until soft and remove the stems for later use; 3. Blanch the Chinese cabbage until soft. Then cut into sections and arrange them in a cross shape. Place the sea cucumber, enoki mushrooms, tenderloin, and shiitake mushrooms in the four corners of the plate. Finally, pour in salt, MSG, and stock, and steam in a steamer for about 10 minutes. Homemade sea cucumber (2) Ingredients for Sichuan cuisine: sea cucumber, lean pork fat, celery heart, green garlic, refined salt, cooking wine, monosodium glutamate, pepper noodles, sugar, soy sauce, bean paste, starch, lard, chicken broth, green onions, and ginger. Preparation method: Wash off the inner wall membrane of the sea cucumber, cut each strip into three pieces with a diagonal knife, cut the pork into small pieces, remove the tendons from the celery, cut the green garlic into small pieces, chop half of the green onion and ginger, cut half into sections, and soak in chili peppers. Chop the sea cucumber into pieces; add the green onion and ginger slices to the sea cucumber twice, take it out and set aside, remove the green onion and ginger; heat the pot and add lard, when the oil is hot, add the pork and stir-fry, add the green onion after the meat is spread out , minced ginger, and bean paste continue to stir-fry. When the oil turns red, add cooking wine, soy sauce, sugar, pepper noodles, chicken broth, and sea cucumber. Cook on low heat for ten minutes. Add MSG and water starch to thicken. Sprinkle with celery and green garlic granules and put it on a plate. Just hit it. Features: Bright red color, strong flavor. Features of first-grade sea cucumbers: generous shape, soft and glutinous sea cucumbers, delicious fillings, mostly sea cucumber matzos. Recipe ingredients: One whole black ginseng (250g). 50 grams of lean pork fat, 25 grams of winter bamboo shoots, 5 grams of mushrooms, 25 grams of ham, and 25 grams of scallops. 50 grams of lard, 10 grams of soy sauce, 30 grams of cooking wine, 2 grams of salt, 0.5 grams of MSG, 50 grams of second soup. 10 grams of soy flour and 50 grams of clear soup. Production process: First simmer the whole black ginseng on low heat for two minutes. After the rough skin is burned into small bubbles, scrape them off with a knife. Then cut the sea cucumber into two pieces and soak them in boiling water for two days. Take them out and wash them. Pour into the boiling water pot with cooking wine and boil once, then change the water and boil for the second time. After boiling, use a cloth to dry the ginseng, use a knife to mark the flag pattern inside the ginseng cavity, and then feed it with clear soup for later use. Cut the washed lean pork fat, winter bamboo shoots, mushrooms, ham, scallops, etc. into small cubes and fry them in a hot lard pan to make the filling. When frying, add the diced pork knuckles first, then add the diced winter bamboo shoots and soy sauce and cooking wine. . Fill the prepared ginseng belly with stuffing, put it into a steaming bowl, add two soups and salt into the bowl. MSG, then seal the bowl and steam for one hour. When eating, remove the original juice, turn it over on a plate, mix the original juice with water and soybean flour, and pour it on the sea cucumber. Serve. Milk sea cucumber Ingredients: sea cucumber, pure milk Ingredients: high-quality barley, selected honey Features: Made with ancient methods and new methods, suitable for everyone, all the nutrients needed throughout the day are available. Method: Wash the water-haired sea cucumber hair preparation and set aside. Put pure milk into a pot, add washed barley and simmer over medium heat. After the barley is cooked, add honey, whichever suits your personal taste. Friendly reminder: The nutritional effect of milk, seaweed and fruit is better when consumed for breakfast. Honey sea cucumber Ingredients: Water-haired sea cucumber Ingredients: Selected honey Features: Simple to make, rich in nutrients Method: After hair-raising the water-haired sea cucumber, wash it with water, apply honey on the sea cucumber, steam it in a cage for 2- Just 5 minutes. Friendly reminder: Honey sea cucumber tastes better if paired with raw bitter melon and sweet noodle sauce. Ingredients for roasting sea cucumbers with green onions: 1000 grams of sea cucumbers, 2 grams of refined salt, 105 grams of green onions, 3.5 grams of MSG, 15 grams of green garlic, 10 grams of wet starch, 5 grams of minced ginger, 200 grams of chicken broth, 27.5 grams of ginger juice, paste 50 grams of scallion oil, 27.5 grams of sugar, 150 grams of vegetable oil, 12.5 grams of soy sauce, and 15 grams of Shaoxing wine. Preparation method: (l) Wash the tender sea cucumbers, put them whole into a pot of cold water, bring to a boil over high heat, cook for about 5 minutes, take them out, and drain the water. Cut the green onions into 5 cm long segments (100 g) and mince (5 g). Cut the green garlic into 3cm long sections. (2) Wash the frying cauldron and put it back on the stove, add 50 grams of oil, add the sea cucumber and stir-fry briefly, pour it into a casserole, add the second soup, soy sauce, oyster sauce, refined salt, and licorice and stir-fry slightly, pour it into the casserole, and cover it. , bring to a boil over high heat, then turn to slow heat and simmer for about 1 hour, then add mushrooms and dried shrimps and simmer for about 30 minutes until the sea cucumber is soft, remove and cool for later use. (3) Place the wok on a high fire, pour in vegetable oil (25g), and when it is 80% hot, add sugar (25g) and stir-fry until golden brown, then add minced green onion, minced ginger, and sea cucumber and stir-fry for a few times. , then add Shaoxing wine (10g), chicken soup (150g), soy sauce (10g), ginger juice (25g), refined salt, scallion oil (20g) and MSG (2.5g), wait until it boils , move to low heat, cook the soup to 2/3, then switch to high heat, and while turning the wok, pour in diluted wet starch to thicken the sauce, so that the sauce hangs on the sea cucumber, and then pour in On the plate. Place the wok over high heat, pour in scallion oil (30g), heat it up, add green garlic segments and steamed scallion segments, stir-fry for a few times, and sprinkle on the sea cucumbers. Serve. Ingredients for making taro paste sea cucumber: 500 grams of sea cucumber (4 small strips), 15 grams of ginger, 300 grams of bone-in chicken, 10 grams of green onions, 500 grams of light soup, 150 grams of pork belly, 10 grams of dried shrimps, wet 20 grams of shiitake mushrooms, 0.1 grams of licorice, 10 grams of Shaoxing wine, 10 grams of white wine, 10 grams of refined salt, 10 grams of soy sauce, 10 grams of oyster sauce, 125 grams of raw oil, 400 grams of clean taro, 2 grams of celery, 0.1 grams of pepper, 3 grams of sesame oil. Method: (l) Put the sea cucumber into boiling water and roll for about 6 minutes, then pick it up.

Heat the cauldron over medium heat, add 25 grams of oil, add ginger, green onions, and white wine. After it is hot, add 100 grams of second soup, soy sauce, add sea cucumbers, simmer for about 2 minutes, pour into a colander, drain the water, and remove Ginger, green onion, and then cut the chicken and pork belly into several pieces and set aside. (2) Wash the frying cauldron and put it back on the stove, add 50 grams of oil, add the sea cucumber and fry briefly, then pour it into a casserole with bamboo strips on the bottom. Put the frying cauldron back on the stove, add the cut pork belly and chicken, cook with Shaoxing wine, add the second soup, soy sauce, oyster sauce, refined salt, and licorice and stir-fry briefly, pour into the casserole, cover, and bring to a boil over high heat. Turn to low heat and simmer for about 1 hour, then add mushrooms and dried shrimps and simmer for about 30 minutes until the sea cucumber is tender. Remove and cool for later use. (3) Wash and slice the taro meat, steam it, crush it with a knife into taro paste, add refined salt, monosodium glutamate, pepper, sesame oil, and celery to the taro paste, mix well, and put them into the stewed sea cucumber belly. , place the individual pieces on a plate, put in the steamer and steam for about 7 minutes, take out. Then remove the juice from the sea cucumber soup in the casserole, pour it into the cauldron, thicken it with corn starch water, and pour it on top of the sea cucumber. Serve. Ingredients for cleverly making garlic and sea cucumber porridge: 30 grams of garlic, 50 grams of sea cucumber, and 100 grams of rice. Production: 1. Peel the garlic and cut it in half; remove the intestines after the sea cucumber is swollen with water, wash it and cut it into long slices; wash the rice. 2． Put the rice into the pot, add 1000 ml of water, bring to a boil over high heat, add sea cucumbers and garlic, and simmer over low heat for 45 minutes. Instructions: Take once a day as breakfast. Efficacy: Replenish qi and blood, add essence, lower blood pressure. It is more effective for patients with hypertension due to liver and kidney yin deficiency. How to make shrimp and sea cucumber: 150g dried sea cucumber, 3g salt, 150g dried shrimp, 3g MSG, 500ml broth, 6g starch, 15g each green onion and ginger, 30g lard, 30ml cooking wine, 6g soy sauce . Put the dried sea cucumber into a pot, add water, bring to a boil over low heat, turn off the heat, wait until it is soft and swollen, take it out, remove internal impurities and wash it. Put it into the pot, add water, bring to a boil over low heat, then remove the pot from the heat and wait until it swells until the sea cucumber is translucent (avoid oil and salt during this process to prevent the oil from melting and the salt from shrinking it). Make a cross cut of the sea cucumber from the belly, put it into a pot of boiling water, drain it and set aside. Wash the shrimps, put them into a bowl, add an appropriate amount of water and wine, steam them in a basket for 10 minutes and take them out. Then heat the pot, add lard, add ginger and green onion, stir-fry, take out, add cooking wine, add broth, salt, soy sauce, sea cucumber, shrimp, simmer until it becomes a thick soup, thicken with starch, add MSG, remove from the pot. Ingredients for making homemade sea cucumber: water-fried sea cucumber, lean pork, celery heart, green garlic, refined salt, cooking wine, monosodium glutamate, pepper noodles, sugar, soy sauce, bean paste, starch, lard, chicken broth, green onions, and ginger. Preparation method: Wash off the inner wall membrane of the sea cucumber, cut each strip into three pieces with a diagonal knife, cut the pork into small pieces, remove the tendons from the celery, cut the green garlic into small pieces, cut half of the green onion and ginger into mince, cut half into sections, and soak Chop the chili pepper; add the green onion and ginger slices to the sea cucumber twice in ordinary soup, take it out and set aside, remove the green onion and ginger; heat the pot and add lard. When the oil is hot, add the pork and stir-fry until the meat is spread out. Onion, minced ginger, and bean paste, continue to stir-fry. When the oil turns red, add cooking wine, soy sauce, sugar, pepper noodles, chicken broth, and sea cucumber. Stir-fry for ten minutes on low heat. Add MSG and water starch to thicken. Sprinkle with celery and green garlic and serve on a plate. Just hit it. Features: Bright red color, strong flavor. Features of spicy and sour sea cucumber wonton base: spicy and sour, delicious and crispy wontons. Ingredients: 250 grams of sea cucumber. Ingredients: 12 wontons, 10 grams each of shredded mushrooms and shredded magnolia, 5 grams each of green onions and ginger, 25 grams of gouache and gravy, and 10 grams of coriander. Condiments: 10 grams of salt water, 15 grams of soy sauce, 10 grams of cooking wine, 1.5 grams of MSG, 50 grams of vinegar, 15 grams of pepper, 10 grams of ground oil, 500 grams of peanut oil (approximately 25 grams consumed), 1000 grams of clear soup. Preparation method: 1. Shape the sea cucumber slices into blades and place them in a bowl. 2. Put the pot on high heat, add the soup, add the main ingredients, shredded mushrooms, shredded magnolia slices, shredded green onion and ginger, add salt water, monosodium glutamate, cooking wine, soy sauce, and pepper. After the soup boils, thicken it with vinegar and add a small amount of gravy. Grind the oil and put it into a bowl. 3. Put the pot on high heat, add oil, heat the oil, add the wontons, fry them until they become persimmon yellow, remove them into a bowl, and serve them together with the prepared sea cucumber soup. Pour the soup into the wonton bowls and add Just cilantro. Ingredients for Chicken Minced Sea Cucumber: 750g of steamed sea cucumber, 150g of chicken breast, 2 egg whites, 1 chicken shell, 250g of pork belly, 25g of ham skin, 10g of minced ham, 25g of Shaoxing, 2 slices of ginger, 2 raw onions, 7.5g MSG, 10g refined salt, 1 piece of raw pig skin (0.25m x 0.25m), 600g soup, 25g wet starch, 75g lard. Preparation method: First cut the sea cucumber into 0.06 meter and 0.02 meter wide pieces, put it into a pot of boiling water, add 2.5 grams of ginger, green onion, and refined salt, sprinkle 15 grams on top and cook for 2 minutes, remove the ginger, green onion, and sea cucumber. Pour it into a strainer and drain, then put it into a saucepan. Cut the chicken shells and pork belly into several pieces, stir-fry until fragrant, add 10 grams of Shaoxing sauce, add the second soup, 2.5 grams of refined salt, and ham skin, then pour it into the sea cucumber, boil it with a strong fire first, and then use Simmer until the sea cucumber is soft and rotten, then remove the chicken shell, pork belly and ham skin. Place the chicken (removed and thinly sliced) and meat on the skin, chop into minced meat, and serve in a bowl. Add egg white and 200 grams of cold soup and thin it into a meat slurry. When serving, put the sea cucumber into a pot, add 5 grams of MSG, add wet starch to thicken it, and serve it in a bowl. Wash the cauldron and add 400g of stock, 2.5g of refined salt and 5g of MSG. Bring to a boil and add wet starch to thicken it. Then slowly pour in the chicken minced meat and stir until cooked. Pour the cauldron over the sea cucumber and sprinkle with minced ham. Serve. . Features: Tender and rich in flavor.

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