Ingredients: 460 grams of sea cucumber (soaked in water), 40 grams of dried fungus, and 460 grams of ribs (big ribs).

Ingredients: 25 grams of ham.

Seasoning: ginger 15g scallion 35g each.

manufacturing method

1. Auricularia auricula is soaked in clear water until it is big and torn into small pieces;

2. Blanch the auricularia auricula with boiling water for five minutes and take it out for later use;

3. Boil the ribs in boiling water for five minutes, then pick them up and wash them;

4. Wash the sea cucumber, put it in boiling water, add a piece of ginger, a piece of onion and half a tablespoon of wine to boil;

5. Cook for another five minutes, remove and wash, cut into large pieces, and drop water into the flute basket;

6. Appropriate amount of water, put in a pot to boil;

7. Put down the ribs, ham, ginger and fungus, and simmer for 2 hours;

8. Put down the sea cucumber and cook 1 hour, and season with salt.

Sea cucumber mutton soup

Ingredients: 500g mutton (thin).

Ingredients: 50 grams of sea cucumber (dried).

Seasoning: 5g ginger, 5g onion, 5g kloc-0/5g pepper and 5g kloc-0/g salt.

manufacturing method

1. First soak the sea cucumber, cut the sea cucumber body, remove the internal organs and wash it;

2. Boil the sea cucumber for 10 minute, pour it into a bowl and add water for 2 hours;

3. Wash the mutton, slice it, blanch it with boiling water, and remove the fishy smell and blood;

4. Put the mutton into the casserole, add appropriate amount of water, and cook the mutton slices with low fire until they are cooked thoroughly;

5. Boil the sea cucumber and the water soaked in the sea cucumber in a bowl;

6. Add Jiang Mo, onion, pepper, salt and other seasonings.

Stewed chicken and ginseng soup

Main ingredients:

400g of sea cucumber, 0/500g of broiler/kloc-,25g of ham slices, 50g of mushrooms, 50g of bamboo shoots, 500g of chicken bones and 250g of small ribs.

Accessories:

6 g of refined salt, 35 g of cooking wine, 0/0 g of onion/kloc, 0/0 g of ginger/kloc, 5 g of monosodium glutamate and 0/000 g of broth/kloc.

Method:

① Wash the prepared sea cucumber, blanch it with boiling water and take it out.

(2) Chicken bones, small ribs and competitive broilers are cut into pieces, blanched in boiling water, fished out and washed with blood.

(3) The mushrooms are pedicled and the sediment is washed for later use.

(4) Put the sea cucumber and the broiler in a soup bowl, put bamboo shoots at both ends of the gap between the sea cucumber and the broiler, put the ham slices in the middle, add cooking wine, monosodium glutamate, salt, onion ginger, chicken bones, ribs and broth, cover, steam in a cage, take out, remove the chicken bones and ribs and onion ginger, and serve.

Nutrition:

It contains protein 1894g, fat 192.4g, carbohydrate 25.2g, calcium 246.7mg, vitamin B2: 17.7mg, phosphorus 18 1795.3mg, iron 73mg.

Function:

Tonifying kidney and essence, nourishing blood and moistening dryness, strengthening spleen and bones, nourishing viscera, is beneficial to postpartum physical deficiency and food supplement. And is rich in phosphorus and calcium, which is very beneficial to the baby's bone development; It is rich in protein, which has a good promoting effect on postpartum nutrition of lying-in women.

Pepper Hainan melon soup

The main ingredients are 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

(1) Put the well-developed sea cucumber in clean water, carefully remove the black film on the abdomen one by one, wash the sediment, cut it into large pieces, soak it in boiling water, and control the moisture. 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.

Buddha jumps over the wall:

Raw materials: more than 30 kinds of raw materials such as chicken and duck, sheep elbow, pork belly, hoof tip, tendon, ham, chicken and duck gizzard, fish lips, shark fin, sea cucumber, abalone, scallop, fish belly, pigeon eggs, mushrooms, bamboo shoots and razor clam.

Processing preparation: put all kinds of raw materials into the vat in layers (Shaoxing wine vat has been used as a stewing device for Buddha jumping wall for many years, and Shaoxing famous wine is mixed with raw materials in the vat). Stewed Buddha jumps over the wall, paying attention to storing fragrance and preserving taste. After filling the jar, seal the jar mouth with lotus leaves and then cover it. The fire of Buddha jumping over the wall should use a strict, pure and smokeless charcoal fire, and then simmer for five or six hours with a small fire. Simmer the altar, slightly open it, and mix in the seasoning. You can serve.

(Note: Another detailed method of Buddha jumping over the wall:

Ingredients: 500g of shark fin, 250g of fish lips, 250g of sea cucumber, 250g of pig's trotters tendon, 0/00g of fish maw 1 hen (

Weight: about 1250g), 6 abalones, pig's trotters and sheep's elbows 1000g, pork tripe 1 piece (weight: about 500g), clean fat duck 1 piece (weight: about 1250g) and clean ham. White radish 1500g, superior soy sauce 135g, crystal sugar 75g, onion 125g, ginger slices 75g, star anise 1 capsule, a little cinnamon, Shaoxing wine 600g, monosodium glutamate 15g, soup 750g.

Exercise:

1. Wash shark fin, remove sand, put it in bamboo, put it in a boiling water pot, add 30g of onion, 5g of ginger150g of wine, and cook.

10 minutes to remove fishy smell, pick out onion ginger and decanting juice, take out shark's fin and shredded bamboo, put them in a soup bowl, put pork fat on them, and add in.

100 g wine, steam for 2 hours, take out, pick out the fat, and drain the juice. Fish lips are cut into pieces 7 cm long and 4.5 cm wide.

Put it in a boiling water pot, add 30g of onion, Shaoxing wine 150g, ginger slices 15g, boil for 10 minute to remove fishy smell, and pick out ginger and onion.

Cut off the juice.

2. Put the abalone in a steamer, steam it over high fire, take it out and wash it, cut each piece into two pieces, put a cross knife on it and put it in a small bowl.

Add soup 250g and wine 15g, steam for 30min, take out, and decant the juice. Wash pigeon eggs and put it in a bowl, and add water 100g.

. Steam in a cage for 30 minutes, soak in clear water for 20 minutes, remove and peel the eggshell, and dye with a little soy sauce.

3, chicken, duck to head, neck, feet and internal organs (duck gizzard), pig's trotters to hoof shell, plucking, washing. Scrape and wash sheep's elbows

Clean, cut the above four materials into 12 pieces. Cut the gizzard of duck gizzard, wash it, and put it into boiling water pot with chicken, duck, pig's feet and sheep's elbows.

Soak in the middle, remove the blood, wash and drain with clear water. Wash pork belly, blanch with boiling water twice, remove fishy smell, and cut into 12 pieces.

Put it into 250g boiling soup, add 12g Shaoxing wine, and scoop it up at once. Don't need soup.

4. Wash the sea cucumber and cut it into two pieces. Wash pig's trotters and cut into 7 cm long segments. Mushrooms with flowers (produced in late winter and early spring)

Mushrooms, with patterns on their faces), boiled with water and washed clean. Put the ham in a bowl, add 150g water, put it in a cage, and steam over high fire for 3 minutes.

Take out in 0 minutes, decant the juice, and cut the skin into pieces with a thickness of 1 cm. Blanch the winter bamboo shoots in a boiling water pot and pick them up. Cut each bamboo shoot into 4 pieces.

Pieces, gently pat flat with a knife, peeled white radish, trimmed into balls with a diameter of about 2.8 cm, each weighing 50 grams. Chao Guo Wangshang

Boil the cooked lard to 70% heat, fry the colored pigeon eggs for two minutes, and then take out the bamboo shoots and radish balls.

Stir-fry for two minutes, remove the oil, put the pot on the tempering stove, put it in pigeon eggs, and pour in 250g of soup, 5g of monosodium glutamate and 50g of soy sauce.

Simmer and pick up the bowl.

5. On the wok fire, burn the cooked lard to 80% heat, fry the fish belly in the wok until it can be broken, remove it and remove the oil. Jiang fish du

Soak in clear water, take out and cut into pieces 4.5 cm long and 0.8 cm wide. Put the wok on a high fire and add the medium-rare lard.

G, heating to 70%, adding 35g of onion and 45g of ginger slices, frying until fragrant, and adding chicken, duck, sheep elbow, pig's trotters and chicken gizzards.

Stir-fry pork tripe, add 75g light soy sauce, 10g monosodium glutamate, 150g rock sugar, 150g Shaoxing wine, chicken soup, star anise and cinnamon, and stir well.

Cover the pot and cook for 20 minutes. Remove the onion and ginger, put them in a small pot and use the soup for later use.

6. Take a medium-sized Shao jar, wash it, pour 500 grams of clean water, put it on a charcoal stove, and simmer until the water in the jar is exhausted.

After heating, pour out the hot water in the tank and put a small bamboo grate on the bottom. First, cook chicken, duck, sheep's elbow, pig's trotters, pig's belly and chicken.

Put the meat in, then wrap the shark's fin, ham, scallop and abalone into a rectangle with clean gauze and put them on the meat pieces such as chickens and ducks.

, gauze wrapped in mushroom, winter bamboo shoots, white radish balls, and finally poured into the soup, covered with lotus leaves and placed on the jar mouth to seal, and then covered with a lid.

In a small bowl, put the jar full of raw materials on the charcoal stove and simmer for 2 hours, then open the lid and put the sea cucumber, tendon,

Put the fish lips and belly into the jar, seal the jar mouth, and take it out with slow fire 1 hour. When serving, pour the concentrated solution from the jar into the dish basin and then put it into the bowl.

Blow up pigeon eggs and put it on it. When eating, you can stir-fry bean sprouts and mushrooms, spicy mustard and cooked ham slices with water chestnuts.

Every dish, as well as silver rolls and sesame cakes (this is the traditional way to eat in Fuzhou. It is advisable to make a large-scale "jumping Buddha wall" with more materials.

For small and medium sizes, the materials used can be reduced accordingly).

The characteristics of this dish are: diverse food, tender, rich meat flavor, delicious soup, delicious taste, endless aftertaste, rich nutrition, and

Has the effects of improving eyesight, caring skin, promoting blood circulation, relaxing muscles and tendons, nourishing yin, strengthening body constitution and stimulating appetite.

Sea cucumber and pearl soup: boil 50 grams of sea cucumber, add 500 grams of white sugar, 250 grams of honey and 30 grams of pearl powder. Boil and bottle, one tablespoon each time, 2~3 times a day. Has analgesic, antiinflammatory, viscera nourishing and liver protecting effects.

Sea cucumber soup: 150g, chicken (or pork, ribs and other meat) 250g, stewed;

Auricularia Pork Intestine Sea Ginseng Soup: Auricularia 30g, Sea Cucumber 20-30g, Pork Intestine 150-200g, cooked together, seasoned with salt and monosodium glutamate, can cure constipation due to yin deficiency and intestinal dryness.

Shredded chicken and sea cucumber soup

Ingredients: chicken 150g, sea cucumber 100g, ham 25g, chicken soup 500g, bean sprouts, soy sauce, monosodium glutamate, salt and wine.

Practice: first soak the sea cucumber in clear water, then wash and shred it for later use; Wash and shred the chicken, mix well with soy sauce and wine. Slice the ham for later use. Wash bean sprouts and drain. Pour chicken soup into the pot, add chicken, cook for 5 minutes, then add shredded sea cucumber and ham, add bean sprouts and soy sauce after boiling, then roll and add monosodium glutamate to taste.

Efficacy: Warming and nourishing middle energizer, invigorating kidney and essence, nourishing yin and lowering blood pressure, nourishing blood and moistening dryness.

I taught several kinds, with personal explanation.

There is a saying called "Bao Bei Shen". It is said that the sea cucumber in Dalian Changhai is good, but there are actually many sayings about sea cucumber. Dry sea cucumber or semi-wet sea cucumber is particular about foam, and the following two methods can be used for general operation:

First, the hot bubble method.

First, soak the sea cucumber in hot water for 24 hours (you can directly put it in a pot and boil it in cold water, and then cover it for 4-5 hours), then take out the internal organs from the lower mouth of the abdomen, add new water, cook for about 50 minutes with strong fire, and soak it in the original soup after 24 hours. Usually, it is faster to soak your hair in hot water.

Second, the cold water foaming method,

Soak the sea cucumber in clear water for about 3 days; Take out the intestinal impurities and peritoneum by laparotomy, and then soak them in clear water until they are soft before processing and eating. This method needs to change the water several times in hot weather, and always pay attention to whether it softens.

When soaking sea cucumbers, don't be contaminated with oil, alkali and salt, otherwise it will hinder the water absorption and expansion of sea cucumbers, reduce the yield, and even make sea cucumbers melt, rot and deteriorate. The prepared sea cucumber can't be frozen, otherwise it will affect the quality of sea cucumber, and it is not advisable to send too much at a time.

To soak dry sea cucumber yourself, you should first dry the sea cucumber on the fire, and then soak it in warm water for one night, which will help the dry lime on the skin to fall off. The next day, gently brush the epidermis with a soft brush, boil it in clear water for half an hour, and then turn off the fire and soak it.

Boil for five to seven days every day until the sea cucumber is soft and swollen. Although the procedures are cumbersome, there are no additives in the process, which is not only safe and hygienic, but also won't go bad after cooking for a long time, and it is more delicious than what you buy now.

Sea cucumbers are easy to rot when exposed to oil, so the utensils for soaking sea cucumbers must be clean, especially to avoid oil-water contact with sea cucumbers that are not completely foamed, otherwise the outer skin will be soft and rotten, and the inner layer will be bad.

Sea cucumber contains more than 50 kinds of nutrients beneficial to human physiological activities, and its protein contains 18 kinds of amino acids, and is rich in active substances such as taurine, chondroitin sulfate, sea cucumber mucopolysaccharide, calcium, phosphorus, iron, iodine, zinc, selenium, vanadium, manganese and vitamin B 1.

Protein in sea cucumber is water-soluble protein, which is easily digested and absorbed by human body. It has strong effects of tonifying kidney and strengthening yang, invigorating qi and nourishing yin, clearing intestine and moistening dryness, and can be used for adjuvant treatment of cardiovascular and cerebrovascular diseases, diabetes, impotence due to kidney deficiency, neurasthenia, aplastic anemia and other diseases. Traditional Chinese medicine believes that sea cucumber is warm and nourishing, suitable for long-term consumption, and is the best food to strengthen the body and delay aging.

Sea cucumber is a kind of food with high protein, low fat and low cholesterol, so it is traditionally considered as a nourishing food, and it is better for people with hypertension, coronary heart disease, hepatitis and the elderly to eat sea cucumber. There are many cooking methods of sea cucumber, such as grilled sea cucumber with onion, sea cucumber with milk soup, sea cucumber with home cooking, sea cucumber with shrimp, sea cucumber with braised sauce, sea cucumber with chicken paste and so on. The production method of sea cucumber is more particular, and there must be all kinds of good seasonings to make delicious and tender dishes.

Efficacy: tonify five internal organs, tonify kidney and replenish essence, regulate deficiency and nourish blood.

Ingredients: some sea cucumbers, 1 chicken.

Methods: Take a proper amount of water to sea cucumber, remove its abdominal intima, wash and slice. If the whole chicken is cleaned according to law, stew the soup for later use. Stir-fry sea cucumber slices in a pot, and add chicken soup, seasoning and vegetables.

Usage: Take it in moderation before going to bed every night.

Indications: It is suitable for dizziness, tinnitus, backache, wet dream's nocturnal emission, frequent micturition and other symptoms caused by deficiency of liver and kidney and deficiency of essence and blood. It is also used for patients with pulmonary tuberculosis, cough, hot flashes, hemoptysis, anorexia, hematemesis, constipation, etc. caused by yin deficiency and blood fluid.