Sea urchins are delicious to cook, whether they are made into rice balls and sushi, steamed eggs in custard, or soft and sweet sea urchin porridge with rice porridge.
The most beautiful and primitive way to eat the south wind in July is this simple method of pouring horseradish juice. When eating, the top of the sea urchin shell is cleaned with a mouth half the size of a shell, the viscera of the sea urchin is carefully taken out, leaving a complete yellow sea urchin, then the mixed juice of lemon juice, soy sauce and spicy mustard sauce is poured in, and the sea urchin is picked up and gently shaken, so that the sauce is fully soaked around the sea urchin, and it is scooped up with a small spoon for eating. It's cool and smooth without any fishy smell, and it's very delicious.
Everyone who likes seafood, let's try it. When the tip of your tongue touches the sea urchin, the natural feeling of tearing off the petals and floating in the wind will surely convince you that only this way of eating is the warmest way to get close to, cherish and praise nature. Ingredients: a few fresh sea urchins (selection method: gently touch the tentacles of sea urchins, they are fresh when they are active), spicy mustard sauce, soy sauce and lemon juice. Practice: 1. At the top of the sea urchin shell, clean up a half-shell mouth, take out the guts of the sea urchin, make the sea urchin yellow, and then pour in the mixed juice of lemon juice, soy sauce and spicy mustard sauce.
2. Shake gently when eating, so that the sauce can fully soak around the sea urchin. How delicious it is, you will know after eating it.
How to eat sea urchins?
On our side of the beach, we often see a fist-sized small black-brown thorn ball, which is covered with thorns. This is sea urchin.
According to some data, there are more than 800 species of sea urchins found. Beautiful ones are generally highly toxic, and dark brown ones can be safely eaten. June and July are the breeding season of sea urchins every year. Take a sea urchin and pry it open with a knife. You will see a small yellow ball. This is the essence of sea urchin. It is rich in protein and phosphorus, which can enhance the human body's hypoxia tolerance, soothe the nerves and replenish blood, and improve human immunity. This is a good seafood.
Ingredients: about 300 grams of sea urchin yellow, 2 large eggs. Look at it, don't get close to each other, and tie it to the crisp ground.
Practice: 1. The master who sells sea urchins wears gloves and will pry the sea urchins into the box. About 300 grams of sea urchin yellow needs 2 large eggs. 2. Add the same amount of water to the eggs and break them up.
3. Put it in a steamer and steam until it is 67% mature, that is, when it has just solidified. 4. Spread Shanghai Gallbladder Yellow, and steam it for about 5 minutes, and the Gallbladder Yellow will change color and harden.
5, sea urchin yellow itself has a slight fresh salty taste, you can add no seasoning. Dig down with a spoon when eating, and there will be delicious sea urchin and custard between each bite ~ Common ways to eat here are: raw sea urchin sashimi, steamed sea urchin eggs cooked food.
When eating raw, cut a hole in the top of the sea urchin shell, and then carefully take out all the guts of the sea urchin from the hole, leaving a complete yellow sea urchin. When eating, pour lemon juice, special soy sauce or spicy mustard sauce, pick up the sea urchin, shake it gently, let the sauce fully soak around the sea urchin, and scoop it up with a small spoon. It's cool and smooth without any fishy smell, and it's very delicious. The other is steamed eggs with sea urchin, which is simple and easy to make at home. In June and July, you can dip the sea urchin yellow in the mature egg custard and then steam it until the sea urchin yellow becomes discolored and hard. Sea urchin yellow melts in the mouth without bones and tendons. It is delicious and sharp. While enjoying the delicious food, it will leave an ocean-like sweet breath between your lips and teeth.
Excuse me, how to make sea urchins
The practice of sea urchin custard:
Ingredients: 5 eggs, one can of sea urchin yellow.
Accessories: water, salt and soy sauce.
Practice: 1, put the eggs in a large container and break them up.
2. Add delicious sea urchin yellow, stir well, add the same amount of water and a teaspoon of salt as eggs, and stir well.
3. Boil the water in the pot, add the sea urchin egg liquid and steam it in water.
4. It is very important to keep stirring during steaming, which can not only accelerate the maturity of the custard, but also make the sea urchin yellow evenly distributed in every corner of the custard.
5. After steaming, pour in 1/4 teaspoons of soy sauce.
Features: This dish is fragrant and tender, healthy and healthy.
Gourd sea urchin
Practice steaming
Sichuan cuisine menu
Take other aquatic products as the main raw materials.
Taste delicious
Cai Cheng hot dishes
The source of the essence of culinary masters' works
material
Ingredients: 20 sea urchins (each 10)
Ingredients: oxleg pumpkin 100g (peeled, steamed and mashed), red caviar 100g, 50g of fresh crab roe, 6 eggs, 40g of fine celery, and light yellow melon peel 150g.
Seasoning: 4g of refined salt, 4g of chicken powder, appropriate amount of pepper powder (water), 5g of ginger juice, 5g of chopped green onion, 5g of wet starch, 400g of fresh soup and 75g of cooked chicken oil.
Production steps
1. Trim and polish the sea urchin, cut a small round mouth from the mouth of the sea urchin one by one, and take the bile yellow out of the sea urchin shell and wash it. Put 6 egg whites in a bowl, add pumpkin puree, fresh soup (300g), ginger juice, wet starch (2g), chicken powder (2g), pepper water and refined salt (2g), stir well, scoop into 10 sea urchin shell, and steam in a cage with low fire. Cucumber skin is carved into gourd leaves and handles and inserted into the mouth of the upper end of the small sea urchin.
2. Peel the sea urchin yellow and crab yellow and put them in a bowl. Add the remaining egg yolk, fresh soup, wet starch, refined salt and chicken powder and mix well. Add the melted chicken oil into the pot, heat it to 40%, pour the egg yolk liquid into the pot, stir it until it is solidified, add celery granules and stir it evenly, scoop it into the egg noodles of 10 sea urchin, skim off caviar and chopped green onion in turn, enlarge the shell of small sea urchin into a gourd shape, place one end of a big plate at intervals, and put decorations on the other end.
Production key
Be sure to choose fresh sea urchins, master the amount of soup used for tender eggs, and steam slowly with low fire when steaming.
Egg yolk hot pot should not be cooked for a long time, but it can solidify. Pay attention to the disinfection of gallbladder shell.
How to make sea urchins?
The practice of sea urchins 1. Steamed eggs with sea urchins Ingredients: 4 sea urchins, 2 eggs and 3 grams of salt. Recipe practice: 1. The sea urchin is cut open and washed, leaving the sea urchin in the shell yellow; 2. Break up the eggs, add about 1 water equivalent to 5% of the eggs, beat well, and add a proper amount of salt; 3. Add water to the steamer, put the sea urchin into the steamer, pour in the egg paste, cover the lid, and fire; When the water in the pot boils, the fire turns a little smaller. If you continue to steam with high fire, the egg paste will bubble out; 5. According to the size of sea urchin, it usually takes about 5 minutes to steam. For the first time, you can take a look at it in about 3 minutes. 6. Immediately after steaming, put the raw sea urchin in the middle for decoration and drop some sesame oil. Recipe tip: Be careful when eating sea urchins, and try not to get stuck in your hands by its thorns. If you are not careful, you should check whether there are thorns on your skin in time, and if there are, you should take them out in time.
After being stabbed by a sea urchin, my hands are slightly numb, which is caused by the toxin of the sea urchin sting. It lasted about 4 to 5 hours, and it disappeared without much problem. 2. Sea urchin sashimi 500g of fresh sea urchin, 0/0g of spicy mustard sauce/kloc-,0/0g of soy sauce/kloc-,3g of lemon juice. Step 1. Prepare materials.
2. At the top of the sea urchin shell, clean the mouth half the size of the shell, take out the guts of the sea urchin, keep the sea urchin yellow, and then pour in the juice mixed with lemon juice, soy sauce and spicy mustard sauce. 3. Shake gently when eating, so that the sauce can fully soak around the sea urchin.
Is the sea urchin delicious? Recommend several ways to make sea urchins well.
Everyone has different tastes, and I personally prefer it.
Steamed eggs with sea urchin
material
1 Newborn eggs, salt and fish sauce, a few drops of sesame oil and sea urchin.
Practice 1, time is tight in the morning, of course, you can't do too much work. Break up a newborn egg, add salt, fish sauce and sesame oil and mix well, add two to three times of water and mix well, then pour into a bowl;
2. Put it in a steamer with boiling water and steam for about three minutes on medium heat. When you see the surface condensation, gently steam the gallnut for another minute and a half.
Crashed sea urchin bean seedlings
material
Bean sprouts, sea urchin, cuttlefish gum, eggs, salt, monosodium glutamate and corn flour.
Exercise 1. Wash bean sprouts, air-cool, chop and dry.
2. Cut the sea urchin, take out the bile yellow, wash it, season it with cuttlefish glue and bean sprouts, and stir it evenly to make bean sprouts sauce.
3, the pot is hot, put the bean paste into the pot and spread it into a cake, fry until both sides are golden, and take out the oil.
4. Mix the egg with the raw flour, spread it on the fried bean sprout cake, fry until the skin is crisp, take it out and change the knife to eat.
Sea urchin snowflake jiaozi
material
Live sea urchin, egg skin, sea cucumber, sea shrimp, carrot, water bamboo, fresh ginkgo, five-color pine (egg pine, raw radish pine, salmon pine, fish fillet pine and pork floss), salad oil, salt, monosodium glutamate, pepper, corn flour and egg white.
Exercise 1. Wash and steam sea urchins, take clean meat and dice. Sea cucumber, shrimp, carrot and water bamboo are diced for use.
2. The above raw materials are boiled, seasoned and fried to make stuffing.
3. Egg white is beaten with sherry paste, and the egg skin is made into a disk with a diameter of 10 cm.
4. Wrap the prepared stuffing into the egg skin to make an egg jiaozi, evenly spread the sherry paste, and decorate with red pepper slices and coriander leaves.
5. Add oil to the pot, heat it to 40%, fry the egg dumplings, put them on a plate, enclose them in plum blossom shape with ginkgo biloba, and decorate them with five-color pine branches.
How to make sea urchins?
The practice of sea urchin
First, sea urchin steamed eggs.
Ingredients: 4 sea urchins, 2 eggs and 3 grams of salt.
Recipe practice:
1. The sea urchin is opened and washed, and the sea urchin yellow is left in the shell;
2. Break up the eggs, add about 1 water equivalent to 5% of the eggs, beat well, and add a proper amount of salt;
3. Add water to the steamer, put the sea urchin into the steamer, pour in the egg paste, cover the lid, and fire;
When the water in the pot boils, the fire turns a little smaller. If you continue to steam with high fire, the egg paste will bubble out;
5. According to the size of sea urchin, it usually takes about 5 minutes to steam. For the first time, you can take a look at it in about 3 minutes.
6. Immediately after steaming, put the raw sea urchin in the middle for decoration and drop some sesame oil.
Recipe tip:
Be careful when handling sea urchins, and try not to get stuck in your hands by its thorns. If you are not careful, you should check whether there are thorns on your skin in time, and if there are, you should take them out in time. After being stabbed by a sea urchin, my hands are slightly numb, which is caused by the toxin of the sea urchin sting. It lasted about 4 to 5 hours, and it disappeared without much problem.
Second, sea urchin sashimi
500g of fresh sea urchin, 0/0g of spicy mustard sauce/kloc-0, 0g of light soy sauce/kloc-0, 3g of lemon juice.
Practice steps
1. Prepare materials.
2. At the top of the sea urchin shell, clean the mouth half the size of the shell, take out the guts of the sea urchin, keep the sea urchin yellow, and then pour in the juice mixed with lemon juice, soy sauce and spicy mustard sauce.
3. Shake gently when eating, so that the sauce can fully soak around the sea urchin.
Where's the sea urchin? -sogou, go ahead.
Steamed sea urchin with hibiscus
The peeling method of sea urchin is: take raw sea urchin, wash it, cut a round mouth around the sea urchin with scissors that can be put into a small spoon, pour out the water and sundries in the sea urchin shell, dig out the black film, and leave five-star sea urchin eggs, which are the edible parts of sea urchin.
You can't wash it with water at this time. After washing, the sea urchin eggs are scattered all over the floor, and they are tasteless when mixed with water.
Main ingredients:
10 live sea urchin, 4 eggs, 500g clean water, salt, monosodium glutamate, soy sauce, peanut oil, chopped green onion and a little pepper.
Making:
1. Dig a hole in the upper part of the sea urchin and put it in a cup to remove the internal organs and sand and keep the egg paste intact.
2. Shell the egg, take the liquid, break it up, stir it in clear water, add refined salt, monosodium glutamate and pepper and mix well. Then evenly divide into 10 sea urchin cups, put them in a cage, steam for 5 minutes and take them out as water eggs.
3. Put peanut oil in a bowl of a hot pot, add light soy sauce and chopped green onion, and pour them on the 10 steamed sea urchin egg noodles respectively.
sea urchin
Features:
Sea urchins were originally served in cups with unique shapes. Water eggs and sea urchin sauce complement each other, tender and delicious.
Stewed sea urchin:
Take gallbladder eggs, add water, add ginger or garlic slices, scallion or mushrooms, and cook them.
Stir-fried sea urchin:
Take sea urchin egg meat and add seasoning such as salt, wine, sugar and Jiang Mo. When the oil is hot, stir-fry the ingredients and add starch to thicken them when they are cooked.
Stir-fried sea urchin: take sea urchin egg meat, add ingredients, add egg white and starch, and fry with open fire.
Iced sea urchin: Take sea urchin eggs, wash them with cold boiled water, put them in containers (pots and plates) at the bottom of crushed ice, and put a layer of film between ice cubes and sea urchins. When eating, dip them in seasonings, which is similar to eating raw lobsters, mussels, mussels, etc. And it has a unique flavor.