Ingredients: 750g fresh sea cucumber, 500g belly meat, 500g old chicken with bone, 50g wet mushroom, meatball 10, raw garlic 1 piece, 25g shrimp skin, and 50g lard 150.

Ingredients: refined salt, monosodium glutamate, Shaoxing wine, soy sauce, red bean oil, coriander, ginger, onion, sesame oil, licorice and a little wet starch.

Exercise:

1. Cut the sea cucumber into pieces about 5-6 cm long and 2 cm wide, cook it with ginger, onion and refined salt, add Shao wine, soak it to remove the fishy smell of the sea cucumber, then pick it up and remove the ginger and onion. Cut the belly meat and the old chicken into pieces.

2. Heat the lard in a tripod, stir-fry the sea cucumber slightly, then pour it into a pot (bamboo as the bottom of the pot), stir-fry the belly and old chicken along the tripod, pour Shao wine, add coriander head (tied into a handful), raw garlic, soy sauce, red soy sauce, two soups and licorice slices, and then pour it into the sea cucumber pot. First, cook over high fire. Then, the sea cucumber, mushrooms, meatballs and shrimps are picked up, put into a soup bowl, put the raw juice into a tripod, add refined salt and monosodium glutamate, boil until it is slightly boiling, thicken it with wet starch, add sesame oil and lard, mix well and pour it on the sea cucumber. Keep up with 2 plates of balsamic vinegar when serving.

Features: this dish is rotten but not muddy, soft and delicious, with rich flavor and rich nutrition.

Braised Sea Cucumber with Scallion

Ingredients: sea cucumber 100g, ginger and soy sauce 25g, sugar 15g, cooked lard 125g, onion 200g, cooking wine 20g, refined salt 4g, clear soup 250g, wet starch 250g, monosodium glutamate 3g and sugar 3g.

Practice: cut the sea cucumber into wide slices, control the water after cooking, add lard into the onion when it is six ripe, fry until golden brown, and take it out. Onion oil is reserved. Add onion, ginger, salt, cooking wine, soy sauce, sugar and sea cucumber to the broth, boil it, simmer for 2 minutes, then take it out and control drying. Add the fried onion, salt, sea cucumber, clear soup, white sugar, cooking wine, soy sauce and sugar to lard, boil and simmer for 2-3 minutes. Add monosodium glutamate and starch to thicken, collect juice thoroughly over medium heat, pour in scallion oil, and plate.

Snow sea cucumber

Raw materials: 500g of fresh sea cucumber, 25g of chicken breast, 0/5g of cinnamon fish/kloc-,0/500g of big oil/kloc-(about 40g), 20g of soy sauce and seasoning.

Wine 15g, salt 3g, monosodium glutamate 15g, onion 3g, Jiang Mo 3g, egg white 5g, water starch 70g, onion oil 40g, soup amount and sugar amount.

5 grams.

Practice: cut the sea cucumber into long strips, blanch it with boiling water and dump it. The chicken breast is peeled, hardened and chopped with the fish. Put the minced chicken and fish into a bowl, add water to boil, add egg white and starch and stir into porridge. Put the oil into the pot until the oil is 30% hot. Pour the chopped chicken and fish into the colander and let them leak into the oil. If it doesn't leak, press the spoon with your hand. When it leaks out, take it out as snowflakes. Put oil in the spoon, stir-fry onion and ginger, add soy sauce, cooking wine, soup, salt, monosodium glutamate, sugar and sea cucumber, bake for a while, thicken and scoop up, and serve. Add soup, monosodium glutamate, snowflakes, thin clams and scallion oil into the original spoon, and cover the sea cucumber.

Yutu sea cucumber

Ingredients: 400 grams of fresh sea cucumber, 8 cooked quail eggs, 40 grams of cooked bamboo shoots, 20 grams 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.

How to do it:

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.

Special point: delicious and refreshing

Irrigated sea cucumber

Ingredients: fresh sea cucumber 10, 2 egg whites, 50g catkin, 0g chicken breast100g, and 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" on a plate and steam it in a cage for three minutes to set it, that is, take it out and put it in a soup bowl, and add excess clear soup, salt and pepper to the bowl.

sea slugs with brown sauce

Ingredients: 12 fresh 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.