1. Nutritional practice of sea cucumber fillet soup
The materials used are: sea cucumber, tenderloin, egg skin, dried laver, coriander, salt, chicken essence, cooking wine, vinegar, soy sauce, sesame oil, water starch, chicken soup, egg white and shredded onion.
Practice: 1, slice the sea cucumber into a big spatula, blanch it thoroughly with boiling water, take it out and cool it with cold water, soak the dried seaweed in warm water and wash it, wash the coriander and cut it into 5 sections, and cut the egg skin into small inclined pieces. 2. Slice tenderloin, put it in a bowl, and add egg white, starch, salt, soy sauce, cooking wine, chicken essence and sesame oil to taste. 3. Put chicken soup, sea cucumber and tenderloin slices into a pot and pour them into a big soup bowl. 4. Put chicken essence, dried seaweed, cooking wine, soy sauce, salt and chicken essence into a pot, add sesame oil and vinegar after boiling, pour into a big soup bowl filled with sea cucumber, and sprinkle with shredded eggs, shredded onion and coriander to serve.
2. Nutritional practice of auricularia auricula and sea cucumber soup
Ingredients: sea cucumber, fungus, tremella, cucumber, salt, cooking wine, pepper, chicken essence, sesame oil, ginger, onion and coriander.
Practice: 1, sea cucumber is washed and cut into small pieces, cucumber is cut into sections, onion is shredded, ginger is sliced, and coriander is cut into sections for later use. 2. light the fire in the pot and pour in the oil. When the oil temperature is 30% hot, stir-fry ginger slices, then add tremella and auricularia, pour in a proper amount of broth, add cooking wine, salt and chicken essence, simmer for half an hour on low fire, then add sea cucumber, add pepper, boil, put in a bowl, add cucumber slices, shredded onion and shredded coriander, and pour a little sesame oil.
3. Nutritional practice of clear soup sea cucumber
The materials used are: 250g of water-soaked sea cucumber, 25g of water-soaked magnolia slices, 25g of water-soaked mushrooms, 25g of coriander (leaves), 25g of cooked lard, 3g of cooking wine15g, 3g of monosodium glutamate, 4g of salt, 2g of sesame oil10g, 2g of pepper and a proper amount of fresh soup.
Practice: 1. Cleaning the developed sea cucumber, cutting it into spatula along the length direction, and dividing the large piece into 3 pieces and the small piece into 2 pieces; Wash and slice magnolia officinalis; Wash mushrooms, remove pedicels and break them; Coriander is washed and detoxified. 2. Add water to the pot, add sea cucumber slices, magnolia slices and mushroom slices after boiling, take them out after blanching, and put them into the soup bowl after controlling the water. 3. Put the pot on the fire, add cooked lard and burn it to 60% to 70% heat, add fresh soup, cooking wine, monosodium glutamate and salt, adjust the taste of the soup after boiling, and skim off the floating foam; Pour a little boiling soup into a big soup bowl, blanch the sea cucumber slices, then pour the soup back into the pot and boil it, then put the soup in the pot into the soup bowl, sprinkle with pepper, pour in sesame oil and add the washed coriander leaves.
We should not only know the benefits of eating sea cucumber, but also know how to eat more nutritious sea cucumber so as not to waste the nutrition of sea cucumber. If you don't know how to cook sea cucumber and what to mix with, you can pay attention to sea cucumber for the elderly. Their family's practices on sea cucumbers are authentic and complete, and even the temperature control is introduced in detail. Not only that, I also send 70G sea cucumber to friends all over the world for free every day. Received many times, the above is for reference only.