Ingredients: dry sea cucumber 25g, abalone 6, rice 60g, millet 30g, oil, salt, Xinhui Chenpi.
working methods
1. First soak the prepared dry sea cucumber in clear water, then clean the internal organs, cut them into sections for later use, then clean the lean meat with clear water and dip it in oil and salt for later use.
2. Wash abalone with clear water, and then cut into internal organs for later use.
3. Wash rice and millet, and add sea cucumber, abalone, lean meat, dried tangerine peel and appropriate amount of water.
4. Cover the pot and press 15-20 minutes in the pressure cooker. After natural decompression, season with salt and sprinkle with chopped green onion.
Practice of burning sea cucumber with onion and drenching Japanese tofu
Ingredients: dry sea cucumber 1, 2 strips of Japanese tofu, oil, salt, ginger, coriander, onion, oyster sauce, soy sauce and sugar.
working methods
1. Soak dry sea cucumber and cut into granules. Wash coriander, ginger and onion and drain. Cut coriander into small pieces, shred ginger, cut onion into sections, and cut onion leaves into small pieces for later use.
2. Pour the oil in the pan and stir-fry the shallots for later use. Add appropriate amount of soy sauce and sugar to the fried scallion, and steam in a pot for three minutes.
3. Pour coriander, shredded ginger and onion leaves into the fried onion oil and fry until slightly yellow. Filter the fried oil of coriander, shredded ginger and onion leaves, pour the onion oil into the pot and heat it to 80%. Pour in the sea cucumber and fry for two minutes.
4. Add appropriate amount of salt and oyster sauce, pour in scallion and cook for two minutes, add white sugar and cook until all the sugar melts, then pour into a bowl.
5. Cut the Japanese tofu into pieces, put it in a plate and add water for eight minutes. Dig a small piece in the middle of tofu and put the sea cucumber granules in the sauce.
Sea cucumber and angelica soup
Raw materials: dry sea cucumber100g, Chinese angelica 30g, yellow flower100g, Dutch bean100g, lily 20g and shredded ginger10g.
working methods
1, the method of soaking sea cucumber: first soak sea cucumber in hot water for 24 hours, and take out the internal organs from the opening of the lower abdomen; Add clean water, boil over high fire for about 50 minutes, soak in the original soup, and make soup after 24 hours; Boil hot water, add sea cucumber, and take it out after 1 minute, which can effectively remove the fishy smell of sea cucumber.
2. Take the pot again, heat oil, saute shredded ginger, add soaked yellow peas, add enough water and angelica to boil.
3. After boiling, put lily and sea cucumber into the pot and cook for 5 minutes.
4. Add salt and pepper to taste, and the delicious sea cucumber and angelica soup is ready.
Sea cucumber Ejiao black chicken soup
Ingredients: 1 sea cucumber, 2 pieces of donkey-hide gelatin,13 black-bone chicken, red dates, medlar, yam and ginger slices.
working methods
1. Sea cucumbers are soaked in advance.
2. Rubber foam is very developed.
3. Black-bone chicken chop small pieces to remove blood.
4. Wash red dates, medlar and yam.
5. Peel and slice ginger.
6. Put all the ingredients in a saucepan and simmer for 4 hours.
Sea cucumber mutton soup
Ingredients: 500g of mutton (lean meat), 50g of dried sea cucumber, 5g of ginger, 0g of onion 1 5g, 0g of pepper1g, 5g of salt.
working methods
1. Soak the sea cucumber in warm water at 40℃ until soft, then cut the sea cucumber into pieces, gut it, wash it, put it in boiling water for about 10 minute, take it out and pour it into a bowl filled with water for 2-3 hours.
2. Wash the mutton, remove the blood, cut it into small pieces, add appropriate amount of water (about 50g), stew it with low fire until it is nearly cooked, cut the sea cucumber into small pieces, put it in the same pot, cook for about 15min, and add Jiang Mo, chopped green onion, pepper and refined salt. Warm ginseng meat, soup, or for dinner
Clear soup of sea cucumber, bamboo and dictyophora
Raw materials: sea cucumber 1 tablet, 6 Yaozhu tablets, 4 Dictyophora dictyopteris, lean meat 100g, ginger 10g, and Lycium barbarum 15g.
working methods
1, wash Yaozhu, cut off the top sealed head of Dictyophora dictyophora, pay attention to remove the net cover, and soak in light salt water 15 minutes.
2, sea cucumber and lean meat cut into pieces, cold water into the pot, wash the floating foam.
3. Put all the materials into the curing pot.
4. Heat the water to1500ml.
5. Add ginger and appropriate amount of yellow wine.
6. Select the health soup function. When the fire boils, it will automatically turn to a small fire about 1 hour. After opening, put in the soaked medlar and add the right amount of salt.
Nutritional efficacy: sea cucumber can increase immunity and eliminate fatigue, scallop is scallop, which can nourish yin and replenish blood, and dictyophora can replenish qi and strengthen brain.
Mushroom ginseng chicken soup
Ingredients: sea cucumber, fungus, tremella, cucumber, salt, cooking wine, pepper, chicken essence, sesame oil, ginger, onion and coriander.
working methods
1. Wash the sea cucumber and cut it into small pieces, slice the cucumber, shred the onion, slice the ginger and cut the coriander 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.
Nutritional efficacy: nourishing yin and moistening dryness, fresh and salty nutrition.
Sea cucumber is slippery, people with damp-heat in the spleen and stomach, cough with excessive phlegm and thick and greasy tongue coating are not suitable for eating. Patients with cold and diarrhea, it is best not to eat sea cucumber for the time being. Sea cucumber is rich in protein, so don't eat too much each time to avoid indigestion.