Meat should be three fat and seven thin (that is, three fat and seven thin), cut into pieces and blanched. After the minced meat changes color, add soy sauce, water and a little sugar, then add sea cucumber and simmer with low fire until the soup tastes good.
Practice 2: Spicy sea cucumber
If you feel that eating chopped sea cucumber is not enough, you can also add dried Chili or Chili oil and mix it with Sichuan Pixian bean paste to make spicy sea cucumber.
Practice 3: sea cucumber tofu
Cutting Flos Chrysanthemi into powder, mixing with egg white and starch, and stirring into paste; Cut the sea cucumber into small pieces the size of a grain of rice, soak them in water and stir them evenly in the egg white paste. Then, stir-fry the onion and ginger, stir-fry with tender tofu, and serve. This dish is especially suitable for the elderly.
Practice 4: Braised sea cucumber with onion.
Sea cucumber should be thick and tender. Prepare two green onions. First, clean the sea cucumber and cut it into strips about 2 inches with a knife. Be careful not to cut it too small. Cut the onion into pieces and set aside. Heat the water, add the sea cucumber for 5 minutes and cook for about 5 minutes, then rinse the sea cucumber with cold water. (The above steps are because there is alkali and sand in the sea cucumber, so it must be cleaned up. ) Heat the wok on the fire, then pour in the oil. When it is slightly hot, add 2 tablespoons of sugar. When the sugar melts into brown foam, add the onion and stir fry. Then add the sea cucumber. Stir-fry and then add: cooking wine, soy sauce and chicken essence in turn. Taste the juice yourself with a spoon. Then cover the lid and simmer for 10 minute, turning frequently in the middle. Finally, the soup is collected by fire and the vegetables are filled in the pot. Sugar is added to the oil for coloring, and attention should be paid to prevent burns.
There are many others: one is milk sea cucumber;
Ingredients: sea cucumber, pure milk ingredients: refined coix seed, selected honey features: ancient and new, suitable for everyone, all the nutrients needed for a whole day have been swept away.
Practice: Wash the hair system of sea cucumber for later use. Put pure milk in a pot, simmer over medium heat, wash the job's tears, and add honey after the job's tears are cooked, which is suitable for personal taste.
Friendly reminder: the nutritional effect of milk thorn participating in fruit in breakfast is better.
Second, honey sea cucumber;
Ingredients: Stichopus japonicus Ingredients: Selected honey features: simple production and rich nutrition.
Practice: After the water-soaked sea cucumber is made, wash it, then put honey on the sea cucumber and steam it in a cage for 2-5 minutes.
Friendly reminder: Honey sea cucumber tastes better with raw bitter gourd and sweet noodle sauce.
Third, Shandong famous dishes (Shandong cuisine): onion sea cucumber;
Main ingredients: water-soaked sea cucumber and Shandong green onion, and ingredients: oil, salt, soy sauce, sugar, cooking wine, chicken essence, water starch, pepper, etc.
Production method: Wash the water-soaked sea cucumber, scald it with boiling water for later use, cut the Shandong green onion into sections, and fry it in a wok like oil.
Heat to 30%, stir-frying onion until golden brown, taking out onion and oil for later use, leaving a small amount of base oil in the pot and adding white sugar to stir-fry until the color is brown,
(traditionally without sugar), add sea cucumber to bake, add broth or clear water to cook, remove floating powder, and add seasoning to taste.
Add the fried shallots, drain the starch, and drizzle with the fried scallion oil. Serve.
Four, onion sea cucumber (Beijing cuisine):
Ingredients: 500g sea cucumber, 0/00g onion/kloc.
Seasoning: 25g of big oil, 25g of spiced oil, 0/0g of sugar/kloc-0, 40g of wet starch, a little of Jiang Shui, 25g of cooking wine, 5g of monosodium glutamate, 25g of soy sauce and a proper amount of clear soup.
Exercise:
(1) Burn the sea cucumber with strong but not strong fire until the skin is crispy, scrape off the blackened layer with a knife until it is dark brown, then soak it in cold water for 2 days, and cook it after the ginseng becomes soft. Boil the wool for about 5 minutes for the first time, open the chest, take out the intestines and impurities, rinse with clear water, and separate the soft and hard parts. Soak the soft water in clear water, continue to cook hard, and repeat until it is all soft. Rinse and soak for 4 ~ 5 hours according to this method.
(2) Cut the sea cucumber into paper strips with a groove knife, and cut the onion into 3cm sections.
(3) Put the sea cucumber in a frying spoon, blanch it with boiling water, then add clear soup, cooking wine and Jiang Shui, simmer for a while, and take it out for later use.
(4) Put the frying spoon on the fire, pour in the big oil and heat it, add the onion and fry until it is yellow, then take it out, add the clear soup, cooking wine, white sugar, sugar color, soy sauce, monosodium glutamate and Jiang Shui, and skim off the floating foam after boiling. Then put the simmered sea cucumber and fried onion in. When the soup is boiled again, immediately pour in the wet starch. Add scallion oil to the spoon and pour it into the plate.
Features: The sea cucumber is soft and tender, and the smooth sauce is brown and shiny, with a strong onion taste and no juice residue after eating.
5. Huaiyang famous dish-butterfly sea cucumber;
Ingredients: sea cucumber 1 50g, shrimp 20g, cooked chicken 20g, cooked egg white 20g, winter bamboo shoots 20g, ham15g, Chinese cabbage 2g, salt 2g, monosodium glutamate1g, cooking wine 3ml, pepper 0g, sesame oil 3g, vegetable oil 40g.
Production process:
1. Wash the sea cucumber, bring it here, cut it and replace it with large butterfly slices. Slice winter bamboo shoots. Protein slice. Cut the ham into small pieces. Chinese cabbage is split in two. Slice chicken. The size of shrimp.
2. Soak the sea cucumber and bamboo shoots in water. Cabbage has been scalded by boiling water. Slice the shrimp thoroughly with hot oil.
3. Put oil in the pot, saute shallot and ginger, add stock, add sea cucumber and above accessories, add seasoning to taste, and skim off the floating foam after boiling.
4. thicken the juice into sesame oil, put it in the soup plate and sprinkle with shrimp.
Six, shrimp and black ginseng
Raw materials: aconite ... 250g; Fried gravy ... 24g onion knot ...15g; Wet starch ... 25g Jiu Shao ...15g; Soybean oil ... …750g；; Sugar …4 grams; Dried shrimp ...1.5g; Onions ... 2g; Broth ...150g; Monosodium glutamate ... 2g; Lard …60 grams;
Soy sauce …10g;
Production method:
1. Put the wok on medium heat, add the cooked lard, heat it to 50% to 60%, add the onion and stir-fry until fragrant, and it is oil.
2. Heat the frying pan with high fire, add hot soybean oil, and when it is cooked to 80%, put the Radix Aconiti Lateralis skin upward into the colander, immerse it in the oil pan, gently shake it with the colander until the crackling noise decreases, and take out the drained oil. Then, pour the hot oil out of the pot, leaving 5g of oil in the pot, put it into the Radix Aconiti, then add Shaoxing wine, soy sauce, fried gravy, white sugar, dried shrimps seeds and broth to boil, cover the pot, simmer with low fire for about four minutes, then switch to high fire, take out the Radix Aconiti with a colander, put it flat in a long pot with the skin facing up, add monosodium glutamate to the gravy in the pot, and thicken it with wet starch.
Seven, the famous dish 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.
Preparation for processing: put all kinds of raw materials into the jar in layers (Shaoxing wine jar 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 jar). 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 after 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.
Each person has a 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. ))
Eight, roasted sea cucumber 1:
Features: ruddy and shiny color, fresh and tender texture and fresh and salty taste.
Ingredients: sea cucumber 500g, chicken breast 150g, cooked lard 25g, onion ginger oil 50g, cooking wine 15g, ginger 15g, monosodium glutamate 4g, salt 3g, egg whites 2g, chopped green onion 5g, soy sauce 10g, and sugar 5g.
Production process:
(1) Wash the sea cucumber, blanch it with boiling water, and stick flour in it. Chop chicken breast into minced meat, add salt, chopped green onion, ginger, cooked lard, egg white and cooking wine, stir well, and put it in a sea cucumber cavity with flour.
(2) Put the soaked sea cucumber into a pot and steam it for setting (not too long to avoid steaming the chicken).
(3) Heat the oil in a wok, stir-fry the chopped green onion for fragrance, add soy sauce, cooking wine, ginger juice, monosodium glutamate, chicken soup and white sugar to boil, add sea cucumber, simmer, thicken the water starch, and pour the chopped green onion and ginger oil to get the spoon.
Nine, grilled sea cucumber 2:
Ingredients: 12 sea cucumber (uniform size).
Ingredients: chicken material150g, ham 25g, cucumber skin 25g.
Seasoning: soup 250g, cooking wine 15g, monosodium glutamate 1g, refined salt 2g, little onion and ginger juice, white oil 10g, chicken oil 10g, water starch 25g, a little flour and 2 egg whites.
X. Roasted sea cucumber 1
It is characterized by rosy and shiny color, fresh and tender texture and fresh and salty taste.
raw material
500g of water-soaked sea cucumber, 50g of chicken breast150g, 20g of cooked lard, 50g of onion and ginger oil, 5g of cooking wine15g, 4g of monosodium glutamate, 3g of salt, 2g of egg white, 5g of chopped green onion and 0g of soy sauce10g.
manufacturing process
(1) Wash the sea cucumber, blanch it with boiling water, and stick flour in it. Chop chicken breast into minced meat, add salt, chopped green onion, ginger, cooked lard, egg white and cooking wine, stir well, and put it in a sea cucumber cavity with flour. (2) Put the soaked sea cucumber into a pot and steam it for setting (not too long to avoid steaming the chicken). (3) Heat the oil in a wok, stir-fry the chopped green onion for fragrance, add soy sauce, cooking wine, ginger juice, monosodium glutamate, chicken soup and white sugar to boil, add sea cucumber, simmer, thicken the water starch, and pour the chopped green onion and ginger oil to get the spoon.
Braised sea cucumber 2
Ingredients: 12 sea cucumber (uniform size).
Ingredients: chicken material150g, ham 25g, cucumber skin 25g.
Seasoning: soup 250g, cooking wine 15g, monosodium glutamate 1g, refined salt 2g, little onion and ginger juice, white oil 10g, chicken oil 10g, water starch 25g, a little flour and 2 egg whites.
Cooking techniques:
1. Put the sea cucumber in boiling water, add a little refined salt and cooking wine to soak it thoroughly, then take it out and drain it.
2. Cut the ham and yellow melon skin into small pieces respectively. Ham can also be processed into various small petals with a knife, and cucumber skin can be processed into flower leaves. Add egg white, wine, onion and ginger juice, white oil and salt to the chicken feed and mix well.
3. Rub a little flour on each sea cucumber, then brew it into the chicken feed one by one (the chicken feed should be smoothed), sprinkle a little ham on the chicken feed (or put it in the shape of a flower), sprinkle a little cucumber skin on one end (or put it in the shape of a flower leaf), put it neatly in the pot, steam it in a cage and take it out.
4. Put the clear soup into the spoon, add refined salt, cooking wine and monosodium glutamate, boil, skim off the floating foam, push the steamed sea cucumber into the spoon neatly, thicken it with water starch when eating, turn the spoon, pour chicken oil on it, and drag it into the plate.
Features: Beautiful appearance, bright juice and fresh sea cucumber.
Roasted sea cucumber with ham: (from Eat with relish)
[Ingredients] 200g sea cucumber, 50g ham, vegetable oil, yellow wine, wet starch, sugar, ginger, onion, soy sauce and salt.
[Practice] Wash the sea cucumber, cut it into strips, put it in boiling water and scald it slightly, then remove it for later use. Slice the ham for later use. Heat the wok, drain the oil, stir-fry the onion and ginger, stir-fry the sea cucumber and ham until they are 67% mature, add yellow wine, soy sauce, white sugar and clear water, simmer and bake over low heat until the soup is thick, and then thicken with wet starch.
【 Efficacy 】 Enriching blood and essence, nourishing blood and filling marrow. It is most suitable for people with deficiency of essence and blood, postpartum weakness, impotence and nocturnal emission, infirmity, chronic illness and emaciation.
Twelve, Sichuan home-cooked sea cucumber:
[Ingredients/Seasoning]: 500g of sea cucumber in water, lean pork 100g, cooked lard 120g, 5g of Pixian watercress, 25g of garlic sprouts, 250g of fresh cabbage, 250g of soup, soy sauce and edible oil 1 teaspoon each, and a proper amount of sesame oil.
[Production process]:
① Slice the water-borne sea cucumber (choose the water-borne sea cucumber with thick meat and long body length). Mama (4 to 10 cm long and parallelogram in cross section). Chop lean meat, chop watercress, cut garlic seedlings into fine flowers, and wash and drain cabbage for later use.
(2) Heat the pot, add some soup, cooking wine and sea cucumber slices and simmer once. After boiling, remove the sea cucumber. When the soup in the pot is not used, add the soup, add the sea cucumber, simmer again, take it out and put it in a bowl (the soup is reserved for later use).
(3) Heat a pot, add cooked lard until it is medium-cooked, pour chopped pork, stir fry, add soy sauce and cooking wine, stir fry and plate. Add the cooked lard, stir-fry the fresh vegetables for a while, add a little salt and serve.
(4) Put the cooked lard into a pot, burn it until it is half done, stir-fry the bean paste, add the soup to boil, remove the bean paste residue, pour the sea cucumber and the fried meat into the pot, add soy sauce, monosodium glutamate, cooking wine and garlic sprouts, burn until it shines, collect the juice with raw flour water, pour sesame oil and pour it on the heart of fresh vegetables.
Thirteen, there are hundreds of practices of sea cucumber. Finally, I can only tell you the common eating methods and therapeutic effects of sea cucumber (suitable for family health care):
1, you can eat it directly after boiling.
2, cooking at home, when cooking soup, you can stir-fry and stew together (a lot has been introduced above).
3, the right amount of sea cucumber, add rock sugar, cook soup, and take it in the cavity every morning (the course of treatment is not limited) to treat hypertensive arteriosclerosis.
4. Grind the sea cucumber into fine powder, use 2g each time, add 6g donkey-hide gelatin, add half a cup of boiled water to dissolve, and take it into the cavity with rice soup three times a day to make the hemorrhoids bleed.
5, mutton sea cucumber soup: sea cucumber, mutton slices, the same soup, seasoned with ginger and salt is suitable for impotence, frequent urination.
6, pork sea cucumber soup: sea cucumber, pork lean slices, the same soup, seasoned with salt. Suitable for the weak and sick and postpartum.
7, hepatopancreas sea cucumber: 50 grams of sea cucumber washed with water; Pig pancreas 1 strip and pig liver 100g, cut into long slices, put into boiling water (to remove fishy smell), put into a casserole, and add sea cucumber, chicken soup, soy sauce, cooking wine, sugar, ginger slices, onion, salt and lard to stew. Has effect in invigorating kidney, moisten dryness, nourishing blood and replenishing blood, and can be used for enuresis, nocturnal emission, sexual impotence and frequent micturition.
8. Auricularia auricula and pork intestines sea cucumber soup: 30g of Auricularia auricula, 20-30g of sea cucumber and 0/50-200g of pork intestines/kloc. Cooking soup together and seasoning with salt and monosodium glutamate can cure constipation caused by yin deficiency and intestinal dryness.
9, sea cucumber pearl soup: 50 grams of sea cucumber cooked, add 500 grams of sugar, 250 grams of honey, 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.
10, sea cucumber and jujube (removed from the core), dried into powder, each time 10g, and washed with warm water. Can be used for treating blood deficiency and gastric and duodenal ulcer.
11500g sea cucumber, soft-shelled turtle, Bahan120g meat, 100g Achyranthes bidentata,120g paper,100g tortoise plastron,100.
12, sea cucumber porridge: 50 grams of sea cucumber, yellow rice 100 grams. Cut the water-soaked sea cucumber into pieces and cook it with yellow rice at the same time, and take it warmly.
13, sea cucumber soup: 150g, chicken (or pork, ribs and other meat) 250g, stewed;
14, sea cucumber intestines, taken with boiling water, can treat gastrointestinal diseases, ulcers, etc.