Auxiliary Ingredients: abalone 50 grams,

Seasoning: ginger 5 grams, 15 grams of scallions, oyster sauce 10 grams, 2 grams of monosodium glutamate (MSG), 4 grams of salt, 2 grams of sugar Practice: 1. immersed in open sea cucumber, washed, into the ginger, scallion pot of water rolled over twenty minutes, pick up and cut;

2. abalone canned take out, slices waiting for use;

3. burn hot tile jar, down the oil, put in ginger, garlic burst through, pouring clear water, put into the senate first pot cooked. /p>

3. Burning hot tile jar, oil, put ginger, garlic burst through, pour down the water, into the Sen first boil;

4. Twenty minutes later, with oyster sauce, monosodium glutamate, salt, sugar to adjust the taste, into the abalone, stir, under the powder gravy, cooked oil that is completed. Tips:Food incompatibility:

Sea cucumber: sea cucumber and vinegar are incompatible; should not be served with licorice.

Abalone: abalone should not be eaten with chicken, wild boar and beef liver. Sea cucumber fungus soup ① raw materials preparation: sea cucumber (460 grams), pork ribs (460 grams), fungus (40 grams), ham and a half two, green onion a ginger two slices.　② ribs chopped into pieces and put into boiling water to boil for five minutes, pick up and wash.　③ sea cucumber washed, put into boiling water, add a green onion, ginger, half a tablespoon of wine boil, boil for five minutes, pick up and wash, cut large pieces, empty dry water.　④ Fungus soaked in water until large, torn into small pieces, put into boiling water and cook for five minutes, fished up and washed.　⑤ water appropriate amount, put into the pot boil roll, put down the spare ribs, ham, ginger, fungus boil roll, slow fire boil 2 hours, put down the sea cucumber and then boil for an hour, during the period according to taste add salt to taste. Sea cucumber with spring onion is the main dish of Lu Cuisine, the most high-end dish. Sea cucumber is mainly meat as the raw material of dishes, but its internal organs, especially the intestines, contain high nutritional value, and are usually made into the ingredients of egg soup in Lu Cuisine.　The production of roasted sea cucumber with scallions Main ingredients: 100 grams of sea cucumber, ginger, 25 grams of soy sauce, 15 grams of sugar, 125 grams of cooked lard, 200 grams of scallions.　Production methods: sea cucumber cut into wide slices, boiled through the water control, the lard burned to six mature into the onion, fried to golden brown when fishing, onion oil spare. Clear soup with green onion, ginger, refined salt, cooking wine, soy sauce, sugar, sea cucumber, boil and simmer for 2 minutes, fish out and dry. Lard plus fried green onion, salt, sea cucumber, broth, sugar, cooking wine, soy sauce, sugar color, after boiling to simmer on low heat for 2-3 minutes, on high heat with monosodium glutamate thickened with cornstarch, burn through the medium heat to collect the juice, drizzle with green onion oil, and then serve on a plate.　Characteristics of sea cucumber with scallions: northern dishes, from Shandong source into the sea cucumber and scallions as the main material, sea cucumber fresh, soft and smooth, scallion section of the aroma, no juice after eating.