Soaked sea cucumbers can be eaten directly raw. The traditional method is to soak salted sea cucumbers with cold water to remove the salt, remove the residue after softening, then soak them in boiling water, refrigerate them and soak them in cold water for a long time, then make them soft, and finally cook them into various dishes.

How to eat sea cucumber after soaking?

First, sea cucumber with scallion (traditional method)

Seasoning: Shuilao classmate Haisan1000g salt 2g shallot105g chicken essence 3.5g leek moss15g starch and flour10g ginger foam 5g old hen soup 200g ginger water 27.5g scallion paste 50g white sugar 27.5g pig fat/kloc-0.

Practice:

1, clean the tender sea cucumber, put it all in a cold water pot, roast it with high fire, cook it for about 5 minutes, fish it out and drain the water. Cut the shallots into 5cm pieces (100g) and mince (5g) respectively. Cut the leek moss into pieces.

2. Put the wok on the stove fire, pour in the animal oil, heat it to 80%, then put it in winter. When it is fried to orange, put it in a bowl, and add chicken (50g), Shaoxing wine (5g), ginger water (2.5g), soy sauce (2.5g), white sugar (2.5g) and chicken essence (/).

3. Put the wok on the stove fire, pour in animal oil (25g), when it is 80% hot, add white sugar (25g), stir-fry until orange, then add chopped green onion, ginger foam and sea cucumber into the wok twice, and then add Shaoxing wine (10g) and old hen soup (150). ) When it is boiled, move it to a low fire and it will easily catch fire for 5 minutes. Turn the juice to a stove fire, turn it over, and pour in the diluted wet starch thicken, so that the juice is hung on the sea cucumber, and then pour it into the plate.

4. Place the wok on the stove fire, pour in the scallion (30g) with oil paste, boil it, add the leek moss and steamed winter shavings, stir-fry it slightly, and sprinkle it on the sea cucumber.