1, cold shredded pork, no vinegar.
2, sea cucumber chicken soup
150g water-soaked sea cucumber, 250g chicken, then add appropriate amount of water and stew.
3. Fried sea cucumber with scallion
Fried sea cucumber with scallion is the main course of Shandong cuisine, the highest-end dish. Ingredients: sea cucumber 100g, ginger and soy sauce 25g, sugar 15g, cooked lard 125g, and onion 200g. Production method: cut the sea cucumber into wide slices, control the water after cooking, add lard into the onion section when it is half cooked, fry until golden brown, take it out and apply onion oil for later use. Add onion, ginger, salt, cooking wine, soy sauce, sugar and sea cucumber to the broth, boil it, simmer for 2 minutes, then take it out and control drying. Add the fried onion, salt, sea cucumber, clear soup, white sugar, cooking wine, soy sauce and sugar to lard, boil and simmer for 2-3 minutes. Add monosodium glutamate and starch to thicken, collect juice thoroughly over medium heat, pour in scallion oil, and plate. Roasted sea cucumber with onion features: a famous dish in the north, imported from Shandong, with soaked sea cucumber and green onions as the main ingredients. The sea cucumber is fresh, tender and smooth, with fragrant onion and no juice after eating.
Sea cucumber mutton soup
Ingredients: 50g of sea cucumber, 250g of mutton, 2 slices of ginger, 5g of onion, 0.5g of pepper and 3g of salt. ① Soak the sea cucumber in warm water at 40℃, cut off the ginseng, gut it, wash it, put it in boiling water for about 65,438+00 minutes, take it out and pour it into a bowl filled with water for 2-3 hours. (2) Wash mutton, remove blood, cut into small pieces, add appropriate amount of water (about 50g), stew with low fire until it is nearly cooked, cut sea cucumber into small pieces, put it in the same pot, cook for about 65,438+05min, and add Jiang Mo, scallion, pepper and refined salt. Warm ginseng meat, soup, or for dinner Functional sea cucumber is born in the sea, which is warm and tonic, similar to ginseng, so it is named sea cucumber. Its meat is tender and has high nutritional value. Its protein content is higher than that of pork, lean pork and lean beef, and it contains other minerals (such as calcium, phosphorus, iron, iodine, etc. ). It has always been regarded as a rare dish in the diet, which has the functions of tonifying kidney, replenishing essence, nourishing blood and moistening dryness, nourishing yin and strengthening yang. And mutton is warm, which can warm the kidney and help yang, replenish essence and blood, replenish qi and replenish the middle, and warm the spleen and stomach. Therefore, the combination of sea cucumber and mutton is particularly effective in tonifying kidney and nourishing blood. It is a good product for nourishing and strengthening, and it is wonderful for pregnant women to recover from it.
Braised sea slug
The nutritional value of sea cucumber is extremely high, and it is rich in protein, calcium and iodine. It is a nourishing food, which has the functions of nourishing blood and regulating menstruation, as well as preventing miscarriage and midwifery. Most suitable for the third trimester of pregnancy. Ingredients: 500 grams of sea cucumber, 200 grams of lean meat, 300 grams of Chinese cabbage, 2 slices of ginger, 2 onions and a few slices of carrots. Half a teaspoon of salt and sugar, light soy sauce and wine 1 teaspoon, soup 1 cup, oyster sauce and raw powder 1 teaspoon, half a tablespoon of oil, a little sesame oil and pepper, and 3 tablespoons of water. Methods ① Blanch the sea cucumber in ginger, onion and boiling water for 5 minutes, gut it, wash it and drain it. ② Shred lean meat, add seasoning and mix well, and soak in tender oil for later use. (3) Wash the cabbage and cook it with oil, salt and water. (4) Heat a wok, add two tablespoons of oil-fried ginger and onion, add shredded pork and sea cucumber and cook until the sea cucumber is soft and rotten, add lean meat and thicken the sauce evenly.
Sea cucumber should not be eaten with glycyrrhizic acid and vinegar. Chinese medicine believes that sea cucumber can tonify kidney and nourish blood, and has high nutritional and dietetic value. But if vinegar is added when making sea cucumber, the nutrition will be greatly reduced. Acidic environment will change the spatial structure of collagen, and protein molecules will agglutinate and contract in different degrees. Sea cucumber should not be eaten with grapes, persimmons, hawthorn, pomegranate, olives and other fruits. Eating at the same time will not only lead to protein coagulation, but also cause abdominal pain, nausea, vomiting and other symptoms.