First of all, Sister Baxian will introduce sea cucumber and its functions, and then introduce several nutritional methods.

Sea cucumber, also known as sea cucumber, sea rat, and sea melon, is a rare marine animal. It is named because its tonic effect is similar to that of ginseng. Sea cucumber meat is soft and tender, rich in nutrients. It is a typical high-protein, low-fat food with plump taste and elegant flavor. It is a famous delicacy and one of the eight delicacies of seafood. It is as famous as bird's nest, abalone and shark's fin. In elegant halls, they often play the role of "pressure center".

Efficacy: Sea cucumber has certain characteristics in terms of composition, that is, it contains low cholesterol and relatively low fat content. It is a typical high-protein, low-fat, and low-cholesterol food. It is good for hypertension, coronary heart disease, hepatitis, etc. It is a good food therapy for patients and the elderly. Regular consumption is very beneficial to curing diseases and strengthening the body. Sea cucumbers contain chondroitin sulfate, which helps human body growth and development, delays muscle aging, and enhances the body's immunity. The content of the trace element vanadium in sea cucumbers ranks first among all foods. It can participate in the transportation of iron in the blood and enhance hematopoietic function. Recently, American researchers extracted a special substance from sea cucumbers? Sea cucumber toxin. This compound can effectively inhibit the growth and metastasis of various molds and certain human cancer cells. Eating sea cucumbers has good effects on aplastic anemia, diabetes, gastric ulcers, etc. Traditional Chinese medicine believes that sea cucumber has the functions of nourishing the kidneys and replenishing essence, dehumidifying and aphrodisiac, nourishing blood and moisturizing, and laxative and urinating.

Production process

1. Wash the tender sea cucumbers, put them whole into a pot of cold water, bring to a boil over high heat, cook for about 5 minutes, take them out and drain the water. Cut the green onions into 5 cm long segments (100 g) and mince (5 g). Cut green garlic into 3.3 cm long sections.

2. Place the wok on a high fire, pour in the cooked lard, and when it is 80% hot, add the green onions. When they are golden brown, remove the wok from the fire and place the green onions in a bowl. , add chicken broth (50g), Shaoxing wine (5g), ginger juice (2.5g), soy sauce (2.5g), sugar (2.5g) and MSG (1g), steam over high heat for 1 to Take it out for 2 minutes, decant the soup, and keep the green onion segments for later use.

3. Place the wok on a high fire, pour in cooked lard (25g), when it is 80% hot, add sugar (25g), fry until golden brown, then add onions. Stir-fry minced ginger, sea cucumber and sea cucumber for a few times, then add Shaoxing wine (10g), chicken broth (150g), soy sauce (10g), ginger juice (25g), refined salt, scallion oil (20g) and MSG ( 2.5g.) After it boils, lower the heat to low for 5 minutes, reduce the heat to 2/3, then switch to high heat, and stir in the diluted wet starch to thicken it. Let the gravy hang on the sea cucumber, then pour it into the plate.

4. Place the wok on high heat, pour in scallion oil (30g), heat it up, add green garlic segments and steamed scallion segments, stir-fry briefly, and sprinkle on the sea cucumbers. Serve.