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how to make wild rice fried sea cucumber please tell me.

Sea cucumber is sweet, salty and slightly cold in nature. It enters the lung, kidney and large intestine meridians. It has the effect of tonifying the kidney and benefiting the essence, nourishing the blood and benefiting the qi. It is suitable for all kinds of weakness, deficiency of blood and qi, malnutrition, illness and postpartum body weakness of people to do therapeutic good food. Eat some sea cucumber in the current summer injury to the vitality of the time, can be a strong complement to the vitality of the time without fire. Water bamboo is also a favorable ingredient for the summer season. Water bamboo is sweet in taste, cold in nature, and enters the liver, spleen and lung meridians. The function is to remove heat and toxicity, remove thirst, and benefit from the two stools.

Wild rice is sweet and cold, sex slippery and profit, not only can diuretic water, auxiliary treatment of swelling of the limbs, urination, etc., but also can clear the summer and quench thirst, the summer season to eat is particularly suitable. At the same time, wild rice contains more carbohydrates, proteins, fats and other essential nutrients, can replenish the body's energy, with the role of tonic and strong body.

Wild rice fried sea cucumber practice:

1, sea cucumber, abalone cut one centimeter square grain. (with ginger, rose wine flying water, two minutes)?

2, sea shrimp frozen for 30 minutes, peeled shells, dorsal spine boundary a knife, marinated in salt. (With ginger, rose wine flying water, dozens of wonderful can)?

3, wild rice,? celery, carrots, all cut a centimeter square grain. (Put half a teaspoon of salt flying water, three or four minutes can)?

4, hot frying pan (more oil) the ginger rice and onion grains fried incense, put sea cucumber, abalone, shrimp shrimp fried for a while, and then the other materials are together into the pot, the right amount of salt, sugar, dry shellfish, pepper seasoning? Flavor, stir-fry after flame out pouring sesame oil can be on the plate.