Accessories: cooking wine, a little shredded onion, and proper amount of salt.
The practice of Guidi sea cucumber soup;
Preparation time: 15 minutes
Cooking time:120min
1. Clean the sea cucumber, cut it into sections, soak it in boiling water, take it out and drain it. Squid cleaning tool. Wash the chicken breast and cut it into thin slices, cut the magnolia into small pieces, cut the carrots into small strips and put them on a plate.
2. Put Angelica sinensis and Radix Rehmanniae Preparata into the earthen pot, inject 6 bowls of water, fry for about 1.5 hours, remove the residue, and use the decoction as the soup base.
3. Heat hot oil in a frying pan, add shredded onion and stir-fry until fragrant. Add chicken slices and stir-fry until cooked, then add sea cucumber, squid, magnolia slices, carrot sticks, cooking wine and green garlic slices and stir-fry until cooked, add soup base and cook slightly, and sprinkle with appropriate amount of salt to taste.
Tip: Rehmannia glutinosa is irregular block or oblong, slightly thinner at both ends and swollen in the middle. The surface and interior are dark black, shiny, sticky and soft. It tastes sweet and slightly bitter. It has the effects of nourishing yin and blood, replenishing essence and filling marrow.
Two methods:
First, the hot bubble method first soaks the sea cucumber in hot water for 24 hours (you can directly put it in a pot and boil it in cold water, then cover it and stew it for 4-5 hours), then take out the internal organs from the lower mouth of the abdomen, add new water, cook it for about 50 minutes with strong fire, and soak it in the original soup. After 24 hours,
The second is the cold water foaming method, that is, the sea cucumber is soaked in clear water for about 3 days; Take out the intestinal impurities and peritoneum by laparotomy, and then soak them in clear water until they are soft before processing and eating. This method needs to change the water several times in hot weather, and always pay attention to whether it softens.
When soaking sea cucumbers, don't be contaminated with oil, alkali and salt, otherwise it will hinder the water absorption and expansion of sea cucumbers, reduce the yield, and even make sea cucumbers melt, rot and deteriorate. The prepared sea cucumber can't be frozen, otherwise it will affect the quality of sea cucumber, and it is not advisable to send too much at a time.
Usually, it is faster to soak your hair in hot water.
To soak dry sea cucumber yourself, you should first dry the sea cucumber on the fire, and then soak it in warm water for one night, which will help the dry lime on the skin to fall off.
The next day, gently brush the epidermis with a soft brush, boil it in clear water for half an hour, and then turn off the fire and soak it.
Boil for five to seven days every day until the sea cucumber is soft and swollen. Although the procedures are cumbersome, there are no additives in the process, which is not only safe and hygienic, but also won't go bad after cooking for a long time, and it is more delicious than what you buy now.
Sea cucumbers are easy to rot when exposed to oil, so the utensils for soaking sea cucumbers must be clean, especially to avoid oil-water contact with sea cucumbers that are not completely foamed, otherwise the outer skin will be soft and rotten, and the inner layer will be bad.