Ingredients: abalone, shark's fin, fish lips, fish maw, sea cucumber, scallop, chicken and duck, sheep elbow, ham, pig's trotters tendon, mushrooms, bamboo shoots, etc.

Seasoning: cinnamon, rock sugar, Shaoxing wine, soy sauce.

System:

① After all the raw materials are prepared separately, put them into Shaoxing wine jar in layers, add seasonings and seal them with lotus leaves.

(2) Put charcoal on the altar to boil, and then simmer slowly. The original altar was served, the lid was opened, and pigeon eggs was divided in the small altar.

Assorted hotpot

Ingredients: 200g of sea cucumber strips, 200g of cooked chicken strips, 200g of fish belly strips, 200g of asparagus, 200g of scallops, 200g of abalone, 200g of squid rolls, 200g of winter bamboo shoots, 200g of shrimp slices and 200g of ham slices. Ten Chinese cabbages (weighing about 500g), Chinese cabbage slices 1000mg, meatballs 1000mg, 50g dried laver and 2500mg chicken soup.

Salt 15g, Shaoxing wine 25g, Zanthoxylum bungeanum water 25g (Zanthoxylum bungeanum 5g boiled with water 250g), monosodium glutamate 12g.

Operation: Wash in a hot pot, blanch the Chinese cabbage slices with boiling water, take them out, let them cool, and squeeze out the water.

Put it at the bottom of the pot, sprinkle with Shanghai rice, and put the baked meatballs on it. Mix sea cucumber strips, cooked chicken strips,

Fish belly strips, rape, scallops, abalone slices, long fish rolls, winter bamboo shoots slices, right shrimp slices,

Ham slices are put on meatballs in different colors, in the order of meat and vegetables.

Put a rape heart every once in a while. Pour chicken soup into the pot, add refined salt,

Mix Jiu Shao, Zanthoxylum bungeanum water and monosodium glutamate, boile, and removing residue.

Slowly pour the soup into a hot pot (the soup should be submerged in various raw materials).

Put the lid on and put the burnt charcoal in the chimney with iron chopsticks.

After the soup is boiled, adjust the taste, put it on a plate and open the lid to eat.

Menu Name Longjing Abalone

Its cuisine is Cantonese.

The basic characteristics are ivory yellow, salty and fresh, with the aroma of Longjing tea.

The basic materials are canned abalone 175g, Longjing tea 10g, bean sprouts 5g, salt 4g, monosodium glutamate 2g, cooking wine 4ml, pepper 0. 1g and clear soup 100g.

1. Slice abalone and soak it in the original soup.

2. Put Longjing tea into a glass, brew it with boiling water, pour out the first sip of tea, then pour the boiling water to 2/3 of the cup, and buckle the glass upside down in the center of the glass cup.

3. Put the pot on fire, pour the clear soup, add abalone slices, salt, pepper, cooking wine and monosodium glutamate to boil, sprinkle with bean sprouts, and then slowly pour into the glass around the glass.

4. When eating, gently push the cup with your hand to let the tea slowly overflow from the bottom of the cup (note that the tea is still in the cup).

5. The production is finished. Here we go.

Sea ginseng

Belonging to echinoderms, there are more than 20 kinds of edible varieties, such as Meihua Ginseng, Sea Cucumber, Wushen, Guangshen, Guashen and Yuzu Ginseng, which have high nutritional value. Dry sea cucumber contains 76.5% protein, 1. 1% fat, inorganic salts, sugars, phosphorus, iron, iodine and other nutrients. In addition, sea cucumber has high medicinal value. According to medical records, sea cucumber has the function of tonifying kidney and replenishing essence, and has certain curative effect on treating pulmonary tuberculosis hemoptysis, aplastic anemia and diabetes. Sea cucumber contains an acidic mucopolysaccharide, which can inhibit the growth and metastasis of malignant tumors and is favored by people.

According to the survey, there are more than 20 kinds of edible sea cucumbers in China, among which Stichopus japonicus, Stichopus japonicus, Stichopus japonicus, Stichopus japonicus, Stichopus japonicus, Stichopus japonicus, Stichopus japonicus, Stichopus japonicus, Stichopus japonicus, Stichopus japonicus, Stichopus japonicus, etc. ? Fish, bighead carp and dark plum have high economic value.

Stichopus japonicus is also called "Radix Adenophorae". Stichopus japonicus, with a cylindrical body and a body length of 20-40 cm. There are 20 antennae around the front port. There are 4-6 rows of bone spurs on the back and 3 rows of tube feet on the abdomen. Body color yellow brown, black brown, green brown, pure white or gray, etc. I like the fine sand seabed and the bottom of the rock reef with slow and stable water flow and abundant algae. Sleep when the water temperature is high in summer. When the environment is not suitable, the phenomenon of sewage discharge appears. Strong regeneration ability, can be regenerated after being damaged or cut. Edible. The northern coast of China produces a lot, which can be cultivated artificially.

Japanese ginseng, Stichopus japonicus. The largest species of sea cucumber, with a body length of up to l meters. The dorsal spines are very large, and every 3- 1 1 root spines form petals at the base, hence the name "Plum Blossom Ginseng". It is also called "pineapple ginseng" because it looks like a pineapple. The ventral surface is flat, and the tube foot is small and dense. The mouth is slightly inclined to the ventral surface, and there are 20 tentacles around it. The back is orange-yellow or orange-red, scattered with yellow and brown spots; The abdomen is reddish; The tentacles are yellow. It often inhabits coral sand bottom with a depth of 3- 10 meter and a small amount of seaweed. Hidden fish (Carapus hoemi) often inhabit cloaca. Distributed in the southwest Pacific Ocean. My country is in Xisha Islands. It is one of the best edible sea cucumbers in the South China Sea because of its large size and good quality.

Cucumber, also known as "cucumber", belongs to Cucurbitaceae. Shaped like a sea cucumber. It is generally taupe, but there are also dark brown, deep purple or yellow-white ones. The body wall is fleshy and the surface is smooth. There are 10 tentacles around the mouth. Living in the sea. Edible.

The nutritional value of sea cucumber is high. Every100g of sea cucumber contains protein14.9g, fat 0.9g, carbohydrate 0.4g, calcium 357mg, phosphorus12mg, iron 2.4mg, vitamin B 1, B2, nicotinic acid, etc. Sea cucumber has certain characteristics in composition, that is, the cholesterol content is very low and the fat is relatively small. It is a typical food with high protein, low fat and low cholesterol, especially suitable for patients with hypertension, hyperlipidemia and coronary heart disease.

Sea cucumber is not only delicious at the banquet, but also a treasure that nourishes the human body. Chinese medicine believes that sea cucumber is sweet, salty and warm, and has the functions of tonifying kidney, benefiting essence, strengthening yang, treating flaccidity, moistening dryness and relaxing bowels. Anyone with dizziness, tinnitus, backache, wet dream's nocturnal emission and frequent urination can take sea cucumber as a nourishing and dietetic product.

The practice of sea cucumber

sea slugs with brown sauce

Ingredients: soaked sea cucumber 750g, belly meat 500g, old chicken with bone 500g, wet mushroom 50g, meatball 10, raw garlic 1 strip, shrimp skin 25g, lard150g.

Ingredients: refined salt, monosodium glutamate, Shaoxing wine, soy sauce, red bean oil, coriander, ginger, onion, sesame oil, licorice and a little wet starch.

Exercise:

1. Cut the sea cucumber into pieces about 5-6 cm long and 2 cm wide, cook it with ginger, onion and refined salt, add Shao wine, soak it to remove the fishy smell of the sea cucumber, then pick it up and remove the ginger and onion. Cut the belly meat and the old chicken into pieces.

2. Heat the lard in a tripod, stir-fry the sea cucumber slightly, then pour it into a pot (bamboo as the bottom of the pot), stir-fry the belly and old chicken along the tripod, pour Shao wine, add coriander head (tied into a handful), raw garlic, soy sauce, red soy sauce, two soups and licorice slices, and then pour it into the sea cucumber pot. First, cook over high fire. Then, the sea cucumber, mushrooms, meatballs and shrimps are picked up, put into a soup bowl, put the raw juice into a tripod, add refined salt and monosodium glutamate, boil until it is slightly boiling, thicken it with wet starch, add sesame oil and lard, mix well and pour it on the sea cucumber. Keep up with 2 plates of balsamic vinegar when serving.

Features: this dish is rotten but not muddy, soft and delicious, with rich flavor and rich nutrition.

Braised Sea Cucumber with Scallion

Ingredients: sea cucumber 100g, ginger and soy sauce 25g, sugar 15g, cooked lard 125g, onion 200g, cooking wine 20g, refined salt 4g, clear soup 250g, wet starch 250g, monosodium glutamate 3g and sugar 3g.

Practice: cut the sea cucumber into wide slices, control the water after cooking, add lard into the onion when it is six ripe, fry until golden brown, and take it out. Onion oil is reserved. 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.

Snow sea cucumber

Ingredients: 500g sea cucumber, 25g chicken breast, 0/5g mandarin fish/kloc-,0/500g oil/kloc-(about 40g), 20g soy sauce and seasoning.

Wine 15g, salt 3g, monosodium glutamate 15g, onion 3g, Jiang Mo 3g, egg white 5g, water starch 70g, onion oil 40g, soup amount and sugar amount.

5 grams.

Practice: cut the sea cucumber into long strips, blanch it with boiling water and dump it. The chicken breast is peeled, hardened and chopped with the fish. Put the minced chicken and fish into a bowl, add water to boil, add egg white and starch and stir into porridge. Put the oil into the pot until the oil is 30% hot. Pour the minced chicken and fish into the colander and let it leak into the oil. If it doesn't leak, press the spoon with your hand. When it leaks out, take it out as snowflakes. Put oil in the spoon, stir-fry onion and ginger, add soy sauce, cooking wine, soup, salt, monosodium glutamate, sugar and sea cucumber, bake for a while, thicken and scoop up, and serve. Add soup, monosodium glutamate, snowflakes, thin clams and scallion oil into the original spoon, and cover the sea cucumber.

Yutu sea cucumber

Ingredients: 400g of water-soaked sea cucumber, 8 cooked quail eggs, 40g of cooked bamboo shoots, 20g of water-soaked mushrooms, red pepper slices, onion segments, red pepper tips, minced garlic, Jiang Mo, refined salt, monosodium glutamate, Shaoxing wine and peanut oil.

How to do it:

1. Slice the sea cucumber, blanch it in boiling water and take it out; Slice bamboo shoots and mushrooms separately.

2. Put the wok on a big fire, pour in peanut oil and heat it to 50% to 60%, stir-fry minced garlic and Jiang Mo until golden brown, stir-fry sea cucumber, bamboo shoots, mushrooms and Shaoxing wine for a few times, add refined salt and clear soup to boil, then season with low fire, add red pepper, scallion and monosodium glutamate, thicken with wet starch, and sprinkle with scallion oil and push evenly.

3. Cut an oval egg on the boiled egg, cut it flat into a V shape, and make it into rabbit ears. Put the cut side of the egg flat, cut a slit on the sharp side and stick it on the rabbit's ear. Take two red pepper tips and stick them on the lower side of the ear to form a jade rabbit, which is put around the sea cucumber.

Special point: delicious and refreshing

Irrigated sea cucumber

Ingredients: sea cucumber 10, 2 egg whites, 50g catkin, 0g chicken breast100g, 75g cooked pork.

Production: wash the sea cucumber and cut a knife in it; Chop chicken into paste, and chop cooked meat, coriander, onion and ginger respectively. Stir the chicken puree with egg white, add a little refined salt and cooking wine, and mix well; Add cooked meat, Tilia amurensis and minced onion and ginger, and mix well. Pour the stuffing into the sea cucumber, then put the sea cucumber into an oiled flat plate, steam it in a cage for 5 minutes, take it out, put it in a big bowl, add clear soup, a little salt and cooking wine, thicken it with wet starch, pour chicken oil on it, and pour it on the sea cucumber. Eat it as a dish.

Function: Tonifying kidney and moistening dryness, benefiting qi and nourishing blood. Use it to treat kidney yang weakness, impotence, nocturnal emission, frequent urination and constipation; It can also be used as diet conditioning for patients with tuberculosis, neurasthenia and cancer.

Butterfly sea cucumber

Cooking category: barbecue

Ingredients category: seafood

Gourmet: Sichuan cuisine

Ingredients: one dry grey sea cucumber (about 200g). 50 grams of carp meat, 50 grams of pig fat, 50 grams of winter bamboo shoots and 50 grams of ham. Black sesame 10g. 50g of egg white, 1.5g of pepper, 5g of salt, 15g of bean flour, 250g of ultra clear soup and 200g of clear soup.

Practice: wash the sea cucumber with boiling water, put it in a pot and simmer with clear water for about 25 minutes, then pick it up and make it into 24 pieces with a blade with a thickness of 3 mm ... Trim it into butterflies with a knife. Carp meat is chopped into fine pieces, and pig fat meat is chopped into fine pieces. Add 1 egg white, pepper, salt and a little water to a bowl and stir into diced fish. Add bean powder into half of egg white and stir evenly to make egg white bean powder. Add salt to the broth and cook for about 10 minutes. Take it out and spread it on the board, and dry it with a clean cloth. Spread egg white and bean powder on the white side one by one, and put the fish in the center of the butterfly slice to form an olive shape, forming the belly of the butterfly. Cut winter bamboo shoots into 48 silk and some short silk, ham into short silk, then use long bamboo shoots as tentacles, ham and short bamboo shoots as foot or body lines, and black sesame seeds as eyes. Put the prepared "butterfly" on a plate and steam it in a cage for three minutes to set it, that is, take it out and put it in a soup bowl, and add excess clear soup, salt and pepper to the bowl.

sea slugs with brown sauce

Ingredients: 12 sea cucumber. Ingredients: 200g of shrimp meat and 50g of pig fat sauce. Seasoning: salt 8g, monosodium glutamate 3g, Shaoxing wine 4g, onion ginger juice 15g, clear soup 400g, wet starch 25g, chicken oil 2g, sesame oil 3g, shrimp brain 10g.

Method:

(1) Add 3 grams of refined salt, Shaoxing wine 1 g, 2 grams of monosodium glutamate, 50 grams of clear soup, sesame oil and shrimp brain into the two ingredients, and stir them evenly to form slurry.

(2) Blanch the sea cucumber with boiling water, then put the sea cucumber in a pot together with 250g clear soup, 1 0g onion ginger juice, 3g refined salt and1g Shaoxing wine, boil the sea cucumber with medium fire, simmer thoroughly, and then take it out and dry it.

(3) Put the shrimp stuffing into the sea cucumber, steam it in a cage for 8 minutes until it is cooked, and take it out. Put the shrimp stuffing face down on the chopping board, scoop it into the sea cucumber one by one with a knife at a distance of 1cm, and then put the shrimp stuffing face up on the plate.

(4) Put the wok on a big fire, add clear soup, Shaoxing wine, onion and ginger juice, 2g refined salt and monosodium glutamate 1g, bring to a boil, cover with wet starch, add chicken oil and pour it on the sea cucumber.

Features: beautiful appearance, soft and smooth taste, salty and palatable.

Sam sun braised sea cucumber

Category vegetarian dishes

The raw materials are Nostoc flagelliforme 450g, Lentinus edodes 30g, winter bamboo shoots 35g, rapeseed kernel 1 00g, two whole eggs (about100g), flour 50g, corn flour 25g, salt 3g, monosodium glutamate 3g, pepper1g, cooking wine 25ml and sugar.

The production process is 1. Chop Nostoc flagelliforme, and add egg, flour, corn flour, salt 3g, monosodium glutamate 2g, pepper and cooking wine 16ml to make "sea cucumber" green body.

2. Cut the mushrooms into pieces of the same size. Slice winter bamboo shoots.

3, wok fire, oil burning to 40% heat, fry "sea cucumber" until crispy. Blanch the rape seeds with water and drop a little oil.

4. Heat the wok, add mushrooms and bamboo shoots, stir-fry until fragrant, add the remaining seasoning and water, boil, add "sea cucumber", thicken when the juice is thick, add the cabbage, and turn the spoon out of the pot.

Flavor features black and bright color, green around, sweet and salty, fragrant and soft.

Medical evaluation of hypertension, hyperlipidemia, coronary heart disease, obesity, diabetes patients should not eat; Vitamin A deficiency, night blindness and pregnant women should eat in moderation.

Nutrient calories 1798 protein grams 36.4 fat grams 143.5.

Carbohydrate gram 90.3 vitamin A microgram 95 zinc mg 6.5

Dietary fiber g 29.4 vitamin E mg 124.64 iron mg 35.2

Carotene microgram 570 Vitamin B 1 mg 0. 12 Calcium mg 89

Nicotinic acid mg 3.2 vitamin B2 mg 2.20

The practice of scallop soup

Batch processing:

[Ingredients]: 6 scallops, 30g fans.

"Accessories": 65438+ 0/2 green onion and carrot.

[Seasoning/marinade]: wine 10g, salt and pepper.

Characteristic color: the soup is delicious and light.

Exercise:

(1) soak shellfish in warm water, and keep the soaked juice for later use.

(2) The vermicelli is also soaked and cut into 10 cm long.

(3) Cut the green onions and carrots into 4-5cm long filaments.

(4) Blanch 10 green peas with boiling water and shred them.

(5) Stir-fry the materials in "Method 3" with about 15g edible oil, and then add scallops to stir-fry. Add "method 1" juice 1000 cc, and add "method 2" wine, salt and pepper 10g after boiling. After the vermicelli is cooked, sprinkle with the material of "Practice 4".