sea cucumber (soaked) 3 vegetable oils, a proper amount of green onion, 2 pieces of oyster sauce, a tablespoon of light water, a small bowl of salt, 1g of water starch and a proper amount of sesame oil, a few drops

Steps for home-cooked sea cucumber

Step 1

Add oil and green onion to the pot, and fry slowly with low fire.

Step 2

Add oyster sauce and light soy sauce into the pan and stir well with a shovel.

Step 3

Add clean water and sea cucumber and boil for 2 minutes. Add salt and sugar to taste.

Step 4

Then, take out the sea cucumber with chopsticks and put it on a plate (note: sea cucumber is not easy to clip)

Step 5

Thicken the soup left in the pot with water starch to a thick state, add a few drops of sesame oil, stir well and pour it on the sea cucumber.

How to eat sea cucumber:

Put the frozen (or refrigerated) fresh sea cucumber in boiling water, or blanch it thoroughly with boiling water, and you can eat it in the following ways

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1. health food therapy: take one every morning, which can be dipped in honey and white sugar, or taken in milk. It has the effect of strengthening the body all the year round.

2. Cold sea cucumber: Wash the boiled water-soaked sea cucumber thoroughly with cold water, cut it into thin slices, add appropriate amount of salt, sugar, vinegar, monosodium glutamate, garlic paste and coriander and mix well to eat. It is light and cool, soft, crisp, tender and delicious, and it is a nutritious banquet.

3. Water-soaked sea cucumber can also be braised in brown sauce, fried with scallion, stewed in soup, boiled with porridge, fried eggs, fried shredded pork, etc.

Ham-fried sea cucumber: (selected from "Eating with Interest")

[ Ingredients] Water-soaked sea cucumber 2g, ham 5g, plain oil, yellow wine, wet starch, sugar, ginger and scallion.

[ Practice] Wash the sea cucumber, cut it into strips, put it in boiling water and scald it slightly, then take it out for later use. Slice the ham for later use. Heat the wok, drain the oil, stir-fry the onion and ginger, then stir-fry the sea cucumber and ham until they are six or seven times ripe, add the yellow wine, soy sauce, white sugar and clear water, simmer and bake with low fire, and cook until the soup is thick, and then thicken the wet starch.

[ efficacy] tonify blood and essence, nourish blood and replenish marrow. It is most suitable for people suffering from deficiency of essence and blood, puerperal deficiency, impotence and nocturnal emission, weakness and fatigue, chronic illness and weakness, aging and emaciated.

The method of cooking sea cucumber with scallion:

Sit on a strong fire with a spoon, add lard (five cents), and when it is cooked to 8% maturity, add sugar and stir-fry until golden brown, then add chopped scallion, Jiang Mo and clear soup (three or two). For a good mouth, bring it to a boil, simmer for two or three minutes, and then add sugar and monosodium glutamate to the simmer. Thicken the spoon with water and starch, turn the spoon over and pour it into a plate, return the spoon to the fire, add the scallion oil and scallion pieces to heat, add the green garlic pieces and pour them on the sea cucumber.

storage method of sea cucumber:

1. cold storage method: for eating within one week, the sea cucumber can be put into a container with cold water, stored in a refrigerator at -4℃ and changed once a day, and it is better to add ice cubes to the water.

2. Freezing method: put ginseng into a freezer, freeze it, seal it with plastic bags and store it. It can be stored below -4℃ for more than half a year.

minced sea cucumber meat should be three-fat and seven-lean (that is, three-fat and seven-lean), cut the meat into pieces and then blanch it. After the minced meat changes color, add soy sauce, water and a little sugar, then put the sea cucumber in and simmer it with slow fire until the soup tastes good.

spicy sea cucumber

if you feel that minced sea cucumber is not enough to eat, you can also add dried Chili or Chili oil and mix it with Sichuan Pixian bean paste to make spicy sea cucumber.

sea cucumber bean curd

Cut Artemisia selengensis into powder, mix with egg white and starch, and stir into paste; Cut the sea cucumber into small rice-like pieces, soak in water, and stir well in the egg white paste. Then, stir-fry the pan with onion and ginger, stir-fry it with tender tofu and serve. This dish is especially suitable for the elderly.

You can cook one or two high-end dishes at home. Here are two recommendations. Stichopus japonicus and abalone sauce fragrant rice

Ingredients: one Stichopus japonicus with water. Accessories: abalone juice and Thai fragrant rice.

practice: wash a proper amount of Thai fragrant rice, put it in a bowl, add a proper amount of purified water, and steam it in a cage. Put the washed Stichopus japonicus on the steamed fragrant rice, and then steam it in a cage for two or three minutes. Finally, pour an appropriate amount of abalone juice (abalone juice is available in some big shopping malls, and how much can be put according to personal taste) on the ginseng fragrant rice, and you can eat it.

Features: As the processed abalone juice is used, the production becomes simple and easy to master. Abalone juice concentrates the fresh flavor of abalone, which is poured on the rice and tastes delicious. Chestnut stuffed with Stichopus japonicus

Ingredients: one Stichopus japonicus (about 1 cm) selected by Shuifa.

auxiliary materials: chestnuts, a little refined salt.

Practice: Hair Stichopus japonicus is washed for later use, chestnut is peeled off, steamed in a cage, ground into powder, and stuffed into the belly of washed Stichopus japonicus. Put the belly of Stichopus japonicus stuffed with chestnut powder up, put it in a dish or bowl, steam it in a cage for three minutes, sprinkle a little salt and serve.

Features: Stichopus japonicus tonifies essence and chestnut tonifies kidney. This method combines ordinary local production with infrequently eaten sea cucumber, which is suitable for all ages, especially in winter.