dipping sea cucumber in sauce

This is a relatively simple and convenient way to eat sea cucumber. After soaking, it can be eaten directly with soy sauce and honey, which is both convenient and nutritious.

steamed egg soup with sea cucumber

ingredients: foamed sea cucumber, eggs, soy sauce, sesame oil and shallots.

1. Knock the eggs into the bowl, break them and mix well, and pour in cold boiled water.

2. add proper amount of salt and stir well, then cut the sea cucumber into small pieces and put them in.

3. put it in a pot and cook for about 1 minutes. after the egg liquid is formed, sprinkle with shallots, pour a little soy sauce and sesame oil.

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Stewed sparerib with sea cucumber

Ingredients: prepared sea cucumber, sparerib, mushrooms, carrots, onion, ginger and garlic, crystal sugar and soy sauce.

1. Add ginger and shallots to clear water, boil and bake sea cucumber and ribs.

2. saute the ginger, onion and garlic in hot oil, and stir-fry the ribs and mushrooms for fragrance.

3. add soy sauce, crystal sugar and clear water, and turn the fire down for 3 minutes.

4. Put carrots and sea cucumbers into the pot and stew for 2 minutes until the ribs are cooked and soft.

sea cucumber jiaozi

1. Chop the meat into pieces first.

2. Chop the sea cucumber, water lily slices and prawns.

3. Mix the two, add soy sauce, sesame oil, chopped green onion, Jiang Mo and salt, and stir well to make stuffing.

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Stir-fried sea cucumber with cantaloupe

1. Boil the sea cucumber with boiling water, and cut the cantaloupe into sections for use.

2. Heat the casserole with high fire, add the cooking oil, cook until it is 8% cooked, add the sea cucumber, clear soup, soy sauce and salt, stir fry with low fire, and take out.

Stewed sea cucumber with asparagus and mushrooms

1. Soak the sea cucumber and asparagus in boiling water pot respectively, take them out for later use, and wash the mushrooms selectively.

2. Put the pot on high fire, pour in the stock, add monosodium glutamate, cooking wine, soy sauce, refined salt, sea cucumber, mushrooms and asparagus, boil, skim and float, and simmer with low fire until it is cooked and tasty.

3. thicken with wet starch, drizzle with sesame oil and ginger juice, and put into a soup bowl.