Seven or eight dishes are called Stichopus japonicus, and they can be eaten as follows: Stichopus japonicus porridge, stir-fried Stichopus japonicus, Stichopus japonicus mixed with sauce, Stichopus japonicus cold, and Stichopus japonicus egg soup.

1, seaweed porridge

Boil the rice porridge first, add the boiled laver when it is almost ready, and cook for ten minutes before eating.

Step 2 stir-fry seaweed

Heat oil in a pan, add onion, ginger, garlic and seaweed, add salt and stir fry as soon as it comes out.

3, sauce mixed with seaweed

Just blanch the fresh sea cucumber in boiling water, take it out and drain it, then add 10g soy sauce, appropriate amount of garlic paste, a little sesame oil and chicken essence, mix well and serve on a plate. It tastes light and delicious.

4, cold cold seaweed

Wash seaweed, cut into pieces, put it in a bowl, add onion, garlic, sesame, salt and soy sauce and mix well to get cold seaweed.

5, seaweed egg soup

Wash some tender seedlings of sea cucumber, then put water, edible salt and ginger powder into the pot, add sea cucumber after boiling, then pour the egg liquid into the pot, finally add wet starch to thicken, add sesame oil to taste after boiling again, and the sea cucumber egg soup is ready.