Question 1: How to make delicious sea cucumbers roasted with green onions 1. Take out the dried sea cucumbers and rinse them with cold water 2. Put the sea cucumbers into a clean and oil-free pot - it must be oil-free, otherwise it will easily cause the sea cucumbers to retract.

Simmer over low heat. When the water boils, turn off the heat. Soak the sea cucumber in hot water. When the water temperature is about the same as body temperature, take out the sea cucumber. 3. Soak the sea cucumber in clean cold water for 12 hours. Note that the soaking basin is the same.

It must be oil-free and clean. If it is a hot summer, the pot in which sea cucumbers are soaked should be covered with plastic wrap and placed in the refrigerator to prevent bacterial growth.

When soaking in cold water, it is better to use purified water. After 4 or 12 hours, put the sea cucumber into a clean pot and cook slowly over cold fire. After the water boils, turn off the heat and soak until the water temperature drops to body temperature. Take out the sea cucumber.

, use scissors to cut open the abdomen of the sea cucumber and take out the debris in the abdominal cavity.

Then rinse the eviscerated sea cucumbers. 5. Then put the sea cucumbers into the pot again, bring to a boil over slow heat and then turn off the heat. After soaking in the water until the water temperature drops to body temperature or you feel that the sea cucumbers have reached the hair-raising effect, take out the sea cucumbers.

.In fact, at this step, the sea cucumber should basically achieve the hair-raising effect. If you feel that the hair is not good, just soak it in hot water for a while. 6. Cut the green onions diagonally into slices, slice the ginger, and prepare chicken soup and water.

Starch 7. Pour some oil into the pot, slightly more oil, slowly stir-fry the onion and ginger over low heat until fragrant, and stir-fry the onion until slightly golden. 8. Add sugar and heat over low heat. After the oil and sugar are mixed, slowly

Slowly stir-fry until the sugar color comes out. 9. Add a little dark soy sauce for coloring. Don’t use too much soy sauce, otherwise the sea cucumber will be bitter and shrink. 10. Pour in the rice wine. 11. Add the stock. 12. Add the sea cucumber and cover the pot.

, simmer over low heat for about 25 minutes. 13. After adding a little salt according to taste, add water starch to thicken the soup, and the sea cucumber, white fungus and lettuce soup is ready; 1. Remove the intestines and impurities from the water-cooked sea cucumber, cut it into pieces, and rinse.

Polygala is packed in gauze bags.

2. Wash the white fungus and tear it into small florets; peel the lettuce, wash and cut into pieces.

3. Put the polygala medicinal packet, lettuce, sea cucumber and white fungus into the casserole, pour in an appropriate amount of water, bring to a boil over high heat, add ginger cubes, green onion segments and cooking wine, reduce to low heat and simmer for 1 hour.

4. Add salt, chicken essence and chicken oil, stir well.

Sea cucumber and fungus roasted tofu; 1. Wash the tofu and cut it into cubes; 2. Cut open the abdomen of the sea cucumber, wash the inner cavity and intestines, blanch it with boiling water, add 10 grams of cooking wine and 2 slices of ginger to remove the fishy smell, take it out, wash it, and cut it into sections.

; 3. Blanch the fresh asparagus and let it cool for later use. 4. Put oil in the pot and stir-fry the onion and ginger, add tofu, stir-fry the fungus, and add oyster sauce to taste.

5. After the tofu and fungus are fragrant, add the blanched sea cucumber, stir-fry, add salt and chicken essence, and remove from the pot.

6. Place the blanched asparagus on the bottom of the plate, top with the sea cucumber and tofu and sprinkle with shredded red pepper.

Sea cucumber stewed with mushrooms; 1. Soak the mushrooms.

2. Slice ginger and cut green onion into sections.

3. Soy sauce, sesame oil, cooking wine, oyster sauce, pepper.

A little salt and a little soup.

A small spoonful of gordon powder.

4. Chicken soup.

(Add water to the chicken, add ginger slices, bring the green onions to a boil over high heat, then simmer over low heat for two hours.) 5. Cut sea cucumbers into sections and shiitake mushrooms into small pieces.

6. Boil the sea cucumber in water with sliced ??ginger and green onions for a while, drain and set aside.

Pepper sea cucumber soup; 1. Put the cooked sea cucumbers in clean water, carefully remove the black membrane in the abdomen one by one, wash away the sediment, cut into large pieces, and boil in boiling water to remove the moisture.

Wash and cut the coriander into 3 cm long segments.

2. Heat the frying spoon over high heat, heat up the cooked oil, add the shredded green onions, stir-fry, add the cooking wine, chicken stock, monosodium glutamate, ginger water, soy sauce, salt and pepper. Add the sea cucumber slices into the soup. After the soup boils

Skim off the squid and adjust the flavor, pour in sesame oil, put it into a large soup bowl, and sprinkle with shredded green onions and coriander segments.

Braised sea cucumber; ① Add ginger, green onion and boiling water to sea cucumber and cook for 5 minutes, remove internal organs, wash and drain.

② Cut the lean meat into shreds, add seasonings and mix well, soak in tender oil and set aside.

③ Wash the cabbage, simmer it with oil, salt and water and place around the edge of the plate.

④ Heat a pan, add two tablespoons of oil and sauté ginger and green onions until fragrant, add stew ingredients and sea cucumbers and cook until the sea cucumbers are tender, add lean meat, add the gravy and mix evenly and serve.

Question 2: How to make cooked sea cucumber. Sea cucumber is difficult to taste. No matter how high-end restaurants are, they only focus on the taste of the soup.

Sea cucumbers can be added while cooking, but they should be added when they are almost out of the pot. Sea cucumbers will easily lose their spines when stir-fried.

My mother usually makes some strong-flavored dishes, such as braised or stewed with soy sauce, and then soaks the cooked sea cucumbers in them and eats them with the soup.

If you have a friend who owns a restaurant, you can also use it and ask the friend's chef to mix some sauce and make rice or something.

Question 3: How to cook dried sea cucumbers 1. Hot soaking method: First soak the sea cucumbers in hot water for 24 hours (you can directly put it into the pot with cold water and boil, then cover and simmer for 4-5 hours), and then open it from the lower abdomen

Remove the internal organs, then replace with new water, cook over high heat for about 50 minutes, soak in the original soup, and serve after 24 hours.

2. Cold water soaking method: immerse the sea cucumber in clean water and soak it for about 3 days; take it out and remove the intestines and peritoneum by laparotomy, then change to clean water and soak it. After soaking until soft, it can be processed and eaten.

In this method, you need to change the water several times in hot weather, and always pay attention to whether it has softened.