1. Soak the dried sea cucumber in cold water for a day and night to soften the sea cucumber, changing the cold water several times in between;
2. Put the softened sea cucumber and cold water into the pot at the same time, and use high heat. Bring to a boil, turn to low heat and simmer for about 10 minutes; (in order to prevent the cooking pot from being stained with oil, I always use two small stainless steel basins)
3. After taking off the pot, cover and simmer , let it cool naturally and cut open the sea cucumber and remove the sand spit; the white part at the front end is the sand spit
4. Then rinse the fine sand and impurities in the belly of the sea cucumber under running water;
The sea cucumber The intestines are clean and nutritious and can be retained without removal.
5. Add cold water again, bring the sea cucumber to a boil over high heat, then boil over low heat for 10 minutes, then remove from the fire and simmer for 8 hours;
6. After cooling, replace the sea cucumber with water. Soak in cold water and change the water once every eight hours;
Check the sea cucumbers at any time, take out the sea cucumbers that have been cooked, and place them in a container with a lid. The water in the container should not cover the sea cucumbers, and keep them tightly sealed in the refrigerator. Time, change the water every day, and take it as needed
7. After inspection, if the sea cucumber is still a little hard when pinched, you can boil it again, remove from the fire and simmer for 8 hours, then change the water, and then continue to wait for 8 hours. Change the water once an hour until the water is fully evaporated. Generally, sea cucumbers can be fully soaked in two to three days.
Key points for water-cooking:
1. It is best to use stainless steel pots or ceramic utensils for water-cooking sea cucumbers;
2. Do not use any utensils that come into contact with sea cucumbers. There is a trace of oil stains on pots, chopsticks, and scissors. Please pay special attention to the inner wall of the pot lid not to be stained with oil. Also, be sure to wash your hands before washing sea cucumbers, otherwise the sea cucumbers will melt away. In addition, the sea cucumbers are soaked in water. The pots or utensils used must be covered with lids to avoid oil stains;
3. Use cold water for soaking sea cucumbers, and the water should be as wide as possible;
4. Sea cucumbers The length of time for softening, boiling and soaking depends on the specific quality of sea cucumbers and cannot be generalized. Check at any time whether the sea cucumber water has been fully soaked. You can use the method of pinching the sea cucumber with your hands. If you feel that the sea cucumber is raw or rotten when you pinch it, it means that the water is too soft; if it can be pinched with a little force, it proves that it has grown well and can be eaten; if the sea cucumber feels still tough after pinching with your hands, You can boil and simmer again, then continue to change the water to soak.
Recipe
Sea cucumber in clear soup
≮Gourmet ingredients≯
250 ??grams of sea cucumber, 25 grams of magnolia slices, and mushrooms 25g, 25g coriander (leaves), 25g cooked lard, 15g cooking wine, 3g MSG, 4g salt, 10g sesame oil, 2g pepper, appropriate amount of fresh soup.
≮Food recipe≯
1. Wash the sea cucumber and cut it lengthwise with a razor blade. Cut the large pieces into 3 pieces and the small pieces into 2 pieces; Wash the magnolia slices and cut them into slices; wash the winter mushrooms, remove the stems and break them open; wash the coriander and detoxify it;
2. Add water to the pot, bring to a boil and add sea cucumber slices, magnolia slices and winter mushroom slices Blanch it, take it out, add purified water, and put it in a soup bowl;
3. Put the pot on the fire, add cooked lard and heat until it is 60 to 70% hot, add fresh soup, cooking wine, MSG, salt, adjust the taste after the soup boils, skim off the foam; put a little boiling soup into a large soup bowl, blanch the sea cucumber slices, then decant the soup back into the pot, and then put the soup in the pot after boiling In the soup bowl, sprinkle with pepper, pour in sesame oil, put washed coriander leaves and serve.
≮Food Features≯
Soft and tender, the soup is clear and mellow, smooth and refreshing.
Sea Cucumber Buqi Soup
Ingredients:
100g dried sea cucumber, 30g angelica root, 100g yellow flower, 100g snow pea, 20g lily, ginger 10 grams of silk.
Method:
1. How to soak sea cucumbers: First soak the sea cucumbers in hot water for 24 hours, then remove the internal organs from the opening under the abdomen; replace with new water and cook for 50 seconds Soak it in the original soup for about 24 hours. It can be used as soup after 24 hours. Heat the hot water, add the sea cucumber, take it out after 1 minute and set aside. This can effectively remove the fishy smell of the sea cucumber.
2. Reheat the pot, heat the oil, crackle the shredded ginger, add the soaked yellow flowers and snow peas, add enough water and angelica and bring to a boil.
3. Finally add lily and sea cucumber and cook over high heat for 5 minutes.
4. Add salt and pepper to taste, and the delicious sea cucumber and angelica soup is ready.
How to make braised chicken ginseng soup
Ingredients:
100 grams of sea cucumber, 500 grams of chicken wings, 25 grams of ham slices, 2 mushrooms, 100 grams of short ribs
Accessories:
6 grams of salt, 15 grams of cooking wine, 1 slice of ginger
Method:
1. Wash the cooked sea cucumbers, put them in a pot of boiling water and take them out.
2. Cut the short ribs into pieces, put them into the boiling water pot with the chicken wings, take them out and wash them.
3. Remove the stems from the mushrooms, wash and set aside for later use.
4. Place sea cucumbers and chicken wings in a soup pot, add ham slices, add cooking wine, salt, ginger, short ribs, and 600 grams of water. Cover with a lid, steam until mashed, take out, and remove the ginger. Ready to eat.
Tips:
The nutrients in the soup are mainly amino acids. If the heating time is too long, new substances will be produced and the nutrients will be destroyed. Generally, fish soup takes about 1 hour, and chicken soup , pork rib soup about 3 hours is enough. This dish is suitable for mothers who are pregnant one month after giving birth.
Sea cucumber with scallion oil
Ingredients:
Sea cucumber, scallion oil.
Seasoning:
Onion oil, onion and ginger powder, refined salt, cooking wine, soy sauce, white sugar, starch water.
Method:
1. Remove the internal organs of the sea cucumber, boil it thoroughly, remove the water, and cut into shreds. Processing sea cucumbers is a bit more complicated, but there is no technical content.
2. Cut green onions into sections.
3. Heat the oil in the pan until it is six-mature, add the green onions, fry until golden brown, take them out, and set aside the green onion oil.
4. Put a little scallion oil in the pot, sauté the minced scallions and ginger, add sea cucumbers, add a little clear soup, add refined salt, cooking wine soy sauce and a little sugar in sequence.
5. Bring to a boil and simmer over low heat for 2 minutes
6. Thicken with dilute starch water, simmer over medium heat to reduce the juice, pour in scallion oil, and serve on a plate. .
Sea cucumber and fungus small tofu
Ingredients: sea cucumber, fungus, onion, ginger, oil, tofu, asparagus, carrot, lettuce
Seasoning: salt, chicken essence, water starch.
Method:
1. Wash and dice sea cucumbers, soak and chop fungus, dice carrots, peel and dice asparagus, and mince green onions and ginger.
2. Blanch the diced sea cucumbers under boiling water and take them out (do not dip them in oil), then blanch the diced asparagus and take them out.
3. Heat a little oil in a pot, stir-fry the onions and ginger, add diced carrots, a little soup, add sea cucumbers and fungus, add diced tofu, add salt, add chicken essence and diced asparagus. Remove from the pan.
4. Remove and wash the iceberg lettuce, take 4 slices and place them in a bowl shape. Pour the fried vegetables into the lettuce bowl.
Simple version of braised sea cucumber
Ingredients:
Four watery sea cucumbers, one red and green pepper each, two green onions and white, and a little water starch.
Method:
1. After the oil is hot, add the pepper strips and stir-fry;
2. Then put the cut sea cucumbers into the pot and continue to stir-fry; < /p>
3. Add a little Sihai noodle sauce and stir-fry, then add shredded green onions, finally add the prepared water starch, add a little salt and an appropriate amount of MSG, reduce the juice over high heat, and serve.
Sea cucumber roasted with green onion
1kg sea cucumber, 250g clear soup, 2 rapeseed hearts, 9g cooking wine, 9g wet corn flour, 45g cooked lard, 120g green onion grams, soy sauce, MSG, and salt in appropriate amounts.
How to cook sea cucumbers with green onions:
1. Wash the water-cooked sea cucumbers, boil them with boiling water, and fry the green onion segments with cooked lard to make green onion oil; sea cucumbers Remove from the pot, add 100 grams of clear soup, soy sauce, monosodium glutamate, salt and cooking wine, and simmer over low heat;
2. Take out the sea cucumber and put it into a large plate. Do not use the original soup. Place the cabbage sum on the sea cucumber. Up;
3. Put 150 grams of clear soup in the pot, then add soy sauce, monosodium glutamate, salt, cooking wine, and other seasonings, thicken it with wet corn flour, pour it on the sea cucumbers and cabbage sum, and drizzle with scallion oil 60 It's done.
Features of sea cucumber roasted with green onions:
Accompanied with meals. Nourishes the lungs and kidneys, replenishes essence and strengthens yang. Suitable for dry cough due to lung yin deficiency, hemoptysis, impotence due to kidney yin deficiency, spermatorrhea, aplastic anemia due to blood deficiency, diabetes, etc.
Sea cucumber dumplings
Ingredients:
1. Two kilograms of fresh pork filling
2. Two packages of dumpling wrappers, about 140 dumpling wrappers;
3. Five soaked sea cucumbers
p>4. Onion and ginger;
Seasoning:
Salt, chicken essence, thirteen spices, light soy sauce, oil.
Prepare dumpling fillings:
1. First put the minced meat into the pot, cut the onion and ginger into mince, add two eggs;
Tips: Eggs can make meat more tender, haha! !
2. Rinse the sea cucumber and place it on the cutting board;
3. Cut the opening of the sea cucumber into strips, not very fine;
Tips: Because sea cucumbers will exude a gelatin, if they are too crushed, the gelatin will be lost easily.
This is the cut sea cucumber strips
5. Then cut it lengthwise and into small pieces, but don’t cut it too small;
6. Then Put the sea cucumber into the pot;
7. Add salt, about 2 tablespoons. The taste can be based on personal preference. I like it a little lighter so that I can enjoy the freshness of sea cucumbers; add a little chicken essence
9. Add a little thirteen spices to enhance the flavor and remove the fishy smell; 11. Add a little chicken essence Light soy sauce, because light soy sauce can enhance the flavor, but will not turn the meat filling into soy sauce color;
Add a little oil at the same time;
tips: Oil can make the dumplings juice~ hehe!
12. Start stirring in one direction;
Note: It must be in one direction, whether it is clockwise or counterclockwise. Stir in one direction from beginning to end so that the meat filling will be tender and delicious.
This process takes about 20 minutes.
After stirring evenly, you can start making dumplings
Steps for making dumplings:
1. First prepare a small basin with cold water, and Bamboo slices specially used for stuffing;
tips: Because it is a ready-made dumpling wrapper, it is not very sticky, so you need to use some water to increase the stickiness.
2. First take a piece of dumpling wrapper and put it on your left hand;
3. Then dip the edge with water and put an appropriate amount of meat filling;
4 , first pinch the middle;
5. Then pinch the first pleat on the right;
6. Then pinch the second pleat, and the third;
< p>7. After pinching the last pleat, half of the dumpling is wrapped;8. At this time, change hands. Change your right hand to hold the dumpling;
9. Start pinching the first pleat on the left with your left hand
10. Then the second, then the third;
11 , then wrap them all;
12. Place the wrapped dumplings on a wooden board or in a flat bamboo basket:
I put them on a chopping board;
Tips: Wooden boards and bamboo are both breathable, and the dumplings will not stick to the board.
Cooking the dumplings:
1. Boil the water and stir it with a blunt bamboo spatula to make the water turn;
2. Then start putting the dumplings in, This way the dumplings will not stick to the bottom of the pot;
3. After putting all the dumplings in, stir it with a bamboo spatula for a while;
4. Then cover it Cover the pot and wait until it boils;
There is a saying that "the pot will cook for the skin, and the pot will cook for the stuffing";
5. So after it boils, you need to add 2 to 3 times of cold water and let the dumplings boil for 2 or 3 times;
6. When the dumplings are finally floating,
How to cook the three delicacies in cold dishes
Ingredients :
100g of sea cucumber, 100g of shrimp, 100g of cooked chicken breast, 1 red pepper, 1 yellow pepper, seasoning, 2 tsp sesame oil, 2 tsp soy sauce, 1 balsamic vinegar tsp, 1 tsp refined salt, 1/2 tsp MSG.
Method:
1. Wash and slice the shrimps; wash and cut the peppers into pieces; cut the sea cucumbers and cooked chicken into slices of various shapes; [Gourmet China]< /p>
2. Blanch the shrimp slices and sea cucumber slices in boiling water respectively, drain the water, and put them on the plate together with the chicken slices and chili slices;
3. Mix all the seasonings. Pour the sauce over the shrimp slices, sea cucumber slices, chili slices and chicken slices, mix well.
★Chef’s Tips
When purchasing, do not buy sea cucumbers that have been processed with alkali. Alkali-cured sea cucumbers are shinier than water-cured sea cucumbers, contain more water, are less elastic, are brittle, and have an alkaline smell after being cooked.
Features:
Delicious, light and refreshing
——Roasted tofu with sea cucumber and fungus
Ingredients: tofu, sea cucumber, fungus, asparagus , oyster sauce, cooking wine, onion, ginger, red pepper.
Method:
1. Wash the tofu and cut into pieces;
2. Cut open the abdomen of the sea cucumber, wash the internal cavity and intestines, and add 10% to boiling water. Blanch gram of cooking wine and 2 slices of ginger to remove the fishy smell, remove, rinse, and cut into sections;
3. Blanch the fresh asparagus and let cool for later use
4. Put oil in the pot Stir-fry chives and ginger, add tofu, stir-fry 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.
Pay attention to supplementing vitamin A. Vitamin A, also known as retinol, plays an important role in the formation of human vision. It is involved in the synthesis of rhodopsin in the retina. If vitamin A is insufficient, the eyes will be less able to adapt to dark environments, which may lead to night blindness in severe cases. Vitamin A can also promote the growth and differentiation of epithelial cells. If it is deficient, the skin will become thicker and dryer.
Vitamin A mainly exists in animal foods, with higher contents in animal livers, cod liver oil, caviar, whole milk and whole dairy products, tofu, and eggs. Although plant-based vegetables do not contain vitamin A, the carotene they contain can also be converted into vitamin A in the human body, so it is called provitamin A. Provitamin A is abundant in green and yellow vegetables and fruits such as spinach, leeks, pea sprouts, alfalfa, green peppers, sweet potatoes, carrots, pumpkins, apricots, and mangoes. Carotene is fat-soluble, and its absorption can be promoted by eating it with fat. For example, eating fried shredded carrots is easier to absorb than eating raw carrots. Sea cucumber has a moist and warm nature and is beneficial to the heart, kidneys and meridians. It not only improves eyesight and beautifies the skin, calms the mind and strengthens the kidneys, but also can remove melanin around the eyes and dullness on the chin.
Stir-fried sea cucumber with green onion
Ingredients:
Sea cucumber, onion, garlic, minced ginger, ginger juice, sugar, soy sauce, Shaoxing wine, refined salt, monosodium glutamate, wet starch , chicken soup, simmered scallion oil, cooked lard.
Method:
1. Wash the sea cucumbers, put them whole into a pot of cold water, bring to a boil over high heat, cook for about 5 minutes, take them out, and drain the water;
p>
2. Cut the green onions into sections and mince, and cut the garlic into sections;
3. Place the wok on a high heat and pour in the oil;
4. When it is 80% hot, add the scallions. When it becomes golden brown, remove the wok from the heat and scoop the scallions into a bowl;
5. Add chicken soup, Shaoxing wine, ginger juice, soy sauce, sugar and MSG;
6. Steam the upper drawer over high heat for 1 to 2 minutes, take it out, decant the soup, and leave the green onions for later use;
7. Place the wok on high heat. Pour in the oil;
8. When the heat is 80% hot, add sugar and stir-fry until golden brown, then add minced green onion, minced ginger and sea cucumber and stir-fry for a few times, then add Shaoxing wine and chicken soup. Soy sauce, ginger juice, refined salt, simmered scallion oil and MSG;
9. After the soup boils, simmer over low heat for 5 minutes, simmer down two-thirds of the soup, and then use Turn the wok over high heat, and pour in diluted wet starch to thicken the gravy, so that all the gravy hangs on the sea cucumbers, then pour it into a plate;
Put the wok over high heat, Pour in the sautéed scallion oil, heat it up, add the green garlic segments and steamed scallion segments, stir-fry briefly, and sprinkle on the sea cucumber. Serve.
Sea cucumber porridge
Ingredients:
Millet, sea cucumber.
Method:
The ratio of millet and water is about 1:20. Boil the sea cucumber together and add a little salt when taking it out of the pot.
It’s so simple, but delicious. The golden millet porridge is thick and fills the house with a refreshing fragrance when it is boiled. It is paired with slippery sea cucumbers.
Sea cucumber rice
Ingredients:
Sea cucumber, carrots, broccoli, olives, ginger, green onions.
Method:
1. Wash the sea cucumbers. I bought the fried ones, lazy people usually choose this kind. Cut the carrots into balls and cut the broccoli into florets;
2. Boil the carrot balls and broccoli in white water; fry the ginger and green onions in a small amount of olive oil, and then put in all the main ingredients, among which the cooking wine should be in Sprinkle it when the pot is very hot and simmer it on low heat for 20-30 minutes to make the juice sticky (I don’t like to thicken the gravy because I want to scoop out the rice. Too much starch can cause psychological problems);
3. Pretend The dish should be aesthetically pleasing, and I personally don’t like to include any oil residue.
Leek and sea cucumber porridge
Ingredients:
60 grams each of leeks and sea cucumber, japonica rice (white rice), and appropriate amount of salt.
Method:
1. Wash and chop the leeks, soak the sea cucumbers in water, wash and cut into small cubes, and wash the japonica rice.
2. Put the three ingredients into the pot together, add an appropriate amount of water (to cover the ingredients) and cook the porridge. When the porridge is ready, add seasonings.
Sea cucumber in abalone juice
Ingredients:
Sea cucumber, abalone juice, ginger.
Method:
1. It takes a long time to prepare sea cucumbers
2. Water the sea cucumbers, put them in the refrigerator, change the water every 4 hours, and soak them for 24 hours ;
3. Wash the belly of the sea cucumber after 24 hours, and there will be no sand;
4. Boil the sea cucumber for 1 hour, keep it in an insulated bucket for 24 hours, take it out, and put it in ice water Cool and repeat twice;
5. Sea cucumbers are cooked;
6. Comparison; (no oil should be visible during this period)
7. Add green onions Saute the ginger until fragrant, add the stock and abalone juice, bring to a boil, add the sea cucumber, simmer over low heat for 30-40 minutes to reduce the juice.
Sea cucumber and vegetable porridge
Ingredients:
Rice, sea cucumber, dried shrimps, vegetables, carrots, eggs
Method:
1. Apply thin oil to the wok, disperse the egg liquid into the pan, turn the pan over medium-low heat and spread into thin egg cakes, remove from the pan and cut into shreds
2. In the same pan, add enough water to boil Boil, pour in the cooked rice, stir, and cook over medium heat for two minutes
3. Chop sea cucumbers, carrots, and green vegetables into dices. Add the sea cucumbers and chopped carrots to the porridge and cook for three minutes, then add the dried shrimps. Chop the green vegetables, cook for one minute, then add a small amount of very fresh, salt and sesame oil to taste.
4. Take it out of the pot and sprinkle with shredded eggs
Sea cucumber lean meat and ginkgo porridge
p>
Ingredients:
One cup of rice, nine cups of water, one cup of bone broth, 10 ginkgo nuts, two sea cucumbers (sea cucumbers), appropriate amount of meat, appropriate amount of chopped red pepper
Method:
1. Wash the rice, soak it for two hours, drain and set aside
2. Peel the ginkgo, remove the film, wash and set aside
3. After soaking the sea cucumber, cut the belly, remove the sand bag on the top, rinse and cut into sections
4. After the water and soup boil, add the rice, bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes , add ginkgo, sea cucumber, hind leg bones and meat, cook over medium heat for 15 minutes, stirring constantly
5. Add salt, pepper, sesame oil, sprinkle in crushed red pepper, and remove from the pot
< p>Sea cucumber and oxtail soupIngredients:
Oxtail, tomatoes, ginger slices, wolfberry, Codonopsis pilosula, soaked sea cucumber.
Method:
1. Blanch the oxtail in a pot with cold water and set aside;
2. Blanch two tomatoes with hot water Cut the outer skin into small cubes;
3. Heat oil in a pot, add the diced tomatoes and stir-fry;
4. Stir-fry until the red soup becomes red, add water and bring to a boil. Transfer to the casserole
5. Add the blanched oxtail and bring to a boil;
6. Here comes the ingredients~ The bowl on the left is ginger slices, wolfberry and Codonopsis pilosula, and the bowl on the right is soaked the day before The cooked sea cucumbers;
7. Put them all into the pot.
Sea Cucumber and Pork Noodles
Ingredients:
Six sea cucumbers, 200 grams of pork belly, one onion, a handful of green vegetables, and 6 red peppers , 500 grams of fresh noodles.
Seasoning:
Salt, light soy sauce, dark soy sauce, sugar, cooking wine, MSG, starch.
Method:
1. Cut the sea cucumber into strips, cut the belly into dices, and dice the onions and set aside;
2. Add salt to the green vegetables. Blanch it in boiling water and drain it and set aside;
3. After the noodles are cooked, pour them into cold boiling water and drain them and set aside;
4. Heat a small amount of oil in a pan, and when the oil is hot, add in red pepper Sauté the pepper until fragrant;
5. Add the diced pork and stir-fry over medium heat;
6. Cook until most of the oil in the diced pork is forced out and the diced pork turns golden brown. Cooking wine, light soy sauce and dark soy sauce;
7. Add diced onions and stir-fry over high heat for a while;
8. Add sea cucumber strips, add appropriate amount of salt, sugar and MSG, stir-fry over high heat Stir-fry for 1 minute.
9. Pour in the thickened gravy. When the soup thickens, take it out of the pot and pour it over the noodles and vegetables.
Sea cucumber fried rice
Ingredients:
Rice, two sea cucumbers, carrots, red peppers, ham, eggs, coriander
Method:
1. Beat the eggs, add salt, stir-fry until cooked until cooked through. Use chopsticks to scatter them while frying
2. Saute green onions and ginger, add chopped carrots and stir-fry thoroughly. , order a little bit for a very fresh taste, add sea cucumber, stir-fry diced ham, add rice, stir-fry evenly and sprinkle with salt, add chopped red pepper, chopped eggs, stir-fry evenly and serve
Stir-fried sea cucumber with bamboo shoots
Fried sea cucumber with bamboo shoot slices:
Ingredients:
Bamboo shoot slices, sea cucumber, oil, cooking wine, minced ginger, water, cucumber slices, salt, MSG.
Method:
1. Fry bamboo shoot slices and sea cucumbers in oil,
2. Add cooking wine, minced ginger, some water, and cover; < /p>
3. Before serving, add cucumber slices, add salt and MSG and serve. It will be very fragrant.
Sea cucumber with mixed valves
Main ingredients:
Sea cucumber (500g), pork (fat and lean) (200g).
Accessories:
Eggs (180g), chicken (50g), ham (50g), mushrooms (50g), winter bamboo shoots (50g), cabbage sprouts (100 grams), starch (bava beans) (20 grams).
Seasoning:
Yellow wine (25g), salt (10g), monosodium glutamate (2g), pepper (1g), shallot (10g), chicken oil ( 10g), lard (refined) (30g).
Method:
1. Remove the peritoneum from the sea cucumber, slice it diagonally into 4 cm long and 3 cm wide slices, put it in a cold water pot, bring it to a boil, take it out, and soak it in boiling water;
2. Cut the chicken, ham, mushrooms, and winter bamboo shoots into thin slices;
3. Put the chicken slices, ham slices, mushroom slices, and winter bamboo shoot slices into a bowl and add 100 ml of chicken broth. , steam for 10 minutes and take out;
4. Wash and blanch the cabbage sprouts, soak in cold water;
5. Cut green onions into 2 cm sections;
6. Peel the skin and tendons of the pork, chop into fine pieces, add refined salt, eggs (about 60 grams), 30 grams of wet starch, and stir into a filling;
7. Mix 2 eggs (about 120 grams), beat into pieces, add refined salt and wet starch, mix well, and hang into a small round egg skin;
8. Pour the meat filling into the egg skin, and use chopsticks to gather it into a Shaomai shape;
p>
9. Place the cooked siomai into a greased plate;
10. Then squeeze the remaining meat filling into meatballs with a diameter of 2 cm;
< p>11. Steam the squeezed meatballs and siomai together and take them out;12. Put mixed bone soup, rice wine, and refined salt in the wok and bring to a boil. Add the sea cucumbers into the pot and simmer. and drain;
13. Put the drained thorns into the soup pot together with the steamed siu mai and meatballs, and sprinkle with pepper and green onion;
14. Add 650 ml of chicken soup, cabbage sprouts, refined salt, and MSG into the wok. Bring to a boil and skim off the foam. Pour into a soup pot containing sea cucumbers, and drizzle with chicken oil. Serve.
Grilled sea cucumber with shrimp
Ingredients:
1000g of sea cucumber and 50g of shrimp.
Seasoning:
1.5 tsp MSG, 3 tsp each dark soy sauce, refined salt and starch, 1 tsp each pepper and sesame oil, 0.5 tbsp cooking wine, 1 tbsp ginger wine, 5 green onions section, 5 slices of ginger, 1.5 lard soup, 6 cups of clear soup.
Method:
1. Cut the sea cucumber into thick slices with an oblique knife.
2. Heat the oil in the pot, add the green onions and ginger slices and sauté until fragrant, add the sea cucumber, add cooking wine, clear soup, refined salt, MSG, and simmer until fragrant.
Remove the green onions and ginger slices from the pot.
3. Put base oil in the pot, add shrimps, cook ginger wine, add clear soup, sea cucumber, refined salt, oyster sauce, dark soy sauce, monosodium glutamate, pepper and simmer slightly, thicken the starch and add sesame oil to cook.
Jade Rabbit Sea Cucumber
Ingredients:
400 grams of sea cucumber, 25 grams of mushrooms, 100 grams of raw chicken breast, 5 egg whites, fish 50g, 12 cabbage hearts, 25g pork fat, 15g onion knots, 15g ginger slices, 10g dry starch, 5g refined salt, 10g wet starch, 1g MSG, 250g chicken broth, Shaoxing wine 20 grams, 25 grams of cooked chicken fat, 0.5 grams of pepper, 25 grams of cooked lard.
Method:
1. Cut each sea cucumber into two, wash and put in a bowl, add 200 grams of chicken soup, 15 grams of chicken fat, 10 grams of Shaoxing wine, and 1 refined salt. grams, 5 grams of onion knots, 5 grams of ginger slices, steam in a basket for 20 minutes, take out the sea cucumber and reserve the soup. Chop chicken breast, fish, and fat meat into puree, cut mushrooms into minced pieces, put them into a bowl, add 1 gram of refined salt, 0.2 grams of MSG, pepper, Shaoxing wine, onion and ginger juice, and 5 grams of dry starch, and stir Make three fresh fillings.
2. Stuff the sea cucumber with the three delicacies stuffing, put the egg white into a bowl and beat with chopsticks until foamy, add 0.3g of MSG, 0.5g of salt, and dry starch and stir to form an egg paste. Take 12 tablespoons and smear them with cold lard, put the remaining three cents of stuffing into the tablespoons respectively, then pile the egg paste on top to form a rabbit shape, and steam the bone-in sea in a large cage for 5 minutes. Take it out. At the same time, blanch the cabbage in boiling water and place it around the disc. The little white rabbit was reincarnated into a spoon and placed it on the cabbage heart with its head facing inward, with sea cucumber in the middle.
3. Heat the pot, pour the steamed sea cucumber soup, add the remaining chicken broth and MSG, bring to a boil and skim off the foam, thicken the gravy with wet starch, pour in chicken oil, and pour Serve on sea cucumber.
Fujian Snack - Buddha Jumps Over the Wall
Ingredients:
50g of shark fin, 60g of abalone, 60g of scallops, 200g of sea cucumber , 150g oily tendons, 70g watery mushrooms, 50g cooked ham slices, 250g chicken wings, 150g lean pork, 250g duck meat, 150g chicken gizzards and liver, 12 pigeon eggs, 80 cooked lotus hearts grams, 80 grams of winter bamboo shoot slices, 40 grams of pork fat, 20 grams of green onions, 20 grams of ginger slices, 4 grams of cinnamon, 20 grams of rock sugar, 150 grams of Shaoxing wine, appropriate amount of dry starch, 6 grams of fine soy sauce, 5 grams of MSG , 150 grams of raw oil, 500 grams of pork bone soup
Method:
1. Arrange the water-coated shark fins on bamboo slices, add 5 grams of green onions, 5 grams of ginger slices, and stir-fry. Add 10 grams of wine to a pot of boiling water and cook for 10 minutes to remove the fishy smell. Take out the bamboo slices and place them in a soup bowl. Place pork fat on the shark fins. Add 8 grams of Shaoxing wine and steam for 2 hours. Take it out, remove the fat and fat, and decant the steaming juice. Cut the abalone into thin slices, cut each pair of chicken gizzards and liver into quarters, and cut the duck meat, chicken wings, and lean pork into small pieces. Boil the pigeon eggs, remove the shells, sprinkle with dry starch, roll evenly, and fry in oil until golden brown.
2. Stir the duck, lean pork and chicken wings into the pot, add a little each of soy sauce, rock sugar, cinnamon, and MSG, add 20 grams of Shaoxing wine, 400 grams of pork bone soup, and stir over high heat. Boil, remove, and put into a small jar. Put the chicken gizzards, liver, tendons and sea cucumbers into the pot, bring to a boil, take them out and put them into a small jar. Then put the mushrooms, scallops, abalone, ham, shark's fin, pigeon eggs, lotus seeds, etc. into a small jar, and put ginger slices on top.
3. Pour the boiled scallion oil into a small jar, add Shaoxing wine, salt, and MSG, seal the mouth of the jar with lotus leaves, simmer over low heat for 3 hours, and serve.