1. In half a pot of water with onion, ginger, wine and put into the sea cucumber to cook a little fishy, remove the cooled and cut into large pieces, and another half a pot of water with salt, blanch the mushrooms to be used;
2. tenderloin slices, and salt, water, taiwanese powder mixing marinade for about 10 minutes, blanch and fish out of the mushrooms are softened to remove the tip of the mushroom to be used;
3. cabbage first scalded soft and then cut into sections in a cross-shaped row, put sea cucumber, golden mushroom, mushroom each put in the four corners of the dish;
3. Soft and then cut into segments row into a cross, the sea cucumber, mushrooms, tenderloin, mushrooms are placed in the four corners of the plate, and finally poured into the salt, monosodium glutamate, broth, put into the steamer steamer for about 10 minutes can be.
Home made sea cucumber (2) Sichuan cuisine
Ingredients:
hairy sea cucumber, pork fat and lean meat, celery heart, green garlic, refined salt, cooking wine, monosodium glutamate, pepper, sugar, soy sauce, soy sauce, cornstarch, lard, chicken broth, scallions, ginger.
Method:
sea cucumber washed to remove the cavity wall membrane, each along with the oblique knife method sliced into three pieces, pork cut into small grains, celery draw tendons, green garlic cut into small grains, half of the onion and ginger chopped, half of the chopped, pickled chili pepper minced; sea cucumber with ordinary soup to join the onion, ginger blanch two times, fished out to be used, picking off the onion and ginger; pot hot injection of lard, when the oil is hot, into the pork stir-fried, to be the meat after the dispersion of the next into the onions, minced ginger, bean paste. Onion, ginger, bean paste continue to stir-fry, to be red when adding wine, soy sauce, sugar, pepper, chicken broth, sea cucumber, kao ten minutes on a small fire, add monosodium glutamate thickened with water starch, sprinkled with celery, green garlic grains can be served in the dish.
Characteristics:
color red, fresh flavor.
A pint of sea cucumber
Characteristics: the shape of the whole generous, sea cucumber soft glutinous, filling flavor fresh and fragrant, most of the sea cucumber seat head dishes.
Ingredients:
A whole open black ginseng (250 grams). 50g of lean pork, 25g of asparagus, 5g of mushroom, 25g of ham, 25g of dried scallop. 50 grams of lard, 10 grams of soy sauce, 30 grams of cooking wine, 2 grams of salt, 0.5 grams of monosodium glutamate, 50 grams of two soup,. 10 grams of soybean flour, 50 grams of broth.
Production process:
The whole open black ginseng first in the micro-fire two minutes, to be rough skin burned into small bubbles with a knife to scrape all, and then the sea cucumber is dissected into two pieces, into the boiling water foaming for two days, take out and wash, put into a pot of boiling water with cooking wine and blanch once, and then blanch a second time for the second change of water. After blanching with a cloth will be dry, with a knife in the cavity of the Senate cut flag block pattern, and then fed with broth to be used. Cleaned pork fat and lean meat, asparagus, mushrooms, ham, dried scallops, etc. cut into small square dices, into the hot lard pan fried into a stuffing, frying first under the pork elbow dices, the next under the asparagus and other dices and soy sauce, cooking wine. The prepared ginseng belly cavity filled with stuffing, loaded into the steam bowl, the bowl with two soup, salt. Monosodium glutamate, and then seal the mouth of the bowl on the steamer for one hour. When eating desert to the original juice, turn buckle plate, the original juice plus water bean powder mix, pour on the sea cucumber that is complete.
Milk ginseng
Ingredients: sea cucumber, pure milk Ingredients: barley, selected honey Features: new ancient methods, everyone is suitable for the whole day, the nutritional needs of a net.
Practice: the water hair sea cucumber hair system after washing to be used. Pure milk in the pot, with medium heat and cleaned barley simmering, to be barley cooked with honey, to personal taste suitable for good.
Friendly tips: milk sea of thorns plus fruit in the breakfast consumption of nutritional effects better.
Honey ginseng
Main ingredient: sea cucumber ingredients: selected honey features: easy to make, rich in nutrients
Practice: the sea cucumber hair, washed after the water, will be smeared in the sea cucumber honey on the steamer for 2-5 minutes.
Friendly tips: honey sea cucumber with raw bitter melon and sweet noodle sauce taste better.
How to burn sea cucumber with scallions
Ingredients:
1,000 grams of sea cucumber, 2 grams of salt, 105 grams of scallions, 3.5 grams of monosodium glutamate (MSG), 15 grams of garlic, 10 grams of wet starch, 5 grams of ginger, 200 grams of chicken broth, 27.5 grams of ginger, 50 grams of battered onion oil, 27.5 grams of sugar, 150 grams of vegetable oil, 12.5 grams of soy sauce, 15 grams of wine. Grams.
Method:
(l) the water will be tender young sea cucumber clean, the whole into the pot of cool water, with a strong fire boil, about 5 minutes to cook out, drain the water. The onions were cut into long 5 cm sections (100 grams) and the end (5 grams). Green garlic cut into long 3-centimeter sections.
(2) frying tripod clean and put back on the stove, under the raw oil 50 grams, put people sea cucumber slightly fried, poured into the casserole, add two soup, soy sauce, oyster sauce, refined salt, licorice slightly fried push uniform, poured into the casserole, cover, with a strong fire after the pot rolled, turn to a slow fire pot about l hours, and then add mushrooms, shrimp and then cook for about 30 minutes to the sea cucumber soft and rotten, and cooled to be used.
(3) will be placed in a frying pan on high heat, pour vegetable oil (25 grams), burned to eighty percent of the heat, down into the sugar (25 grams), fried to golden brown, and then into the minced onion, ginger, sea cucumber fried a few times, and then into the Shaoxing wine (10 grams), chicken broth (150 grams), soy sauce (10 grams), ginger (25 grams), refined salt, ...... >>
Question 2: How do you cook a sea cucumber? The following answer is from ShangPinTang--China's leader in sea cucumbers and the founder of fresh sea cucumbers
Why do you need to cook a sea cucumber, a good sea cucumber is more Q-bouncy in the first place
Question 3: How to cook sea cucumber Two methods:
First, hot soak method first with hot water to soak sea cucumber for 24 hours (can be directly with the cold water into the pot to boil, and then covered with a lid to soak for 4-5 hours), and then take out the guts from the underbelly opening, and then change to new water, on the fire to cook for about 50 minutes, soak up the original soup, and then over the usual 4 hours later can be.
Second, cold water foaming method, the sea cucumber immersed in water, about 3 days that is soaked; take out the disembowelment to remove the intestinal impurities, peritoneum, and then change the water to soak, to be softened can be processed for consumption. This method in the hot days to change the water a few times, and often pay attention to whether it has become soft.
When soaking the sea cucumber, do not contaminate with oil, alkali, salt, otherwise it will prevent the sea cucumber from absorbing water and expanding, reduce the yield, and even make the sea cucumber dissolve, rot and deteriorate. The sea cucumber can not be frozen again, otherwise it will affect the quality of the sea cucumber, so it is not advisable to send too much at one time.
Usually, the sea cucumber is soaked in hot water, which is faster.
To make dried sea cucumber by yourself, you should slightly bake the dried sea cucumber on the stove first, and then soak it in warm water overnight, which will help to make the dried lime on the outer skin fall off.
On the next day, gently brush the skin with a soft brush and boil it in water for half an hour, then take it off the fire and soak it.
The sea cucumber is boiled and soaked every day for five to seven days until it is soft and big, and then it is taken out again. Though the procedure is tedious, the process is free of additives, so it is not only safe and hygienic, but also tastes better than the ones you buy from the market because it can be boiled for a long time without rotting.
Sea cucumber is easy to rot when it meets oil, so the vessel for soaking sea cucumber must be clean, especially should avoid the oil and water contact with sea cucumber that has not been fully foamed, otherwise the outer skin will be soft and the inner layer will still be hard, but it's not good.
Question 4: How to burn a fresh sea cucumber? Fresh sea cucumber you have to deal with, otherwise there is astringent flavor oh.
Here are the steps to deal with fresh sea cucumber:
The first step: cut open the stomach of fresh sea cucumber, remove the stomach inside the stomach of the stomach and other things, and then wash with water, and then remove the mouth of the cucumber.
The second step: put the cleaned sea cucumber into boiling water to cook for about 45 minutes, cook the sea cucumber until it shrinks and feels elastic when you touch it with your hand. You can also do this step by steaming the washed sea cucumber in a pressure cooker for about 30 minutes.
Step 3: Put the sea cucumber into the rice water and cook for 1 to 2 hours, and take out the sea cucumber when it is soft and tender.
Step 4: Wash the sea cucumber with cool water and put it into pure water or cool water to soak. Usually soak for two days, and change the water several times in between. If you put it in the refrigerator to soak in the fresh room, you can change the water a few times less.
Step 5: After two days of soaking, you will find that the sea cucumber's head is obviously much bigger and softer than when it was just boiled, so it can be used to make various kinds of food.
The practice of sea cucumber is recommended to be light, now the weather is cold, you can make soup to drink, and it's good to put a little bit of porridge into it in the morning
Question 5: How to cook a small amount of sea cucumber for family consumption can be first soaked in cold water to dry sea cucumber for 1 day, with a knife to cut open the stomach, take out the viscera and wash
Then put it into a bottle of warm water, pour in boiling water, tighten the lid, and send it out for about 10 hours. 10 hours or so. In the middle of this time, you can pour out and check once, and pick out part of the young sea cucumber which is through. Soak the sea cucumber in cold water. Don't use salty water to soak sea cucumber, and don't contact with oil. It is better to eat it immediately after soaking to prevent it from deteriorating
Take appropriate amount of sea cucumber and soak it in clean water for 12 hours (in summer, put it in the refrigerator for freshness), then break the belly to remove tendons and wash the mouth of the sand, and then put it in the non-stick frying pan to boil and then cook it with mild fire for 20-30 minutes, and then turn off the fire and pour off the water after it cools down naturally and then put it into refrigerator for 48 hours to keep fresh. （After 24 hours, it can be eaten, or put it into the refrigerator for freezing. Note: The pot or basin for boiling and soaking sea cucumber should be oily and fishy
Firstly, put the dried sea cucumber into a pot of water to soak a little, then put the pot on the fire, remove it from the fire after boiling, soak the sea cucumber in hot water for about 12 hours (cover the pot with a lid), and then change the water again
For some sea cucumbers with hard outer skin and thick meat (such as rock ginseng, big black ginseng and other spiny ginsengs), the outer skin should be scorched on the fire before rising and then scraped off with a knife to remove the burnt outer skin. Then use knife to scrape off the burnt part, and then rise again, otherwise it is not easy to send through. In short, sea cucumber should be boiled less and soaked more, and the boiling time is only a few minutes each time, followed by a long time of soaking. If the cooking time is too long, the surface of the sea cucumber may have been cooked, but the internal meat is still not penetrated.
It is also important to note that during the rising process of sea cucumber, it is important not to contact with oil, salt and alkali substances, otherwise it will be difficult to rise through the sea cucumber, and the sea cucumber may shrink and lose its elasticity, or even rot. After the sea cucumber is ready, it should be floated in fresh water with lower temperature for use. It is best to use the sea cucumber immediately after it is ready and use it up at one time. If it cannot be used up at one time, it must continue to float in fresh water (water must be changed frequently) and must not be stored in the refrigerator. Otherwise, it is very easy to cause dehydration and difficult to form after cooking.
The above is the method of rising, removing astringency and feeding into the flavor of sea cucumber. Only after the sea cucumber has been processed in the above ways can it be used in the cooking of dishes. Otherwise, the cooked sea cucumber is bound to have astringent flavor, and the taste is not delicious.
Question 6: How to cook sea cucumber How to cook sea cucumber with scallions
1, take out the dry sea cucumber, rinse it with cold water
2, put the sea cucumber into a clean pot without oil - it must be oil-free, otherwise it is easy to cause the sea cucumber's retraction, cook it slowly over a small fire, turn off the fire when the water is boiling, soak the sea cucumber in the Turn off the fire when the water boils, soak the sea cucumber in hot water, and fish out the sea cucumber when the water temperature is almost the same as the body temperature
3. Soak the sea cucumber in clean cold water for 12 hours ~ note that the soaking basin should be oil-free and clean as well, and if it is a hot summer day, you should cover the soaking basin with a plastic wrap and put it into the refrigerator to prevent bacteria from growing. When soaking in cold water, it is better to use pure water
4, 12 hours later, then put the sea cucumber into a clean pot, slow cook with cold fire, turn off the fire after the water boils, soak until the temperature of the water drops to the temperature of the body temperature will be sea cucumber fish out, with scissors to the sea cucumber abdomen cut open the abdominal cavity of the sundries out. Then the net chamber of the sea cucumber rinse clean
5, and then once again the sea cucumber into the pot to slow fire boil off the fire, soak until the water temperature drops to body temperature temperature or feel the sea cucumber has reached the effect of the hair, take out the sea cucumber. In fact, at this point, the sea cucumber should basically achieve the effect of hair, if in case you feel bad, soak in hot water for a while
6, onion diagonally sliced scallions, ginger slices, ready to chicken broth and water starch
7, pour some oil into the pot, a little more oil, in a small fire, slowly onion, ginger stir fry incense, and the onion stir fry to a slightly golden
8, add sugar, heat the oil in a low fire, and then add sugar to the oil. Sugar and heat over low heat, mix the oil and sugar and slowly stir fry the sugar color
9, add a little soy sauce for coloring ~~ soy sauce should not be more, or the sea cucumber is easy to bitter and shrink back
10, pour in the yellow wine
11, add the broth
12, the sea cucumber into the pot, cover the pot with a lid, and simmer for about 25 minutes over low heat
13, According to taste, add a little salt, add water starch thickening, you can get out of the pot
Sea cucumber fungus lettuce soup; 1. hairy sea cucumber intestine and impurities, cut into pieces, rinse clean, farfetch with gauze bag. 2. hairy fungus washed, torn into a small dozen; lettuce peeled, cleaned, cut into pieces. 3. casserole in the farfetch package, lettuce, sea cucumbers, fungus, pour the appropriate amount of water, high heat to a boil, put ginger, scallion, cooking wine, and then put the ginger, green onion, wine, and then put it on the stove. Add salt, chicken essence, chicken oil, and stir well.
Sea cucumber fungus burned tofu; 1, tofu clean, cut into cubes; 2, sea cucumber cut open the abdomen, wash the body cavity intestines, blanch with boiling water plus 10 grams of cooking wine and 2 slices of ginger to remove the fishy, fished out and cooled, cut into inches; 3, fresh asparagus blanched over the cool to be used; 4, the pot of oil sautéed incense onion and ginger, plus tofu, fungus stir-fry, add oyster sauce for flavor. 5, tofu and fungus to taste and then join the blanched sea cucumber stir-fry with salt, 6, will be blanched asparagus yards on the bottom of the plate, the pot of sea cucumbers and tofu poured sprinkled with red pepper wire can be.
Sea cucumber stewed mushrooms; 1, mushrooms soaked. 2, ginger slices, scallions cut into sections. 3, soy sauce, sesame oil, cooking wine, oyster sauce, pepper. Salt, soup each a little. A small spoon of gravy powder. 4, chicken soup. (Chicken with water plus ginger, scallions boil on high heat, stewed on low heat for two hours.) 5, sea cucumber cut into sections, mushrooms cut into small pieces. 6, sea cucumber in the ginger and scallion sections of water for a few moments to cook, drain and spare.
Pepper sea cucumber soup; 1, put the hair of the sea cucumber in the water, one by one carefully keyed to the black membrane in the abdomen, clean sediment, sliced into a large piece, blanch through the water in the boiling water to control the water. Cilantro choose a good clean cut into 3 cm long section. 2, frying spoon on the fire, will be cooked oil hot into the onion slightly fried, cooking wine add chicken broth, monosodium glutamate, hair ginger water, soy sauce salt and pepper, sea cucumber slices also put into the soup, soup after the opening of the floating wipe skimming seasoning, pouring into the sesame oil into the soup bowl, sprinkled with green onion and cilantro can be segmented.
Braised sea cucumber; ① sea cucumber into the ginger, scallions, boiling water and cook for 5 minutes, remove the viscera wash, drip dry. ② lean meat shredded, add seasoning mix, soak tender oil to be used. ③ cabbage washed, with oil, salt, water burned around the edge of the dish. ④ hot pot, two tablespoons of oil burst ginger, onion, add simmering material and sea cucumber cooked to sea cucumber soft, into the lean meat, gravy material on the dish on the pocket well that is.
Question 7: how to burn sea cucumbers to taste sea cucumber onion flavor is more delicious.
Cut the green onions into horseshoe sections and spare.
On both sides of the white onion curved diagonal pattern.
Cut the white scallion into four pieces and set aside.
The sea cucumber is cleaned and cut into large slices.
In a hot pan with cool oil, add green onions and ginger, and fry on low heat.
When the scallions are fragrant, add the white onion.
Fry the white onion until lightly browned and set aside.
Fish out all the green onions and ginger in the fried onion oil.
Pour the fried onion oil into a container and set aside.
Put the fried green onions and ginger slices into a small pot and pour in the right amount of water to simmer the onion juice.
Boil the water and simmer for 3-5 minutes to remove the onion and ginger inside do not.
Pour the simmering onion juice into a container and set aside.
Another clean, oil-free soup pot filled with water to boil, water boiling under the sea cucumber boil.
After the sea cucumber is placed in the pot, the water boils again, boil for 1 minute and remove from the pot.
The frying spoon on the fire heat, inject a little onion oil, put the appropriate amount of sugar fried sugar color, with a slight fire can be.
Sugar color stir fry until slightly yellow, do not fry paste.
The sugar color is slightly yellow, cook in the appropriate amount of soy sauce to break the life.
Cook the soy sauce and then cook a moderate amount of yellow wine.
Pour in the appropriate amount of boiled onion juice to boil.
Add the sea cucumber.
Add the sea cucumber soup to boil and simmer for 3-5 minutes.
When the sea cucumber is cooked through, sprinkle a little pepper and stir fry.
Put in the fried scallion white with high heat to reduce the juice.
When the soup reduced to half, sprinkle a little sugar as the final flavor.
Finally, sprinkle a little chicken powder to refresh.
Sprinkle the chicken powder and stir fry well, then thicken with the appropriate amount of water starch.
When the gravy paste and sprinkle a little green onion oil can be out of the pot.
Roasted sea cucumber to hold the juice, the plate to not Wang Wang soup for the best, after the plate can be served.
Question 8: How to cook the dried sea cucumber, the first step of the rising method of sea cucumber: cool water soaking. Take a number of dried sea cucumbers, soak in tap water for 24-48 hours, soaking time to be able to soften with scissors to cut appropriate. In the meantime, change the water every 12 hours or so. In summer, it is recommended to put it in the refrigerator to keep it fresh. Then use scissors to cut from the tail to the mouth, and remove the head of white limestone (sea cucumber teeth), clean and spare.
Step 2: Slow cook. Families can use aluminum kettle with less water, fill 3/4 tap water, clean the sea cucumber to which, after boiling, slow fire for 30-40 minutes (40 heads of 40-60 minutes), then turn off the fire, naturally simmer for 4-6 hours (in winter, you can consume aluminum kettle for heat preservation). The water in the pot is rich in nutrients, edible and great tonic.
Step 3: ice water bubble. Put the sea cucumber into a vessel with pure water (or distilled water), put it into the refrigerator preservation (the water is put into the pure water ice cubes that are made in advance, the ice-water mixture 0 ℃), and soak it for 24-48 hours (change the water once in the middle).
After the above three steps, the sea cucumber can be directly processed and eaten. If you have unfinished sea cucumber, it will shrink gradually if you continue to soak it, you can put the sea cucumber into a plastic bag and freeze it for 10 hours, and then take it out and thaw it directly.
Warm tips:
1, do not dip the sea cucumber in oil throughout the whole process
2, sea cucumber is suitable for braising, braising with onion, braising, and other cooking methods after it is well developed;
3, when keeping it in custody: sea cucumber can not be kept in storage for a long time, and it is better to keep it not more than 3 days, and during the period of storing it, it should be soaked with cool water, and change the water for 2-3 times a day, and it should not be dipped in oil or put into the refrigerator that does not freeze; if it is kept dry, it is better to put it in a sealed place. Dry storage, it is best to put in a sealed wooden box, moisture
This is our own summary of the soaking experience, the owner can try, sea cucumbers are generally issued after itself twice as long as three times as thick , there are questions you can go to the mall to consult with our customer service experts
Question 9: How to make sea cucumbers made very soft?
Question 9: How to make the sea cucumber very soft?
Whether the sea cucumber is soft or not, the key is how to soak the sea cucumber before doing it.
There are two ways to soak sea cucumber.
The sea cucumber grows in the sea and feeds on all kinds of microorganisms on the bottom of the sea, so the sea cucumber body contains all kinds of alkaline substances (you can see the white particles in the abdominal cavity when you cut open the sea cucumber), and if you don't clean and soak it, it will lead to bitter and astringent sea cucumber meat and no elasticity, that is, it's not soft to eat.
So, how to soak sea cucumber is good?
I would like to introduce two simple methods:
One is the cold soaking method, that is, the sea cucumber immersed in water, about 3 days to soak up, remove the intestine, remove the peritoneum, and then change the soaking water, so that after soaking up the soft, you can do the dishes. However, this method in the hot days need to change the water a few more times, and often pay attention to whether it has become soft, if it has been soft, do not continue to soak.
The second is the hot soaking method. The method is:
1. Put the sea cucumber into the pot without any oil, preferably stainless steel pots, ceramic pots, these deep pots, soak in hot water for 10 to 12 hours to soften back to the wash (just use tap water).
2. Open the abdomen of the softened sea cucumber to remove the intestines and wash *** and the sediment in the stomach.
3. Put the washed sea cucumber into a pot of cold water without oil and steam it on the stove for 20 minutes, then take it off, pour off the hot water and pour it into a vat of mineral water or pure water, soak it for 12-14 hours and check it, you can pinch it through with a little force.
4. Because the quality of sea cucumber is not the same, so in the process of soaking and making, the good quality can be repeated on the fire to cook the storage of the quality is not good can not be on the fire to cook, direct soaking on it.
Good luck~~~