Ingredients: sea cucumber, pure milk ingredients: refined coix seed, selected honey features: ancient and new, suitable for everyone, all the nutrients needed for a whole day have been swept away.

Practice: Wash the hair system of sea cucumber for later use. Put pure milk in a pot, simmer over medium heat, wash the job's tears, and add honey after the job's tears are cooked, which is suitable for personal taste.

Friendly reminder: the nutritional effect of milk thorn participating in fruit in breakfast is better.

Second, honey sea cucumber;

Ingredients: Stichopus japonicus Ingredients: Selected honey features: simple production and rich nutrition.

Practice: After the water-soaked sea cucumber is made, wash it, then put honey on the sea cucumber and steam it in a cage for 2-5 minutes.

Friendly reminder: Honey sea cucumber tastes better with raw bitter gourd and sweet noodle sauce.

Third, Shandong famous dishes (Shandong cuisine): onion sea cucumber;

Main ingredients: water-soaked sea cucumber and Shandong green onion, and ingredients: oil, salt, soy sauce, sugar, cooking wine, chicken essence, water starch, pepper, etc.

Production method: Wash the water-soaked sea cucumber, scald it with boiling water for later use, cut the Shandong green onion into sections, and fry it in a wok like oil.

Heat to 30%, stir-frying onion until golden brown, taking out onion and oil for later use, leaving a small amount of base oil in the pot and adding white sugar to stir-fry until the color is brown,

(traditionally without sugar), add sea cucumber to bake, add broth or clear water to cook, remove floating powder, and add seasoning to taste.

Add the fried shallots, drain the starch, and drizzle with the fried scallion oil. Serve.

Four, onion sea cucumber (Beijing cuisine):

Ingredients: 500g sea cucumber, 0/00g onion/kloc.

Seasoning: 25g of big oil, 25g of spiced oil, 0/0g of sugar/kloc-0, 40g of wet starch, a little of Jiang Shui, 25g of cooking wine, 5g of monosodium glutamate, 25g of soy sauce and a proper amount of clear soup.

Exercise:

(1) Burn the sea cucumber with strong but not strong fire until the skin is crispy, scrape off the blackened layer with a knife until it is dark brown, then soak it in cold water for 2 days, and cook it after the ginseng becomes soft. Boil the wool for about 5 minutes for the first time, open the chest, take out the intestines and impurities, rinse with clear water, and separate the soft and hard parts. Soak the soft water in clear water, continue to cook hard, and repeat until it is all soft. Rinse and soak for 4 ~ 5 hours according to this method.

(2) Cut the sea cucumber into paper strips with a groove knife, and cut the onion into 3cm sections.

(3) Put the sea cucumber in a frying spoon, blanch it with boiling water, then add clear soup, cooking wine and Jiang Shui, simmer for a while, and take it out for later use.

(4) Put the frying spoon on the fire, pour in the big oil and heat it, add the onion and fry until it is yellow, then take it out, add the clear soup, cooking wine, white sugar, sugar color, soy sauce, monosodium glutamate and Jiang Shui, and skim off the floating foam after boiling. Then put the simmered sea cucumber and fried onion in. When the soup is boiled again, immediately pour in the wet starch. Add scallion oil to the spoon and pour it into the plate.

Features: The sea cucumber is soft and tender, and the smooth sauce is brown and shiny, with a strong onion taste and no juice residue after eating.

5. Huaiyang famous dish-butterfly sea cucumber;

Ingredients: sea cucumber 1 50g, shrimp 20g, cooked chicken 20g, cooked egg white 20g, winter bamboo shoots 20g, ham15g, Chinese cabbage 2g, salt 2g, monosodium glutamate1g, cooking wine 3ml, pepper 0g, sesame oil 3g, vegetable oil 40g.

Production process:

1. Wash the sea cucumber, bring it here, cut it and replace it with large butterfly slices. Slice winter bamboo shoots. Protein slice. Cut the ham into small pieces. Chinese cabbage is split in two. Slice chicken. The size of shrimp.

2. Soak the sea cucumber and bamboo shoots in water. Cabbage has been scalded by boiling water. Slice the shrimp thoroughly with hot oil.

3. Put oil in the pot, saute shallot and ginger, add stock, add sea cucumber and above accessories, add seasoning to taste, and skim off the floating foam after boiling.

4. thicken the juice into sesame oil, put it in the soup plate and sprinkle with shrimp.

Six, shrimp and black ginseng

Raw materials: aconite ... 250g; Fried gravy ... 24g onion knot ...15g; Wet starch ... 25g Jiu Shao ...15g; Soybean oil ... …750g；; Sugar …4 grams; Dried shrimp ...1.5g; Onions ... 2g; Broth ...150g; Monosodium glutamate ... 2g; Lard …60 grams;

Soy sauce …10g;

Production method:

1. Put the wok on medium heat, add the cooked lard, heat it to 50% to 60%, add the onion and stir-fry until fragrant, and it is oil.

2. Heat the frying pan with high fire, add hot soybean oil, and when it is cooked to 80%, put the Radix Aconiti Lateralis skin upward into the colander, immerse it in the oil pan, gently shake it with the colander until the crackling noise decreases, and take out the drained oil. Then, pour off the hot oil in the pot, leaving 5g of oil in the pot, put it into the Radix Aconiti, then add Shaoxing wine, soy sauce, fried gravy, white sugar, shrimp seeds and broth to boil, cover the pot, simmer for about four minutes with low fire, then switch to high fire, take out the Radix Aconiti with a colander, put it flat in a long pot with the skin facing up, add monosodium glutamate to the gravy in the pot, and thicken it with wet starch.

Roasted sea cucumber 1:

Features: ruddy and shiny color, fresh and tender texture and fresh and salty taste.

Ingredients: sea cucumber 500g, chicken breast 150g, cooked lard 25g, onion ginger oil 50g, cooking wine 15g, ginger 15g, monosodium glutamate 4g, salt 3g, egg whites 2g, chopped green onion 5g, soy sauce 10g, and sugar 5g.

Production process:

(1) Wash the sea cucumber, blanch it with boiling water, and stick flour in it. Chop chicken breast into minced meat, add salt, chopped green onion, ginger, cooked lard, egg white and cooking wine, stir well, and put it in a sea cucumber cavity with flour.

(2) Put the soaked sea cucumber into a pot and steam it for setting (not too long to avoid steaming the chicken).

(3) Heat the oil in a wok, stir-fry the chopped green onion for fragrance, add soy sauce, cooking wine, ginger juice, monosodium glutamate, chicken soup and white sugar to boil, add sea cucumber, simmer, thicken the water starch, and pour the chopped green onion and ginger oil to get the spoon.

Nine, grilled sea cucumber 2:

Ingredients: 12 sea cucumber (uniform size).

Ingredients: chicken material150g, ham 25g, cucumber skin 25g.

Seasoning: soup 250g, cooking wine 15g, monosodium glutamate 1g, refined salt 2g, little onion and ginger juice, white oil 10g, chicken oil 10g, water starch 25g, a little flour and 2 egg whites.

X. Roasted sea cucumber 1

It is characterized by rosy and shiny color, fresh and tender texture and fresh and salty taste.

raw material

500g of water-soaked sea cucumber, 50g of chicken breast150g, 20g of cooked lard, 50g of onion and ginger oil, 5g of cooking wine15g, 4g of monosodium glutamate, 3g of salt, 2g of egg white, 5g of chopped green onion and 0g of soy sauce10g.

manufacturing process

(1) Wash the sea cucumber, blanch it with boiling water, and stick flour in it. Chop chicken breast into minced meat, add salt, chopped green onion, ginger, cooked lard, egg white and cooking wine, stir well, and put it in a sea cucumber cavity with flour. (2) Put the soaked sea cucumber into a pot and steam it for setting (not too long to avoid steaming the chicken). (3) Heat the wok with oil, add chopped green onion, stir fry, add light soy sauce, cooking wine, ginger juice, monosodium glutamate, chicken soup and white sugar to boil, add sea cucumber, cook over low heat, thicken water starch, and pour onion ginger oil to get a spoon.

Braised sea cucumber 2

Ingredients: 12 sea cucumber (uniform size).

Ingredients: chicken material150g, ham 25g, cucumber skin 25g.

Seasoning: soup 250g, cooking wine 15g, monosodium glutamate 1g, refined salt 2g, little onion and ginger juice, white oil 10g, chicken oil 10g, water starch 25g, a little flour and 2 egg whites.

Cooking techniques:

1. Put the sea cucumber in boiling water, add a little refined salt and cooking wine to soak it thoroughly, then take it out and drain it.

2. Cut the ham and yellow melon skin into small pieces respectively. Ham can also be processed into various small petals with a knife, and cucumber skin can be processed into flower leaves. Add egg white, wine, onion and ginger juice, white oil and salt to the chicken feed and mix well.

3. Rub a little flour for each sea cucumber, then brew it into the chicken feed one by one (the chicken feed should be smoothed), sprinkle a little ham on the chicken feed (or put it in the shape of a flower), sprinkle a little cucumber skin on one end (or put it in the shape of a flower leaf), put it neatly in the pot, steam it in a cage and take it out.

4. Put the clear soup into the spoon, add refined salt, cooking wine and monosodium glutamate, boil, skim off the floating foam, push the steamed sea cucumber into the spoon neatly, thicken it with water starch when eating, turn the spoon, pour chicken oil on it, and drag it into the plate.

Features: Beautiful appearance, bright juice and fresh sea cucumber.

Roasted sea cucumber with ham: (from Eat with relish)

[Ingredients] 200g sea cucumber, 50g ham, vegetable oil, yellow wine, wet starch, sugar, ginger, onion, soy sauce and salt.

[Practice] Wash the sea cucumber, cut it into strips, put it in boiling water and scald it slightly, then remove it for later use. Slice the ham for later use. Heat the wok, drain the oil, stir-fry the onion and ginger, stir-fry the sea cucumber and ham until they are 67% mature, pour in yellow wine, soy sauce, white sugar and clear water, simmer and bake on low heat until the soup is thick, and then add wet starch to thicken it.

【 Efficacy 】 Enriching blood and essence, nourishing blood and filling marrow. It is most suitable for people with deficiency of essence and blood, postpartum weakness, impotence and nocturnal emission, infirmity, chronic illness and emaciation.