Suitable people

General people can consume it. 1. It is suitable for people who are weak in fatigue, insufficient in qi and blood, malnourished, and weak after illness and childbirth; it is suitable for people who are insufficient in kidney yang, impotence and spermatorrhea, and frequent urination; it is suitable for people who are hypertensive, hyperlipidemic, coronary heart disease, and arteriosclerosis; it is suitable for people who are suffering from cancer, radiotherapy, chemotherapy, and after surgery; it is suitable for people who suffer from hepatitis, nephritis, diabetes mellitus, and those who suffer from cirrhosis, ascites and nerve weakness; it is suitable for people who suffer from hemophilia and easy bleeding; it is suitable for old and weak people. And easy to bleed people to eat; suitable for the elderly and frail people to eat; 2. Suffer from acute enteritis, dysentery, colds, phlegm, asthma and loose stools, bleeding and stagnation and dampness obstruction of the patient avoid eating.

Food Compatibility

Sea cucumber should not be eaten with licorice acid and vinegar. According to Chinese medicine, sea cucumber can tonify the kidney, nourish blood, and has very high nutritional and therapeutic value. However, if you put vinegar when making sea cucumber, it will be greatly reduced in nutrition. The acidic environment will cause changes in the spatial structure of collagen, different degrees of agglomeration and tightening of protein molecules. Sea cucumber should also not be eaten with fruits such as grapes, persimmons, hawthorn, pomegranate, green fruit, etc. Consumption at the same time will not only lead to protein coagulation, which is difficult to be digested and absorbed, but will also lead to abdominal pain, nausea, vomiting and other symptoms.

Cooking guide

1. The sea cucumber should be rinsed again and again in order to remove the residual chemical ingredients; 2. sea cucumber is suitable for braising, braising with onion, braising and other cooking methods; 3. when keeping it, pay attention to: sea cucumber can not be stored for a long time, it is better to keep it not more than 3 days, soak it in cool water during the period of storing, and change the water for 2-3 times a day, don't dip it in the oil or put it into the non-freezing refrigerator; if it is a dry one, it is better to keep it in a sealed wooden box to save it, and then it is better to put it in a sealed wooden box. Preservation, it is best to put in a sealed wooden box, moisture-proof.

Eating method

Summer tonic sea cucumber cold is a good way to eat sea cucumber in summer, cold is a good way: the hair of the sea cucumber will be blanched in hot water, and then seasoned with soy sauce and mustard, sugar, etc., so that eating will feel the sea cucumber's texture is more smooth and the taste is quite good.

Edit this section of the sea cucumber recipes

1, sea cucumber porridge

Take a sea cucumber (about 50 grams) 100 grams of round-grained rice, the sea cucumber sliced into slices with the round-grained rice and cook it into porridge at the same time, warm food.

2, sea cucumber chicken soup

150 grams of sea cucumber, 250 grams of chicken, and then add the right amount of water, *** stew to take.

3, sea cucumber and egg soup

Take a sea cucumber cut into segments, a bowl of water boiled into the egg, made of egg soup, warm food. Sea cucumber soup Chopped sea cucumber, into the pot to boil, take a little instant noodle seasoning, according to personal taste conditioning. Sea Cucumber Mushroom Soup Use sea cucumber to cook soup with mushrooms, yucca slices and shrimp skin, which is ideal tonic for middle-aged and old people.

4, green onion explosion sea cucumber

Green onion explosion sea cucumber

is the home of the Lu cuisine, the most high-end dishes. Sea cucumber is mainly meat as the raw material of dishes, but its internal organs, especially intestines, contain very high nutritional value, and are usually made into egg soup ingredients in Lu cuisine. The production of roasted sea cucumber with scallions Main ingredients: 100 grams of sea cucumber, ginger, 25 grams of soy sauce, 15 grams of sugar, 125 grams of cooked lard, 200 grams of scallions. Production methods: sea cucumber cut into wide slices, boiled through the water control, the lard burned to six mature into the shallot, fried to golden brown when fishing, onion oil spare. Clear soup with green onion, ginger, refined salt, cooking wine, soy sauce, sugar, sea cucumber, boil and simmer for 2 minutes, fish out and dry. Lard plus fried green onion, salt, sea cucumber, broth, sugar, cooking wine, soy sauce, sugar color, after boiling to simmer on low heat for 2-3 minutes, on high heat with monosodium glutamate thickened with cornstarch, burn through the medium heat to collect the juice, drizzle with green onion oil, and then serve on a plate. Characteristics of sea cucumber with scallions: northern dishes, from Shandong source into the sea cucumber and scallions as the main material, sea cucumber fresh, soft and smooth, scallion section of the aroma, no juice after eating.

5, sea cucumber and fungus soup with ribs

①Raw material preparation: sea cucumber (460 grams), ribs (460 grams), fungus (40 grams), ham half a couple of green onions a ginger two slices. ② ribs chopped into pieces and put into boiling water to cook for five minutes, pick up and wash. ③ sea cucumber washed, put into boiling water, add a green onion, ginger, half a tablespoon of wine boil, boil for five minutes, pick up and wash, cut large pieces, empty dry water. ④ Fungus soaked in water until large, torn into small pieces, put into boiling water and cook for five minutes, fished up and washed. ⑤ water appropriate amount, put into the pot boil roll, put down the ribs, ham, ginger, fungus boil roll, slow fire boil 2 hours, put down the sea cucumber and then boil for an hour, during the period of time according to taste add salt to taste