The quality of dried sea cucumber products is hard, so it needs to swell before cooking. Because of its many varieties and different textures, different methods should be adopted according to its quality characteristics.
1, Stichopus japonicus (Liaoshen, Poshen, Jiaodong Ginseng, Kansai Ginseng, Plum Blossom Ginseng and Stichopus japonicus can all be made by this method);
(1) Boiling method: Wash the ash and sand on the surface of Stichopus japonicus, put them into a clean container, pour boiling water and soak them until the outside of the sea cucumber is soft, fish them into a clean aluminum pot filled with hot water and heat them with strong fire. After the water boils, simmer them with low fire for about 30 minutes, remove the tough membrane in the inner cavity of the sea cucumber, and soak them in boiling water 12 hours. After the water is cool, put it in a boiling water pot and cook it on low heat for 30 minutes, then soak it in boiling water. Repeat this several times, pick the use of soft glutinous rice and tremble, and continue to boil and boil with hard heart.
(2) Thermo-flask method: Wash the ash and sand on the surface of Stichopus japonicus, put them in a clean container, pour boiling water to soak for about 2 hours, then wash off the black ash and impurities outside the Stichopus japonicus, and then put the Stichopus japonicus into a thermos (ordinary thermos can be used for smaller Stichopus japonicus, while wide-mouth thermos is needed for larger Stichopus japonicus such as Plum Blossom), fill the bottle with boiling water and cover the bottle stopper until 8-/kloc-0. If there is a hard heart, it means that it has not been fully developed, and it can be put back into the bottle to continue to grow. If the ginseng is thin, soft and inelastic, it means that it is too hot and must be cooked as soon as possible.
2. The live sea cucumber rises:
The cooking method of live sea cucumber is the same as that of dry sea cucumber, but it is more delicious and nutritious than dried sea cucumber. The primary processing of live sea cucumber is relatively simple. When the live sea cucumber is fished from the sea or bought from the market, cut the live sea cucumber from beginning to end, remove the internal organs and remove the mouth of the sea cucumber to prevent autolysis.
(1) Boiling method: Boil the live ginseng with viscera removed and mouth removed with boiling water until it is reduced, then put it in a pot filled with millet-washing water for 1-2 hours, and take it out when the sea cucumber is soft and tender, and wash it for later use.
(2) Pressure cooker method: add water to the pot to boil, add live ginseng with viscera removed and mouth removed, and take it out after boiling. Add water to the pressure cooker, add the sea cucumber, cover it and press it with fire. When the pressure cooker blows air, it can be pressed on low fire for 20 minutes.
Matters needing attention in the rising of live sea cucumber:
(1) The sea cucumber sand mouth should be washed, otherwise the pressed sea cucumber will not taste good.
(2) When the sea cucumber is covered, there should be more water in the pot.
(3) The amount of water in the pressure cooker should be controlled to be about 3 times the weight of the sea cucumber. The sea cucumber pressed with too much water is not fresh, and the sea cucumber pressed with too little water tastes bad.
(4) master the suppression time. If the pressing time is too long, the sea cucumber will be too soft, the pressing time will be too short, and the sea cucumber will taste too hard and bitter. The really pressed sea cucumber tastes slightly as refreshing and fresh as cooked abalone and conch.
3, the big black ginseng swells (boots ginseng, piglets ginseng, grey sea cucumber can also be applied):
Put Radix Codonopsis on fire and bake until the skin is scorched and yellow, take it out, soak it in boiling water until the skin becomes soft, scrape off the scorched skin with a knife, wash it with clear water, boil it in a cold water pot, take it out with low fire for 2 hours, remove the tough membrane in the abdominal cavity by laparotomy, then put it in a boiling water pot, boil it with low fire for 2 hours, and take it out and put it in boiling water to swell. Pick the use of soft texture, and continue to boil and boil with boiling water if you have a hard heart.
4, tomato ginseng rose:
After soaking the eggplant in a boiling water basin until the outside is soft, take it out, put it in a cold water pot, boil it with a strong fire, simmer it with a low fire until the volume expands to twice the original volume, take it out, put it in a boiling water pot and continue to swell until the water is cool, take it out, remove the tough membrane in the abdominal cavity by laparotomy, put it in a boiling water pot for about 20 minutes, and then fish it into a boiling water pot to swell. Repeat this several times until the eggplant is waxy and has no hard heart.
Tips for making sea cucumber dishes at Shenwang Expressway in Beihai;
1, small sea cucumbers are generally suitable for cutting into shreds, slices and strips, and then cold salad and soup; Large sea cucumbers, such as Japanese ginseng, Japanese ginseng and other ginseng, are generally used to roast and chop the whole thing.
2. Sticky sea cucumbers are more suitable for long-term stewing and stewing; Thin meat is suitable for soup and cold salad.
3, sea cucumbers should avoid adding vinegar when cooking hot dishes, so as not to destroy the original fragrance, freshness and tenderness of sea cucumbers, but cooking wine must be added to remove the fishy smell.
4. Traditionally, sea cucumbers are mainly salty and fresh, but they can also be made into hot and sour soup or cold salad with horseradish and mustard. In view of the fact that sea cucumber usually appears as a big dish or a starter, it is rarely made into spicy, sour and sweet flavors or curry flavors.
5, large sea cucumbers are difficult to taste when cooking, so they must be simmered for a long time with a small fire.
6. When the sea cucumber rises, tools and water should not be stained with oil, alkali, alum, salt and other things. Oil, alkali and alum are easy to make sea cucumber rot and melt, while salt makes sea cucumber difficult to penetrate.
7. Sea cucumber can't use an iron pot or a copper pot. Generally, ceramic pot or stainless steel pot is selected.
8. Soak the swollen sea cucumber in water immediately, then soak it in distilled water, and change the water every 24 hours. The lower the water temperature (premise: water above 0℃), the longer it will be preserved.
9. Generally, it is necessary to thicken sea cucumbers, but if the sauce is not well hooked, the sea cucumbers will not taste so smooth. Therefore, when thickening, you must leave the fire and pour the sauce slowly until the sauce is completely wrapped on the sea cucumbers, and then you can pour it again. The oil should also be drenched several times, and the best temperature is 90-95℃.
10, in order to avoid too much water after the sea cucumber is served, the sea cucumber should be soaked in water first (generally, the whole sea cucumber is soaked in boiling water for about 2 minutes, and the shredded sea cucumber is soaked in boiling water for about 15 seconds, and the sliced sea cucumber weighing 5 grams is soaked in boiling water for about 30 minutes).