There is no scientific basis for whether sea cucumber can help children grow up. To ensure the normal physical development of children, the most important thing is a comprehensive and balanced diet, adequate rest and proper exercise, and seek help from medical institutions when necessary. For children of low age, eating sea cucumber is not recommended. Although the contents of trace elements and protein in sea cucumber are relatively high, there may be indigestion for younger children. In addition, there may be an allergic problem to seafood. 1. Scallion-roasted sea cucumber is a common and precious dish, and the production method is unique. First, put the prepared sea cucumber in a pot and cook it for a while, then fry the onion in pig white until golden brown, remove it, add seasoning and steam it in a cage, remove the soup and leave the onion. Stir-fry the white sugar until it is red, put it in Jiang Mo, stir-fry the sea cucumber slightly, then add the onion oil paste, cooking wine, clear soup, soy sauce and other seasonings, bring it to a boil with high heat, remove most of the soup with low heat, then switch to high heat, turn it over and thicken it into a plate. In addition, stir-fry the onion paste and onion segments with strong fire and sprinkle them on the sea cucumber. Second, Sichuan cuisine: home-cooked sea cucumbers Home-cooked sea cucumbers are fried with sea cucumbers and pork. The color of the dish is bright red, the sea cucumber is soft and waxy, the taste is strong and spicy, the bean sprouts are crispy and the flavor is unique. Homemade sea cucumbers began in the late Qing Dynasty. Bashu is an inland land, and it is not long to eat sea cucumbers. According to historical records, during the Qing Dynasty and Jiaqing Period, merchants from Shaanxi and Henan smuggled large quantities of sea goods including sea cucumbers into Sichuan, and Sichuan only used sea cucumbers as precious seafood for cooking. By the end of the Qing Dynasty, more than 30 kinds of sea cucumber dishes with four distinct seasons had appeared in Chengdu restaurants. In the Republic of China, more than 20 kinds of sea cucumber dishes appeared. Home-cooked sea cucumbers appeared at this time. Cut the sea cucumber into pieces with water and simmer with good soup. Stir-fry minced meat in oil pan until crisp and put it in a bowl. Heat the oil in a wok, add bean paste, pickled peppers, minced ginger and garlic, stir-fry well and smell, add fresh soup and cook for a while, then remove the seasoning residue; Add wine and minced meat, put the sea cucumber in the pot, and barbecue. Pinch off both ends of soybean sprouts, add salt to the pot, stir-fry until cooked, and put them on the bottom of the disc. Then put the sea cucumber pot on a strong fire, thicken the juice, add onion and sesame oil, push the pot and put it in a disc containing bean sprouts. Iii. Ingredients of sea cucumber crispy meatballs: Toutou sea cucumber (1 .25kg), lean meat with golden head (12 liang), soup (1.5 cup), Chinese cabbage (6liang), red radish flower (several pieces), dried onion (one grain), and water outlet: onion (two pieces). 2. Boil half a wok of water, add the sea cucumber, add the water and stir-fry for five minutes, then take out the pieces and wait until the pork is chopped, add the seasoning and mix well, knead into meatballs, and fry in the wok until cooked. 4. Slice the dried onion. Wash the cabbage, pick segments, stir-fry in oil, and surround the dish. 5. Heat wok, add a little oil and saute shallots, add soup and boil, put down sea cucumber and meatballs, cook for 20 minutes on low heat, stir-fry sauce and carrot flowers, and serve. Four, sea cucumber mutton soup [raw materials] 50g of sea cucumber, 250 g of mutton [seasoning], 2 slices of ginger, 5g of onion, 0.5g of pepper powder and 3 g of salt [method]1.After soaking the sea cucumber in warm water at 40°C, cut the sea cucumber, remove the internal organs, wash it, then boil it in boiling water 10 minutes, and take it out. 2. Wash the mutton, remove the blood, cut it into small pieces, add appropriate amount of water (about 50g), stew it with low fire until it is almost cooked, cut the sea cucumber into small pieces, put it into the same cooking, then boil it for about 15 minutes, and add the minced ginger, onion, minced pepper and refined salt. Warm ginseng meat, soup, or for meals. [Nutrition] It contains 53g of protein, 25g of fat, 0.5g of carbohydrate, 5 1mg of calcium, 474mg of phosphorus, 0.3mg of vitamin B/kloc-0, B20.49mg of vitamin B and 0/2.3mg of niacin/kloc-0, which can produce 458kcal of heat. [Function] Sea cucumber is born in the sea, and its nature is warm and tonic, similar to ginseng, so it is named sea cucumber. Its meat is tender and has high nutritional value. Its protein content is higher than that of pork, lean pork and lean beef, and it contains other minerals (such as calcium, phosphorus, iron, iodine, etc.). It has always been regarded as a rare dish in meals, which has the functions of tonifying kidney and essence, nourishing blood and moistening dryness, nourishing yin and strengthening yang. And mutton is warm, which can warm the kidney, help yang, tonify essence and blood, replenish qi, tonify middle energizer and warm the spleen and stomach. Therefore, the combination of sea cucumber and mutton is particularly effective in tonifying kidney and nourishing blood, which is a good product for nourishing and strengthening. Five, healthy sea cucumber porridge ingredients: 30 grams of sea cucumber, japonica rice 100 grams. Production: 1, soak the sea cucumber, cut open the abdomen, dig out the inner intestine, scrape and clean it, chop it up, and add water to boil it. 2. Wash the glutinous rice and put it in the casserole together with the sea cucumber. 3, add water, first boil with strong fire, and then simmer for 20~30 minutes, taking the rice as cooked and rotten. Eat on an empty stomach in the morning. Function: It has the functions of invigorating kidney and qi, replenishing essence and nourishing blood. It can be used for treating deficiency of kidney-qi, deficiency of essence and blood, impotence, premature ejaculation, nocturnal emission, frequent urination, dull complexion, dizziness and tinnitus, soreness of waist and knees, fatigue and fatigue. According to Chinese medicine, sea cucumber is sweet, salty and warm in nature, and has the functions of tonifying kidney, nourishing essence, strengthening yang, treating flaccidity, moistening dryness and relaxing bowels. All patients with dizziness, tinnitus, backache, wet dream's spermatorrhea and frequent urination can take sea cucumber as a nourishing and dietetic product. 6. Shandong cuisine, the cuisine of braised sea cucumber, is characterized by beautiful appearance, tender and smooth, soft and fresh, soft and smooth texture, and palatable. Raw materials: whole sea cucumber 12, 30g of fresh shrimp paste, 50g of shrimp brain and 0g of fat pork paste100g. Shaoxing wine 1 0g, refined salt 5g, monosodium glutamate10g, onion ginger juice and wet starch. In the production process, shrimp paste and fat pork paste are mixed with refined salt, Shaoxing wine, monosodium glutamate, clear soup, sesame oil and shrimp brain, and then the sea cucumber is taken out with boiling water, and the clear soup, onion ginger and refined salt are added to the wok. Spread the shrimp stuffing into the sea cucumber separately, put it in a plate, steam it in a cage and take it out. Put the shrimp stuffing face down on the chopping board, cut it on the sea cucumber one by one with a knife at a knife pitch of 1 cm, and then discharge the stuffing face up into the plate. Add clear soup, Shaoxing wine, onion Jiang Shui, refined salt and monosodium glutamate to the wok, boil, remove floating foam, thicken with wet starch, and pour chicken oil on the sea cucumber. Seven, yellow croaker sea cucumber Yellow croaker sea cucumber is one of the top ten famous dishes with local characteristics in Ningbo. Yellow croaker and sea cucumber, with Ningbo specialty yellow croaker and sea cucumber as main raw materials. When making, you need to select large fresh yellow croaker, wash it and steam it. After steaming, remove the fish bones for later use. Select the sea cucumber that has been foamed, cleaned and boiled to be soft and thorough, add various seasonings and cook with yellow croaker. This dish has the characteristics of tender and smooth fish, soft and glutinous sea cucumber, elegant color, delicious and delicious taste, and is suitable for all ages. It is good with wine and meals. This dish is rich in protein, phosphorus, calcium, iron and other ingredients, and sea cucumber has the effects of tonifying kidney and strengthening yang, invigorating qi and nourishing yin, dredging intestines and moistening dryness. It is a famous dish with rich nutrition. Eight, Yutu sea cucumber ingredients: 400 grams of water-soaked sea cucumber, 25 grams of water-soaked mushrooms, raw chicken breast 100 grams, 5 egg whites, 50 grams of fish, Chinese cabbage heart 12 trees, 25 grams of pig fat meat, onion knot 15 grams, ginger slices/. Production method: 1. Each water-soaked sea cucumber is cut in two, washed and put in a bowl, and then added with 200g of chicken soup, 5g of chicken oil10g of Shaoxing wine10g of refined salt10g, 5g of onion and 5g of ginger slices, steamed in a cage for 20min, and then the sea cucumber is taken out. Chop chicken breast, fish and fat meat into paste, cut mushrooms into powder, put them in a bowl, add refined salt 1 g, monosodium glutamate 0.2g, pepper powder, Shaoxing wine, onion ginger juice and dried starch 5g, and stir them into three fresh stuffing. 2. The sea cucumber is stuffed with three fresh stuffing, the egg white is put into a bowl and beaten into a foam shape with chopsticks, and 0.3 g of monosodium glutamate, 0.5 g of salt and dry starch are added and stirred into an egg paste. Take a spoon 12 and smear it with cold lard, respectively smear the remaining San Qian stuffing in the spoon, then smear the egg paste pile on it to form a rabbit shape, steam it in a cage for 5 minutes and take it out. At the same time, blanch the cabbage with boiling water and put it around the disc. The white rabbit was thoroughly remoulded and produced a spoon, with its head facing inward and the sea cucumber in the middle. 3. Fire the pot, pour in the soup of steamed sea cucumber, add the remaining chicken soup and monosodium glutamate, boil and skim off the floating foam, thicken it with wet starch, pour chicken oil on it, and pour it on the sea cucumber. Note:1.Beat the eggs until they are mushy. The container is clean and free of oil, salt, alkali and raw water. Beat them in one direction with a sucker, without stopping halfway. 2. Huizhou cuisine emphasizes pictographs of craftsmanship, such as stamen sea cucumber and butterfly sea cucumber. Rabbits require liveliness and similarity in form and spirit. Flavor characteristics: Rabbits are popular in Fuyang area of Huaibei, especially long-haired rabbits, and chefs imitate their rabbit-shaped dishes, which are popular. This dish is made of three fresh stuffing hearts and egg paste, and they are "lost in thought" in front of the sea cucumber in the dish. Beautiful selection, elegant color tone, which makes people relaxed and happy. The sea cucumber is soft, waxy and fresh, and it has three fresh fillings, which is the icing on the cake.