Sea cucumber porridge
Put one sea cucumber (about 50 grams) and 100 grams of japonica rice into water. Cut the sea cucumber into slices and cook it together with the japonica rice into porridge. Serve warm.
Sea cucumber and chicken soup
Water 150 grams of sea cucumber and 250 grams of chicken, add an appropriate amount of water, and simmer the soup for consumption.
Sea Cucumber and Egg Soup
Cut a sea cucumber into sections, bring a bowl of water to a boil and add eggs to make egg soup. Serve warm.
Sea cucumber clear soup
Chop the sea cucumber into pieces, bring to a boil, add a little seasoning to the instant noodles, and adjust according to personal taste.
Sea cucumber and mushroom soup
Boiled with sea cucumber mushrooms, magnolia slices and dried small shrimps, it is an ideal tonic for middle-aged and elderly people.
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Sea Cucumber Recipe
Traditional way of roasting sea cucumber with green onions
Ingredients:
p>Water-fried sea cucumber 1000g refined salt 2g green onion 105g MSG 3.5g green garlic 15g wet starch 10g minced ginger 5g chicken broth 200g ginger juice 27.5g paste scallion oil 50g white sugar 27.5g cooked lard 150g 12.5g soy sauce (approximately 75g consumption) 15g Shaoxing wine
Preparation method:
1. Wash the tender sea cucumbers, put them whole into a pot of cold water, and stir well Bring to a boil, cook for about 5 minutes, take out and drain the water. Cut the green onions into 5 cm long segments (100 g) and mince (5 g). Cut green garlic into 3.3 cm long sections.
2. Place the wok on a high fire, pour in the cooked lard, and when it is 80% hot, add the green onions. When they are golden brown, remove the wok from the heat and place the green onions in a bowl. , add chicken broth (50g), Shaoxing wine (5g), ginger juice (2.5g), soy sauce (2.5g), sugar (2.5g) and MSG (1g), steam over high heat for 1 to Take it out for 2 minutes, decant the soup, and keep the green onion segments for later use.
3. Place the wok on a high fire, pour in cooked lard (25g), when it is 80% hot, add sugar (25g), fry until golden brown, then add onions Stir-fry minced ginger, sea cucumber and sea cucumber for a few times, then add Shaoxing wine (10g), chicken broth (150g), soy sauce (10g), ginger juice (25g), refined salt, scallion oil (20g) and MSG ( 2.5g.) After it boils, lower the heat to low for 5 minutes, reduce the heat to 2/3, then switch to high heat, and stir in the diluted wet starch to thicken it. Let the gravy hang on the sea cucumber, then pour it into the plate.
4. Place the wok on high heat, pour in scallion oil (30g), heat it up, add green garlic segments and steamed scallion segments, stir-fry briefly, and sprinkle on the sea cucumbers Serve.
Sea cucumber and mutton soup
Ingredients: 50g sea cucumber, 250g mutton, 2 slices of ginger, 5g onion, 0.5g minced pepper, 3g salt
Preparation
< p>1． Soak the sea cucumber in warm water at 40°C until soft, cut the body open, remove the internal organs, wash, and boil in boiling water for about 10 minutes. Take it out, pour it into a bowl with the water, and soak for 2-3 hours.2. Wash the mutton, remove the blood, cut it into small pieces, add an appropriate amount of water (about 50g), simmer over low heat until it is cooked, cut the sea cucumber into small pieces and add it to the boil, boil for about 15 minutes, add ground ginger, Slice onion, minced pepper and refined salt. Eat ginseng meat warm, drink soup, or serve it as a meal.
Function Sea cucumber is born in the sea. Its nature is warm and tonic, similar to ginseng, hence the name 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 contains other Minerals (such as calcium, phosphorus, iron, iodine, etc.) have always been regarded as delicacies in meals. They have the functions of nourishing kidneys and essence, nourishing blood and moisturizing, nourishing yin and strengthening yang for those who are weak due to fatigue. Mutton is sweet and warm, and can warm the kidneys, nourish yang, replenish essence and blood, replenish qi, and warm the spleen and stomach. Therefore, when sea cucumber and mutton are combined, the effects of nourishing the kidneys and nourishing the blood are particularly enhanced. It is actually a good food for nourishing and strengthening the body. It is a wonderful food for pregnant women to restore the body.
Agaric, sea cucumber and pork belly soup
Basic ingredients: 500 grams of pig intestine, 30 grams of fungus, and 250 grams of sea cucumber.
Method:
(1) Soak the fungus in water and wash it, wash the sea cucumber and shred it, wash the pig intestine and cut it into small pieces.
(2) Put all the ingredients into the pot, add an appropriate amount of water, bring to a boil over high heat, simmer for 1-2 hours, season and serve.
Instructions:
This soup comes from the "Properties of Medicine" and was originally called sea cucumber and fungus soup. The fungus in the soup has a sweet and mild taste, contains a variety of vitamins, has the effect of nourishing blood, nourishing yin, and moistening intestinal dryness. "Properties of Medicine" says that it has the effect of "moistening dryness and benefiting the intestines." Sea cucumber is sweet, salty and warm in nature, and its functions are to nourish the kidneys and essence, nourish blood and moisturize dryness. "Compendium of Materia Medica" says that it has the effect of "moistening the five internal organs, nourishing essence and diluting water". Pig large intestine is sweet and flat in nature and taste. It nourishes the internal organs and has the effect of moisturizing the dry intestines and replenishing the lower burnt. Combined into a soup, it can nourish yin and blood, moisturize dry intestines, and make the stool clear. "Research on the Properties of Medicine" believes that "sea cucumbers and fungus, cut into pieces and cooked in the large intestine of pigs" can "treat deficiency fire and dryness".
Basic features: nourishing yin and blood, moistening dryness and smoothing intestines. The elderly have insufficient kidney water, or women have postpartum blood deficiency and body fluid deficiency, which may lead to dry and constipated stools. It can also be used for those who suffer from yin deficiency and low blood such as habitual constipation
Braised sea cucumber
Sea cucumber has extremely high nutritional value and is rich in protein, calcium and iodine. It is a nourishing food and has It has the function of nourishing blood and regulating menstruation, as well as preventing miscarriage and facilitating childbirth. It is most suitable for consumption in late pregnancy.
Main Ingredients
Prepare 500 grams of sea cucumber, 200 grams of lean meat, 300 grams of cabbage, 2 slices of ginger, 2 green onions, and several slices of carrots.
Accessories
Half a teaspoon each of salt and sugar, 1 teaspoon each of light soy sauce and wine, 1 cup of soup, 1 teaspoon each of oyster sauce and cornstarch, half a tablespoon of oil, sesame oil, and pepper A little each powder and 3 tablespoons of water.
Preparation method
1. Boil sea cucumber in ginger, green onions and boiling water for 5 minutes, remove the internal organs, wash and drain.
2. Cut the lean meat into shreds, add seasonings, mix well, and soak in tender oil for later use.
3. Wash the cabbage, simmer it with oil, salt and water and place it around the edge of the plate.
4. Heat a pan, add two tablespoons of oil and sauté the ginger and green onion until fragrant. Add the stew ingredients and sea cucumber and cook until the sea cucumber is soft and tender. Add the lean meat, add the gravy and evenly distribute it on a plate. Serve.
Homemade sea cucumber
Cuisine: Sichuan cuisine
Features Brown-red juice, salty and slightly spicy, sea cucumbers are fiery and glutinous, and the meat filling is soft and crispy.
The raw material is 300 grams of sea cucumber. 50 grams of lean pork fat and 100 grams of soybean sprouts. 20 grams of green garlic sprouts, 20 grams of Danxian watercress, 65 grams of lard, 20 grams of cooking wine, salt, 300 grams of fresh soup, 10 grams of red soy sauce, 0.5 grams of MSG, 10 grams of sesame oil, and 10 grams of soybean flour.
Production process
Cut the sea cucumber into slices that are thick at the top and thin at the bottom. Feed them with good soup twice and pick them up. Chop the pork finely. Cut green garlic sprouts into large thick flowers. Remove the roots and legs of the soybean sprouts. Chop the watercress finely. Put the wok on the fire, add the lard and heat until 40% hot, add the pork, add cooking wine, salt and fertilizer powder, and serve on a plate. Then wash the pot, add lard and heat it until it is 60% hot. Add the watercress and stir-fry it until it becomes fragrant and turns red. Add fresh soup and bring to a boil. Remove the bean paste and add sea cucumber, fattened pork, red soy sauce and cooking wine. Turn, move the pot to low heat and simmer. When the oil is simmering, thicken the gravy, add garlic sprouts, monosodium glutamate and sesame oil and turn. Heat lard in another pot, fry the soybean sprouts, put them on the bottom of a plate, then pour the sea cucumber juice on the bean sprouts and serve.
Honey sea cucumber
Ingredients: Water-haired sea cucumber ingredients, selected from the characteristics of honey, simple to make and rich in nutrients.
Method: After hair-making the sea cucumber, wash it with water, apply honey on the sea cucumber, and steam it for 2-5 minutes. Tips: After the Ming Dynasty, sea cucumbers were regarded as tonic; by the Qing Dynasty, sea cucumbers were indispensable in palace banquets. Sea cucumber is a high-protein, low-fat, and low-cholesterol food. Each 100 grams of dried sea cucumber contains 76.5 grams of protein, 1.1 grams of fat, 13.2 grams of carbohydrates, and 4.2 grams of inorganic salts. It also contains various amino acids, calcium, iron, phosphorus and other substances necessary for the human body. According to traditional Chinese medicine, sea cucumbers are salty in taste and warm in nature, and enter the four meridians of the heart, kidney, spleen and liver, and have the effects of nourishing the kidneys, nourishing essence, nourishing blood and moisturizing dryness. Modern medicine believes that patients with hypertension, vascular sclerosis, coronary heart disease and other diseases who often eat sea cucumbers have good effects.
Pepper Sea Cucumber Soup
Features: Light and refreshing, fresh and slightly spicy.
Ingredients
750 grams of sea cucumber and 3 grams of pepper. Seasoning: 25 grams each of cooked oil and green onions, 15 grams cooking wine, 4 grams salt, 5 grams MSG, 10 grams ginger water, a little sesame oil and soy sauce, and 750 grams chicken broth.
Production process
Put the cooked sea cucumbers in clean water, carefully remove the black membranes in the abdomen one by one, wash away the sediment, slice them into large pieces, and boil them in boiling water. Release moisture. Wash and cut the coriander into 3 cm long segments. (2) Heat the frying spoon over high heat, heat up the cooked oil, add the shredded green onions, stir-fry, add cooking wine, chicken broth, monosodium glutamate, ginger water, soy sauce, salt and pepper, add sea cucumber slices into the soup, and let the soup boil Then skim off the squid and adjust the flavor, pour in sesame oil, put it into a large soup bowl, and sprinkle with shredded green onions and coriander segments.
Jade Rabbit Sea Cucumber
Ingredients: 400 grams of sea cucumber, 8 cooked quail eggs, 40 grams of cooked bamboo shoots, 20 grams of mushrooms, red pepper slices, scallions, Appropriate amounts of red pepper tips, minced garlic, minced ginger, refined salt, monosodium glutamate, Shaoxing wine, and peanut oil.
Method:
1. Cut the sea cucumber into slices, blanch them in a boiling water pot and take them out; cut the bamboo shoots and mushrooms into slices respectively.
2. Place the wok on high heat, pour in peanut oil and heat until it is 50% to 60% hot. Add minced garlic and ginger and stir-fry until golden brown. Add sea cucumber, bamboo shoot slices, shiitake mushrooms and Shaoxing wine and stir well. Next, add refined salt and clear soup and bring to a boil, then switch to low heat and simmer until the flavor is absorbed. Add red pepper, green onion segments and MSG, thicken with wet starch, top with scallion oil and push evenly, remove from the pot and place on a plate.
3. Cut an oval-shaped egg from the cooked egg, lay it flat and cut it into a V shape to make rabbit ears. Lay the egg with the side cut off flat, and cut a slit on the pointed side, connect it to the rabbit's ears, take 2 red pepper tips and stick them under the ears on both sides to form a jade rabbit, and place them around the sea cucumber. Can.
Features: Fresh and refreshing
Sea cucumber
Ingredients: 10 sea cucumbers, 2 egg whites, 50 grams of water chestnuts, chicken breast 100 grams, 75 grams of cooked pork.
Preparation: Wash the sea cucumber and make a knife inside it; chop the chicken meat into puree, chop the cooked meat, water chestnut, green onion and ginger into fine pieces respectively. Stir the chicken puree with egg white, add a small amount of refined salt and cooking wine, and mix thoroughly; add cooked meat, water chestnuts, green onion and ginger, and mix well. Fill the above filling into the sea cucumber, then place the sea cucumber on an oiled flat plate, steam it for 5 minutes, take it out, put it in a large bowl, add clear soup, a small amount of refined salt and cooking wine, thicken it with wet starch, and drizzle Add chicken fat and pour it over the sea cucumber. Eat as a dish.
Function: It nourishes the kidneys and moisturizes dryness, replenishes qi and nourishes blood. It is used to treat weak kidney yang, impotence, spermatorrhea, frequent urination and intestinal odor and constipation; it can also be used as a dietary supplement for patients with tuberculosis, neurasthenia and cancer.
Butterfly Sea Cucumber
Cooking Category: Simmer
Ingredients Category: Seafood
Cuisine: Sichuan Cuisine
Ingredients: One dried ash sea cucumber (about 200 grams). 50 grams of carp meat, 50 grams of pork fat, 50 grams of winter bamboo shoots, and 50 grams of ham. 10 grams of black sesame seeds. 50 grams of egg white, 1.5 grams of pepper, 5 grams of salt, 15 grams of soy flour, 250 grams of super clear soup, and 200 grams of clear soup.
Method: Soak sea cucumbers in boiling water and wash them, put them into a pot and simmer them with water for about 25 minutes. Remove them and cut them into 24 3 mm thick slices with a razor blade. Use a knife to shape it into a butterfly shape. Chop the carp meat into fine pieces, chop the pork fat into fine pieces, add 1 egg white, pepper, salt and a little water into a bowl and stir to make fish grits. Add half of the egg white to soybean flour and mix well to form egg white and bean flour. Put the butterfly sea cucumber slices into the clear soup and add salt and cook for about 10 minutes. Take them out and spread them on the board and wipe them dry with a clean cloth. Spread the egg white and soy flour on the white side of the slices one by one. Form the fish mass into an olive shape and place it in the center of the butterfly slices to form a " Butterfly” belly. Cut the winter bamboo shoots into 48 long shreds and some short shreds, cut the ham into short shreds, then use the long bamboo shoot shreds as tentacles, the ham shreds and short bamboo shoot shreds as foot or body patterns, and black sesame seeds as eyes. Place the prepared "butterfly" on a plate, steam it in a basket for three minutes to finalize its shape, then take it out and put it into a second soup bowl. Add special clear soup, salt and pepper to the bowl and serve
Peeled sea cucumber< /p>
Ingredients: 12 sea cucumbers. Ingredients: 200g shrimp paste, 50g pork fat puree. Seasoning: 8 grams of refined salt, 3 grams of MSG, 4 grams of Shaoxing wine, 15 grams of green onion and ginger juice, 400 grams of clear soup, 25 grams of wet starch, 2 grams of chicken fat, 3 grams of sesame oil, and 10 grams of shrimp brains.
Preparation method:
(1) Add 3 grams of refined salt, 1 gram of Shaoxing wine, 2 grams of MSG, 50 grams of clear soup, sesame oil and shrimp brains to the two ingredients and stir them into a pulp. filling.
(2) Blanch the sea cucumber in boiling water and take it out. Add 250 grams of clear soup, 10 grams of green onion and ginger juice, 3 grams of refined salt, and 1 gram of Shaoxing wine in a wok. Bring the sea cucumber to a boil over medium heat and simmer. Simmer thoroughly, remove and dry.
(3) Put the shrimp stuffing into the sea cucumber, steam it for 8 minutes until cooked, take it out, place the shrimp stuffing side down on the cutting board, and cut into the sea cucumbers one-fifth with a knife at an angle. Four deep, with a knife distance of 1 cm, then place the shrimp filling on the plate facing up.
(4) Place the wok over high heat, add clear soup, Shaoxing wine, green onion and ginger juice, 2 grams of refined salt, and 1 gram of MSG. After boiling, add wet starch to form a glaze, add chicken oil and pour it over Serve on sea cucumber.
Features: Beautiful appearance, soft and smooth taste, salty and delicious.
Three Fresh Sea Cucumbers
Category: Vegetarian Dishes
Ingredients: 450 grams of Nostoc, 30 grams of shiitake mushrooms, 35 grams of winter bamboo shoots, 100 grams of rapeseed hearts, and whole eggs 2 pieces (about 100g), 50g flour, 25g corn flour, 3g salt, 3g MSG, 1g pepper, 25ml cooking wine, 10g sugar, 20ml soy sauce, 10g sesame oil, 150g oil.
Preparation process 1. Chop the Nostoc, add eggs, flour, corn flour, 3 grams of salt, 2 grams of MSG, pepper, and 16 ml of cooking wine to make a "sea cucumber" green body.
2. Cut the mushrooms into evenly sized pieces. Slice winter bamboo shoots.
3. Heat the wok, heat the oil until it is 40% hot, add the "sea cucumber" and fry until crispy on the outside. Take it out. Blanch the rapeseed heart with water and add a small amount of oil.
4. Heat the wok, stir-fry the mushrooms and bamboo shoots, add the remaining condiments and water, bring to a boil, add the "sea cucumber", when the juice is thick, add the rapeseed hearts, turn a spoon and remove from the pan. Serve.
Flavor characteristics: Black and bright color, green surroundings, sweet and salty taste, fragrant and waxy soft.
Medical Comment: Patients with hypertension, hyperlipidemia, coronary heart disease, obesity, and diabetes should not consume it; patients with vitamin A deficiency, night blindness, and pregnant women should consume it in moderation.
Nutritional information: 1798 calories, 36.4 grams of protein, 143.5 grams of fat.
90.3 grams of carbohydrates, 95 micrograms of vitamin A, 6.5 milligrams of zinc
29.4 grams of dietary fiber, vitamin E mg 124.64 mg Iron 35.2
Carotene mg 570 Vitamin B1 mg 0.12 Calcium mg 89
Niacin mg 3.2 Vitamin B2 mg 2.20
Answer: 2007-12 -19 17:56
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Never-Ending Jing
[Newbie] Stuffed Sea Cucumber
Recipe Name: Stuffed Sea Cucumber
Recipe Taste: Salty and Savory Usage: Chinese | Dinner Production process: meat pulp
Recipe classification: Northeastern cuisine, nourishing and nourishing the body, nourishing both qi and blood, nourishing malnutrition, treating impotence and premature ejaculation
Materials to be prepared Main ingredients: sea cucumber ( Soaked in water) 300 grams of pork (fat and lean) 150 grams
Accessories: 25 grams of ham, 10 grams of winter bamboo shoots, 60 grams of eggs, 30 grams of wheat flour
How to stuff sea cucumbers 1. Chop the pork into pieces Finely puree;
2. Add eggs, rice wine, monosodium glutamate, starch, and minced ginger to the pork puree and stir evenly;
3. Cut the cooked ham into diamond-shaped slices;
4. Peel the shells and old roots of the winter bamboo shoots, wash them, and cut them into diamond-shaped slices;
5. Add the thorns to the seasoning and simmer for a while, take them out and let them cool;
6. Then cut the thorns into Trim the inside of the sea cucumber, coat the belly with a thin layer of flour, and stuff the minced meat into the belly of the sea cucumber;
7. Place the sea cucumber belly side down in a large flat plate , steam in the upper drawer;
8. Steam for 6 to 7 minutes until cooked, take out, place on the chopping board, cut each into 3 knives, and place on the plate according to the original shape;
9. Heat the base oil in a frying spoon, add onions and ginger and fry briefly. Add chicken broth, ham and winter bamboo shoot slices, then add Shaoxing wine, refined salt and MSG to adjust the taste. Thicken with wet starch, fry until thickened with oil and pour on the sea cucumber. Can.
Recipe name: Velvet antler and sea cucumber
Recipe taste: Original flavor How to eat: Eat velvet antler, sea cucumber, and drink soup.
Production process: steaming
Recipe classification: yang conditioning, waist strengthening and kidney conditioning, infertility conditioning
Preparation materials Ingredients: 20 grams of sea cucumber and 10 grams of velvet antler
How to make velvet sea cucumbers 1. Place the velvet antler slices on tin foil, heat over low heat, then scrape off the velvet hairs and set aside; sea cucumbers are usually soaked with water
2. Place the velvet antler and sea cucumbers on In the basin, add onion, ginger, salt and clear soup, steam for 1-2 hours and serve.
Sea cucumber stew
Recipe name: Sea cucumber stew
Recipe taste: salty and umami. Eating method: Chinese food | Dinner preparation process: boiling
Recipe categories: private dishes, malnutrition conditioning, deficiency and health conditioning, qi and blood nourishing conditioning, kidney nourishing conditioning
Ingredients to be prepared Ingredients: sea cucumber (soaked in water) 320g, fish lip 240g< /p>
Accessories: 80 grams of ham, mushrooms (fresh), 50 grams of pork (fat and lean), 40 grams of shrimps, 30 grams of squid (fresh), 50 grams of cabbage, 160 grams
How to cook sea cucumber in pot 1. Sea cucumber, Boil the fish lips with ginger and green onions in a pot of water before use;
2. Cut the ham into pieces;
3. Soak the mushrooms and remove the stems;
4. Prepare pork, shrimp, squid, etc.;
5. Cut the cabbage into long strips and fry them first;
6. Boil sea cucumber and fish lips in a clay pot first. Ham, mushrooms, continue to cook the remaining ingredients in the same pot, add coriander, and serve in the original pot.
Recipe Name: Sea Cucumber Soup
Recipe Taste: Sweet Instructions: Take on an empty stomach every morning. Production process: stew in water
Recipe classification: Arteriosclerosis conditioning, Qi and blood nourishing conditioning, deficiency and health conditioning, Yin nourishing conditioning
Preparation materials Ingredients: sea cucumber (water Soak) 50g jujube (dry) 10g
How to make sea cucumber soup: stew the sea cucumber in water first, then add jujube and rock sugar, and simmer for 15 minutes.
Grilled Sea Cucumber
Recipe Name: Grilled Sea Cucumber
Recipe Taste: Sweet and Salty Eating Method: Chinese | Dinner Production Technique: Grilled
Recipe classification: Shandong cuisine, tonic and health conditioning, malnutrition conditioning, postpartum recovery conditioning, postoperative conditioning
Preparation materials Ingredients: sea cucumber (soaked in water) 1000 grams
Accessories: 200 grams of pork knuckle, 200 grams of chicken wings
How to grill sea cucumbers 1. Cut each sea cucumber in half (cut along the length of the sea cucumber), blanch it in boiling water, and then use a 30 cm square clean Wrap with gauze and tie;
2. Cut the pork into large pieces;
3. Chop the chicken wings into sections;
4. Cut the onions into 5 cm long sections ;
5. Put lard (1g) in a frying spoon, cook over medium heat until it is 50% hot, add sugar and stir-fry until red, then add pork and chicken wings and stir-fry for about 3 minutes, add the clear soup ( 750g), soy sauce (40g), green onion (25g), ginger, rice wine (50g);
6. After boiling, skim off the foam and pour them into a washed casserole. Also put the sea cucumber buns into the casserole;
7. Place the casserole on medium heat and bring to a boil, then move to low heat and simmer for 1 hour and set aside;
8. Put lard (25g) in a frying spoon, heat it over medium heat until it is hot, add green onions, stir-fry until yellow, add meat broth (50g), bring to a boil, and put it into a plate;
< p>9. Take out the sea cucumber package from the casserole, remove the gauze, and place the sea cucumber on top of the green onion in the plate;10. Put the meat broth (200g) and soy sauce (35g) into a frying spoon, Bring to a boil and skim off the foam;
11. Thicken the gravy with wet starch, then add rice wine (25g), lard (25g), and MSG, mix well, and pour it on top of the sea cucumbers in the plate. become.
Sea Cucumber Porridge
Recipe Name: Sea Cucumber Porridge
Recipe Taste: Salty and Savory Eating Method: Breakfast | Chinese | Dinner Production Technique: Boiling
Recipe categories: fast food/staple food, nourishing health conditioning, autumn health conditioning, blood nourishing conditioning, yang conditioning
Preparation materials Ingredients: 100 grams of glutinous rice, 200 grams of sea cucumber (soaked in water)
p>How to make sea cucumber porridge 1. Wash the glutinous rice, soak it in cold water for 6 to 8 hours, remove and drain;
2. Put the sea cucumber into cold water to swell, cut open and wash Clean, cut into slices, put in a pot and add water to cook until mashed and set aside;
3. Add about 1000 ml of cold water to the pot, put in the glutinous rice and bring to a boil over high heat;
4. Add sea cucumber slices, reduce heat and cook until the rice soup thickens, season with salt.
Recipe name: Rotten chicken and sea cucumber
Recipe taste: salty and umami. Usage: breakfast | lunch | dinner production process: braised
Recipe classification: special dishes , waist strengthening and kidney conditioning, blood nourishing conditioning, deficiency and health conditioning, late pregnancy recipes
Preparation materials Ingredients: sea cucumber (soaked in water) 200g chicken legs 100g chicken breast 100g
Accessories: 25 grams of shiitake mushrooms (fresh), 25 grams of bamboo shoots
How to make rotten chicken and sea cucumbers 1. Wash the chicken legs and breasts, steam them with cooking wine, green onions and ginger slices; cut the sea cucumbers into pieces Wash, remove internal organs, inner membrane, slice, blanch in boiling water, rinse with water and dry; slice bamboo shoots; fry sesame seeds and set aside.
2. When the oil in the pot is 60% hot, slide in the sea cucumber piece by piece and pour out the oil to control the dryness.
3. Heat the oil in the pot, add chicken stock, cooking wine, soy sauce, sugar, refined salt and MSG, then add steamed chicken legs and breasts, sea cucumbers, bamboo shoots and mushrooms. Cook over low heat until the flavor is absorbed, then pick out the green onions and ginger slices. When the marinade thickens, thicken it with wet starch, pour in sesame oil, take it out of the pan and put it on a plate, and sprinkle with cooked sesame seeds.
Recipe name: Miscellaneous sea cucumber
Recipe taste: salty and umami. Usage: Chinese food | Dinner preparation method: braised
Recipe category: Hunan cuisine, supplement Deficiency health conditioning, Qi and blood supplementation conditioning, malnutrition conditioning, recipes for the elderly
Preparation materials Ingredients: 500 grams of sea cucumbers, 200 grams of pork (fat and lean)
Accessory ingredients: 180 grams of eggs 50g chicken, 50g ham, 50g mushrooms, 50g winter bamboo shoots, 50g cabbage sprouts, 100g starch (broad beans), 20g
How to make sea cucumbers with sea cucumbers 1. Remove the peritoneum from the sea cucumbers and cut them into 4 cm long and 3 cm long slices. Cut into wide slices, put them into a pot of cold water, bring to a boil, take them out, and soak them in boiling water;
2. Cut the chicken, ham, mushrooms, and winter bamboo shoots into thin slices;
3. Cut the chicken into thin slices; Put slices of cabbage, ham slices, mushroom slices, and winter bamboo shoots into a bowl, add 100 ml of chicken broth, and steam for 10 minutes;
4. Wash and blanch the cabbage sprouts, and soak them in cold water;
p>
5. Cut the green onions into 2 cm sections;
6. Peel the skin and tendons from the pork, chop into fine pieces, add refined salt, eggs (about 60 grams), and 30 grams of wet starch , stir into filling;
7. Beat 2 eggs (about 120 grams), add refined salt and wet starch, mix well, and hang into small round egg skins;
8. Pour the meat filling into the egg skin and use chopsticks to gather it into a Shaomai shape;
9. Put the prepared Shaomai into a greased plate;
10. Then put the remaining Squeeze the meat filling into meatballs with a diameter of 2 cm;
11. Place the squeezed meatballs and steamed meat into a basket and take them out;
12. Place in the wok Bring mixed bone soup, rice wine and refined salt to a boil, add sea cucumbers to the pot and drain;
13. Put the drained sea cucumbers into the soup together with the steamed siu mai and meatballs In the basin, sprinkle with pepper and green onions;
14. Put 650 ml of chicken broth, cabbage sprouts, refined salt, and MSG into the wok, bring to a boil, skim off the foam, and pour in the sea cucumbers. In the soup basin, pour chicken oil and serve.
Answer: Lulu Beloved Land Rover - Leader of a School, Level 12 2009-7-9 21:19
Red Braised Sea Cucumber
Ingredients: Soak 750 grams of sea cucumber, 500 grams of belly meat, 500 grams of bone-in old chicken, 50 grams of wet mushrooms, 10 meatballs, 1 piece of raw garlic, 25 grams of dried shrimps, and 150 grams of lard.
Ingredients: refined salt, monosodium glutamate, Shaoxing wine, soy sauce, red soy sauce, coriander, ginger, green onion, sesame oil, licorice, and a little wet starch.
Method:
1. Cut the sea cucumber into pieces about five or six centimeters long and about 2 centimeters wide. Add ginger, green onion and refined salt to the pot and boil water. Add Shaoxing wine. Soak the sea cucumber to remove the fishy smell, remove it, and remove the ginger and green onion. Cut the belly meat and old chicken into several pieces.
2. Heat the lard in a cauldron, add sea cucumbers and stir-fry briefly, then pour it into the pot (use bamboo shoots as the bottom of the pot), fry the tripe meat and old chicken until fragrant, and splash Shaoxing wine , add coriander heads (chopped into a handful), raw garlic, soy sauce, red soy sauce, second soup, licorice slices, bring to a boil, then pour into the sea cucumber pot, bring to a boil over high heat, then simmer over low heat for about 1 hour, then add shiitake mushrooms , meatballs, dried shrimps, and sea cucumbers. After they are soft and tender, remove the belly meat, old chicken, raw garlic, coriander heads, and licorice slices. Then scoop up the sea cucumber, shiitake mushrooms, meatballs and dried shrimps, put them into a soup bowl, add the original juice to the pot, add refined salt and MSG, bring to a slight boil, use wet starch to thin and thicken, add sesame oil and lard and mix well. Pour it on top of the sea cucumber and serve. When serving, add 2 dishes of balsamic vinegar.
Features: This dish is rotten but not rotten, soft and delicious, rich in umami and nutritious.
Scallion-roasted sea cucumber
Ingredients: 100 grams of sea cucumber, 25 grams each of ginger and soy sauce, 15 grams of sugar, 125 grams of cooked lard, 200 grams of green onions, 20 grams of cooking wine, refined salt 4 grams, 250 grams of clear soup, 250 grams of wet starch, 3 grams each of MSG and sugar color.
Method: Cut the sea cucumber into wide slices, boil it thoroughly and remove the water. When the lard is cooked, add scallions, fry until golden brown, take it out, and set aside the scallion oil. Add green onion, ginger, refined salt, cooking wine, soy sauce, sugar and sea cucumber to the clear soup. Bring to a boil, simmer over low heat for 2 minutes, remove and drain. Add the fried green onions, refined salt, sea cucumber, clear soup, white sugar, cooking wine, soy sauce, and sugar color to the lard. Bring to a boil and simmer over low heat for 2-3 minutes. Add MSG over high heat and thicken with starch. Cook over medium heat until thoroughly cooked. juice, pour in scallion oil, and serve on a plate.
Snowflake sea cucumber
Ingredients: 500 grams of sea cucumber, 25 grams of chicken breast, 15 grams of mandarin fish meat, 1500 grams of oil (approximately 40 grams consumed), 20 grams of soy sauce, Ingredients
15g wine, 3g salt, 15g MSG, 3g each green onion and ginger, 5g egg white, 70g water starch, 40g simmered scallion oil, appropriate amount of soup, white sugar
5 grams.
Method: Cut the sea cucumber into long strips, blanch them in boiling water and pour them out. Peel the skin and tendons from the chicken breast and mince it together with the fish. Put the chicken and fish mince in a bowl, add water and boil, then add egg white and starch and stir to form a porridge. Heat oil in a pot until 30% of the oil is heated. Pour the minced chicken and fish into a colander and let it leak into the oil. If it does not leak, press the spoon with your hand until it drains out. Take it out and it will become snowflakes. Put oil in the pot with a spoon, simmer the green onion and ginger in the pot, add soy sauce, cooking wine, soup, salt, monosodium glutamate, sugar, sea cucumber, roast for a while, thicken, toss with a spoon, and pour it on a plate. Put the soup, MSG, snowflakes, thickened gravy in the original spoon, add scallion oil, and cover the sea cucumber.
Jade Rabbit Sea Cucumber
Ingredients: 400 grams of sea cucumber, 8 cooked quail eggs, 40 grams of cooked bamboo shoots, 20 grams of mushrooms, red pepper slices, scallions, Appropriate amounts of red pepper tips, minced garlic, minced ginger, refined salt, monosodium glutamate, Shaoxing wine, and peanut oil.
Method:
1. Cut the sea cucumber into slices, blanch it in a boiling water pot and take it out; cut the bamboo shoots and mushrooms into slices respectively.
2. Place the wok on high heat, pour in peanut oil and heat until it is 50% to 60% hot. Add minced garlic and ginger and stir-fry until golden brown. Add sea cucumber, bamboo shoot slices, shiitake mushrooms and Shaoxing wine and stir well. Next, add refined salt and clear soup and bring to a boil, then switch to low heat and simmer until the flavor is absorbed. Add red pepper, green onion segments and MSG, thicken with wet starch, top with scallion oil and push evenly, remove from the pot and place on a plate.
3. Cut an oval-shaped egg from the cooked egg, lay it flat and cut it into a V shape to make rabbit ears. Lay the egg with the side cut off flat, and cut a slit on the pointed side, connect it to the rabbit's ears, take 2 red pepper tips and stick them under the ears on both sides to form a jade rabbit, and place them around the sea cucumber. Can.
Features: Fresh and refreshing
Sea cucumber
Ingredients: 10 sea cucumbers, 2 egg whites, 50 grams of water chestnuts, chicken breast 100 grams, 75 grams of cooked pork.
Preparation: Wash the sea cucumber and make a knife inside it; chop the chicken meat into puree, chop the cooked meat, water chestnut, green onion and ginger into fine pieces respectively. Stir the chicken puree with egg white, add a small amount of refined salt and cooking wine, and mix thoroughly; add cooked meat, water chestnuts, green onion and ginger, and mix well. Fill the sea cucumber with the above fillings, then place the sea cucumber on an oiled flat plate, steam it for 5 minutes, take it out, put it in a large bowl, add clear soup, a small amount of refined salt and cooking wine, thicken it with wet starch, and drizzle Add chicken fat and pour it over the sea cucumber. Eat as a dish.
Function: It nourishes the kidneys and moisturizes dryness, replenishes qi and nourishes blood. It is used to treat weak kidney yang, impotence, spermatorrhea, frequent urination and intestinal odor and constipation; it can also be used as a dietary supplement for patients with tuberculosis, neurasthenia and cancer.
Butterfly Sea Cucumber
Cooking Category: Simmer
Ingredients Category: Seafood
Cuisine: Sichuan Cuisine
Ingredients: One dried ash sea cucumber (about 200 grams). 50 grams of carp meat, 50 grams of pork fat, 50 grams of winter bamboo shoots, and 50 grams of ham. 10 grams of black sesame seeds. 50 grams of egg white, 1.5 grams of pepper, 5 grams of salt, 15 grams of soy flour, 250 grams of super clear soup, and 200 grams of clear soup.
Method: Soak sea cucumbers in boiling water, wash them, put them into a pot and simmer them with water for about 25 minutes. Remove them and cut them into 24 3 mm thick slices with a razor blade. Use a knife to shape it into a butterfly shape. Chop the carp meat into fine pieces, chop the pork fat into fine pieces, add 1 egg white, pepper, salt and a little water into a bowl and stir to make fish grits. Add half of the egg white to soybean flour and mix well to form egg white and bean flour. Put the butterfly sea cucumber slices into the clear soup and add salt and cook for about 10 minutes. Take them out and spread them on the board and wipe them dry with a clean cloth. Spread the egg white and soy flour on the white side of each slice one by one. Form the fish mass into an olive shape and place it in the center of the butterfly slices to form a " Butterfly” belly. Cut the winter bamboo shoots into 48 long shreds and some short shreds, cut the ham into short shreds, then use the long bamboo shoot shreds as tentacles, the ham shreds and short bamboo shoot shreds as foot or body patterns, and black sesame seeds as eyes. Place the prepared "butterfly" on a plate, steam it for three minutes to finalize its shape, then take it out and put it into a second soup bowl. Add special clear soup, salt and pepper to the bowl and it's ready.
Peeled sea cucumber
Ingredients: 12 sea cucumbers. Ingredients: 200g shrimp paste, 50g pork fat puree. Seasoning: 8 grams of refined salt, 3 grams of MSG, 4 grams of Shaoxing wine, 15 grams of green onion and ginger juice, 400 grams of clear soup, 25 grams of wet starch, 2 grams of chicken fat, 3 grams of sesame oil, and 10 grams of shrimp brains.
Preparation method:
(1) Add 3 grams of refined salt, 1 gram of Shaoxing wine, 2 grams of MSG, 50 grams of clear soup, sesame oil and shrimp brains to the two ingredients and stir them into a pulp. filling.
(2) Blanch the sea cucumbers in boiling water and take them out. Add 250 grams of clear soup, 10 grams of green onion and ginger juice, 3 grams of refined salt, and 1 gram of Shaoxing wine in a wok. Bring to a boil over medium heat and simmer the sea cucumbers. Simmer thoroughly, remove and dry.
(3) Put the shrimp stuffing into the sea cucumber, steam it for 8 minutes until cooked, take it out, place the shrimp stuffing side down on the cutting board, and cut into the sea cucumber one-fifth with a knife at an angle. Four deep, with a knife distance of 1 cm, then place the shrimp filling on the plate facing up.
(4) Place the wok over high heat, add clear soup, Shaoxing wine, green onion and ginger juice, 2 grams of refined salt, and 1 gram of MSG. After boiling, use wet starch to make a glazed gravy, add chicken oil and pour it over Serve on sea cucumber.
Features: Beautiful appearance, soft and smooth taste, salty and delicious.
Three Fresh Sea Cucumbers
Category: Vegetarian Dishes
Ingredients: 450 grams of Nostoc, 30 grams of shiitake mushrooms, 35 grams of winter bamboo shoots, 100 grams of rapeseed hearts, and whole eggs 2 pieces (about 100g), 50g flour, 25g corn flour, 3g salt, 3g MSG, 1g pepper, 25ml cooking wine, 10g sugar, 20ml soy sauce, 10g sesame oil, 150g oil.
Preparation process 1. Chop the Nostoc, add eggs, flour, corn flour, 3 grams of salt, 2 grams of MSG, pepper, and 16 ml of cooking wine to make a "sea cucumber" green body.
2. Cut the mushrooms into evenly sized pieces. Slice winter bamboo shoots.
3. Heat the wok, heat the oil until it is 40% hot, add the "sea cucumber" and fry until crispy on the outside. Take it out. Blanch the rapeseed heart with water and add a small amount of oil.
4. Heat the wok, stir-fry the mushrooms and bamboo shoots, add the remaining condiments and water, bring to a boil, add the "sea cucumber", when the juice is thick, add the rapeseed hearts, turn a spoon and remove from the pan. Serve.
Flavor characteristics: Black and bright color, green surroundings, sweet and salty taste, fragrant and waxy soft.
Medical Comment: Patients with hypertension, hyperlipidemia, coronary heart disease, obesity, and diabetes should not consume it; patients with vitamin A deficiency, night blindness, and pregnant women should consume it in moderation.
Nutritional information: 1798 calories, 36.4 grams of protein, 143.5 grams of fat.
90.3 grams of carbohydrates, 95 micrograms of vitamin A, 6.5 milligrams of zinc
29.4 grams of dietary fiber, vitamin E mg 124.64 mg Iron 35.2
Carotene mg 570 Vitamin B1 mg 0.12 Calcium mg 89
Niacin mg 3.2 Vitamin B2 mg 2.20
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