dry sea cucumber soaked hair 1. Put dry sea cucumber in a clean oil-free vessel and soak it in warm water until it is slightly soft (about 24h) 2. Wash the soaked Stichopus japonicus, throw it along the incision, take out the sand mouth and cut the Stichopus japonicus tendon. 3. Add water to a clean oil-free pot and add Stichopus japonicus (it can be done by adding Stichopus japonicus at the end of the water). First, cook with high fire, then turn to low fire for 3-4min, and naturally cool thoroughly after turning off the fire. 4. Take out the Stichopus japonicus, put it in a clean oil-free container, add cold water (purified water is better) and ice cubes, and soak it in the refrigerator for 12 hours. 5. Pinch the body wall of Stichopus japonicus one by one with your fingers, select Stichopus japonicus that can't be pinched thoroughly, put it in a pot and add cold water to cook for 3-4min. If there are still some that cannot be pinched through, the above operations can be repeated until each can be pinched through. 6. Put it into an oil-free container, add cold water (purified water is better) and ice cubes. As for the cold storage in the refrigerator, change the water once a day and eat it two days later. You can also appropriately reduce and increase the foaming time according to your own taste. 7. If the prepared Stichopus japonicus can't be eaten within one week, it can be wrapped in plastic wrap alone, frozen in the refrigerator, and thawed in warm water when eating. It is best to soak your hair according to your taste. Look for me if you don't understand. Don't buy sea cucumbers cheaply. Cheap dried ginseng can't be distributed. Ingredients of braised sea cucumber: 75g of sea cucumber with soaked hair, 5g of belly meat, 5g of old chicken with bones, 5g of wet mushrooms, 1 meatballs, 1 strip of raw garlic, 25g of dried shrimps and 15g of lard. Ingredients: refined salt, monosodium glutamate, Shaoxing wine, soy sauce, red soybean oil, coriander, ginger, onion, sesame oil, licorice and a little wet starch. Practice: 1. Cut the sea cucumber into pieces about five or six centimeters long and about two centimeters wide, boil them with ginger, onion and refined salt, add Shao wine, soak the sea cucumber to remove the fishy smell, and then remove the ginger and onion. Cut the belly meat and the old chicken into several pieces. 2. Heat the lard in a tripod, stir-fry the sea cucumber slightly, then pour it into the pot (with bamboo as the bottom of the pot), stir-fry the belly meat and old chicken along the tripod, splash Shao wine, add the coriander head (tied into a handful), raw garlic, soy sauce, red soy sauce, two soups and licorice slices, and then pour it into the sea cucumber pot. First, boil it over high heat. Then, the sea cucumber, mushrooms, meatballs and dried shrimps are picked up, put into a soup bowl, put the raw juice into a tripod, add refined salt and monosodium glutamate, boil until it is slightly boiled, thicken it with wet starch, add sesame oil and lard, mix well, and pour it on the sea cucumber. Keep up with 2 plates of balsamic vinegar when you go to the table. Features: this dish is rotten but not minced, soft and delicious, full of flavor and rich in nutrition. Ingredients: proper amount of sea cucumber, 25 grams of beef and a little salt. Production: soak the sea cucumber and wash it; Slice the beef, then put it into the pot and stew until the beef is cooked. Usage: Warm clothing. Function: Warming and nourishing qi and blood, nourishing spleen and stomach. Analysis: sea cucumber has the functions of tonifying kidney and essence, nourishing blood and moistening dryness, and is suitable for diseases such as deficiency of essence and blood, physical weakness, frequent urination due to kidney deficiency, intestinal dryness and constipation; Beef is sweet and warm in nature, and has the functions of invigorating the middle energizer, nourishing the spleen and stomach, and strengthening bones and muscles. Therefore, the two things are stewed into soup, which can make up for all deficiency. Ingredients of braised sea cucumber: 75g of sea cucumber with soaked hair, 5g of belly meat, 5g of old chicken with bones, 5g of wet mushrooms, 1 meatballs, 1 strip of raw garlic, 25g of dried shrimps and 15g of lard. Ingredients: refined salt, monosodium glutamate, Shaoxing wine, soy sauce, red soybean oil, coriander, ginger, onion, sesame oil, licorice and a little wet starch. Practice: 1. Cut the sea cucumber into pieces about five or six centimeters long and about two centimeters wide, boil them with ginger, onion and refined salt, add Shao wine, soak the sea cucumber to remove the fishy smell, and then remove the ginger and onion. Cut the belly meat and the old chicken into several pieces. 2. Heat the lard in a tripod, stir-fry the sea cucumber slightly, then pour it into the pot (with bamboo as the bottom of the pot), stir-fry the belly meat and old chicken along the tripod, splash Shao wine, add the coriander head (tied into a handful), raw garlic, soy sauce, red soy sauce, two soups and licorice slices, and then pour it into the sea cucumber pot. First, boil it over high heat. Then, the sea cucumber, mushrooms, meatballs and dried shrimps are picked up, put into a soup bowl, put the raw juice into a tripod, add refined salt and monosodium glutamate, boil until it is slightly boiled, thicken it with wet starch, add sesame oil and lard, mix well, and pour it on the sea cucumber. Keep up with 2 plates of balsamic vinegar when you go to the table. Features: this dish is rotten but not muddy, soft and delicious, with rich flavor and rich nutrition. Ingredients: 1g of sea cucumber, 25g of ginger and soy sauce, 15g of sugar, 125g of cooked lard, 2g of green onion, 2g of cooking wine, 4g of refined salt, 25g of clear soup, 25g of wet starch, 3g of monosodium glutamate and 3g of sugar color. Practice: cut the sea cucumber into wide slices, control the water after cooking thoroughly, put the lard into the onion section when it is six ripe, fry it until golden brown, and take it out. The onion oil is reserved. Add onion, ginger, salt, cooking wine, soy sauce, sugar and sea cucumber to the broth, boil and simmer for 2 minutes, then remove and control drying. Add fried onion, refined salt, sea cucumber, clear soup, white sugar, cooking wine, soy sauce and sugar color to lard, bring to a boil and simmer for 2-3 minutes. Add monosodium glutamate and thicken with starch, collect the juice thoroughly with medium heat, pour in onion oil, and serve on a plate. Snowflake sea cucumber raw materials: 5g of water-soaked sea cucumber, 25g of chicken breast meat, 15g of mandarin fish meat, 15g of big oil (about 4g), 2g of soy sauce, 15g of cooking wine, 3g of salt, 15g of monosodium glutamate, 3g of onion, 3g of Jiang Mo, 5g of egg white, 7g of water starch, 4g of scallion oil. Practice: cut the sea cucumber into long strips, blanch it with boiling water and pour it out. The chicken breast is peeled and stiffened, and chopped with the fish. Put the minced chicken and fish in a bowl, add water to boil, add egg white and starch and stir into porridge. Put the oil in the pan until the oil is 3% hot. Pour the minced chicken and fish into the colander and let it leak in the oil. If it doesn't leak, press the spoon with your hands. When it leaks out, take it out as snowflakes. Put oil in a spoon, stir-fry onion and ginger, add soy sauce, cooking wine, soup, salt, monosodium glutamate, sugar and sea cucumber, bake for a while, thicken and spoon, and pour on a plate. Put soup, monosodium glutamate, snowflake, thin thicken, oil with scallion in the original spoon, and cover the sea cucumber. Ingredients of Yutu Sea Cucumber: 4g of water-soaked sea cucumber, 8 cooked quail eggs, 4g of cooked bamboo shoots, 2g of water-soaked mushrooms, red pepper slices, onion segments, red pepper tips, minced garlic, Jiang Mo, refined salt, monosodium glutamate, Shaoxing wine and peanut oil. Practice: 1. Cut the sea cucumber into pieces, blanch it in a boiling water pot and take it out; Slice bamboo shoots and mushrooms respectively. 2. Put the wok on a high fire, pour in peanut oil and burn it to 5% to 6% heat, stir-fry the minced garlic and Jiang Mo until golden brown, stir-fry the sea cucumber, bamboo shoots, mushrooms and Shaoxing wine a few times, add refined salt and clear soup to boil, then use a low fire to taste, add red pepper, scallion and monosodium glutamate, thicken with wet starch, and sprinkle with scallion oil and push evenly. 3. Cut an oval egg on the cooked egg, cut it flat into a V shape, and make the rabbit's ear. Lay the egg with the cut side flat, cut a slit on the side of the tip, attach it to the rabbit's ear, take two red pepper tips and stick them on the lower sides of the ear to form a jade rabbit, and put them around the sea cucumber. Features: Fresh, fragrant and refreshing sea cucumber. Ingredients: 1 sea cucumbers with water, 2 egg whites, 5 grams of mutton, 1 grams of chicken breast and 75 grams of cooked pork. Production: wash the sea cucumber and cut a knife in it; Chop the chicken meat into paste, and chop the cooked meat, coriander, onion and ginger into pieces respectively. Stir the chicken puree with egg white, add a small amount of refined salt and cooking wine, and mix well; Add cooked meat, Tilia amurensis, minced onion and ginger, and mix well. Pour the above stuffing into the sea cucumber, then put the sea cucumber in an oiled flat plate, steam it in a cage for 5 minutes, take it out, buckle it in a big bowl, add clear soup, a little salt and cooking wine, thicken it with wet starch, pour chicken oil on it, and pour it on the sea cucumber. Eat as a dish. Function: Function of tonifying kidney and moistening dryness, benefiting qi and nourishing blood. Use it to treat kidney yang weakness, impotence, nocturnal emission, frequent urination and constipation; It can also be used as dietary conditioning for patients with tuberculosis, neurasthenia and cancer.

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