Sea cucumber, belonging to the class of sea cucumber (Holothuroidea), is a marine echinoderm living in the seashore to 8,000 meters, with a history of more than 600 million years, sea cucumber feeds on seabed algae and plankton. Sea cucumbers are covered with spines and are widely distributed in the world's oceans. There are more kinds of sea cucumbers along the coast of South China Sea, about twenty kinds of sea cucumbers are available for consumption.
Sea cucumber is one of the eight treasures in the world, which is as famous as ginseng, bird's nest and shark's fin. Sea cucumber is not only a precious food, but also a valuable medicinal herb. According to "Gleanings from the Compendium of Materia Medica", sea cucumber is sweet and salty in flavor, tonifying the kidney, benefiting the essence and marrow, taking urine, strengthening the yang and curing impotence, and its nature is warm and complementary to the enemy's ginseng, so it is called sea cucumber. Sea cucumber has the functions of improving memory, delaying gonadal aging, preventing arteriosclerosis and anti-tumor. With the popularization of the knowledge of the value of sea cucumber, sea cucumber gradually enters the people's table. The living environment determines the quality of sea cucumber.
Sea cucumber onion practice
Ingredients: sea cucumber three, pure water
scallion white 8 sections, 20 grams of oil, oyster sauce 10 grams of soy sauce 15 grams of sugar 8 grams of wine 15 grams of pepper a little bit of chicken essence a little bit of 40 grams of water, starch water (starch + water to adjust the open) 50 grams (the actual amount of production, as appropriate)
The sea cucumber used is an ordinary dried sea cucumber, which needs to be soaked, as well as opened and cleaned up the internal organs. I don't like the soft and fluffy sea cucumber, so I use the restaurant-soaked sea cucumber. So I use the more time-consuming method of soaking sea cucumbers in restaurants, and the taste of the soaked sea cucumbers is great, and the teeth are popping.
Invincible detailed hair sea cucumber 's method:
The first day:
First of all, the sea cucumber to be soaked into the container, add pure water, pure water needs to be completely not over the sea cucumber.
Soak the sea cucumber for 24 hours at room temperature.
TIPS: Use pure water, not tap water.
The next day:
This time you can see the sea cucumber is a little bigger than the first day.
Add fresh water to the pot, put the sea cucumber into the pot, and boil it on medium heat. When the water is boiling, turn off the heat and let it stand until it reaches room temperature.
After the sea cucumber cools down to room temperature, add new purified water to the container.
Don't use the water in the pot, just put all the sea cucumbers in the bowl.
Put it in the refrigerator for 24 hours.
Day 3:
Repeat the above steps and see the sea cucumber is getting bigger and softer.
Put the sea cucumber in a pot of pure water and bring it to a boil, then leave it to cool down.
Put the cooled sea cucumber in a bowl of fresh water and keep it in the refrigerator for 24 hours.
Day 4:
On this day, you need to open and clean the sea cucumber, and cut the bottom of the sea cucumber with scissors before cooking.
Pull out the viscera, thoroughly clean the inside of the sea cucumber and wash away the residual sediment.
Then repeat the previous steps, put the sea cucumber into the pot of pure water to boil, and then leave it to cool.
Replace the bowl with fresh water, put the cooled sea cucumber into the bowl and keep it in the refrigerator for 24 hours.
Repeat for the next two days.
Soak the sea cucumber for 6 days,*** Repeat the steps of boiling, cooling and refrigerating 5 times.
Until the sea cucumber is completely soaked, pinch it and it is very elastic. To test the softness of the sea cucumber, pinch a small piece of sea cucumber with your finger and it can be easily pinched off. The sea cucumber is ready to be soaked.
TIPS: Different kinds of sea cucumber may have different soaking time, so you can adjust the soaking time by yourself.
Preparation of sea cucumber onions:
Onion sea cucumber onions, only the white part of the onion, and the more after the white of the onion, the better.
20 grams of oil in a pan, 5 sections of white onion into the pan, small fire slowly baked onion oil.
Make sure to fry the shallots slowly over a low heat until they are soft and brown or even black. This should take about 7 minutes.
Fish out the blackened scallions and discard.
Leave the onion oil in the pan, add the three new white onions and continue to fry them over low heat.
This time the shallots fry until brown to the pan, do not fry the shallots black.
Put the scallions on a plate.
Onion oil continue to stay in the pot, in the pot into the oyster sauce 10 grams, 15 grams of soy sauce, 8 grams of sugar, 15 grams of cooking wine, a little pepper, a little chicken essence, 40 grams of water, boil.
Put the sea cucumber into the pot and cook for 3 minutes.
Then take out the sea cucumber and set aside.
Add starch water (starch + water) to thicken the sauce, starch water **** adjustment of 50 grams, add a spoonful of pot can be added, adding while observing the state, do not add all at once.
TIPS: starch water may be left over, not all must be used.
When the soup is thick enough to hang slightly on the spoon on a layer of time, this time the thickening is done.
Plate the sea cucumber and scallions, garnish with a few greens.
Pour the thickened sauce on top of the sea cucumber and you are done
Done~
Done