Ingredients: 300g live sea cucumber.
Seasoning: 5 g of wasabi, 0/5 g of Japanese soy sauce/kloc-and 0/5 g of vinegar/kloc-.
Production method: (1) Take out the internal organs of the live sea cucumber, wash it, change the knife into pieces, and put it into the original shape of the sea cucumber.
(2) Dish the main ingredients and dip them in horseradish, soy sauce and vinegar.
Key points of production: clean the sea cucumber, wash away the mucus, slice it and change it into thin slices.
2. The shredded cold salad and shredded cucumber are as follows.
Ingredients: 500g live sea cucumber.
Ingredients: green pepper 15g, coriander 25g, garlic 20g, ginger 10g.
Seasoning: fresh soy sauce 10g, salt 3g, monosodium glutamate 3g, sugar 5g, vinegar 5g and sesame oil.
Production method (1) Replace the live sea cucumber with thin slices, take them out after blanching and cooling, and control the moisture.
(2) Cut the ingredients into rice grains, put them into the sea, add seasonings and mix well, and then put them on a plate.
Production points: when the blanching water is too cold, rub it.
Features of finished products: fresh and refreshing, unique flavor.