1. Sea cucumber roasted with green onion

Ingredients: 500 grams of sea cucumber in water, 100 grams of green onions. Seasoning: 25 grams of oil, 25 grams of spiced oil, 10 grams of white sugar, appropriate amount of sugar color, 40 grams of wet starch, a little ginger water, 25 grams of cooking wine, 5 grams of MSG, 25 grams of soy sauce, appropriate amount of clear soup.

Method: Burn the sea cucumber over a strong but moderate fire until the outer skin is charred and brittle. Use a knife to scrape off the charred layer until it turns dark brown. Then soak it in cold water for 2 days and wait until it becomes dark brown. After the ginseng body is soft, boil it again. Boil it for about 5 minutes for the first time. Open the belly and remove the intestines and impurities. Wash and rinse them with clean water. Separate the soft and hard ones. Soak the soft ones in clean water and continue to boil the hard ones. Repeat Cook several times until everything becomes soft. Rinse and soak for 4-5 hours before use. Use a slope knife to cut the sea cucumber into strips and cut the green onions into 3 cm sections. Put the sea cucumber in a frying spoon and boil it for a while, then add the clear soup, cooking wine, and ginger water, simmer over low heat, take it out and set aside; put the frying spoon on a high heat, pour in large oil to heat, and fry the green onions. When it turns yellow, take it out and add clear soup, cooking wine, white sugar, sugar color, soy sauce, monosodium glutamate and ginger water. After boiling, skim off the foam, then add the simmered sea cucumbers and fried green onions. After the soup boils again, Then pour in wet starch to thicken the sauce, take out a spoon and add scallion oil, finally pour it into the plate, and sear the sea cucumber with the scallion. Serve.

2. Sea cucumber and mutton soup

Ingredients: 50g sea cucumber, 250g mutton, 2 slices of ginger, 5g green onion, 0.5g minced pepper, 3g salt

Method: sea cucumber Soak the ginseng in warm water at 40°C until soft, cut the ginseng body, remove the internal organs, wash it, and boil it in boiling water for about 10 minutes. Take it out and pour it into a bowl with the water and soak it for 2-3 hours. Wash the mutton, remove the blood, cut it into small pieces, add an appropriate amount of water (about 50g), simmer over low heat until almost 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.

3. Sea cucumber and green vegetable porridge

Main ingredients: 3 sea cucumbers and 100g of rice. Accessories: appropriate amount of pepper, appropriate amount of salt, appropriate amount of shredded ginger, appropriate amount of sesame oil, appropriate amount of green vegetables, appropriate amount of carrots.

Method: Prepare the raw materials, soak and wash the sea cucumbers, and soak the rice in advance. Cut the sea cucumber into small dices, chop the green vegetables into small pieces, and chop the carrots into small dices. Put water in the pot, add rice after the water boils, cook for 30 minutes until thickened, add diced carrots and continue cooking. Add diced sea cucumber, shredded ginger and salt and cook for 5 minutes. Add the greens and cook for two minutes. Finally add pepper and a few drops of sesame oil.