Practice 1: minced sea cucumber
The meat should be three-fat and seven-lean (that is, three-fat and seven-lean), cut into pieces and blanched. After the minced meat changes color, add soy sauce, water and a little sugar, then put the sea cucumber in and simmer with slow fire until the soup tastes good.
Practice 2: Spicy sea cucumber
If you feel that eating minced sea cucumber is not enough, you can also add dried Chili or Chili oil and mix it with Sichuan Pixian bean paste to make spicy sea cucumber.
Practice 3: sea cucumber tofu
Cut Chrysanthemum morifolium into powder, mixing with egg white and starch, and stirring into paste; Cut the sea cucumber into small rice-like pieces, soak in water, and stir well in the egg white paste. Then, stir-fry the pan with onion and ginger, stir-fry it with tender tofu and serve. This dish is especially suitable for the elderly.
Practice 4: Braised sea cucumber with scallion.
Sea cucumber should be thick and tender. Prepare two green onions. First, clean the sea cucumber and cut it into strips about 2 inches with a knife. Be careful not to cut it too small. Cut the onion into sections and set aside. Heat the water, put the sea cucumber 5min and cook it for about 5 minutes, without boiling it, then rinse the sea cucumber with cold water. (The above steps are because there is alkali and sand in the sea cucumber, so it must be cleaned up. ) Heat the wok on the fire, then pour the oil in, add 2 spoonfuls of sugar when it is slightly hot, and put the onion into the stir fry when the sugar melts and becomes brown foam. Then add the sea cucumber. Stir-fry and then add: cooking wine, soy sauce and chicken essence in turn. Try the taste of the juice yourself with a spoon. Then the small fire cover is stuffy for 10 minutes, and it is often turned in the middle. Finally, the soup is collected by fire, and the pot is loaded with dishes. Sugar is added to the oil for coloring, and attention should be paid to prevent burns.
Second, sea cucumber with honey;
Ingredients: Stichopus japonicus ingredients: selected honey features: simple production and rich nutrition.
Practice: After the water-soaked Stichopus japonicus is made, it is washed and washed, then the honey is smeared on the Stichopus japonicus and steamed in a cage for 2-5 minutes.
Friendly reminder: Honey Stichopus japonicus tastes better if it is combined with raw bitter gourd and sweet noodle sauce.
Introduction of Jintang Sea Cucumber: The marinated Huang Liang has a smooth taste, and the sea cucumber is soft and nutritious. Ingredients: main ingredients: sea cucumber, pumpkin, broth, Chinese cabbage. Practice: Burn the soup stock into flavor, steam the pumpkin and crush it into fine velvet, add the soup stock to make a marinade, put it in a plate, put the cooked sea cucumber on the marinade and put the cabbage on it.