"dry sea cucumber production method"
Soak in 15℃ ~ 25℃ warm water for several hours, then cut into pieces and wash them (until the water is clear), then put them in pure water and cook them until the water is cool, take out the tendons and make soup, then put them in pure water and cook them for several minutes until the water is cool, and finally put the cooked sea cucumber in pure ice water at 0℃ ~ 8℃ for 24 hours to the maximum.
(Note:) 1. Never throw away the tendon;
2, the salt must be soaked clean, and the sea cucumber is not rotten;
3. Sending sea cucumbers with pure water is not only big but also best absorbed by the human body;
4. The sea cucumber container uses a clean and oil-free special stainless steel pot, and it is best to use a covered basin with a diameter of 32cm and a depth of 8cm for water holding capacity;
5. After the sea cucumber is cooked, the purified water at 0℃ to 8℃ increases the most within 24 hours, which is easy to be absorbed by human body;
6, it is best not to use thermos, because the heat preservation effect is good, the sea cucumber is easy to rot at high temperature for a long time, and the big pot is just right:
7. protein and nutrients in sea cucumbers are not allowed in water, and they are not afraid of the loss of nutrients in water-based sea cucumbers. [Method of Making Sea Cucumber by Pulling Cylinder]
Wash with clear water first, then boil with pure water, then stew until the water is cool, then cut off the inner tendons and take them out to make soup, then boil with pure Palisse water, then simmer for a few minutes until the water is cool, and then put the prepared sea cucumber into pure water at 0℃ ~ 8℃ for 36 hours.
1, if the sea cucumber is hard, you can cook it again.
2, sea cucumber hair is soft and easy to be absorbed by the human body, and pure water hair is more absorbent.
3. The best time to eat sea cucumber is to eat on an empty stomach half an hour before meals.
It is best to have three meals a day or one meal in the morning and evening.
5, often eaten, the hair is easy to turn black and soft and smooth, feeling strong legs and anti-fatigue. [Method of making quick-frozen fresh sea cucumber]
Take out the sea cucumber, wash it with clear water, put the thawed fresh sea cucumber into a boiling clean purified water pot, boil it until it boils, take out the sea cucumber, cut it open, remove the sand mouth, and then put it into a pressure cooker and pour purified water (water).
Put it on the fire, boil it for 15 minutes, take it out, take the tendons and make soup, then put the sea cucumber in pure ice water at 0℃ ~ 8℃ for 60 hours to make it swell. [Processing of live sea cucumber]
1. Cut the belly of live sea cucumber with scissors and release the internal organs. Wash the slices to avoid eating horseradish. Cold salad can also be [not handled well is bitter]. It is best to make the cold salad taste the best.
2. Production system;
Cut the live sea cucumber with scissors and release the internal organs. Boil water in a pressure cooker, put in sea cucumber, cover and press for 18 minutes (from the beginning of air exhaust), take out sea cucumber, cool it in ice water, wash it with scissors, add purified water, and put it in.
It can be eaten after 24 hours in the fresh-keeping cabinet. The sea cucumber will rise even more if it is switched to one side the next day. Sea cucumber is delicious and nutritious, so the method is relatively simple. 1 broken sea cucumber; Cut pork belly into powder, fry in oil pan until it changes color, and add
Stir-fry the minced onion and ginger, add soy sauce, salt, monosodium glutamate and water, and stir-fry the sea cucumber in slow fire until it tastes good. It is best to make sea cucumber with broth. I think sea cucumber itself has no taste, and it depends on soup to improve the taste. [General method of soaking sea cucumber in hot water for 24 hours] First, take out the internal organs from the opening of the lower abdomen, add fresh water, cook for about 50 minutes on high fire, soak them in the original soup, and eat them 24 hours later. When soaking sea cucumbers, don't be contaminated with oil, alkali and salt, otherwise it will hinder the water absorption and expansion of sea cucumbers and reduce the yield; It will even make the sea cucumber melt, rot and deteriorate. The prepared sea cucumber cannot be frozen, which will affect the quality. It is not advisable to send too much at a time.
[Other two common methods]
The common method is to put the sea cucumber in a thermos and soak it in warm water for one night, and then throw it out the next day. Advantages and disadvantages are as follows:
Advantages: save trouble and deliver quickly.
Disadvantages:
1, the water temperature is different, it won't be good. If it is too hot, it will make the sea cucumber sticky, which will destroy the nutrition and taste bad. It's too cold and stuffy, and sea cucumbers will taste terrible.
2. In the process of sea cucumber production, sand, teeth and intestines should be removed. But in the thermos, these tasks can only be done the next day, so it is impossible to do these things when the sea cucumber just begins to soften. In this way, in the process of operation, because the sea cucumber is too soft, it is easy to tear the sea cucumber or destroy the ginseng. Eating and selling looks are not good.
The thermos will leave a fishy smell, which is difficult to get rid of. Therefore, the thermos bottle commonly used to send sea cucumbers has been used like this, and it is no longer used to hold boiling water. The second method, completely soak your hair in cold water, takes about 3 days, and change tap water every morning and evening:
Advantages:
1, without destroying nutrition.
2. After soaking soft on the first day, you can cut your stomach, pull out your teeth, remove sand and wash your intestines. Put it back in the bubble.
3, you can gently rub your body a few times a day, which will remove the dead skin or appearance of your body.
4. Generally, it is made after three days. Ginseng is not sticky (if you buy a good sea cucumber), but it is tough. If you pinch it with your fingernails, the meat won't break, and your mouth is crisp and slippery, with a chewing head (it tastes crisp, hehe). It is usually soaked in a thermos, but it will not be like this once it is not soaked well.
5, regardless of the water temperature, it is tap water.
Disadvantages: it takes time and needs to be read every day. If you forget to change the water in the morning or evening, the sea cucumbers will be eaten and thrown away.
But no matter which method you use, one thing must be remembered, that is, you can't have a little oil smell in the container you use, and you can't have a little oil stain on your hands, otherwise your pot of sea cucumber will be finished. (1) sea cucumber mutton soup
[Ingredients] 50g sea cucumber, 250g mutton, 2 slices of ginger, 5g onion, 0.5g pepper powder and 3g salt.
[production]
1. After soaking the sea cucumber in warm water at 40℃, cut the sea cucumber, gut it, wash it, put it in boiling water for about 10 minute, take it out and pour it into a bowl filled with water for 2-3 hours.
2. Wash the mutton, remove the blood, cut it into small pieces, add a proper amount of water (about 50g), stew it on low fire until cooked, cut the sea cucumber into small pieces, put it into the same cooking, cook it for about 65,438+05min, and add Jiang Mo, onion, pepper and salt. Warm ginseng meat, soup, or for dinner
[Function]
Sea cucumber is born in the sea, which is warm and tonic, similar to ginseng, so it is named sea cucumber. Its meat is tender and has high nutritional value. Its protein content is higher than that of pork, lean pork and lean beef, and it also contains other minerals (such as calcium, phosphorus, iron and iodine). It has always been regarded as a rare dish in the diet, which has the functions of tonifying kidney, replenishing essence, nourishing blood and moistening dryness, nourishing yin and strengthening yang. Mutton is warm, which can warm kidney, help yang, tonify essence and blood, invigorate qi and tonify middle energizer, and warm spleen and stomach. Therefore, the combination of sea cucumber and mutton is particularly effective in tonifying kidney and nourishing blood. It is a good product for nourishing and strengthening, and it is wonderful for pregnant women to recover from it. (2) Red dates and sea cucumber soup
【 Gourmet and Efficacy 】 A recipe for nourishing qi and blood, nourishing yin, and curing arteriosclerosis
Stew on water
【 Materials 】 50g sea cucumber (soaked in water), dried jujube 10g, rock sugar 10g.
【 Practice 】 First, stew the sea cucumber with clear water, then add jujube and rock sugar to stew 15 minutes.
Health tips 1. Tonify kidney and essence, nourish blood and moisten dryness, and invigorate spleen and qi.
2. Suitable for arteriosclerosis caused by deficiency of both qi and yin and deficiency of both spleen and kidney.
3. Sea cucumber has the reputation of "ginseng in the sea". Long-term consumption can thicken the stomach and benefit the essence and blood.
Eat sea cucumber (soaked in water): sea cucumber participates in vinegar; Should not be taken with licorice. (3) Hot and sour sea cucumber soup
[Ingredients] 250g sea cucumber, 50g cooked ham, 5 eggs, 0/000g loofah/kloc, 250g tomato.
[Seasoning] Salt 15g, monosodium glutamate 15g, Jiang Mo 1g, pepper 1g, onion 1g, rice vinegar 40g, tender peas 50g, wet starch 25g, and clear soup.
[practice]
1, sea cucumber washed and sliced, towel gourd sliced and sliced, tomato peeled and seeded, sliced, egg boiled and turned yellow, egg white sliced and ham sliced. [Gourmet China]
2. Put clear soup and sea cucumber in a vessel, simmer for 30 minutes, and then take out loofah, egg white, ham and tomato slices respectively.
3. Cook the soup in another vessel, add Jiang Mo, scallion, salt, pepper and vinegar, then add ② into the dilute juice, add monosodium glutamate and put it into the soup bowl (there are peas at the bottom of the bowl). (4) Auricularia ginseng soup
"Ingredients": bubble sea cucumber
[Accessories]: Auricularia, Tremella, Cucumber
[Seasoning]: salt, cooking wine, pepper, chicken essence, sesame oil, ginger, onion and coriander.
[exercise]:
1. Wash the sea cucumber and cut it into small pieces, slice the cucumber, shred the onion, slice the ginger and cut the coriander into sections for later use;
2. light the fire in the pot and pour in the oil. When the oil temperature is 30% hot, stir-fry ginger slices, then add tremella and auricularia, pour in a proper amount of broth, add cooking wine, salt and chicken essence, simmer for half an hour on low fire, then add sea cucumber, add pepper, boil, put in a bowl, add cucumber slices, shredded onion and shredded coriander, and pour a little sesame oil.
[Features]: nourishing yin and moistening dryness, fresh and salty nutrition.