The quality of dried sea cucumber products is hard, so it needs to swell before cooking. Because of its many varieties and different textures, different methods should be adopted according to its quality characteristics.
1. Stichopus japonicus swells (Liaoshen, Poshen, Jiaodong Ginseng, Kansai Ginseng, Plum Blossom Ginseng and Square Stichopus japonicus can all be made in this way):
(1) Boiling method: wash the ash and sand on the surface of Stichopus japonicus, put them in a clean container, pour boiling water to soak until the outside of Stichopus japonicus is soft, fish them into a clean aluminum pot filled with hot water and heat them in a medium fire. After the water is cool, put it in a boiling water pot and cook it on low heat for 3 minutes, then soak it in boiling water. Repeat this several times, pick the use of soft glutinous rice and tremble, and continue to boil and boil with hard heart.
(2) thermos flask method: clean the ash and sand on the surface of Stichopus japonicus, put them in a clean container, pour boiling water for about 2 hours, then wash off the black ash and impurities outside the Stichopus japonicus, then put the Stichopus japonicus into a thermos flask (ordinary thermos flask can be used for smaller Stichopus japonicus, but wide-mouth thermos flask is needed for larger Stichopus japonicus such as Prunus mume), fill the flask with boiling water and cover the cork for 8-12 days. If there is a hard heart, it means that it has not been fully developed, and it can be put back into the bottle to continue to grow. If the ginseng is thin, soft and inelastic, it means that it is too hot and must be cooked as soon as possible.
2. The live sea cucumber grows:
The cooking method of the live sea cucumber is the same as that of dry sea cucumber, but it is more delicious and nutritious than the dried sea cucumber. The primary processing of live sea cucumber is relatively simple. When the live sea cucumber is fished from the sea or bought from the market, cut the live sea cucumber from beginning to end, remove the internal organs and remove the mouth of the sea cucumber to prevent autolysis.
(1) water boiling method: the live ginseng with viscera removed and mouth removed is boiled in boiling water until it is reduced, and then it is put into a pot filled with water for washing millet and boiled for 1-2 hours. When the sea cucumber is soft and tender, it is taken out and washed for later use.
(2) pressure cooker method: add water to the pot and bring it to a boil, then add live ginseng with viscera removed and mouth removed, and take it out after the water is boiled. Add water to the pressure cooker, add the sea cucumber, cover it and press it with fire. When the pressure cooker blows air, it can be pressed on low fire for 2 minutes.
Precautions for the swelling of live sea cucumbers:
(1) Wash the sea cucumber sand mouth, otherwise the pressed sea cucumber will taste bad.
(2) When the sea cucumber is covered, there should be more water in the pot.
(3) The amount of water in the pressure cooker should be controlled to be about 3 times of the weight of sea cucumber. The sea cucumber pressed with too much water is not fresh, and the sea cucumber pressed with too little water tastes bad.
(4) master the suppression time. If the pressing time is too long, the sea cucumber will be too soft, the pressing time will be too short, and the sea cucumber will taste too hard and bitter. The really pressed sea cucumber tastes slightly as refreshing and fresh as cooked abalone and conch.
3. Swelling of Radix Aconiti Japonici (Radix Aconiti Japonici, Radix Aconiti Lateralis Japonici, and Stichopus Japonicus can also be used):
Put Radix Aconiti Japonici on the fire, take it out when the skin is scorched and yellow, soak it in boiling water until the skin becomes soft, scrape off the scorched skin with a knife, wash it with clean water, boil it in a cold water pot, then simmer it for 2 hours, take it out, remove the tough membrane in the abdominal cavity by laparotomy, and then put it in a boiling water pot Pick the use of soft texture, and continue to boil and boil with boiling water if you have a hard heart.
4. Swelling of Solanum lyratum:
Put Solanum lyratum in a boiling water pot until the outside softens, then take it out and put it in a cold water pot for boiling, then simmer it with low fire until the volume expands to twice the original volume, then take it out, put it in a boiling water pot and continue to swell until the water is cool, take it out and remove the tough membrane in the abdominal cavity by laparotomy, then put it in a boiling water pot for about 2 minutes, and then fish it into the boiling water pot for swelling. Repeat this several times until the eggplant is waxy and has no hard heart.
Tips for making sea cucumber dishes on Beihai Shenwang Expressway:
1. Small sea cucumbers are generally suitable for cutting into shreds, slices and strips, and then cold salad and soup; Large sea cucumbers, such as Japanese ginseng, Japanese ginseng and other ginseng, are generally used to roast and chop the whole thing.
2. Stichopus japonicus with thick meat is more suitable for long-term stewing and stewing; Thin meat is suitable for soup and cold salad.
3. Avoid adding vinegar to sea cucumbers when cooking hot dishes, so as not to destroy the original fragrance, freshness and tenderness of sea cucumbers. However, cooking wine must be added to remove the fishy smell.
4. Traditionally, sea cucumbers are mainly salty and fresh, but they can also be made into hot and sour soup or cold salad with horseradish and mustard. In view of the fact that sea cucumber usually appears as a big dish or a starter, it is rarely made into spicy, sour and sweet flavors or curry flavors.
5. Large sea cucumbers are difficult to taste when cooking, so they must be simmered with low fire for a long time.
6. tools and water should not be stained with oil, alkali, alum, salt, etc. Oil, alkali and alum are easy to make sea cucumber rot and melt, while salt makes sea cucumber difficult to penetrate.
7. Stichopus japonicus can't use an iron pot or a copper pot, and ceramic pot or stainless steel pot is generally used.
8. Soak the swollen sea cucumber in water immediately, and then soak it in distilled water. Change the water every 24 hours. The lower the water temperature (premise: water above ℃), the longer it will be stored.
9. Generally, sea cucumbers should be thickened. However, if the thickened juice is not well hooked, the sea cucumbers will not taste so smooth. Therefore, when thickening, it is necessary to leave the fire and pour the thickened juice slowly until the thickened juice is completely wrapped on the sea cucumbers, and then pour it again. The oil should also be drenched several times, and the best temperature is 9-95℃.
1, in order to avoid too much water after the sea cucumber is served, the sea cucumber should be soaked in water first (generally, the whole sea cucumber is put in boiling water for about 2 minutes, the shredded sea cucumber is soaked in boiling water for about 15 seconds, and the sliced sea cucumber weighing 5 grams is soaked in boiling water for about 3 minutes), and then the hairy soup (with pig bones of 18 kg) is used.