Sea cucumber hair method: sea cucumber can be made of water, and the containers and water used for hair can not be stained with oil, alkali, salt and other ingredients. Because oil and alkali can easily decompose and dissolve sea cucumbers. Salt can make sea cucumbers opaque. The preparation method of water-soaked sea cucumber can be different according to the nature of raw materials. Red ginseng, black ginseng and vase ginseng with thin skin and tender meat should be boiled less and soaked more. Boil water 12 hour, and change the boiling water once. Soak until soft, then laparotomy, put in a boiling pot and cook for half an hour, then soak for 12 hour. Repeat this several times, and your hair will be soaked in 2 ~ 3 days. Change the water again after each heating. Black ginseng, rock ginseng, grey ginseng, etc. Taro with thick skin and thick meat cannot be boiled with water. First burn the skin with fire, then scrape it off until you see the dark brown meat; Then soak it in cold water for two days to soften it, then boil it in a cold water pot, keep the proper temperature (70 ~ 80℃) for 2 hours after boiling, and take it out to remove the intestines. Soak in cold water for 65,438+02 hours, then cook with clear water for 65,438+0 ~ 2 hours (increase or decrease the stewing time and times as appropriate according to the quality of sea cucumber), until the sea cucumber is soft and waxy, and change with clear water for later use. In the process of hair, we should prevent the hair from being opaque and too soft. You can pick out the good ones one by one and soak them in clear water for later use. Mingyu God, Tou Shen, Topaz, etc. Thin skin and thick meat can be cooked often and soaked many times. That is, the cooking time should not be too long. After the water is boiled, the pot should leave the fire source and soak for a long time.

Shrimp eggs and sea slugs

Ingredients: dry sea cucumber150g, salt 3g, shrimp15g, monosodium glutamate 3g, broth 50g, starch 6g, onion and ginger15g, lard 30g, cooking wine 30g and soy sauce 6g.

Exercise:

(1) Put dry sea cucumber into the pot, add water, cover the pot and bring it to a boil with low fire, remove the bottom of the pot from the fire, take it out when it becomes soft, cut the intestines by laparotomy, scrape off the impurities inside and on the surface, and wash it. Then put it into the pot, add water, bring it to a boil with low heat, and remove the bottom of the pot from the fire. You can soak the sea cucumber when it expands (this method is repeated many times) (but in this expansion process, it is forbidden to touch oil and salt, because oil can dissolve the sea cucumber and salt can shrink the sea cucumber, which will affect the expansion of the sea cucumber). Then insert a cross knife into the belly of the fully developed sea cucumber, put it in an open pot for a long time, take it out and drain it for later use.

② Wash the shrimps, put them in a bowl, add appropriate amount of water and wine, steam them in a cage for about 10 minutes, and take them out.

(2) Heat the pot, add lard, ginger and onion, stir fry, take out, cook cooking wine, and add stock, salt, soy sauce, sea cucumber and shrimp. Soak it into thick soup, thicken it with starch, add monosodium glutamate, and put it neatly into the basin after taking out the pot.

Features: ivory white, fresh waxy, rich in flavor, suitable for all seasons.

Sea cucumber roasted meat

Raw materials: 50g of water-soaked sea cucumber, 50g of Dutch beans15g, 200g of pork, 20g of winter vegetables10g, 25g of cooked ham, 750g of clear soup, 25g of bamboo shoots, 25g of bean powder, 50g of cardamom, 25g of soy sauce, 50g of onion and 500g of fruit oil. Salt, egg white, cooking wine, Jiang Mo and sesame oil.

Exercise:

① Dice onion (10g), ginger, sea cucumber, ham, linden (peeled) and bamboo shoots.

(2) Wash pork, chop it into minced meat, mix it with onion ginger, refined salt (a little), soy sauce (10g), sesame oil, egg white, bean powder, sea cucumber, ham, mutton, diced bamboo shoots and peas, and simmer.

(3) Set the wok on fire, pour in the fruit oil, heat it to 70%, knead the meat stuffing into a flat ball with a diameter of about 2.5 cm, put it in the wok, fry it until it is silver red, and take it out; Fry the onion and take it out.

(4) put onions and meatballs into a casserole, add salt, soy sauce, cooking wine, winter vegetables and clear soup, cook on the fire for 3 minutes, and then simmer for about 40 minutes. When this dish is served, it is usually put in a big soup plate with a water pot under it and a lid on it to keep it warm.

Features: Red and ink alternate, with strong flavor and fresh juice, suitable for all seasons.

a kind of sea cucumber

Ingredients: sea cucumber, pure milk ingredients: refined coix seed, selected honey features: ancient and new, suitable for everyone, all the nutrients needed for a whole day are eliminated.

Practice: Wash the sea cucumber soaked in water for later use. Put pure milk in a pot, simmer over medium heat, wash the job's tears, and add honey after the job's tears are cooked, which is suitable for personal taste.

Friendly reminder: milk and sea cucumber fruit have better nutritional effect in breakfast.

Sea cucumber with honey sauce

Ingredients: sea cucumber ingredients: selected honey features: simple production, rich nutrition.

Practice: After the water-soaked sea cucumber is made, wash it, then put honey on the sea cucumber and steam it in a cage for 2-5 minutes.

Friendly reminder: Honey sea cucumber tastes better with raw bitter gourd and sweet noodle sauce.

Practice of burning sea cucumber with onion

Materials:

1000g of sea cucumber in water, 2g of refined salt,105g of scallion, 3.5g of monosodium glutamate,15g of green garlic,10g of wet starch, 5g of Jiang Mo, 20g of chicken soup, 27.5g of ginger juice, 50g of scallion paste, 27.5g of garlic paste.

Method:

(l) Wash the tender sea cucumber, put it in a cold water pot, boil it with strong fire, take it out for about 5 minutes, and drain the water. Cut the scallion into 5cm (100g) and 5g (5g) segments respectively. Cut the green garlic into 3 cm long sections.

(2) Wash the wok and put it back into the oven, add 50g of crude oil, put the sea cucumber into a casserole, add two soups, soy sauce, oyster sauce, salt and licorice, stir-fry and push it evenly, pour it into the casserole, cover the lid, boil it with strong fire, then simmer for about 1 hour, and then add mushrooms and shrimp skins to cook for about 30 minutes until the sea cucumber is soft and rotten.

(3) Put the wok on high fire, pour in vegetable oil (25g), when it is 80% hot, add sugar (25g), stir-fry until golden brown, add chopped green onion and sea cucumber, stir-fry for a few times, and then add Shao wine (10g), chicken soup (150g) and soy sauce (25g). Stir-fry the wok, pour in onion oil (30g), heat it, add green garlic and steamed onion, stir-fry for a few times, and sprinkle it on the sea cucumber.

The practice of taro and sea cucumber

Materials:

500g of water-soaked sea cucumber (4 pieces), ginger15g, boned chicken 300g, onion10g, light soup 500g, pork belly150g, shrimp skin10g, wet mushroom 20g, licorice root 0./0g.

Exercise:

(l) Put the sea cucumber in boiling water, cook for about 6 minutes, and take it out. Stir-fry a tripod with medium fire, add 25g of cooking oil, ginger, onion and white wine, add 100g of soup and soy sauce, add sea cucumber, simmer for about 2 minutes, pour in a colander to drain water, take out ginger and onion, and then cut chicken and pork belly into several pieces for later use.

(2) Wash the wok and put it back in the oven, add 50g crude oil, put the sea cucumber in a little stir-fry and pour it into a casserole with bamboo strips at the bottom. Put the wok back in the oven, add the diced pork belly and chicken, burn Shao wine, add two soups, light soy sauce, oyster sauce, refined salt and licorice, stir-fry slightly, pour into a casserole, cover the lid, boil over high fire, turn to slow fire for about 1 hour, then add mushrooms and dried shrimps, and cook for about 30 minutes until the sea cucumber is soft and rotten, then take it out and let it cool.

(3) Wash the taro meat, slice it, steam it, grind it into taro with a knife, add refined salt, monosodium glutamate, pepper, sesame oil and celery into the taro, mix well, put it into the stewed sea cucumber belly, plate it, steam it in a steamer for about 7 minutes, and take it out. Then pour the dried sea cucumber soup in the casserole into the tripod and thicken the sea cucumber with raw powder water.