Sea cucumber, also known as sea cucumber, sea rat, and sea melon, is a rare marine animal. It is named because its tonic effect is similar to that of ginseng. Sea cucumber meat is soft and tender and rich in nutrients. It is a typical high-protein, low-fat food with plump taste and elegant flavor. It is a famous delicacy and one of the "Eight Delicacies" of seafood. It is as famous as bird's nest, abalone and shark's fin. Elegant halls often play the role of "pressing the stage".

Efficacy: Sea cucumber has certain characteristics in terms of composition, that is, it contains low cholesterol and relatively low fat content. It is a typical high-protein, low-fat, and low-cholesterol food. It is good for hypertension, coronary heart disease, hepatitis, etc. It is a good food therapy for patients and the elderly. Regular consumption is very beneficial to curing diseases and strengthening the body. Sea cucumbers contain chondroitin sulfate, which helps human body growth and development, delays muscle aging, and enhances the body's immunity. The content of the trace element vanadium in sea cucumbers ranks first among all foods. It can participate in the transportation of iron in the blood and enhance hematopoietic function. Recently, American researchers extracted a special substance from sea cucumbers - sea cucumber toxin. This compound can effectively inhibit the growth and metastasis of various molds and some human cancer cells. Eating sea cucumbers has good effects on aplastic anemia, diabetes, gastric ulcers, etc. Traditional Chinese medicine believes that sea cucumber has the functions of nourishing the kidneys and replenishing essence, dehumidifying and aphrodisiac, nourishing blood and moisturizing, and laxative and urinating.

Sea cucumber recipe 1: First-grade sea cucumber

Ingredients: One whole black cucumber (250 grams)

Accessories: 50 grams of lean pork fat, winter bamboo shoots 25g, 5g mushrooms, 25g ham, 25g scallops, 10g soy flour

Seasoning/marinage: 50g lard, 10g soy sauce, 30g cooking wine, 2g salt, 0.5 MSG Gram, 50 grams of second soup, 50 grams of clear soup

Production process

1. Simmer the whole black ginseng on low fire for two minutes, wait until the rough skin is burned into small bubbles. Scrape all the sea cucumbers with a knife, then cut the sea cucumber into two pieces, soak them in boiling water for two days, take them out and wash them, put them into a boiling water pot with cooking wine and blanch them once, then change the water and blanch them a second time.

2. After boiling, use a cloth to dry the ginseng, use a knife to mark the flag pattern inside the ginseng cavity, and then feed it with clear soup and set aside.

3. Cut the washed lean pork fat, winter bamboo shoots, mushrooms, ham, scallops, etc. into small cubes and fry them in a hot lard pan to make the filling. When frying, add the diced pork elbows first. Next, add diced winter bamboo shoots and soy sauce and cooking wine.

4. Fill the prepared ginseng belly with stuffing, put it into a steaming bowl, add two soups and salt into the bowl. MSG, then seal the bowl and steam for one hour.

5. Remove the original juice when eating, turn it over on a plate, mix the original juice with water and soybean flour, and pour it on the sea cucumber. Serve.

Sea cucumber recipe 2: Grilled sea cucumber with green onions

Main ingredients: 1000 grams of sea cucumbers

Accessory ingredients: green onions: 105 grams, green garlic: 15 grams, Wet starch: 10g, minced ginger: 5g

Seasoning/marinage: refined salt: 2g, MSG: 3.5g, chicken soup: 200g, ginger juice: 27.5g, scallion oil: 50g, White sugar: 27.5g, cooked lard: 150g, soy sauce: 12.5g (approximately 75g consumption), Shaoxing wine: 15g Award-winning master Qu Hao [Gourmet China]

Production process

1. Wash the tender sea cucumbers, put them whole into a pot of cold water, bring to a boil over high heat, cook for about 5 minutes, take them out and drain the water. Cut the green onions into 5 cm long segments (100 g) and mince (5 g). Cut green garlic into 3.3 cm long sections.

2. Place the wok on a high fire, pour in the cooked lard, and when it is 80% hot, add the green onions. When they are golden brown, remove the wok from the fire and place the green onions in a bowl. , add chicken broth (50g), Shaoxing wine (5g), ginger juice (2.5g), soy sauce (2.5g), sugar (2.5g) and MSG (1g), steam over high heat for 1 to Take out after 2 minutes, decant the soup, and keep the green onion segments for later use.

3. Place the wok on a high fire, pour in cooked lard (25g), when it is 80% hot, add sugar (25g), fry until golden brown, then add onions. Stir-fry minced ginger, sea cucumber and sea cucumber for a few times, then add Shaoxing wine (10g), chicken broth (150g), soy sauce (10g), ginger juice (25g), refined salt, scallion oil (20g) and MSG ( 2.5g.) After it boils, lower the heat to low for 5 minutes, reduce the heat to 2/3, then switch to high heat, and stir in the diluted wet starch to thicken it. Let the gravy hang on the sea cucumber, then pour it into the plate.

4. Place the wok on high heat, pour in scallion oil (30g), heat it up, add green garlic segments and steamed scallion segments, stir-fry briefly, and sprinkle on the sea cucumbers. Serve.

Remarks

1. How to make Hu Scallion Oil: Put 500 grams of cooked lard into a wok, and when it is 80% hot, add 100 grams of green onions and sliced ??ginger. 75g, 50g garlic slices, fry until golden brown, then add 100g coriander segments, fry until browned, take out the above ingredients, the remaining oil is the scallion oil.

2. When the gravy is put into the pot, do not stir it immediately. Wait for three or four seconds, then stir it evenly to gelatinize the starch and make the juice brighter.

Sea cucumber recipe three: Braised sea cucumber

Ingredients: 750g soaked sea cucumber, 500g belly meat, 500g bone-in old chicken, 50g wet mushrooms, meatballs 10 pieces of pork belly, 1 piece of raw garlic, 25 grams of dried shrimps, and 150 grams of lard.

Ingredients: refined salt, monosodium glutamate, Shaoxing wine, soy sauce, red soy sauce, coriander, ginger, green onion, sesame oil, licorice, and a little wet starch.

Method:

1. Cut the sea cucumber into pieces about five or six centimeters long and about 2 centimeters wide. Add ginger, green onions and refined salt to a pot of water and boil it. Add Shaoxing wine. Soak the sea cucumber to remove the fishy smell, remove it, and remove the ginger and green onion. Cut the belly meat and old chicken into several pieces.

2. Heat the lard in a cauldron, add sea cucumbers and stir-fry briefly, then pour it into the pot (use bamboo shoots as the bottom of the pot), fry the tripe meat and old chicken until fragrant, and splash Shaoxing wine , add coriander heads (chopped into a handful), raw garlic, soy sauce, red soy sauce, second soup, licorice slices, bring to a boil, then pour into the sea cucumber pot, bring to a boil over high heat, then simmer over low heat for about 1 hour, then add shiitake mushrooms , meatballs, dried shrimps, and sea cucumbers. After they are soft and tender, remove the belly meat, old chicken, raw garlic, coriander heads, and licorice slices. [Gourmet China]

3. Pick up the sea cucumbers, mushrooms, meatballs and dried shrimps, put them into a soup bowl, add the original juice to the pot, add refined salt and MSG, bring to a slight boil, and use wet Dilute the starch to thicken it, add sesame oil and lard, mix well, and pour it on top of the sea cucumber. Serve. When serving, add 2 dishes of balsamic vinegar.