Burning method of sea cucumber

First, sea cucumber with scallion oil.

Ingredients: sea cucumber, onion.

Seasoning: onion oil, minced onion and ginger, refined salt, cooking wine, soy sauce, sugar and starch water.

Exercise:

1. eviscerate the sea cucumber, cook it, control the moisture, and shred it. Handling sea cucumber is a bit cumbersome, but it has no technical content.

2, chopped green onion.

3. Put the onion in the oil pan until it is half cooked, fry until golden brown, and take it out. Put the onion oil aside.

4, put a little onion oil in the pot, stir-fry Jiang Mo with chives, add sea cucumber, add a little broth, and then add salt, cooking wine soy sauce and a little sugar.

5. After boiling, simmer for 2 minutes. 6, thicken with dilute starch water, use medium heat to collect juice, pour in onion oil, and serve.

Second, the simple version of braised sea cucumber.

Sea cucumber is not only delicious at the banquet, but also a treasure that nourishes the human body. Chinese medicine believes that sea cucumber is sweet, salty and warm, and has the functions of tonifying kidney and essence, strengthening yang and treating flaccidity, moistening dryness and relaxing bowels. All patients with dizziness, tinnitus, backache, wet dream's nocturnal emission and frequent urination can take sea cucumbers as raw materials for nourishing and dietotherapy: four sea cucumbers, one red and green pepper, two onions and a little starch.

Exercise:

1, after the oil is hot, stir fry the pepper strips.

2. Then put the cut sea cucumber into the pot and continue to stir fry.

3. Add a little stir-fried Hayes noodle sauce, then add shredded onion, and finally add the prepared water starch, add a little salt and monosodium glutamate, and collect the juice from the pot.

Third, clear soup of sea cucumber.

Raw materials: 250g of sea cucumber with water, 25g of Flos Magnoliae with water, 25g of mushroom with water, 25g of coriander (leaf), 25g of cooked lard, 3g of cooking wine15g, 3g of monosodium glutamate, 4g of salt, 2g of sesame oil10/0g of pepper, and a proper amount of fresh soup.

Exercise:

1. Wash the well-developed sea cucumber, cut it into spatula along the length direction, and divide the large piece into 3 pieces and the small piece into 2 pieces; Wash and slice magnolia officinalis; Wash mushrooms, remove pedicels and break them; Coriander is washed and detoxified.

2. Add water to the pot, add sea cucumber slices, magnolia slices and mushroom slices after boiling, take them out after blanching, and put them into the soup bowl after controlling the water.

3. Put the pot on the fire, add cooked lard and burn it to 60% to 70% heat, add fresh soup, cooking wine, monosodium glutamate and salt, adjust the taste after the soup is boiled, and skim off the floating foam; Pour a little boiling soup into a big soup bowl, blanch the sea cucumber slices, then pour the soup back into the pot and boil it, then put the soup in the pot into the soup bowl, sprinkle with pepper, pour in sesame oil and add the washed coriander leaves.

Features: soft and tender, the soup is mellow, smooth and refreshing.

Fourth, sea cucumber and fungus burn tofu.

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Ingredients: tofu, sea cucumber, fungus, asparagus, oyster sauce, cooking wine, onion ginger and red pepper.

Exercise:

1, wash tofu and cut into pieces.

2. Cut open the belly of the sea cucumber, wash the intestines in the body, add 10g cooking wine and 2 slices of ginger in boiling water to remove the fishy smell, and then cut into inches after showering.

3. Blanch the fresh asparagus for later use.

4. Stir-fry shallots and ginger in oil, add tofu, stir-fry fungus and add oyster sauce to taste.

5. After the tofu and fungus taste, add the sea cucumber and stir fry with salt and chicken essence.

6. Put the cooked asparagus on the bottom of the dish, take the sea cucumber tofu out of the pot and sprinkle with shredded red pepper.

Five, sea cucumber fillet soup.

Ingredients: sea cucumber and tenderloin.

Accessories: egg skin, dried seaweed, coriander.

Seasoning: salt, chicken essence, cooking wine, vinegar, soy sauce, sesame oil, water starch, chicken soup, egg white and shredded onion.

Exercise:

1. Slice the sea cucumber into a spatula, blanch it thoroughly in boiling water, remove it and cool it with cold water. Soak dried seaweed in warm water and wash it. Wash coriander and cut into 5-minute segments. Cut the egg skin into small oblique slices.

2. Slice tenderloin, put it in a bowl, and add egg white, starch, salt, soy sauce, cooking wine, chicken essence and sesame oil to taste.

3. Put chicken soup, sea cucumber and tenderloin slices into a pot and pour them into a big soup bowl.

4. Put chicken essence, dried seaweed, cooking wine, soy sauce, salt and chicken essence into a pot, add sesame oil and vinegar after boiling, pour into a big soup bowl filled with sea cucumber, and sprinkle with shredded eggs, shredded onion and coriander to serve.

Features: the meat is tender and delicious, slightly sour and appetizing.

Six, fungus sea cucumber soup.

Ingredients: sea cucumber with water.

Accessories: Auricularia, Tremella, Cucumber.

Seasoning: salt, cooking wine, pepper, chicken essence, sesame oil, ginger, onion and coriander.

Cooking method:

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.

Seven, sea cucumber braised bamboo shoots chicken.

Ingredients: chicken breast.

Accessories: sea cucumber, bamboo shoots, Coprinus comatus, onion, ginger and garlic.

Seasoning: salt, sugar, oyster sauce, soy sauce, vinegar, pepper, sesame oil, cooking wine and starch.

Cooking method:

1. Cut the chicken into strips, add salt, soy sauce, onion, ginger and garlic and marinate for a while. Cut the sea cucumber and bamboo shoots into strips.

2. Set fire to the pot and pour oil. Stir-fry chicken until it changes color, then add onion, ginger, garlic and Coprinus comatus, add cooking wine, soy sauce, salt, sugar, pepper, oyster sauce and vinegar to taste, add bamboo shoots and sea cucumber, cook for three minutes, and thicken the water starch.

Features: The juice is delicious and crisp.

Eight, tea-scented sea cucumber.

Cuisine: Chaozhou cuisine Ingredients: 6 Liang of sea cucumber (about 240 grams), 4 Liang of pork and vegetables (about 160 grams), 5 yuan of shrimp (about 20 grams), chicken oil 1 Liang, Tieguanyin tea (about 40 grams), ginger, onion and wine.

Ingredients: Marinade: a little pepper, 65438+ 0 teaspoon cornflour.

Production process:

1. Soak the sea cucumber in water 3 days before eating, then dehydrate it with ginger, onion and wine, wash it and cut it into bones.

2. Soak the shrimps in water, cut the pork belly into small pieces, stir-fry the pork belly and shrimps with chicken oil, then add water to make a thick soup, turn off the heat, add tea and bake for 5 minutes.

3. Soak the sea cucumber in strong tea soup and serve it with vegetables.