How to make soup with fresh sea cucumber?

Question 1: How do fresh sea cucumbers make soup? Ingredients: 460 grams of sea cucumber, 40 grams of fungus, 460 grams of ribs, half a slice of ham, two slices of ginger and one onion. Salt content and special color: sea cucumber has the functions of tonifying kidney and essence, nourishing blood and eliminating dryness. Auricularia auricula can replenish qi, strengthen the body, promote blood circulation and stop bleeding. The function of ribs is to benefit marrow, nourish yin and moisten dryness. The practice of cooking pork ribs soup with sea cucumber and black fungus: (1) Soak black fungus in clear water until it is big, tear it into small pieces, boil it in boiling water for five minutes, and then take it out and wash it. (2) Boil the ribs in boiling water for five minutes, then take them out and wash them. (3) Wash the sea cucumber, put it in boiling water, add a piece of ginger, a piece of onion and half a tablespoon of wine to boil, and cook for another five minutes. Then take it out and wash it, cut it into big pieces and drop it into the flute and dustpan. (4) eleven cups or an appropriate amount of water, put into a pot and boil. Put down the ribs, ham, ginger and fungus and bring to a boil. Put it on slow fire for two hours, then put the sea cucumber for one hour, and season it with salt? Nutritional value: ribs-ribs provide high-quality protein and fat necessary for human physiological activities, especially rich calcium, which can maintain bone health. Most people can eat 1. Suitable for yin sea cucumber-also known as sea cucumber, sea man, soil meat, sea rat and sea melon skin. Sea cucumber is a precious marine animal, named after its nourishing effect is similar to ginseng. Sea cucumber is a kind of fungus with tender meat and rich nutrition-also known as auricularia auricula, auricularia auricula, mulberry ear, pine ear and China auricularia auricula. Auricularia belongs to basidiomycetes, Auricularia and Auricularia. There are 8 varieties in China. Auricularia auricula looks like ears.

Question 2: How to make soup with fresh sea cucumber? I can only tell you: handmade! ! You are welcome! ! ! Please call me Lei Feng

Question 3: How to eat fresh sea cucumbers? How to make soup? Practice 1: minced sea cucumber meat should be three fats and seven lean meat (that is, three fats and seven lean meat), cut the meat into the last few pieces, and then blanch it. After the minced meat changes color, add soy sauce, water and a little sugar, then add sea cucumber and simmer with low fire until the soup tastes good. Practice 2: Spicy sea cucumber If you think that the broken sea cucumber is not enough to eat, you can also add dried Chili or Chili oil and mix it with Sichuan Pixian bean paste to make spicy sea cucumber. Practice 3: sea cucumber tofu cut chrysanthemum into powder, mixed with egg white and starch and stirred into a paste; Cut the sea cucumber into small pieces the size of a grain of rice, soak them in water and stir them evenly in the egg white paste. Then, stir-fry the onion and ginger, stir-fry with tender tofu, and serve. This dish is especially suitable for the elderly. Practice 4: Braised sea cucumber with onion. Sea cucumber should be cooked with gluten and thick meat. Prepare two green onions. First, clean the sea cucumber and cut it into strips about 2 inches with a knife. Be careful not to cut it too small. Cut the onion into pieces and set aside. Heat the water, add the sea cucumber for 5 minutes and cook for about 5 minutes, then rinse the sea cucumber with cold water. (The above steps are because there is alkali and sand in the sea cucumber, so it must be cleaned up. ) Heat the wok on the fire, then pour in the oil. When it is slightly hot, add 2 tablespoons of sugar. When the sugar melts into brown foam, add the onion and stir fry. Then add the sea cucumber. Stir-fry and then add: cooking wine, soy sauce and chicken essence in turn. Taste the juice yourself with a spoon. Then cover the lid and simmer for 10 minute, turning frequently in the middle. Finally, the soup is collected by fire and the vegetables are filled in the pot. Sugar is added to the oil for coloring, and attention should be paid to prevent burns. There are many others: one is milk 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 have been swept away. Practice: Wash the hair system of sea cucumber 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: the nutritional effect of milk thorn participating in fruit in breakfast is better. Second, honey sea cucumber; Ingredients: Stichopus japonicus. Ingredients: Selected honey. Features: simple preparation and rich nutrition. Practice: After the water-soaked sea cucumber is made, wash it with clear water, 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. Third, Shandong famous dishes (Shandong cuisine): onion sea cucumber; Ingredients: water-soaked sea cucumber, Shandong green onion, ingredients: oil, salt, soy sauce, sugar, cooking wine, chicken essence, water starch, pepper and so on. Production method: Wash the water-soaked sea cucumber, blanch it with boiling water for later use, cut the Shandong scallion into pieces, heat the wok to 30% heat, then fry the scallion pieces until golden brown, take out the scallion and oil for later use, and leave a small amount of base oil and white sugar in the wok for later use. Baked sea cucumber with onion (Beijing cuisine): Ingredients: 500g sea cucumber, onion100g. Seasoning: 25g of big oil, 25g of spiced oil, 0/0g of sugar/kloc-0, 40g of wet starch, a little of Jiang Shui, 25g of cooking wine, 5g of monosodium glutamate, 25g of soy sauce and a proper amount of clear soup. Practice: (1) Burn the sea cucumber with strong but not strong fire until the skin is crispy, scrape off the charred layer with a knife until it is dark brown, then soak it in cold water for 2 days, and cook it after the ginseng becomes soft. Boil the wool for about 5 minutes for the first time, open the chest, take out the intestines and impurities, rinse with clear water, and separate the soft and hard parts. Soak the soft water in clear water, continue to cook hard, and repeat until it is all soft. Rinse and soak for 4 ~ 5 hours according to this method. (2) Cut the sea cucumber into paper strips with a groove knife, and cut the onion into 3cm sections. (3) Put the sea cucumber in a frying spoon, blanch it with boiling water, then add clear soup, cooking wine and Jiang Shui, simmer for a while, and take it out for later use. (4) Put the frying spoon on the fire, pour in the big oil and heat it, add the onion and fry until it is yellow, then take it out, add the clear soup, cooking wine, white sugar, sugar color, soy sauce, monosodium glutamate and Jiang Shui, and skim off the floating foam after boiling. Then put the simmered sea cucumber and fried onion in. When the soup is boiled again, immediately pour in the wet starch. Add scallion oil to the spoon and pour it into the plate. Features: The sea cucumber is soft and tender, and the smooth sauce is brown and shiny, with a strong onion flavor and no juice residue after eating. 5. Huaiyang famous dish-butterfly sea cucumber; Ingredients: sea cucumber 1 50g, shrimp 20g, cooked chicken 20g, cooked egg white 20g, winter bamboo shoots 20g, ham15g, 2 Chinese cabbage, salt 2g, monosodium glutamate1g, cooking wine 3ml, 0 ... > >

Question 4: How to treat fresh sea cucumber and how to make sea cucumber soup 1. Soak it in cold water and wash it soft. 2. Boil in boiling water for 20 minutes (avoid oil). 3. After cooling, remove the tendons and sand mouth by laparotomy. 4. Add cold water and ice cubes and put them in the refrigerator for cold storage. Change the water and add ice once a day, and you can eat sea cucumber two days later. Pay attention to the following matters when making sea cucumber. 2. Because the varieties and sizes of sea cucumbers are different, the soaking time is different, so it is necessary to check them frequently and pick out the good ones and the bad ones at any time. Treatment methods of fresh sea cucumbers Fresh sea cucumbers can often be seen for sale in farmers' markets in coastal areas. The way to eat fresh sea cucumber is also relatively simple. When fresh sea cucumbers are fished from the sea or bought from the market, try to break your stomach and get dirty as soon as possible. Because the sea cucumber is not treated in time, it will soon lose weight. Sea cucumber is dead, and it will dissolve into mucus at high temperature for a little longer. After removing the dirt, wash the sediment, remove the mouth of the sea cucumber, scald it with boiling water until it shrinks, take it out, and then put it in rice washing water for 1-2 hours until the sea cucumber is cooked. Sea cucumber sausage can wash the silt in the intestine and cook it with sea cucumber, and its taste is also very unique.

Question 5: What's the use of the soup cooked by fresh sea cucumber? Throw it away! What's the use? Smell it yourself.

Question 6: The method of live sea cucumber soup is 20 points.

material

20g of fresh sea cucumber, 0g of mutton100g, and appropriate amount of onion, ginger and salt.

Steps:

1, wash mushrooms, remove roots, blanch and slice;

2, Luohan God peeled off his skin and cut his hunger;

3. Add chicken soup and Luohanshen tablets to the casserole, and after the fire is boiled; Stew slowly for 6 minutes until the sea cucumber is cooked;

4. Add sea cucumber and blanched mushrooms, continue to simmer for about 5 minutes, add a little salt to taste, and serve.

Haishen decoction contains chondroitin sulfate and Stichopus japonicus mucopolysaccharide, in which chondroitin sulfate is an indispensable substance for growth and development, and chondroitin sulfate is related to muscle aging. If this ingredient is reduced, it will first cause muscle hardening, loss of elasticity, atrophy and aging; Stichopus japonicus decoction mucopolysaccharide is another important component in the body wall of sea cucumber, which has broad-spectrum anti-tumor, improved cellular immune function and anti-inflammatory and anti-inflammatory effects.

Question 7: How to make soup from live sea cucumber just bought? It is not advisable to make soup with live sea cucumbers. The sea cucumber soup in the hotel is mainly made of live sea cucumbers. The live sea cucumbers are eviscerated, pressed in a pressure cooker for 5-8 minutes, then boiled in purified water for 1-2 minutes, and served with Chili seaweed.

Question 8: How to make soup after fresh sea cucumber is frozen?

Question 9: How long does it take for fresh sea cucumber to make soup? It is best to make soup with sea cucumber for about half an hour. The water on the market melts easily and it is difficult to make soup. It is best to choose a brand sea cucumber like Dalian Sea Cucumber. In addition, dry sea cucumber or semi-wet sea cucumber is very particular about foaming, and the following two methods can be used for general operation: hot foaming method and cold water foaming method.

Hot soaking method: first soak the sea cucumber in hot water for 24 hours (you can directly put it in a pot with cold water to boil, then cover it and soak it for 4-5 hours), then take out the internal organs from the lower mouth of the abdomen, add new water, cook it for about 50 minutes with strong fire, and soak it in the original soup after 24 hours. Usually, it is faster to soak your hair in hot water.

Cold water foaming method: soak the sea cucumber in clear water for about 3 days; Take out the intestinal impurities and peritoneum by laparotomy, and then soak them in clear water until they are soft before processing and eating. This method needs to change the water several times in hot weather, and always pay attention to whether it softens.

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, reduce the yield, and even make sea cucumbers melt, rot and deteriorate. The prepared sea cucumber can't be frozen, otherwise it will affect the quality of sea cucumber, and it is not advisable to send too much at a time.

To soak dry sea cucumber yourself, you should first dry the sea cucumber on the fire, and then soak it in warm water for one night, which will help the dry lime on the skin to fall off. The next day, gently brush the epidermis with a soft brush, boil it in clear water for half an hour, and then turn off the fire and soak it.

Boil for five to seven days every day until the sea cucumber is soft and swollen. Although the procedures are cumbersome, there are no additives in the process, which is not only safe and hygienic, but also won't go bad after cooking for a long time, and it is more delicious than what you buy now.

Sea cucumbers are easy to rot when exposed to oil, so the utensils for soaking sea cucumbers must be clean, especially to avoid oil-water contact with sea cucumbers that are not completely foamed, otherwise the outer skin will be soft and rotten, and the inner layer will be bad.

Question 10: sea cucumber 1 how to make soup? Wash the instant sea cucumber.

2. Cut open the sea cucumber, remove the sand mouth and wash the white part of the head.

Put it in a saucepan for later use.

4. Soak hazelnuts in advance and wash them.

5. Wash Flammulina velutipes and Auricularia auricula

6. Bone soup stored in the refrigerator

7. a small piece of carrot, cut flowers for later use

8. Milk 100ml for standby.

9. Put all the ingredients except carrots and milk into the saucepan and add some water.

10. Bring to a boil with high fire and simmer for 20 minutes, so that the sea cucumber can fully absorb the nutrition of the bone soup. Finally, add milk to the pot. Decorate with a little coriander.