How to cut sea cucumbers? How to make sea cucumbers?

Cut: Cut open the sea cucumber and place the intestines in the body.

and the sand spit is removed, cleaned, and the sea cucumber tendons are cut.

1. Wash the sea cucumber, soak it in warm water for 12-24 hours, and soak it until there is no hard core.

2. Cut and wash, add clean water and boil for 40 minutes, let cool naturally. The soft and elastic ones are boiled, take them out and put them in clean water and go straight to the refrigerator to refrigerate, and if they feel hard, they need to change the water for a second time and boil for 40 minutes, and some particularly fat sea cucumbers need to change the water for a third time and boil for 30 minutes.

3. The boiled (sea cucumber) is soft and elastic and can be raised in ice water for 48 hours to achieve the best taste, and the water needs to be changed every 24 hours.

How to prepare salted fresh sea cucumbers.

Wash a clean and oil-free pot and put the sea cucumber, then add room temperature water, and the water surface exceeds the sea cucumber.

Bring water to a boil over high heat, then turn to low heat and cook for 40 minutes. After cooling, let the sea cucumber cool for 2 hours.

Cut open the sea cucumber, remove the intestines and sand spit in the body, clean it, and cut the sea cucumber tendons.

Then put the sea cucumber into a clean, oil-free utensil, add room temperature water, and finally put it in the refrigerator. Change the water once a day and consume it after two days.

Grab the sea cucumber with sugar and vinegar (1:1) for 2 minutes, and then rinse it with water so that it will not slippery.

Ingredients: 250 grams of sea cucumber.

Excipients: 3 grams of green onions, 10 grams of green onions, 5 grams of ginger, 3 grams of broth and water, 4 grams of cooking wine, 2 grams of light soy sauce, 3 grams of salt, 3 grams of chicken essence.

How to fry sea cucumber with green onions:

1. Prepare sea cucumber and wash it.

2. Cut sea cucumbers.

3. Cut them all.

4. Blanch sea cucumbers.

5. Heat the pan with oil, stir-fry the green onion and ginger until fragrant.

6. Add sea cucumber and green onion and stir-fry, then add stock or water, light soy sauce, cooking wine, salt and chicken essence, and simmer for a while.

7. Remove from the pot and serve on a plate.

The main ingredient of cold fresh sea cucumber; 2 sea cucumbers. Accessories; 1 tablespoon of light soy sauce, 1 tablespoon of balsamic vinegar, 2 teaspoons of sugar, 2 cloves of garlic, appropriate amount of mustard. 1. Cut the fresh sea cucumber and wash it.

2. Cut the sea cucumber into thin slices. 3. Add water to the pot and boil, put in the sea cucumber and blanch it, remove it and rinse it with cold boiled water. 4. Adjust the juice water

Add light soy sauce, balsamic vinegar, sugar and garlic and stir well. 5. Put the cooked sea cucumber into the juice. 6. Finally, you can squeeze some mustard and mix well.

7. Put it on a plate, the method of roasting sea cucumber with green onions] Ingredients: three sea cucumbers, a little green onion, 1 tablespoon of oyster sauce, a little starch slurry, and an appropriate amount of cooking oil. Steps:

1.Prepare the ingredients, cut the sea cucumber into cubes in advance, and mince the green onions. 2.

Steam the sea cucumber in a steamer over medium heat for 5 minutes. 3.Heat oil in a wok over medium heat, add chopped green onions and stir-fry the pan, and add the oyster sauce.

4.Add the sea cucumber cubes and stir-fry slightly. 5.

Thicken and remove from heat. 6.Done, serve on a plate.

Summary. The first step of foaming time is a bit long, but it is okay, the impact is not great, and the time can be appropriately shortened later Correct sea cucumber foaming method: 1. Take a clean and oil-free container, fill it with an appropriate amount of pure water, put the sea cucumber into the container and soak it in the refrigerator for 24-48 hours, and change the water every 8 hours until it is soft.

2. After soaking, cut the sea cucumber along the midline of the abdomen from the tail to the head, take out the inner tendon and sand mouth, and clean the impurities in the belly of the sea cucumber. 3. Fill a clean and oil-free pot with pure water and put the washed sea cucumber in. After boiling on high heat, simmer for another 20 minutes, cover and let it cool naturally after turning off the heat, and pick out the boiled soft sea cucumber.

Leave the hard sea cucumbers in the pot, change to cold and purified water, and cook again until all are soft. 4. Fill a clean and oil-free container with cool and pure water and put in the boiled sea cucumber. Then place it in the refrigerator of the refrigerator, soak it for another 48-72 hours, change the water once a day, and then serve.

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Hello dear, I'm glad to answer for you

Yes, kiss, the sea cucumber can be cut and then soaked <>

<> the first step of foaming time is a little long, but it is okay, the impact is not great, and the time can be appropriately shortened Correct sea cucumber foaming method: 1. Take a clean and oil-free container, fill it with an appropriate amount of pure water, put the sea cucumber into the container and soak it in the refrigerator for 24-48 hours, change the water every 8 hours and return the lead once until it is soft. 2. After soaking, cut the sea cucumber along the midline of the abdomen from the tail to the head, take out the inner tendon and sand mouth, and clean the impurities in the belly of the sea cucumber.

3. Fill a clean and oil-free pot with pure water and put the washed sea cucumber in. After boiling on high heat, simmer for another 20 minutes, cover and let it cool naturally after turning off the heat, and pick out the boiled soft sea cucumber. Leave the hard sea drain ginseng in the pot, change to cold and purified water, and then boil until all are soft.

4. Fill a clean and oil-free container with cool and pure water and put in the boiled sea cucumber. Then place it in the refrigerator of the refrigerator, soak it for another 48-72 hours, change the water once a day, and then serve. Compare the heart] [compare the heart] [compare the heart].

1. Cut the green onion into white sections and slice the ginger for later use. Sea cucumbers can be cut or not, and if you cut them, you can cut them into strips.

2. **Hot the pot, after the pot is hot, add peanut oil, refine until there is a slight smoke, put the green onion and ginger into the pot and stir-fry until fragrant.

3. Drizzle on the cooking wine, then add a little stock (there is no soup stock to replace with water), add an appropriate amount of salt, sugar, and chicken powder to taste, put the sea cucumber into the pot and cook until it tastes, and drain the soup and put it on a plate.

4. Add a little oyster sauce, dark soy sauce, white sugar and starch water to the green onion and ginger condiments left in the pot. Thicken until the soup thickens and then reduce the juice on high heat for a while, turn off the heat, and pour the soup on the sea cucumber on the plate.

Sea cucumber is a precious seafood, its temperature and protein content are high, and it is the only animal that does not contain cholesterol, so sea cucumber began to slowly become popular everywhere and became a very popular nourishing food. On September 26, "Xiangxiang Food" invited Sun Hui, a master of Yu cuisine, to make a sea cucumber that can be eaten twice.

To make this dish, you need 10 live sea cucumbers, 10 white onions, 2 catties of thick soup, and 3 kale.

The first thing we need to do is to eat the sea cucumber raw, and we have to process the sea cucumber first.

Step 1: Handle the sea cucumbers. First, quickly take the sea cucumber out of the water, cut it from the middle with scissors, wash the internal organs of the sea cucumber, then pour white vinegar slices into half-centimeter-thick slices and put them in ice cubes.

The processing speed is fast because sea cucumbers melt in the air, and sea cucumbers do not melt easily when they are cut and put into ice cubes.

Step 2: Mix the juice. Add soy sauce to wasabi and stir well, and a men's sauce is ready. Then pour Songhua custard into the salad dressing, add a spoonful of sugar and stir well, and a suitable sauce for ladies is ready.

Step 3: Burn the live sea cucumber. Handle the sea cucumber again, cut the sea cucumber 3 2 with scissors and wash out the internal organs.

Step 4: Boil the sea cucumber. Pour about 3 catties of water into the pot and bring to a boil, add the processed sea cucumber, and cook for 20 minutes. Add ice cream to ice cubes for another five minutes. Repeat the same method three times to make the sea cucumber meat more crispy.

Step 5: Firing. Fry the green onion in the oil pan until golden brown and take it out for later use, then add 2 catties of thick soup to the pot, add the boiled sea cucumber and green onion after boiling, add cooking wine, salt, sugar, oyster sauce, and dark soy sauce to taste, and after two minutes of cooking, remove the sea cucumber, and beat the water starch in the juice.

Pour it into the prepared sea cucumber, and the cooked sea cucumber is ready!

There are a few key steps to take into account when making this dish:

Clause. First, you must choose live ginseng into the dish, so as to ensure the original flavor of ginseng.

Clause. 2. When eating live ginseng raw, the processing speed must be fast, because the ginseng will melt in the air.

Clause. 3. After the ginseng slices are formed, they must be put into ice cubes to ensure that the ginseng will not melt.

Clause. Fourth, when making cooked sea cucumbers, cut two-thirds of the sea cucumbers, so as to ensure the shape of the sea cucumbers.

Clause. 5. The ginseng that has been dirty must be boiled in boiling water three times, and then ice cream three times, so that the ginseng that comes out is crispy.

When firing, the ginseng must not be burned for too long, otherwise it will lose its crisp taste.

Fungus sea cucumber pork belly soup.

Ingredients: pork belly, sea cucumber, fungus, carrot, green onion, ginger, salt, pepper, Shao wine, chicken essence, Sichuan pepper, star anise, cumin.

Method: 1. Wash and blanch the pork belly, then make a pot of new water and put in the pork belly, pepper, star anise, cumin, green onions, ginger slices, Shao wine, salt, boil for one hour and remove it for later use;

2. Cook pork belly and cut into strips;

3. Cut sea cucumber into cubes, carrots into hob pieces, green onions into oblique pieces, ginger slices, and tear small pieces of water fungus;

4. Blanch the sea cucumber, carrot and fungus in a pot with boiling water;

5. Make another pot of boiling water, put in pork belly, sea cucumber, carrots, green onion ginger, fungus, put a little salt, pepper, Shao wine, chicken essence and stew for 30 minutes to put it out of the pot and put it in a bowl.

Do you process sea cucumbers or make them into food?