How to cook dried sea 節 How to cook dried sea 節

The most important thing for dried sea cucumbers is to make good sea cucumbers and evaporate: it is best to use pure water for the growth of sea cucumbers, because the alkaline content of tap water is relatively heavy, which is not conducive to the growth of sea cucumbers. Put the cucumber to be sent into a basin, see the number of cucumber to be distributed, it should be large enough, put good water, put 1 8 lemon pieces, and seal it with plastic wrap.

Soak for a night. The next day, steam in the steamer for 30 minutes, and then take it out to cool naturally. Don't touch it.

Put the steamer in the steamer for 20 minutes before getting off work in the evening, take it out and let it cool naturally. On the third day, open the plastic wrap and be careful not to get oil on your hands. Look at the situation of the sea cucumber, whether it is soft enough.

If it is not enough, leave it untouched, seal it and continue steaming, reducing the steaming time.

Until it is soft enough, take it out and cut open the belly of the cucumber, remove the internal organs, and wash the sand inside. Put ice water inside. Rinse well.

As for cooking, there are many methods, such as roasting sea cucumber with green onions, which is a classic practice, slice green onions, add green onions, ginger slices, cut off sea cucumbers, first fry them with oil, add sea cucumbers, and add oil to stew until you can.

It is generally better to make soup at home.

Fresh sea cucumber in the pressure cooker with water pressure for about 10 minutes, pour out the water, take scissors to reaming the stomach, remove the dirt, wash and set aside [semi-finished product], you can do whatever you want, how you want to eat and how to do it.

Generally, you can eat 2-3 a day, not too much.

Others don't know, I ate 2 at once.

It turned out to be on fire.

The mouth is rotten. My throat was swollen too.

If you buy too much, press it out and find a glass bottle, just fill it with canned food, wash it, put the sea cucumber inside, add some water, and seal it.

Put in the refrigerator. I want to eat.

Just take it out and make it.

Sea cucumbers need to rise before they can be cooked.

How to increase the hair of sea cucumbers?

Pure water: Wash the sea cucumber with water first, then soak it in water for 8 hours until the sea cucumber is soft, and then replace it with water on the fire.

Boil for 5 minutes on low heat, then simmer away from the fire for 8 hours, then cut open the abdomen with scissors, take out the ligaments in the abdominal cavity, wash it, replace it with clean water and boil it on slow heat for 5 minutes, then simmer away from the fire for 8 hours, and then change to pure water to soak after cooling.

In addition, add ice cubes or place the refrigerator fresh-keeping layer) so that the water is changed three or four times repeatedly to make the astringency of the sea cucumber and other undesirable.

The smell is completely removed, and the sea cucumber can be fully inflated in about two days. Generally, 500 grams of dried sea cucumbers from Zhifu Island and Kongtong Island.

Dry goods can be sent kilograms of parallel goods. This approach is particularly suitable for families.

Sea cucumber itself has no taste, and needs to be made with other ingredients with strong flavor to be delicious, especially fishy. There are many ways to make good sea cucumbers, and my favorite is sea cucumber pork knuckle. If you have dried sea cucumbers at home, I suggest that you raise your hair first, and after you can make it, you are thinking about how to burn it, after all, it is the key to eating sea cucumbers.

There are too many ways to burn sea cucumbers on the Internet, and you can choose as much as you like.

Ingredients: batter, cabbage and seaweed, oysters and lean meat, seasonings.

Method: 1. Batter (the batter made at home is generally made directly with batter, and I didn't ask if it is also made of batter when it is sold outside; But I remember when I was a child, people said that there was a dough made of porridge paste);

2. Cabbage and seaweed are finely chopped and stirred evenly (bean sprouts, carrots, leeks and other vegetables can also be used, but the most common ones are cabbage and seaweed);

3. Mix the oysters and lean meat with seasonings (if you make it yourself, you can change other ingredients except oysters at will);

4. Evenly coat the slurry on the scoop;

5. Put a layer of vegetables on the batter, then put some oysters and meat;

6. Add another layer of vegetables to sandwich the oysters between the vegetables;

7. Coat with powder slurry (the scoop used is the same as in step 4);

8. Fry in the oil pan, remove and drain some oil and eat (oyster cakes are the best when they are hot, and the skin is very crispy).

Dried sea fish stewed.

Ingredients: The main ingredients are very rich, including dried eel, dried cuttlefish, dried sea catfish, dried puffer fish, dried octopus and a kind of dried fish with skin;

The most important excipients are green garlic, ginger and fatty pork with skin.

Soak the celery in water first, and when it becomes soft, you can use normal cooking, and you usually have to soak it for eight hours.

Dried sea fish, you can eat it stir-fried with celery, and of course the fish should be cut into thin strips.

Dried sea fish. Salted fish: washed, diced, fried, or steamed. It is recommended to steam and then fry, which is softer and has less oil. When steaming, pay attention to add more green onions.

This can be eaten with cakes, especially with a mixture of cornmeal and millet flour, pay attention to the first level, the pot fish cakes made by general restaurants are soft and sweet and stupid, in fact, they are spread into small cakes, and the small cakes fried in a pan with oil are more delicious. You can also cut it into small pieces, put it in the pot and fry it with the fish, and put some sesame seeds, it is very fragrant.

Ingredients recipe calories: kcal).

Ingredients: 1 dried sea fish.

1 green plant Step 1

The materials are ready.

2. Wash the fish, remove the head and tail, cut into equal parts, cut off the whole green cabbage from the middle, sit in a small pot and boil, put in a little oil and salt, blanch the head of the green cabbage, take out and set aside4, continue to blanch the green cabbage leaves, and take out.

5. Arrange a beautiful plate ornament.

6. Put a little oil in the wok, fry the fish pieces on one side over low heat until golden brown 7 Turn the fish over, continue to fry the other side, and serve 8.

end precautions.

When blanching green vegetables, put a little oil and salt in the water to maintain the color of the green vegetables, and it is best to fry the fish slowly over low heat, and the taste will be the most fragrant.