How to eat sea cucumber video, how to eat sea cucumber and how to make video?

The first step is to cool the blister. First of all, the dried sea cucumber is soaked softly, and the purified water or mineral water at room temperature is put into an oil-free utensil to foam for 24 hours, and the water is changed every 8 hours. After 24 hours, pick up the sea cucumber and pinch it with your hands if it is completely thorough.

If there are no hard lumps, it means that the first step is soaked. If there are still lumps, continue to soak until the sea cucumbers have completed this step.

Step 2: Go to the Spit. Cut along the opening of the sea cucumber with oil-free scissors. After cutting, remove the sand spit and teeth, and the sand spit and teeth are similar to limestone, and you can directly cut them off by hand.

Step 3: Boil the sea cucumber. Wash the sea cucumber and put it in a pot, add an appropriate amount of water, and cook it on high heat for about an hour, stirring properly to heat it evenly.

Step 4: Cool. Place the boiled sea cucumber in a pot and let it cool naturally to room temperature.

Step 5: Pick the tendons. Peel off the tendons in the sea cucumber's body, and you can also divide the tendons into three sections, otherwise it will affect the effect.

Step 6: Re-boil. Put the sea cucumber into the pot, re-add the water, bring to a boil over high heat, then change to low heat and cook for about half an hour. After cooking, turn off the heat and continue to cover and simmer for about half an hour. Once cooled, remove from.

Step 7: Refrigerate. Put the sea cucumber in a basin with clean water, add ice packs or ice cubes to the water, put it in the refrigerator for 48-72 hours, and change the water every 12 hours.

Step 8: Freezing. Place the dried sea cucumbers neatly on a tray and freeze them in the freezer compartment of the refrigerator. After freezing, put it in a plastic bag and store it, and slow it down before eating.

There are many ways to eat sea cucumbers, and the most common ones are the following, <>

Sea cucumber can be used to make sea cucumber fried noodles, sea cucumber radish soup, spinach mixed with sea cucumber, etc. For example, the ingredients required for fried noodles are noodles, sea cucumbers, carrots, chili peppers, onions, salad oil, teriyaki soy sauce, salt, pepper, and cooking wine. It is divided into 5 steps, and the following is the specific operation of making sea cucumber fried noodles:

Steps.

Prepare the ingredients. Wash the sea cucumber and cut it into long strips, and cut the carrots, peppers and onions into shreds for later use.

Cook the noodles. <>

Add water to a boil in a pot, add the noodles and cook until 8 are ripe.

Cool water. <>

Take it out and put it in a cool white boil to cool it, drain it, add a little salad oil, mix well and set aside.

Stir-fry side dishes. <>

Stir-fry the ingredients. After stir-frying the noodles over high heat, add sea cucumber, cooking wine, and pepper and stir-fry evenly. end

1. Soaking: soaking in pure water for 48 hours; 2. Cutting: cut all the soft sea cucumber incisions along the ventral surface and continue to soak for 24 hours; 3. Go to the sand spit:

Remove the white ring-shaped sand spit on the head of the sea cucumber; 4. Boiling: After boiling pure water, put in the sea cucumber and boil for 60 minutes (boil in a slightly boiling state over low heat); 5. Soaking: Continue soaking for 48-72 hours, during which the water is changed 3-4 times.

Sea cucumbers should be eaten as soon as possible, and should not be soaked for a long time or placed in the refrigerator with water for a long time. 6. If there are many hairs at one time and cannot be eaten immediately, they should be packed in a single fresh-keeping bag and placed in the freezer of the refrigerator for freezing, and soaked in hot water when needed. Sea cucumber is a seafood product with high nutritional value, pay attention in the process of preparation, do not dig the code to close the loss of nutrients.

1. Sea cucumber porridge: the materials are ginger shreds, salt, sugar, sea cucumbers, rice, the main method is to wash the rice first, boil it into porridge, and then chop the sea cucumber, put it in the boiled porridge, add appropriate condiments and appropriate amount of ginger shreds, and boil it for about 5 minutes on low heat, not too long. Experts introduce that sea cucumber porridge is delicious, retains the nutrition of sea cucumber and adds ginger shreds, has the effect of warming the stomach, and this practice is very suitable for the elderly, postpartum weak mothers, people who need tonics and so on, it is very beneficial.

2. Cold sea cucumber: the materials are vinegar, monosodium glutamate, sea cucumber, red pepper, and the auxiliary materials are refined salt, cooking wine, minced coriander, garlic, soy sauce, sesame oil, monosodium glutamate, etc. First, put the sea cucumber in boiling water and boil it, and then add appropriate condiments and some auxiliary ingredients to the plate, so that the sea cucumber can be made soft and crispy, delicious, light and cool, and retain the original taste.

3. Home-style sea cucumber: the materials are garlic sprouts, coriander, appropriate amount of starch, soybean sprouts, broth, cooking wine, pork belly, spicy bean paste, the main method is to wash and slice the water sea cucumber, soybean sprouts are washed, garlic sprouts, coriander are washed and cut into sections, pork is chopped into the end, add stock, cooking wine, and salt to simmer the sea cucumber in the pot, wait for a little oil in the pot after the flavor, put soybean sprouts and stir-fry, add seasonings, and finally add all the ingredients of spicy bean paste, garlic sprouts, broth, minced pork, sea cucumber stir-fry together, and finally add monosodium glutamate, Sesame oil, coriander.

Sea cucumber eating method and practice**, the practice of sea cucumber is the best to do, if it is fresh mold or grass, it is unwilling to cook, so I have to be pressed one by one, and put less salt when it is dipped in horseradish or annihilation, so that the nutritional value of eating is better, and the nutrients of sea cucumber can be preserved.

The preparation of homemade sea cucumbers is as follows:Stewed pork knuckle with sea cucumber, raw materials: cinnamon, green onion, grass fruit, star anise, bay leaf, garlic, ginger slices, seasoning, pig's knuckle, sea cucumber.

1. Slice the soaked sea cucumber and set aside.

2. Cut the pig's feet into pieces and blanch them with cooking wine, clean them and set aside.

3. Heat the oil in the wok, add sugar to stir-fry over low heat, add pig's feet and stir-fry until golden brown.

4. Put the pig's feet into the pressure cooker, add an appropriate amount of salt, grass fruit, star anise, cinnamon, garlic, bay leaves, green onions, and ginger slices. Add water over the pig's feet and simmer over medium heat for 40 minutes.

5. Bring to a boil, add sea cucumber and simmer over low heat for another 10 minutes.

How to eat sea cucumber? 1. Make sea cucumber millet porridge.

When making millet porridge, cut the instant sea cucumber into small pieces, pour it evenly into the millet, and heat it until the pot is boiling. This practice makes the nutritional value of sea cucumber well combined with millet, which is greatly beneficial to the body, especially suitable for women in confinement.

2. Make chicken soup and sea cucumber.

A ready-to-eat sea cucumber (generally 20-50g), 10g of lettuce, 120g of chicken broth, boil sea cucumber, lettuce, and chicken soup at the same time, and season with a small amount of salt. Suitable for lactating moms.

3. Sea cucumber fungus large intestine soup.

20-30 grams of sea cucumber, 30 grams of fungus, 150-200 grams of pig intestine, boiled with soup, seasoned with salt and monosodium glutamate. It is suitable for constipation due to yin deficiency and intestinal dryness.

4. Cool finger jujube mixed with sea cucumber.

Cut the ready-to-eat sea cucumber into thin slices, add an appropriate amount of salt, sugar, vinegar, monosodium glutamate, garlic and coriander and mix well to eat, light and cool, soft and crispy, smooth and tender, umami delicious, is a nutritious banquet delicacies.

Homemade sea cucumber ingredients:

Ingredients: 300 grams of sea cucumber from Shuifa. 50 grams of pork fat and lean meat, 100 grams of soybean sprouts.

20 grams of green garlic sprouts, 20 grams of Danxian bean paste, 65 grams of lard, 20 grams of cooking wine, 300 grams of salt Weike, 300 grams of fresh soup, 10 grams of red soy sauce, 10 grams of monosodium glutamate, 10 grams of sesame oil, 10 grams of soybean flour. Characteristics of home-cooked sea cucumber: Brown and red juice, salty, fresh and slightly spicy, sea cucumber is glutinous, and the meat filling is soft and crispy.

Teach you how to make home-cooked sea cucumbers, such as talking about how to make home-cooked sea cucumbers to be delicious, and make thick axe slices at the top and thin at the bottom, and feed them twice with good soup. Finely chop the pork. Cut the green garlic sprouts into large coarse flowers.

Soybean sprouts are removed from the roots. Chop the watercress finely. Put the wok on the fire, burn the lard until the four thoughts of the dust are hot, put the cooking wine, salt and fat, and serve on the plate.

Then wash the pot and put it into the lower brother royal lard to burn until it is 60% hot, when the flavor of the lower bean paste is fried and the fragrance is red, add the fresh soup to boil, take out the bean paste residue, put in the sea cucumber and fat pork, red soy sauce, cooking wine, move the pot to low heat and simmer, when simmering to bright oil, hook the thin thickener, and push the garlic sprouts, monosodium glutamate, and sesame oil. In addition, use a pot of roasted lard, fry the soybean sprouts, put them on the bottom of the plate, and then pour the sea cucumber juice on the bean sprouts.

If you don't understand a problem, ask more, practice and test more, and you will always get a satisfactory solution. I hope mine can help you, it's not easy to hit by hand, hope, thank you!!

The preparation of sea cucumber porridge is as follows:

Preparation: 6 coarse sea cucumbers, 600g pork ribs, 1600g water, 100g millet, 1 small piece of ginger, 2 chive leaves, 1 spoon of salt, 1 fresh shiitake mushroom, 1 pressure cooker, 1 casserole.

1. Wash the pork ribs, put them in a pot of boiling water and cook for about 5 minutes on high heat, and remove them after boiling blood foam.

2. Put 1600g of warm water in the pressure cooker, pour in the boiled pork ribs, add slices of ginger, and press in the pressure cooker for 25 minutes. After the pressure cooker has naturally vented, remove the soup and set aside.

3. Wash the millet and chop the fresh mushrooms for later use.

4. Pour the broth and pork ribs into a casserole and bring to a boil, pour in millet and fresh shiitake mushrooms, add a spoonful of salt, and simmer over low heat, stirring often to avoid sticking to the pan.

5. Boil for about 5 minutes, add the soaked sea cucumber when the soup is slightly thickened and continue to simmer slowly. Boil until the millet blooms and the soup is thick, add an appropriate amount of salt and a small amount of chive leaves to taste.

Common sea cucumbers include ready-to-eat sea cucumbers and dried sea cucumbers, which can be eaten directly or cooked, while dried sea cucumbers also need to be soaked in one step.

Whether it is salted, sugar or lightly dried, the principle of soaking is the same. Soak the sea cucumber in cold water until it is soft, which generally takes about 1 2 days. Then use a knife to cut open the sea cucumber to remove the internal organs in the sea cucumber's body, and <>

After washing, add water to the pot, cover and bring to a boil, then turn to low heat for 30 minutes and turn off the heat. After the water is cool, soak the sea cucumber in cold water and put it in the refrigerator, and change the water source every day if possible. After three days, the soaking is completed and can be eaten, and the excess can not be eaten sealed and frozen.

1: Steamed with glutinous rice or rice rolls, or steamed with glutinous rice or steamed with glutinous rice, or boiled with other foods and medicines.

2: Blanch the sea cucumber in boiling water and set aside, thicken the broth, minced meat and starch out of the pot and pour the sea cucumber on.

3: Open the stomach of the live sea cucumber and remove the intestines and blanch it with boiling water twice, cool the cold water and put it in the refrigerator for later use. But the absorption is not complete.

Many people like to add a little vinegar to their cooking. However, the acidic environment will cause changes in the spatial structure of collagen, and protein molecules will appear to different degrees of agglutination and contraction. Therefore, the sea cucumber with vinegar not only tastes less in taste and taste, but also loses its nutritional value due to the destruction of collagen.

Over the years, the most popular method of sea cucumber work is to hang salt at high temperature, soak in saturated salt water and dry it and then soak it, or add salt and sugar. Purpose (sugar masking, salting, increasing weight, reducing costs). The traditional way to eat the finished dried sea cucumber is to soak the sea cucumber in water to remove the salt, remove the impurities and clean it after softening, and then boil it, and then soak it in cold water for a long time after natural cooling, and the water becomes a soft state, so as to prepare for direct consumption or cooking various dishes.

Although it can make people enjoy delicious food, it is inevitably suspected of discounting nutrition.

National formal processing standards.

1: Live sea cucumber open belly, intestines washed, steamed, salted, steamed, boiled, mixed with grass and wood ash oak (to remove water) Producer: grass and wood ash sea cucumber.

2) Live sea cucumber open belly, intestines and wash, steam and dry. Production: The moisture content of dried sea cucumber shall not exceed, and the maximum salt content shall not be exceeded.

Questioner's comments.

Appropriate amount of sea cucumber and seasoning: appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of dark soy sauce, appropriate amount of starch, appropriate amount of broth

Appropriate amount of sugar, appropriate amount of rice wine, appropriate amount of vegetable oil.

1.Remove the dried sea cucumber and rinse it with cold water.

2.Put the sea cucumber into a clean pot without oil - it must be oil-free, otherwise it is easy to cause the sea cucumber to retract, cook slowly over low heat, turn off the heat after the water is boiled, soak the sea cucumber in hot water, and wait for the difference between the water temperature and body temperature to disrespect the hunger, and then take out the sea cucumber.

3.Soak the sea cucumber in clean cold water for 12 hours Note that the soaked basin should also be oil-free and clean, if it is a hot summer, you should cover the soaked sea cucumber basin with plastic wrap and put it in the refrigerator to prevent bacterial growth. When soaking in cold water, it is better to use purified water.

After an hour, put the sea cucumber into a clean pot and simmer it over cold heat, turn off the heat after the water boils, and soak until the water temperature drops to the temperature of body temperature.

5.Remove the old sea cucumber, use scissors to cut the belly of the sea cucumber, and take out the debris in the abdominal cavity. Then rinse the sea cucumber from the bottom of the chamber.

6.Then put the sea cucumber in the pot again, boil it over low heat, turn off the heat, soak it until the water temperature drops to the temperature of body temperature, or if you feel that the sea cucumber has achieved the effect of hair, take out the sea cucumber. In fact, at this point, the sea cucumber should basically achieve the effect of hair, if you feel that the hair is not good, soak it in hot water for a while.

7.Slice the green onion diagonally, slice the ginger, and prepare the chicken broth and water starch.

8.Pour some oil into the pot, slightly more oil, slowly stir-fry the green onion and ginger over low heat until fragrant, and fry the green onion until slightly golden and bright yellow.

9.Add the sugar, heat it over low heat, mix the oil and sugar, and slowly fry the sugar color.

10.Add a little dark soy sauce to color the soy sauce and don't use too much soy sauce, otherwise the sea cucumber is easy to be bitter and shrink.

11.Pour in rice wine, 12Add the stock.

13.Add the sea cucumber, cover the pot and simmer over low heat for about 25 minutes.