How to make live sea cucumbers? How to eat live sea cucumbers?

The first method: put the whole live sea cucumber into the boiling rice washing water and blanch it, quickly remove it, rinse it with water, cut open the abdomen, clean the sea cucumber internal organs, and remove it with water, put the second rice washing water in the pot, add the sea cucumber to boil, steam over low heat for about four or five minutes, remove the drained water, and you can cook the dish directly.

Precautions: It needs to be boiled in rice washing water to soften the flesh of the sea cucumber, and also eliminate the fishy smell of the sea cucumber, so as to cook it fragrant. After the live sea cucumber is cooked, it should be slowly cooled when fishing, and then the knife should be changed.

The live sea cucumber processed by this processing method is generally suitable for cold dishes (such as mixing, boiling, drunkenness and other cooking techniques), and its representative dishes include cold mixed live sea cucumber, live sea cucumber with golden silk, drunk live sea cucumber and so on. The advantage of this method is that it is easy to process and easy to master, but the disadvantage is that the taste of live sea cucumber is relatively simple, so it must be paid attention to when seasoning.

The second method: Whip the egg whites and sugar for a few minutes, then wash them with water, put them in a pressure cooker, add broth, star anise, green onions, and ginger slices to boil, and heat for about 10 minutes. Take out the live sea cucumber and soak it in hot alkaline water for about 4 hours, then take it out, rinse the alkaline water with clean water, then put it in pure water, refrigerate it in the refrigerator for about 5 hours, take out the sea cucumber and disembowel, remove the internal organs, take it out with boiling water, and change the knife to form.

Precautions: The live sea cucumber processed in this method is suitable for making hot dishes, generally using techniques such as burning, frying, and boiling, and its representative dishes are: live sea cucumber roasted with green onions, live sea cucumber with grilled gourds, etc.

Knowing how long live sea cucumbers are heated in a pressure cooker is the key to the success of this method. The live sea cucumber processed in this method should be processed and cooked, and the processed live sea cucumber should not be stored for a long time, otherwise the live sea cucumber is prone to dehydration, decay and other phenomena, resulting in waste.

The function of the preliminary ripening of live sea cucumber is to remove the strong fishy and astringent taste of live sea cucumber and highlight its umami, and secondly, to grasp the texture of live sea cucumber. If the heat is insufficient, the texture of the live sea cucumber will not reach the level of soft and glutinous meat, and the effect is not ideal. Below, we will make a comparison and introduction of two methods of preliminary ripening of live sea cucumbers.

Live sea cucumber, the main thing is soup, slice the sea cucumber and put it in a bowl (try to cut it thinly), add a small piece of seaweed, a little chopped green onion, and pour the hot soup into the bowl and it's OK.

Mix thinly, cut the sea cucumber into thin slices, blanch it in boiling water and take it out. Then put the condiment, as for the condiment, it depends on your personal preference.

I generally like to put coriander green peppers sweet and sour.

Main ingredients: 3 sea cucumbers, half a cucumber, 2 coriander, an appropriate amount of fresh flavor, an appropriate amount of sugar, an appropriate amount of salt, an appropriate amount of aged vinegar, and 2 chili peppers.

1. Cut the sea cucumber and set aside.

2. Bring water to a boil in a pot, pour in the sea cucumber and cook over high heat for about 10 minutes.

3. Wash the cucumber, coriander and chili pepper.

4. Shred cucumber, coriander and pepper.

5. Put the dried sea cucumber in a container, add coriander, chili, cucumber shreds, sugar, salt, extremely fresh, and vinegar and stir well.

6. Finished product drawing.

Live sea cucumber can be used to make sea cucumber porridge: chop the sea cucumber and boil the porridge, boil the rice porridge before making the sea cucumber porridge, and then put the chopped sea cucumber into the porridge, add a small amount of salt and sugar, an appropriate amount of shredded ginger, and boil for another 5 minutes before you can get out of the pot. Sea cucumber is a kind of seafood products with high nutritional value, in the domestic sea cucumber product market, sea cucumber breeding, processing enterprises are mixed, all kinds of products are uneven, the industry lacks unified standards, it is difficult to distinguish the good and bad.

If consumers do not know how to identify the advantages and disadvantages of sea cucumbers, choosing a big brand is a more practical method. The best in China are the two big brands of Fulinmen sea cucumber and Tong Ren Tang, both of which are wild sea cucumbers from the waters of Zhangzidao in Dalian. If it is a business gift, it is the most suitable to choose Beijing Tong Ren Tang, the packaging is beautiful and classy, and it is more expensive.

If it is for household use, the choice of Fulinmen sea cucumber is the most affordable, the origin is authentic, and the quality is good.

Live sea cucumber is delicious in this way, teach you how to process sea cucumber, make it crisp and refreshing.

It is generally believed that eating live seafood has great nutritional value, but sea cucumber is different.

First: most of the nutritional value of live sea cucumber is surrounded in the gum, which is not easy to be absorbed by the human body, and the absorption rate is only about 5%.

Second: There will be a lot of microorganisms and bacteria on the body surface of live sea cucumbers, and it is easy to have diarrhea when eaten raw.

Nowadays, there are many live sea cucumbers on the market, and after consumers buy them, one of them is that they are purchased together with the intestines and water in the sea cucumber's body, which is not cost-effective. Second:

Generally, merchants will do simple processing for consumers, simply blanch it with high heat, this sea cucumber is half-baked, and it has not been sterilized, and the taste is very hard and not easy to digest.

Personally, I recommend Grandma Zhang's sea cucumber, which is more cost-effective or the sea cucumber on Bangchuidao is actually okay.

Summary. Recipe of fresh sea cucumberRecipe of fresh sea cucumberPractice of fresh sea cucumber 1: Chilled fresh sea cucumber This way of eating is refreshing, delicious, and easy to learn.

First, wash and process the fresh sea cucumber and set aside. Secondly, the processed fresh sea cucumber is scalded with boiling water and sliced. Mix the sea cucumber with the cabbage core or radish and add the condiment.

How to eat fresh sea cucumberFresh sea cucumberHow to make fresh sea cucumberFresh sea cucumber method 1: This way of eating cold fresh sea cucumber has a clear or refreshing taste, delicious taste, and is easy to learn. First, wash and process the fresh sea cucumber and set aside.

Secondly, the fresh sea cucumber will be processed and scalded with boiling water and sliced. Mix the sea cucumber with the cabbage core or radish and add the condiment.

Fresh sea cucumber method 2: fresh sea cucumber stewed soup Fresh sea cucumber soup has a smooth taste and delicious taste, and the nutrients of sea cucumber are easy to be absorbed by the human body, but the stew time should not be too long, otherwise it will destroy the nutrients of sea cucumber. First, wash and process the fresh sea cucumber and set aside.

Secondly, the fresh sea cucumber is blanched with boiling water and sliced. Put the sea cucumber into the pressure cooker and stew the sea cucumber over low heat, then add jujube and rock sugar, and simmer for 15 minutes.

Precautions for the practice of fresh sea cucumber hail brother grip As the saying goes, "there is ginseng on land, and there is sea cucumber in water", but pay attention not to put vinegar when making sea cucumbers, sea cucumbers with vinegar will feel soft and soft to eat, without chewing, the taste and taste experience have declined, and because the collagen has been destroyed, the nutritional value will also be greatly reduced. The main reason for this is that vinegar changes the structure of collagen. Sea cucumber is rich in protein and calcium, so it cannot be eaten at the same time as grapes, persimmons, hawthorns, pomegranates, green fruits and other fruits that contain more tannins.

Otherwise, it will cause protein coagulation, which is difficult to digest and absorb, and even cause abdominal pain, nausea, vomiting and other symptoms. In addition to not being eaten with grapes, persimmons, hawthorn and other fruits, sea cucumbers cannot be eaten with licorice.

At the same time, it should be noted that young children should eat less sea cucumbers, and those with weak physiques can eat more.

Although sea cucumber is rich in nutrients, it should not be eaten too much. Unlike carbohydrates, the main components of sea cucumber are protein and collagen, and we will not have a great feeling of satiety after eating sea cucumber, so don't eat too much.

The preparation of sea cucumber is as follows:Ingredients: 50 grams of millet, 1 sea cucumber, 8 grams of ginger slices, 5 grams of wolfberry, 15 ml of cooking wine stove ants, 2 grams of salt.

1. After washing the millet, soak it in water for half an hour, and wash the sea cucumber (soaked in advance).

2. Prepare sliced ginger and wolfberries.

3. Pour water into the casserole, add the millet to high heat and cook first.

4. After boiling, skim off the foam, cover the pot, turn to low heat and cook until the millet rises.

5. When cooking porridge, treat the sea cucumber in the bridge cavity, pour water into the pot and add ginger slices, and add the sea cucumber after boiling over high heat.

6. Add the concealment and bury it in the cooking wine and blanch it.

7. Wait for the millet to cook until it is viscous, turn it on to high heat, add the sea cucumber and cook for a while.

8. Add the wolfberries, season with salt and remove from the heat.

<>1. 4 live sea cucumbers, about 3 small red peppers, green onions, a little coriander, about 3 garlic, appropriate amount of salt and sugar, appropriate amount of rice vinegar, light soy sauce, mushroom essence, appropriate amount of horseradish, about 6 small Hangzhou peppers, and an appropriate amount of ice cubes.

2. Wash the live sea cucumber, cut it from the small hole at one end with scissors to the other end, take out the internal organs, cut off the part of the teeth, soak it in salt water for a while after cleaning it again, and cut it into thin slices, about 3 mm.

3. Put the cut sea cucumber in boiling water and blanch it for about 30 seconds.

4. Immediately put it in cold water with ice cubes.

5. Cut the small Hangzhou pepper, Chaotian pepper, green onion, garlic and coriander into fine pieces, put them in a bowl, and then add rice vinegar and an appropriate amount of mushroom essence.

6. Put the sea cucumber in, and finally mix the horseradish and light soy sauce evenly and pour it on, and mix well.

Summary. Hello dear. I am glad to answer for you, for you to find out how to eat fresh sea cucumber can be made into crispy fresh sea cucumber, the method is to put the fresh sea cucumber directly into boiling water and boil for 5 minutes; Put the blanched fresh sea cucumber into a clean aluminum pot, add water to more than 3-4 times the volume of the sea cucumber, bring to a slow boil on the stove, heat over low heat for 15-20 minutes, and simmer away from the fire for 4 hours; After cooling, cut the belly of the sea cucumber with scissors, remove the casing and internal organs, wash it, and then change the water to boil and simmer once, so that after boiling 3 times, the sea cucumber is taken out and soaked in water to use.

Hello dear. I am glad to answer for you, for you to find out how to eat fresh sea cucumber can be made into crispy fresh sea cucumber, the method is to put the fresh sea cucumber directly into boiling water and boil for 5 minutes; After blanching, the fresh sea cucumber is put into a clean aluminum pot and bright, add water to more than 3-4 times the volume of the sea cucumber, burn the ruler on the stove slowly, heat it for 15-20 minutes, and simmer for 4 hours; After cooling, cut the belly of the sea cucumber with scissors, remove the casing and internal organs, wash it, and then change the water to boil and simmer once, so that after boiling 3 times, the sea cucumber is taken out and soaked in water to use.

It can also be made into garlic coriander mixed with fresh sea cucumber raw materials: a few fresh sea cucumbers, a little coriander, and a little garlic. Method:

Cut the fresh sea cucumber from the abdomen, drain the ascites and internal organs, put it into the boiling bird's trace nuclear water pot and remove it 5 minutes before boiling, and put it in cold water to cool thoroughly; Wash the blanched and cooled fresh sea cucumbers, cut them into strips, mix them with garlic paste, and sprinkle chopped coriander on a plate.

The nutritional value of sea cucumber is higher than that of Qingyin, and each 100 grams of sea cucumber contains grams of protein, fat, carbohydrates, 357 mg of calcium, 12 milligrams of phosphorus, milligrams of iron, and vitamin B1, vitamin B2, niacin, etc. Sea cucumber contains very low cholesterol and is a typical high-protein, low-fat, low-cholesterol food. In addition, the meat is tender and easy to digest, so it is very suitable for the elderly, children, and people with weak constitutions.

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The first step is to cut open the abdomen of the fresh sea cucumber and clean it before the ice of the fresh sea cucumber has completely melted, and pay attention to the fact that the fresh sea cucumber cannot stay in the air for a long time, otherwise the fresh sea cucumber will melt. When handling fresh sea cucumber offal, care should be taken to cut off the sand spout, otherwise the sand will not be clean. In the second step, after the fresh sea cucumber is cleaned, wash the sea cucumber with clean water, and there is no harm in washing it several times.

Remove the cleaned sea cucumber, drain the water, and put it in the pressure cooker, noting that there is no need to put water in the pressure cooker, because the fresh sea cucumber contains a lot of water in the body, and the sea cucumber will produce a lot of water after preheating. Put the pressure cooker on the lid and add the air valve, pay attention to the heat, and the fire is not too big, because when the sea cucumber releases moisture, it will produce a lot of foam, which will be sprayed out of the air valve. After the valve is exhausted for ten minutes, turn off the heat.

The third step is to remove the pressure cooker air pressure, open the lid of the pot, remove the sea cucumber, and clean it, at this time the size of the sea cucumber has shrunk a lot. Generally, fresh sea cucumbers should be washed more than 10 times until the water used to clean the sea cucumbers becomes colorless, at this time, you can take out the sea cucumber and put it in mineral water to soak for another 24 hours, during which the water is changed two or three times. In the fourth step, the volume of the soaked sea cucumber will expand a little, and the soaked sea cucumber will be taken out and packaged in separate bags.

First of all, we must kill him and clean him up. Give it a shot with water. Who can't be too hot, and there can't be oil in the basin... When it's ready, you can cut it and eat it... You can braise it and stir-fry.