Selling sea cucumber greetings, what are the effects of sea cucumbers and how to eat?

The porridge brings the nutrition of the sea cucumber to the extreme. After the sea cucumber is soaked, chop bai, boil the rice porridge before making the sea cucumber porridge, and then put the chopped dao sea cucumber into the porridge, add a small amount of salt and sugar at the same time, an appropriate amount of shredded ginger, and boil for another 5 minutes before you can get out of the pot. Gongpin sea cucumber warmly reminds that sea cucumber porridge retains the nutrition of sea cucumber, and adding shredded ginger has a more stomach-warming effect.

Sea cucumber egg custard: A small amount of fungus is chopped and put into the stirred egg after a small amount of fine-quality sea cucumber, which has a good effect of nourishing yin and nourishing blood. The nutrients in eggs are wrapped in a variety of amino acids in sea cucumbers, which is very helpful for female friends.

Sea cucumber mushroom soup: Cook soup with sea cucumber mushrooms, magnolia slices, and shrimp skin, simmer slowly, the stewed soup is crystal clear, the sea cucumber is soft and glutinous, and the nutrients are all contained in the soup. It is an ideal tonic for middle-aged and elderly people.

Cold sea cucumber: Wash the boiled water sea cucumber with cold water, cut it into thin slices or diced pieces, add an appropriate amount of salt, sugar, vinegar, monosodium glutamate, garlic paste and coriander and mix well to eat, light and cool, soft and crisp and tender, umami delicious.

You can't eat it, the sea cucumber offal is all dirty, sand and the like, because the sea cucumber eats everything, so the things in the guts can't be eaten.

Sea cucumber has the effect of nourishing the body and deafness and eyesight, and the easiest way to eat it is sea cucumber fried noodles, which can also be used as a stewed soup.

Sea cucumber contains a large amount of protein and trace elements and other nutrients, can enhance the body's resistance, and can nourish qi and blood, for the body weakness of the disease has a complementary effect, sea cucumber can be used to make soup, can also cook millet porridge, the taste of cold is also very delicious.

The effect of sea cucumber can tonify the kidney, the effect will be particularly good for people who are tired and weak, and the effect is also very good for people who are often constipated and coughing, you can stew sea cucumber soup, you can also use it to stew millet porridge, it will be very delicious.

Sea cucumbers are richer in protein and less in fat and cholesterol. Sea cucumber is known as the "arginine monopoly". It contains 8 kinds of essential amino acids that the human body cannot synthesize by itself, among which arginine and lysine are the most abundant.

Steamed eggs with sea cucumber is the most nutritious and easiest way to eat, when you do it, you need to take two eggs and knock them into a large bowl, mix it with chopsticks, add a small amount of warm water and a small amount of edible salt, mix it evenly and put it in the pot to steam it through water, and turn off the fire after steaming for ten minutes.

To tell you the truth, it doesn't have an effect, it contains more fat and protein, and it is not easy to come by.

It's really replenished, and if you eat too much, your blood will go up, quack.

Ingredients: Sea cucumber.

Green onions, ginger, broth, salt, oil.

Light soy sauce, dark soy sauce, oyster sauce, sugar.

Water starch. Preparation of braised sea cucumber.

Cut the hair into strips. Wash and slice green onion and ginger. Blanch the sea cucumber twice with boiling water.

Put the pot on the fire, put the oil, heat the oil temperature to 2, put the green onion, simmer the ginger over low heat to bring out the fragrance, put the stock to boil, release the soy sauce, dark soy sauce, salt, sugar. Water starch, oyster oil, monosodium glutamate, finally add the sea cucumber and cook for 2 minutes.

Four sea cucumbers with water.

One red and one green pepper.

2 stalks of green onions.

A little water starch.

A simplified version of the braised sea cucumber method.

When the oil is hot, stir-fry the pepper strips.

Then put the chopped sea cucumber into the pan and continue to stir-fry.

Add a little sea noodle sauce and stir-fry, then add shredded green onions, finally add the adjusted water starch, add a little salt and an appropriate amount of monosodium glutamate, reduce the juice over high heat, and remove from the pot.

Ingredients. Sea cucumber 4 pcs.

1 green onion.

Clear chicken soup 2 bowls.

Oyster sauce to taste.

Ginger a little.

A pinch of brown sugar.

Chicken fat 2 scoops.

Water starch to taste.

Preparation of braised sea cucumber.

1.First, take out the sea cucumber that has been watered.

2.Take a clay pot, put water, slice the ginger, and bring to a boil over high heat.

3.Add the sea cucumber, cook for 15 minutes, close the heat and cover and simmer for 5 minutes.

4.Take out the fishy sea cucumber, add two bowls of clear chicken soup to the pot, put in the sea cucumber, boil over high heat for 3 minutes, turn off the heat and simmer for 20 minutes. After 20 minutes, boil water for another three minutes and let it simmer for another 20 minutes.

5.Add chicken fat and fry the chives over low heat.

6.On a high fire, add chicken fat, cut a few slices of ginger and cook until fragrant, in order to make the green onion fragrant just add rich.

7.When the pot is hot, put in a bowl of chicken broth, put in the sea cucumber, cook for a minute, and then remove the green onions.

8.Look at the soup is almost finished, put in oyster sauce, brown sugar, water starch, keep the fire stirring from time to time, put the water starch little by little, don't put too much at once, in case it is too viscous, it is not good.

9.Arrange the sea cucumber, add the green onion that was fried and colored before, pour in the juice, and finally pour a dish of chicken scallion oil.

10.Out of the pot.

Ingredients. 6 sea cucumbers.

1 green onion. Ginger to taste.

Garlic to taste. Carrots to taste.

Green and red peppers to taste.

Salt to taste. Sugar to taste.

Fuel consumption 10 grams.

Dark soy sauce 5g.

Starch 1 scoop.

2 tablespoons cooking wine.

Sesame oil to taste.

Preparation of braised sea cucumber.

1.Wash the sea cucumbers.

2.Slice the ginger and garlic, and cut the green onion with an oblique knife. Cut sea cucumber into strips.

3.Slice the carrots and shred the green and red peppers for later use.

4.Mix a bowl of juice, cooking wine, sugar, salt, oil, dark soy sauce, starch, and spoon.

5.Stir-fry in oil, green onions, ginger and garlic until fragrant.

6.Add the sea cucumber and stir-fry.

7.Add the carrot slices, pour in the juice and stir-fry.

8.Add the green and red peppers and stir-fry them, and pour some sesame oil into the pot.

9.Finished product.

Method. First, the main ingredient is sea cucumber.

Seasoning: wine, MSG, sugar, pepper water, soy sauce, starch, sesame oil, minced ginger.

Production process: Cut the soaked sea cucumber in half, scald it with boiling water, and control it. Cut the green onion into 6 cm long sections. Put oil in a frying spoon, heat it, cook it with wine after stir-frying the green onion segment, add a spoonful of clear soup, add sea cucumber, pepper water, MSG, soy sauce, sugar, minced ginger, simmer for a while, thicken with starch, and drop sesame oil out of the spoon.

Method 2: Ingredients: Shui Fa sea cucumber.

Seasoning: wine, MSG, sugar, pepper water, soy sauce, starch, sesame oil, minced ginger.

Production process: Cut the soaked sea cucumber in half, and the foamed sea cucumber is already a cooked sea cucumber and can be eaten directly. The foaming rate is the most basic feature to measure the quality of sea cucumbers. Cut the green onion into 6 cm long sections.

Put oil in the frying spoon, heat it, stir-fry the green onion section and cook it with Shaoxing wine after the light yellow color, add a spoonful of clear soup, add sea cucumber, pepper water, MSG, soy sauce, sugar, minced ginger, simmer for a while, thicken with starch, and drip sesame oil out of the spoon.

Method 3: Ingredient sea cucumber: 4 pcs.

Excipients: salt: appropriate amount, icing sugar powder: appropriate amount, garlic: appropriate amount, green onion: appropriate amount, ginger: appropriate amount, soy sauce: appropriate amount, starch: appropriate amount.

The production process. 1.After soaking, boil the sea cucumber in clean water for 10 to 15 minutes.

2.Stir-fry the green onion, ginger and garlic in a frying pan.

3.Add the freshly boiled sea cucumber (pour in the water in which the sea cucumber is boiled), add an appropriate amount of rock sugar, salt, and soy sauce. At the same time, a little starch thickens it.

4.Wait for the soup to dry up.

The above food is shared with you, in fact, I learned from the old man's house, I love food, love sea cucumbers, so everything about sea cucumbers will try my best to learn, meet my wishes in their home, of course, will also meet your wishes, if you have any questions, you can consult their family, the most important thing is that there are free sea cucumbers every day.

Qingdao's must-eat delicacies areSpicy stir-fried clams, mackerel dumplings, pork ribs with rice, stir-fried cabbage with prawns, minced meat and sea cucumber.

1. Spicy fried clams

Delicious and nutritious, clams are the most commonly eaten seafood in Qingdao, and spicy stir-fried clams are the most common way to cook. This dish is made with clams as the main ingredient and accessories such as green onions, ginger and garlic. The first taste is not very spicy in the mouth, the spicy taste gradually penetrates, the combination of fresh and spicy, and the aftertaste is long.

As one of the top ten special snacks in Qingdao, spicy fried clam is even more unique. The clam meat is delicious and nutritious, and it is not very spicy when it first enters the mouth, and the spicy flavor gradually penetrates, and it has a very aftertaste.

2. Mackerel dumplings

Mackerel migrates to the coastal waters of Qingdao every spring and has become a must-try for Qingdao people. There is a proverb "spring arrives, mackerel jumps", "mackerel jumps, the father-in-law laughs", Qingdao has a custom that whenever mackerel is on the market, the son-in-law will buy fresh and give it to the old man. Dumplings made with mackerel fillings are delicious and unique.

The mackerel meat is tender and delicious, supplemented by the cauldron of rapid fire, the dumplings boiled out are crystal clear, and the bite is fresh and tender and pure, fragrant but not greasy, and the aftertaste is endless.

3. Rice with pork ribs

Shandong Peninsula is the birthplace of pork ribs and rice, and it is also a unique delicacy, the earliest one of which has a history of more than 80 years, and has been rated as "one of the top ten famous foods in Qingdao". After years of continuous updating of eating methods and practices, today's pork ribs rice is cooked with dozens of ingredients, and the pork ribs can thoroughly absorb the essence of the ingredients, rotten but not crispy, fragrant but not greasy, and full of flavor.

The pork ribs are stewed so that the meat does not debon, and the rice is also fragrant and glutinous, and you can usually choose the pork ribs with cabbage or kelp.

4. Stir-fried cabbage with prawns

Roasted cabbage with prawns is a traditional Lu dish, which is highly sought after by daily families due to its low raw materials, simple process and easy cooking. The main raw materials are prawns, cabbage, green onions, ginger, salt, etc. The combination of cabbage and prawns may not seem to have any highlights, but the taste is excellent because the cabbage absorbs the broth of the shrimp, and the combination of the two raises the flavor to a higher level, which in turn sublimates the whole.

It is the most common Qingdao civilian food.

5. Minced meat and sea cucumber

Minced sea cucumber is a local traditional delicacy in Qingdao and a famous dish in Shandong cuisine. Sea cucumber is listed as the first of the "Eight Treasures of the Sea" because of "its sexual warmth and supplementation, which is better than ginseng", and is respected by people, with minced meat, it shows the fragrance and the umami of sea cucumber, which can not only highlight the freshness of the coastal city of Qingdao, but also have the fragrance of traditional Shandong cuisine. The main ingredients are sea cucumber, fragrant rice, pork belly, etc.

Seafood lo mein.

Speaking of Qingdao, why is there less seafood? With a variety of fresh and fatty seafood with broth and flexible noodles, the delicious taste of the sea bursts out in the mouth, the sea gives the people of Qingdao to survive, and the people of Qingdao share the gift of the sea with people from all over the world.

Oil-fried conch. Those who have read so many articles about Orange Seed must know that Orange Seed loves seafood the most. That's right, this time's fried conch is also one of Orange Seed's favorites! Why?

Because of the black-skinned conch produced in Qingdao, its meat is particularly fresh and tender, and the meat is delicate, after stir-frying with oil, it is fresh but not greasy, fragrant and crispy, very delicious.

Mackerel dumplings. I have to say that Qingdao people love to eat, and they know how to eat! They have their own opinions on the requirements of ingredients! Take mackerel dumplings as an example, Qingdao people only recognize local mackerel, and must use fresh mackerel meat as the dumpling filling, and then wrap it with a strong dough, so that the juicy and filling mackerel dumplings are completed.

When you bite into it, you will be blissful!

Braised cabbage with prawns.

Looking at the simplicity of the method and ingredients, but with the combination of meat and vegetables, the cabbage absorbs the deliciousness of the shrimp, and the prawns have the assistance of the cabbage to break through your defense.

Sea vegetable jelly. Qingdao characteristics, a dish that every native of Qingdao will make. On a hot summer day, a bowl of icy cold noodles, a bite of sour rice vinegar with garlic and coriander and other seasonings, and the elastic cold powder plays a summer rhapsody, which is both appetizing and refreshing! By the way, this kind of cold powder, unlike other places, is mainly made of stone cauliflower, which is crystal clear, smooth and delicious.

Qingdao potstickers. The potstickers here are unique in every process, from the selection of ingredients to the freshness of the pot. For example, the "Sanzhen Potstickers" based on precious fillings, the "Three Fresh Potstickers" that are very close to life, etc., are scorched on the outside and tender on the inside, and behind the fragrant and delicious, Qingdao Potstickers **** has been crowned: "Shandong Famous Snack", "Chinese Famous Snack", "Chinese Famous Point" and other titles.

When you come to Qingdao, you must try it.

Crispy Chicken introduces so much seafood, Orange Seed will talk about the rare birds on land

Choose the cooked hen as raw material, with exquisite craftsmanship to remove the bone, but retain the skin, so that not lose the appearance, but also can save the trouble when tasting, after the baked chicken, the outside is charred and tender, the pixel is delicious, even if you can't eat seafood, come and try the delicious crispy chicken, it is also a good choice!

You only have one life, so you might as well have some fun.

Of course, I have to drink Tsingtao beer when I go to Qingdao, and I bought a few bottles of Nian Beast beer last time I went to Qingdao, and it was fragrant and sweet without blending, and it was particularly delicious.