Sea cucumber is an ancient creature that has lasted for more than 600 million years, and the sea cucumber full of treasures has been the food of many people since ancient times, and many famous people in ancient and modern China and abroad have a special love for sea cucumber. Not only do people in coastal areas like to eat sea cucumbers, many inland areas also have their own taste of sea cucumbers, and today Xiaobian will introduce you to the representative dishes of sea cucumbers in different regions.
Hebei: Directly under the sea cucumber
Zhili sea cucumber is a famous dish in Hebei, which was founded in 1901 and named after yuan shikai, the governor of Zhili at that time, who loved to eat it. According to research, Yuan Shikai went to Baoding in 1901 as the governor of Baoding and the minister of Beiyang, and when he feasted on officials at all levels at the Zhongzhou Guild Hall, the chef made a sea cucumber dish for Yuan Shikai according to the taste of Yuan Shikai's love of sea cucumber, and in the cooking process, he added Zhuozhou gongmi, which is unique to Baoding Province. After Yuan Shikai tasted it, he felt that the sea cucumber was soft and sticky, the egg skin was crisp, and the taste was rich, and he was very happy, so he transferred the chef who made this dish to the Zhili Governor's Office, and named this dish "Zhili Sea Cucumber", which was passed on.
Zhili sea cucumber is made by brewing Zhuozhou Gongmi into the belly of the sea cucumber, adding green onion, ginger, pepper, vinegar and egg skin, and simmering.
Shandong: Bamboo shadow sea cucumber
Bamboo Shadow Sea Cucumber, formerly known as Clear Soup Sea Cucumber, is a traditional Lu dish. According to legend, Confucius's seventy-sixth grandson, Kong Lingyi, loved calligraphy and especially painted bamboo. At a party of Kong Lingyi, the chef chopped the chicken breast into a bamboo knot shape, added the sea cucumber, and poured into three sets of soups. Kong Lingyi saw that why not take the name of "bamboo shadow", from which the bamboo shadow sea cucumber came from and has been passed down to this day.
Put the water hair sea cucumber slice into a spatula into a boiling water pot to control the water, and then put it into the broth pot to control the water;
Chop the chicken breast into a fine puree and put it in a bowl, add egg whites, three sets of soup, minced onion and ginger, cooking wine, salt and stir well, squeeze into balls with a diameter of 2 cm by hand, put them into dry starch and stick well, and then use your hands to form a bamboo knot shape and put them into water to cook;
Chayote melon peeled and cut open, carved into the shape of a bamboo knot, into the water to cook, okra blanched in water and cut into bamboo leaves;
After the chayote and okra are laid out on the plate, add the sea cucumber and chicken meatballs, add three sets of soup, cooking wine and salt to the spoon, boil and beat the foam, pour into the dish.
Shandong: Sea cucumber family portrait
Sea cucumber family portrait is also a characteristic traditional dish, rich in ingredients, strong taste, is a large dish in the traditional feast of Lu cuisine, because a variety of raw materials gathered in one pot, so the name of family portrait.
Sizing shrimp and chicken breast, paddling out warm oil, washing and crushing shallots, ginger and garlic, adding shallots, ginger and garlic after the oil is heated in the pot, slowly simmering over low heat to taste, draining the shallot oil;
Sea cucumbers, abalone, yaozhu, cuttlefish fillets, pork belly, duck gizzards, broccoli and other blanched water fished out;
Heat the shallot oil in the spoon, add cooking wine, add bamboo shoot slices, sauté shiitake mushrooms, add soup, soy sauce, sugar, salt to taste, add sea cucumber, water hair fish belly, duck gizzard and other ingredients to cook into the taste, and finally add shrimp, chicken breast slices, cuttlefish slices, slippery mushrooms, broccoli and other water starch hooks, drizzle oil, sprinkle with green onions.
Liaoning: Lantern sea cucumber
Lantern sea cucumber is an innovative Liaoning dish, with thorn ginseng as the main ingredient, with shrimp, minced fish, cucumber and other accessories to make the sea cucumber black brown, surrounded by pink "palace lamp", cold and warm tones harmonious, beautiful shape. The lantern tastes fresh, the texture is sticky and soft, and the sea cucumber is tender and fragrant, giving people a sense of taste and appreciation. This dish is rich in nutrients and has medicinal properties such as tonifying the kidneys and treating edema.
The peeled shrimp are placed on the fish balls squeezed into a diameter of 2 cm, the egg skin is cut into spikes, placed under the fish balls, decorated with coriander stalks to form a lantern shape, steamed on the pot, placed on the outside of the plate, poured with soup, the heart of the dish is boiled with spices, surrounded by a lantern, the sea cucumber is simmered in chicken soup, and the braised dish is put into the center of the dish.
Shaanxi: Chicken rice sea cucumber
Chicken rice sea cucumber is a traditional hot dish in Shaanxi, brown sea cucumber decorated with white chicken rice and red ham rice, fresh and attractive, refreshing taste, sea cucumber soft glutinous fragrance, smooth and tender not greasy.
The sea cucumber is cut along the centerline and changed into segments. Cut the chicken breast into rice and sizing with salt, starch and egg whites like warm oil. Wash the rape hearts, blanch the water and place on a plate.
Add the right amount of oil to the pot, use green onions and ginger to simmer the pot, add fresh soup, add sea cucumber shallots, ginger slices, bring to a boil, reduce the heat and simmer for a few minutes, then fish out the plate, and pour the juice on the sea cucumber.
Open medium heat, add pepper oil to 60% heat, add green onion and ginger to fry out the aroma, add fresh soup, salt, shao wine, MSG after boiling, change the heat to simmer until flavorful, pour in chicken and rice, use wet starch to outline, drizzle with oil, stir-fry out of the pot and put it on the sea cucumber.
Xinjiang: Ququ sea cucumber
Ququ sea cucumber is a special cuisine of the Uyghur people in Xinjiang, Ququ is a special snack of the Uyghur people (similar to wontons), Ququ is generally made of lamb, the skin is thin and tender, the soup is delicious, lubricated and delicious, and the sea cucumber is even more flavorful.
First use flour and eggs and noodles, roll out into thin slices, cut into small square slices of 4 square centimeters, then chop the fat lamb into purees, dice the sea cucumber, add green onion, salt, pepper, cumin powder and a little lamb broth and into filling; cut the sheep's tail oil into small cubes, wrap them one by one with the dough and cook them in the broth, add the diced sheep's tail oil and pour in the coriander.
Sichuan: Home-cooked sea cucumber
Home-style sea cucumber is a delicious Han Chinese dish that belongs to the Sichuan cuisine family. This dish is spicy and spicy, delicious and soft. Delicious and tasty.
Sea cucumber washed and sliced, pork chopped into purees, soybean sprouts selected clean, garlic seedlings washed and cut into sections, coriander washed and cut into sections;
Add broth, cooking wine, salt and sea cucumber simmer to the pot and set aside;
Heat a little oil in the pot, add soybean sprouts and sauté, add salt and MSG to taste, put out and put on the bottom of the dish;
Heat the oil in the pot, add garlic sprouts, spicy watercress, broth, soy sauce, minced pork and sea cucumber to a boil, thin the mustard with water starch, add sesame oil, monosodium glutamate and pour on the bean sprouts, sprinkle with coriander.
Guangdong: Red braised sea cucumber
Red braised sea cucumber is a famous dish in Chaozhou region of Guangdong and belongs to the Cantonese cuisine family. This dish is soft and smooth, thick and thick, full of gum, salty and delicious. This is a luxurious and generous banquet hot meat dish, sea cucumber, dried shrimp and pork are all absorbing different flavors from each other and exerting the most delicious taste.
Cut the haired sea cucumber into long pieces, chicken and pork into pieces;
Put the sea cucumber in a pot of boiling water and boil for about 6 minutes, then remove;
Heat a wok over medium heat, add oil to the shallots and ginger, cook white wine, add an appropriate amount of water, salt, add sea cucumber and simmer for about 2 minutes, fish out the sea cucumber and drain;
Wash and add oil, put in the sea cucumber after a little sauté, pour into the casserole pot with bamboo grates at the bottom, put the frying pan back on the stove to add oil, add chicken and pork pieces, cook rice wine, add raw soy sauce, dark soy sauce, pearl oil, put 1500ml of water, pour into the casserole, cover and boil over high heat, change the heat to simmer for 1 hour, and then add shiitake mushrooms and shrimp to simmer for about 30 minutes until soft and rotten;
Remove the chicken and pork pieces, fish out the sea cucumber, dried shrimp and put them on the plate, and retain the original juice;
Heat a casserole dish over medium heat, add the original juice, add salt and MSG, cook until slightly boiled, dilute with wet starch, and finally push the sesame oil and oil well and drizzle on the sea cucumber.