Nowadays, more and more citizens eat sea cucumbers, and the nutritional value of sea cucumbers is recognized at the same time. More cooking methods are being emulated and learned by the public. In daily life, what are the ways to eat sea cucumbers, how do we usually eat sea cucumbers, and what are the simple ways to eat sea cucumbers?
The first is sea cucumber millet porridge. Sea cucumber millet porridge is a porridge made by mixing millet and water with steamed sea cucumber in the middle. Sea cucumbers can be sliced or placed in whole. Sea cucumber millet porridge is rich in nutrients and easy to absorb.
When making porridge, pay attention to adding millet when the water is boiling, and then roll the sea cucumber again after boiling the pot; According to the estimated amount of finished products, the water should be added at one time, and the lid should not be opened when boiling on the lowest heat until it is completely fragrant, and then seasoned in the last few minutes.
This is followed by sea cucumber egg custard.
1. Beat the eggs into a bowl, add 4 tablespoons of water in parts, beat evenly, then put the bowl on the lid and let go of the water pot, steam for 10 minutes on medium-low heat, turn off the heat and wait for two or three minutes to take out
2. Finely chop the green onion, ginger and garlic, heat vegetable oil in a wok and sauté chives, ginger and garlic
3. Put abalone juice, soy sauce, sugar, salt, 2 tablespoons of water in a bowl, mix into a bowl of juice, pour into a wok of sauté chives and ginger and bring to a boil
4. Add the ready-to-eat sea cucumber, pour the sea cucumber repeatedly with the soup for about 1 minute, turn off the heat and pour the juice on the steamed egg soup.
Again is the scallion roasted sea cucumber
1: Wash the tender little sea cucumber, put it all into a pot of cool water, boil over high heat, cook for about 5 minutes, drain the water, then use 300 grams of chicken broth to cook soft and let it taste and drain the chicken broth. Cut the green onion into 5 cm long segments (100 g) and minced (5 g). Cut the garlic into 3.3 cm segments.
2, put the wok on the high heat, pour in the cooked lard, burn to 80% heat when the onion, fry the golden brown when the wok end away from the fire, the green onion end in the bowl, add 100 grams of chicken broth, 5 grams of rice wine, 2.5 grams of ginger juice, 2.5 grams of soy sauce, 2.5 grams of sugar and 1 gram of monosodium glutamate, steam on the drawer for 1 to 2 minutes, decant the soup, leave the green onion for later.
3: Add fried shallots, sea cucumber, salt, clear soup, sugar, cooking wine, soy sauce, sugar color, bring to a boil and move to a low heat for two to three minutes, add MSG to the top of the fire and use starch to draw the juice, pour into the shallot oil and put it on the plate.