Sea cucumbers, whether at the bottom of the sea, on a boat, in the kitchen or in a glass cabinet of ginseng rows, are easy to look dumbfounded. Cooking dry goods like sea cucumbers, both in terms of skill and concept, is the pinnacle of Chinese cooking that will never be surpassed. If there is anything in the world that is "more valuable than fresh" in the world, then apart from the Egyptian mummies, it is probably the Chinese abalone sea cucumber.
The pinnacle of Lu cuisine is sea cucumber, in the sense of the peak, the sea cucumber is expensive in the following three ways: first, the raw materials are few and difficult to catch; second, the protracted drying and baking process; third, if this black and hard into a plate of soft and fragrant delicious, it is really a technical job.
The magic of sea cucumber, starting from the water, first, immediately unplane, remove the internal organs, wash with seawater, into "skin ginseng", second, boiled ginseng: skin ginseng under the pot, cook on a fierce fire, while keeping its skin tight, prickly hard; third, pickling: while hot, put the boiled ginseng into a wooden barrel, add 40% salt to stir well, and then pour into the jar after cooling and seal and marinate for ten days.
Fourth, roasted ginseng: boil seven full of saturated salt liquid, roast and cook the skin ginseng that has been pickled; fifth, mix the ash, the skin ginseng must be roasted, immediately poured into the wooden trough, a layer of ginseng sprinkled with a layer of ash, fully stirred with a wooden stick, and then covered with a layer of sacks, human flesh trampled, squeezing the water in the ginseng; sixth, sun-dried: the skin ginseng that has been mixed with ash is placed on the mat one by one, flipped once every half a day, after 5 days, drying until sixty or seventy percent dry, into the sack or wooden box, dense with straw, placed in the shade to continue to dry.
A piece of "bone ginseng" like a hard bone after the chef took the baton, first use cold water to swell, this time to use a whole day, let it re-moisten and soften, sea cucumber after the hair and then simmered with chicken soup, chicken soup with meat intrusive, forcing the fishy smell of sea cucumber to exhaust, the first "dish" taste ended.