Two ways to taste sea cucumbers, practical welcome to like the collection.
First, the traditional flavor method: 1, blanched water into the taste method. That is, before cooking the sea cucumber, put it in boiling water to blanch part of the water, and then when it is boiled, the seasoning just "replaces" the blanched water, so as to achieve the effect of flavoring.
Second, the method of attaching the thick mustard to the flavor. The seasoning should be thickened first, so that it adheres to the surface of the sea cucumber to assist in the method of flavoring. With people's higher requirements for taste, the traditional flavor method can no longer meet the needs of cooking. According to years of summary and experiments, together with the teachers found 10 very effective sea cucumber flavor new methods, the following to share with you.
1, fading into the flavor index, that is, through the method of dry steaming or frying, the sea cucumber inhaled part of the moisture when it rises, so as to infiltrate the seasoning into the "leave room". It can be applied according to your own preferences and situations. Dry steaming method: put the prepared sea cucumber into the dish, put it into the steaming box or steamer, dry steam for 10 minutes on high heat, at this time the size of the sea cucumber is 1/3 smaller than the original, but after cooking, the sea cucumber will swell again. Frying method: Put peanut oil in the pot, burn until six ripe, put the sea cucumber in, soak in for 1 minute on low heat, and fish out.
2, oil immersion flavor method into the taste index, that is, the use of oil to soak sea cucumber. What is particularly explained here is that the traditional process believes that sea cucumbers are dissolved in oil, in fact, this statement is one-sided, through experiments we found that the so-called sea cucumber is afraid of oil, referring to live sea cucumbers, because live sea cucumbers will self-dissolve when they encounter oil, and the sea cucumbers that return to soft after drying are no longer autolysible. When processing, we first prepare a pot of oil with a strong aroma. Specific processing method: put 2500 grams of peanut oil in the pot, when it is three ripe, add 2 kg of beijing green onion, 500 grams of old ginger slices, 100 grams of star anise, simmer slowly over low heat, until the beijing onion becomes light yellow, filter to take the oil. When the oil temperature drops to room temperature, we put in the prepared sea cucumber, seal it with plastic wrap, and refrigerate it in the refrigerator for 1-3 hours. Special attention needs to be paid here that the refrigeration time of the oil immersion method should not exceed 3 hours, otherwise the size of the sea cucumber will be reduced more severely.
3, the halogen into the flavor of the method index ★, the idea of this method comes from the brine taste, for some of the larger, thicker flesh of the sea cucumber, such as pork ginseng, Canadian ginseng, yellow ginseng, the effect is very obvious. The processing method is very simple, the sea cucumber is soaked to 70%, take out the sea cucumber, suck the water dry with a dry towel, put in ordinary red brine or white brine, slow heat brine to maturity, fish out the sea cucumber, put it into a clean container, naturally cool, and then pour the same cool brine into the container and end the sea cucumber, seal it with plastic wrap, refrigerate it for 2-5 hours, let the flavor of the brine fully penetrate into the inside of the sea cucumber, and achieve the effect of flavoring.
4, spicy into the flavor method index, which is for the sea cucumber dish later seasoning method. The traditional method of cooking sea cucumber is mostly salty and umami, but in the culinary exchange of the stunt base camp, we found that the spicy taste can stimulate the umami taste of the sea cucumber, so that the spicy oil has a very good penetration effect. However, we have specially formulated a sea cucumber sauce with a moderate spicy taste. The recipe is 500 grams of peanut oil, 150 grams of chili noodles, 50 grams of crushed chili peppers, 30 grams of crushed peppercorns, and 20 grams of cumin flavor. Cold mixing or roasting sea cucumbers with this spicy sauce has a good taste effect.
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