First grade sea cucumber(yi pin hai can )

Method of first grade sea cucumber

Raw materials for making a grade of sea cucumber:

A 250 g black ginseng, 50 g pig fat and lean meat, 25 g winter bamboo shoots, 5 g mushroom, 25 g ham, 25 g scallops, 50 g lard, 10 g soy sauce, 30 g cooking wine, 2 g salt, 0.5 g monosodium glutamate, 50 g two soup, 10 g bean powder, 50 g clear soup.

The steps of making the first grade sea cucumber are as follows:

Cook the whole black ginseng on low heat for two minutes, then scrape it with a knife after the thick skin is burned into bubbles, then cut the sea cucumber into two pieces, put it into boiling water for foaming for two days, take it out and wash it, blanch it once in boiling water with cooking wine, and then blanch it for the second time. After that, dry the ginseng with cloth, draw a flag pattern in the ginseng cavity with a knife, and then simmer it in clear soup. The cleaned pork fat, lean meat, winter bamboo shoots, mushrooms, ham, scallops, etc. are cut into small cubes and then fried into stuffing in a hot frying pan of pig oil. When frying, first add the pork elbow cubes, then add the winter bamboo shoots cubes, soy sauce and cooking wine. Fill the prepared ginseng abdominal cavity with stuffing, put it into a steaming bowl, add soup, salt and monosodium glutamate into the bowl, then seal the mouth of the bowl and steam for one hour. When eating, remove the original juice, turn over the plate, mix the original juice with water and bean powder, and pour it on the sea cucumber.

Characteristics of first grade sea cucumber:

The shape is neat and generous, the sea cucumber is soft and glutinous, and the stuffing is delicious.

First grade sea cucumber

Yipin sea cucumber is a famous traditional dish, which can be used as the first dish of sea cucumber mat. The so-called one product, with the whole sea cucumber mat, also shows the noble, fresh and soft refreshing, color and taste are prepared. The main ingredient of Yipin sea cucumber is sea cucumber produced in the northern sea area of China. It is inlaid with chicken antler, crab roe, prawn kernel and pea. It has beautiful color, shape, taste and rich nutrition.

Main and auxiliary materials

Water hair sea cucumber. 10 scallion. 5g

(weighing about 500 grams) cooking wine. 15 grams

Chicken breast. 200g ginger juice. 20g

Pig fat meat. 40g soy sauce, 15g crab roe. 30g salt, 8g

30 grams of shrimp, 2 grams of monosodium glutamate

Peas. 20g, sugar color 2G

Egg white. 50g water, 30g starch

Starch. 50g cooked lard. 100g

Flour. 10g

Cooking method

1. Chop chicken breast and pig fat meat together with a knife and put them in a small basin. Add 2 grams of salt, 10 grams of cooking wine and 10 grams of ginger juice and stir them up. Then add egg white and starch and stir them until thick. Then cut crab roe and sliced prawns into small cubes the size of soybeans and stir them with peas until the chicken is smooth. Cut the scallion into short pieces. 2. Blanch the sea cucumber with boiling water, cool it with cold water, wipe the water with clean cloth, dip the flour in the sea cucumber chamber, set the chicken antler in the sea cucumber chamber, smooth it with hand, and place it in a flat plate, steam for 15 minutes. 3. Add cooked lard as the base oil in the spoon, stir in the pan with shredded green onion, add seasoning, put the two spoons into the soup, push the main ingredients into the spoon gently, skim the foam after the soup is boiling, burn it to taste, add tender sugar color, adjust the lustrous taste, add starch, thicken the pan, beat the oil, turn the spoon, and slip the main ingredients into the big fish plate.

Key technology

1. Sea cucumbers should be the same size and color.

2. There are many main ingredients, so it's difficult to turn the spoon. You can thicken the sea cucumber and pour the oil. Then you can put the sea cucumber into the fish plate with chopsticks, arrange it in order, and pour the remaining juice.

Flavor characteristics

Sea cucumber is one of the eight treasures of the sea. The main ingredient of Yipin sea cucumber is Apostichopus japonicus, which is produced in the northern sea area of China. Fill the belly of sea cucumber with minced chicken stuffing, steam it up, and then cook it with a spoon. The sea cucumbers are arranged in order. They are black and bright, inlaid with white chicken antler, dotted with orange crab roe, shrimp kernel and green peas. They are beautiful in color and shape. The sauce of the dish is plump, tender red, salty and slightly sweet, worthy of "Yipin".

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Yi Pin Hai Can