Home made sea cucumber(jia chang hai can )

Home style sea cucumber:

Raw materials for making domestic sea cucumber:

Water hair sea cucumber 450 grams; pork 50 grams; soybean sprouts 50 grams; garlic 25 grams; coriander 1; appropriate amount of starch

Seasoning for making domestic sea cucumber:

50 g edible oil, 1 tsp sesame oil (3 G), 2 tsp soy sauce (6 g), 8 TSP soup (240 g), 1 tsp cooking wine (30 g), 1 tsp spicy bean paste (3 G), 3 tsp refined salt (9 g), 1 / 2 tsp monosodium glutamate (1.5 g)

The steps of making home sea cucumber are as follows:

1. Wash and slice the sea cucumber; chop the pork into powder; wash the soybean sprouts; wash the garlic sprouts and cut into sections; wash and cut the coriander into sections;

2. Add soup, cooking wine, salt and sea cucumber to the pot, and simmer them for later use;

3. Heat a little oil in the pot, stir fry the soybean sprouts, add salt and monosodium glutamate, and put them into the bottom of the plate;

4. Heat the pot with oil, add garlic sprouts, spicy bean paste, soup, soy sauce, minced pork and sea cucumber, boil them, thicken them with starch, add sesame oil and monosodium glutamate, then pour them on the bean sprouts and sprinkle with coriander.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

The characteristics of domestic sea cucumber are as follows

It tastes spicy, delicious and soft.

Attention should be paid to when making domestic sea cucumber

This dish is stewed, so the sauce should not be too thick.

Home made sea cucumber

Domestic sea cucumber is a delicious dish, belonging to Sichuan cuisine. This dish is spicy, delicious, soft and glutinous, delicious and delicious. Sea cucumber is a high protein, low-fat and low cholesterol food, so it is traditionally regarded as a tonic food. In medicine, it is better to eat sea cucumber for hypertension, coronary heart disease, hepatitis and the elderly. Sea cucumber is as famous as ginseng, bird's nest and shark's fin. It is one of the eight treasures in the world.

practice

Ingredients: 450 g sea cucumber, 50 g pork, 50 g soybean sprouts, 25 g garlic sprouts, 1 coriander, proper amount of starch,

Seasoning:

50g edible oil, 1tsp sesame oil, 2tsp soy sauce, 8tsp soup, 1tsp cooking wine, 1tsp spicy bean paste, 3tsp refined salt, 1 / 2tsp monosodium glutamate,

Method:

1. Wash and slice the sea cucumber,

2. Mince the pork,

3. Wash the bean sprouts, wash the garlic sprouts and cut into sections, wash the coriander and cut into sections,

4. Add soup, cooking wine, salt and sea cucumber to the pot and simmer until it tastes good,

5. Heat a little oil in the pot, stir fry the bean sprouts, add salt and monosodium glutamate, and put them into the plate to make the bottom,

6. Heat the pot with oil, add garlic sprouts, spicy bean paste, soup, soy sauce, minced pork and sea cucumber, boil them, thicken them with starch, add sesame oil and monosodium glutamate, then pour them on the bean sprouts and sprinkle with coriander.

characteristic:

It tastes spicy, delicious and soft.

Chef one touch:

This dish is stewed, so the sauce should not be too thick.

Main and auxiliary materials

Shuifa sea cucumber, 500g scallion, 75g pig fat and lean meat, 125g monosodium glutamate, 3GG soybean sprouts, 150g garlic sprouts, 50g Danxian bean paste, 30g wet starch, 10g Red Sea pepper, 20g broth, 750g red soy sauce, 25g clear soup, 250g Shaojiu, 15g sesame oil, 15g Sichuan salt, 3G pig oil, 170g ginger, 30g

make

1. Wash the sea cucumber and slice it into thick and thin pieces. Chop the pork into small pieces. Cut the garlic seedlings into coarse flowers, pinch the soybean sprouts to remove the roots and wash them. Ginger and scallion are patted loose.

2. Put the frying pan on a high heat, add 15 grams of pig oil, heat it to 50% heat, add 10 grams of ginger and 25 grams of green onion, stir fry until fragrant, add 250 grams of clear soup, 5 grams of Shaojiu and 1 gram of Sichuan salt, simmer the sea cucumber for a while, pick it up and pour out the soup. Then simmer the sea cucumber twice according to the above method to make it tasty and fresh. Then remove and drain.

3. Put the frying pan on a high heat, add 50g of pig oil and heat it to 60% heat, stir fry the meat, add 5g of Shaojiu and 1g of Sichuan salt, stir fry the meat until it is crisp and fragrant, then put it in a pot and put it into a bowl. Then wash the frying pan, add 50g of pig oil and heat it to 50% heat. Add chopped Danxian Douban and pickled pepper to stir fry until the oil is bright red. Add clear soup and boil it. When the oil is fragrant, remove the residue of Douban. Then add sea cucumber, meat and red soy sauce to the frying pan until the bright oil is fragrant. Add sesame oil, garlic sprouts and monosodium glutamate to stir well. In a frying pan, add 25 grams of oil to 50% heat, stir fry with bean sprouts, add 1 gram of Sichuan salt, cut off and put on the bottom of the pan. Then pour the sea cucumber juice on the bean sprouts.

Key technology

1. "Home style" is one of the commonly used flavor types in traditional Sichuan cuisine. Slightly spicy, slightly sweet aftertaste, slightly vinegar. This flavor type is made of Sichuan specialty Danxian Douban, xinfanpao pepper, Zigong well salt and Deyang soy sauce. However, due to the color, shape and taste of different dishes, some seasonings such as original red Douban, cooking wine, Douchi and sweet sauce can also be added.

2. Soak the sea cucumber with flavor. Soup should be used in an appropriate amount, less and not more. The time of stewing sea cucumber should not be long. The amount of oil in the soup is to make the sea cucumber fat and glossy.

Characteristics of dishes

1. "Home style sea cucumber" is a famous head dish of Sichuan sea cucumber table, which has the unique flavor of Sichuan home style.

2. Sea cucumbers are home-made, which is a wonderful flower in Chinese sea cucumbers. The color of the dish is golden red, the juice is tight and the oil is bright, the sea cucumber is smooth and refreshing, and the taste is salty, fresh, slightly spicy, mellow and thick. Help people to enjoy food.

Practice 1

Sea cucumber with minced meat

Meat to choose three fat seven lean (that is, three fat meat, seven lean meat), cut the meat into the end of the water, after the meat change color, and then add soy sauce, water and a little sugar, and then put the sea cucumber, simmer with slow fire until the soup taste.

Practice 2

Spicy sea cucumber

If you don't like minced meat and sea cucumber, you can add dried pepper or chili oil and mix it with Sichuan Pixian Douban sauce to make spicy sea cucumber.

Practice 3

Sea cucumber tofu

Cut the chrysanthemum into powder, mix with egg white and starch to make a paste; cut the sea cucumber into small pieces of rice, then mix with water and egg white paste. Then, stir fry with onion and ginger, and stir fry with bean curd. This dish is especially suitable for the elderly.

Practice 4

Braised sea cucumber with Scallion

Sea cucumbers need to buy muscle and thick meat. The growth rate is the most basic characteristic to measure the quality of sea cucumber. For example, the well-known domestic brand Fulinmen sea cucumber, its hair can often reach more than 8 times. Another two green onions. First of all, clean the sea cucumber and cut it into 2-inch strips with a knife. Be careful not to cut it too small. Cut the scallion into sections and set aside. Heat up the water, put the sea cucumber in and cook it for about 5 minutes without boiling it. Then rinse the sea cucumber with cold water. (the above steps are due to the fact that there is alkali and sand in the sea cucumber. Be sure to clean it up.) Heat the frying pan on the fire, then pour the oil into it. Add a 2 scoop of sugar to a little heat. Add in the medium heat. When sugar melts, brown foam will float. Then add sea cucumber. Stir fry and then add: cooking wine, soy sauce, chicken essence. Try the juice with your spoon. Then cover the lid with a small fire for 10 minutes, and turn it frequently in the middle. Finally, put the soup in the fire and put it in the pan. Sugar in the oil is for coloring. Pay attention to avoid scalding

.

In addition, there are many: first, milk sea cucumber;

Main ingredients: sea cucumber, pure milk ingredients: high quality coix seed, selected honey features: ancient new method, suitable for everyone, all day nutrition.

Method: wash the hair of sea cucumber before use. Pure milk in the pot, with medium fire and wash the Coix seed simmer, until the seeds are ripe after the honey, for personal taste suitable for better.

Tips: milk thorn fruit in the breakfast nutrition effect is better.

Another way

[special point] the sauce is brown red, salty, fresh and slightly spicy. The sea cucumber is hot and the meat is soft and crisp

[raw materials]

300 grams of sea cucumber. Pig fat lean meat 50g, soybean sprouts 100g. 20 grams of garlic seedlings, 20 grams of Danxian Douban, 65 grams of lard, 20 grams of cooking wine, 30 grams of salt

[production process]

1. Make the sea cucumber slices thick at the top and thin at the bottom, feed them with good soup and pick them up twice. Mince the pork. Cut the garlic seedlings into big and thick flowers. Remove the roots of soybean sprouts. Chop the watercress.

2. Put the frying pan on the fire, add the lard, and when it is 40% hot, add the pork, cooking wine, salt and fat powder, and serve the plate.

3. Wash the pan, add lard and heat it to 60% heat. When the flavor of the bean paste is red, add the fresh soup and bring to a boil. Remove the bean paste residue, add sea cucumber, fat pork, red soy sauce and cooking wine, and turn the pan to a low heat. When the oil is bright, thicken the bean paste, add garlic sprouts, monosodium glutamate and sesame oil and turn the pan. Use another pot of lard to fry the bean sprouts, put them on the bottom of the plate, and then pour the sea cucumber juice on the bean sprouts.

nutritive value

This dish tastes strong

Chinese PinYin : Jia Chang Hai Can