Sea Cucumber in Abalone Sauce-(with Tips for Soaking Sea Cucumber)
1.
Sea cucumber soaking steps: Use a basin to fill pure water, put the sea cucumber, wrap it in plastic wrap, and soak it in the refrigerator to keep it fresh. Change the water every 8-12 hours.
2.
This is the sea cucumber that has been soaked for 36 hours. It is obviously fatter
3.
The sea cucumber, which has been soaked for 72 hours, is much bigger, ready for pre-cooking treatment
4.
Handling sea cucumbers: Use scissors to cut a straight line on the sea cucumber abdomen, remove the intestines, sand mouth, and rinse well
5.
Don’t remove the internal tendons in the sea cucumber, cut it horizontally a few times, it won’t shrink into a ball when cooking
6.
All processed, we can cook next
7.
Peel and slice ginger and shallots separately
8.
Put an appropriate amount of water in the casserole, add sliced ginger and shallots to boil
9.
Add sea cucumber, add a little salt, cover the pot and boil on medium heat, simmer for 30 minutes
10.
Pour concentrated chicken broth, scallop and abalone juice in a bowl, add a little salt and a little starch, and mix well
11.
Heat a pan, add a little oil, pour in the adjusted abalone juice and cook until thick
12.
After the sea cucumber is boiled, pick it up and put it in a pot that is decorated at will
13.
Pour the cooked chicken broth and abalone juice on top.
Tips:
Tips for food:
Dried ginseng generally does not need to be stored in a special way, because the salt is not easy to spoil. Dry and ventilated will do. How to make sea cucumber [Step 1] Put the sea cucumber in a special container (or oil-free container), soak it for 12 hours, change the water, soak until the sea cucumber becomes bigger and fatter, [Step 2] After the sea cucumber is wet and soft, go smoothly. Cut the sea cucumber abdomen (the original opening), cut the inner ribs of the dirty wall in the mold direction (cutting the ribs is easy to send), remove the sand mouth of the sea cucumber and put it into a special hair-making vessel (or oil-free vessel). After boiling on medium heat, simmer for 30 minutes on low heat (don't boil the water), and let it cool down naturally. Step 3] Carry out step 4 to the sea cucumber that has been softened, and repeat step 2 again due to individual differences in sea cucumbers.
[Step 4] After removing it, put it in a sea cucumber container (or oil-free container) filled with clean water (preferably pure water), put it in the refrigerator compartment, change the water once a day, and take an appropriate amount when changing the water. Put ice in it and eat it after 2-3 days (the meat on the side of the sea cucumber can be squeezed through with your hands and it is ready).
Key points of making sea cucumbers:
1. Don't throw away the tendons, they have high nutritional value and can be used as soup;
2. The water quality must be clean during the process of sending ginseng;
3. Using pure water to make sea cucumbers is not only big but also well absorbed by the human body;
4. Use a clean, oil-free special pot for the sea cucumber container. The water capacity is the best for the sea cucumber;
5. The sent sea cucumbers can be frozen and stored individually;
6. It is best not to use thermos to make it, because the heat preservation effect is good, sea cucumbers are easy to rot at high temperature for a long time;
7. The protein and nutrients in sea cucumbers do not dissolve in water, and they are not afraid of the loss of nutrients in sea cucumbers.
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