Sea cucumber with bean paste

Method of making sea cucumber with bean paste:

Raw materials for making sea cucumber with bean paste

750g sea cucumber, 200g chicken soup, 30g celery core, 30g bean paste, 60g soy sauce, 15g chicken oil, 15g soy sauce, 15g cooking wine and 15g wet starch, 2G sugar, 3G monosodium glutamate and a little pepper.

Processing steps of sea cucumber with bean paste

1. Wash off the sediment impurities in sea cucumber with cold water, soak for 2 hours, steam for 2 hours on the drawer, and then rinse several times with clean water. Clear the sediment with the original soup of steamed sea cucumber, and then float the sea cucumber. At the same time, cut open the sea cucumber, remove the intestine, clean the inner abdominal wall membrane, and then slice it into long pieces (3-4 pieces of sea cucumber) along the slant, and rinse it with boiling water. Wash the celery core and cut it into celery flowers.

2. Heat the frying spoon, add large oil, heat the oil, and then stir fry the bean paste. When the oil turns red, pour it into the chicken soup and cook for a while. Remove the bean paste, such as sea cucumber, soy sauce, pepper, sugar and cooking wine. Add monosodium glutamate when stewing over medium heat. Thicken with wet starch, heat the chicken oil and sprinkle the celery flowers.

Sea cucumber with bean paste

Sea cucumber with bean paste is a famous dish. All the ingredients of this dish have medicinal value: sea cucumber has low cholesterol and relatively low fat content. It is a good food therapy for patients with hypertension, coronary heart disease, hepatitis and the elderly. It is often eaten to cure diseases and strengthen the body. Celery: celery is one of the common vegetables, which can be stir fried and cold mixed, and is deeply loved by people.

Manufacturing materials

750g sea cucumber, 200g chicken soup, 30g celery core, 30g bean paste, 60g soy sauce, 15g chicken oil, 15g soy sauce, 15g cooking wine and 15g wet starch, 2G sugar, 3G monosodium glutamate and a little pepper.

Culinary instruction

1. The sea cucumber should be washed repeatedly to remove the residual chemical components; 2. The sea cucumber is suitable for cooking methods such as braised in brown sauce, scallion and stew;

3. Attention during storage: the sea cucumber should not be stored for a long time, preferably no more than 3 days. During storage, soak it in cold water, change the water 2-3 times a day, do not touch oil, or put it in the refrigerator without ice. For dry goods, it is best to put it in a sealed wooden box to prevent moisture.

Production process

1. Wash off the sediment impurities in sea cucumber with cold water, soak for 2 hours, steam for 2 hours on the drawer, and then rinse several times with clean water. Clear the sediment with the original soup of steamed sea cucumber, and then float the sea cucumber. At the same time, cut open the sea cucumber, remove the intestine, clean the inner abdominal wall membrane, and then slice it into long pieces (3-4 pieces of sea cucumber) along the slant, and rinse it with boiling water. Wash the celery core and cut it into celery flowers.

2. Heat the frying spoon, add large oil, heat the oil, and then stir fry the bean paste. When the oil turns red, pour it into the chicken soup and cook for a while. Remove the bean paste, such as sea cucumber, soy sauce, pepper, sugar and cooking wine. Add monosodium glutamate when stewing over medium heat. Thicken with wet starch, heat the chicken oil and sprinkle the celery flowers.

nutritive value

Sea cucumber with bean paste is a dish with sea cucumber as the main ingredient. Sea cucumber is rich in nutrition. Sea cucumber is a kind of echinoderm, which is produced in the deep sea. There are more than 60 kinds of sea cucumber in China's coastal areas, of which more than 20 kinds are edible. Sea cucumbers are dark, tender, smooth and elastic, and can be divided into "sea cucumbers" and "sea cucumbers". Douban is rich in protein and vitamins, which can benefit Qi and spleen, relieve dampness and detumescence. At the same time, it also contains phospholipid, an important component of brain and nerve tissue, and rich in choline, which can strengthen brain and enhance memory. In addition, bean paste is also one of the anti-cancer foods, and it is a good food for reducing the incidence rate of benign prostatic hyperplasia and intestinal cancer.

1. Sea cucumber is a typical high protein, low fat and low cholesterol food with low cholesterol and cholesterol content. It is a good food for patients with hypertension, coronary heart disease, hepatitis and the elderly;

2. Sea cucumber contains chondroitin sulfate, which is conducive to human growth and development, can delay muscle aging and enhance the body's immunity;

3. The content of trace element vanadium in sea cucumber is the highest in all kinds of food, which can participate in the transport of iron in blood and enhance hematopoietic function;

4. Recently, American researchers extracted a special substance from sea cucumber, sea cucumber toxin, which can effectively inhibit the growth and metastasis of many molds and some human cancer cells;

5. Eating sea cucumber has good effect on aplastic anemia, diabetes and gastric ulcer. 6. The healthy components of sea cucumber include sea cucumber mucopolysaccharide, sterol, triterpenol, sea cucumber aglycone, sea cucumber saponin, etc. At present, the research on the structure and efficacy of sea cucumber mucopolysaccharide is the most in-depth. The common health care functions of these special components mainly composed of sea cucumber mucopolysaccharide include: enhancing immunity, anticancer, anticoagulant (preventing thrombosis), analgesic and antispasmodic, antiviral, antifatigue and so on. Some of these functions, such as anticoagulant, have been tried in clinic and achieved certain results;

7. Studies have shown that the pharmacological activities of sea cucumber body, various crude extracts, components or single components are very extensive, almost covering the main diseases that pose a threat to human health, such as tumor, cardiovascular disease, viral hepatitis, AIDS, immune diseases and geriatric diseases. Of course, sea cucumber also has a variety of tonifying and health preserving functions specifically referred to in traditional Chinese medicine

Nutrition

Calories kcal 1798 protein G 36.4 fat g 143.5

Carbohydrates 90.3 g vitamin a 95 mg zinc 6.5 mg

Carotene 570 mg vitamin B1 0.12 mg calcium 89 mg

Nicotinic acid mg 3.2 vitamin B2 mg 2.20

Suitable population

It can be eaten by the general population. Patients with hypertension, hyperlipidemia, coronary heart disease, obesity and diabetes are not suitable for consumption; patients with vitamin A deficiency, night blindness and pregnant women are suitable for consumption.

one It is suitable for people with deficiency of Qi and blood, malnutrition and postpartum body deficiency; it is suitable for people with deficiency of kidney yang, impotence, spermatorrhea and frequent urination; it is suitable for people with hypertension, hyperlipidemia, coronary heart disease and arteriosclerosis; it is suitable for cancer patients and after radiotherapy, chemotherapy and operation; it is suitable for patients with hepatitis, nephritis, diabetes, liver cirrhosis, ascites and nerve failure It is suitable for hemophilia patients and those who are easy to bleed;

2. Patients suffering from acute enteritis, bacillary dysentery, cold, expectoration, asthma, loose stool, bleeding, stasis and dampness block should not eat.

The food is mutual restraint

It is not suitable to eat with licorice and vinegar.

Not with glycyrrhizic acid, vinegar with food. Traditional Chinese medicine believes that sea cucumber can tonify the kidney, nourish the blood, and has high nutritional and therapeutic value. However, if you put vinegar in the sea cucumber, the nutrition will be greatly reduced. Acidic environment will make the spatial structure of collagen change, protein molecules appear different degrees of agglutination and contraction. Sea cucumber can not be eaten with grapes, persimmon, hawthorn, pomegranate, green fruit and other fruits. Eating at the same time will not only lead to protein coagulation, difficult digestion and absorption, but also abdominal pain, nausea, vomiting and other symptoms.

characteristic

The sea cucumber is fresh and tender, the juice is red and slightly spicy. Nourishing yin and blood, moistening dryness and smoothing intestines. Kidney water deficiency in the elderly, or postpartum blood deficiency and body fluid deficiency in women, can be seen in stool dryness. Can also be used for habitual constipation, such as yin deficiency and less blood

Related recipes

Braised Sea Cucumber with Scallion

Ingredients: water hairy sea cucumber 1000g, refined salt 2G, scallion 105g, monosodium glutamate 3.5G, garlic 15g, wet starch 10g, minced ginger 5g, chicken soup 200g, ginger juice 27.5g, paste onion oil 50g, sugar 27.5g, cooked lard 150g, soy sauce 12.5g (about 75g), Shaojiu 15g

Production method

1. Wash the tender sea cucumbers, put the whole sea cucumbers into a cold water pot, bring to a boil over high heat, boil for about 5 minutes, remove and drain the water. Cut the scallion into 5cm segments (100g) and end (5g) respectively. Cut the garlic into 3.3 cm segments.

2. Put the frying pan on the high heat, pour in the cooked lard, heat it to 80% heat, add the scallion, fry it to golden yellow, remove the scallion from the heat, put the scallion in the bowl, add chicken soup (50g, 50g), Shaoxing wine (5g), ginger juice (2.5G), soy sauce (2.5G), sugar (2.5G) and monosodium glutamate (1g), steam in the drawer with high heat for 1 to 2 minutes, take out, decant the soup, leave the scallion for standby.

3. Put the frying pan on the high heat, pour in the cooked lard (25g), and when it is 80% hot, add the white sugar (25g), and stir fry until golden yellow. Then add the chopped green onion, ginger and sea cucumber, and stir fry a few times. Then add Shaojiu (10g), chicken soup (150g), soy sauce (10g), ginger juice (25g), refined salt, paste onion oil (20g) and MSG (2.5G) After boiling, move to low heat for 5 minutes, put the soup on 2 / 3 of the heat, then switch to high heat, flip the frying pan, pour in diluted wet starch to thicken, make the sauce hang on the sea cucumber, and then pour into the plate.

4. Put the frying pan on the high heat, pour in the Congcong oil (30g), heat it, then add the garlic and the steamed Cong, stir fry slightly, and sprinkle on the sea cucumber.

Sea cucumber and mutton soup

Raw materials: 50g sea cucumber, 250g mutton, 2 slices ginger, 5g scallion, 0.5g pepper, 3G salt