Sea cucumber is one of the “eight treasures” of seafood. It is as famous as fish maw, bird's nest, abalone, and shark fin. It often plays the role of the “pressing axis” in Daya Hall and is regarded as one of the souls of Chinese cuisine.
Sea cucumber itself has no taste, you can do it any way, but this has become the touchstone of culinary skills. In order to appreciate the level of the restaurant, expert gourmets often order sea cucumber dishes, and the chef's cooking skills can be easily understood.
So how to make sea cucumber to taste it? Below, I will introduce several methods for you.
issued dried sea cucumber
4da#05588 dried sea cucumber Before cooking, it is necessary to expand the hair so that it absorbs water and expands, thereby increasing the palatability and cookability. Next, let’s explain the steps of sea cucumber hair production:
1. Prepare a pure and oil-free container, soak the sea cucumber with clean water below 40°C or room temperature, and pour the water into the pure container with sea cucumber. In the middle, the water must have no sea cucumber. The soaking time is 15-24 hours, and it is sealed with a lid and checked every 8 hours.
Judgment criteria for this step: soak sea cucumbers until they can be cut with scissors.
2. The brewed sea cucumber cannot be boiled immediately. At this time, there are residual internal organs and mud in the sea cucumber. , To carry out further cleaning to remove the intestines and impurities. The method is to use a clean and oil-free scissors to cut one by one from the tail under the belly of the sea cucumber. The movement should be steady, and the sea cucumber should not be cut badly.
Put the cut sea cucumber into the clear water, use the thumbs of both hands to remove the residual visceral sand in the sea cucumber. The movements should be light and do not damage the body. The tendons in the sea cucumber are also rich in nutritional value. It can be used to cook noodles or soup. However, there is a small amount of sediment in the sea cucumber sand mouth, which must be removed.
In addition, because some sea cucumbers have their tendons removed during processing, some sea cucumbers have no tendons or only a few tendons during the trimming process.
3. Sea cucumbers generally have to be boiled for two to three times to achieve the best hairdressing effect.
Prepare a pot (no oil, preferably not using an iron pot), wash the pot clean, pour a half pot of tap water, the water should be covered with sea cucumbers. Put the soaked sea cucumber into the pot. If the amount of boiled is too much at one time, a pot pad should be placed in the pot to prevent the pot from sticking and damaging the sea cucumber.
After the water in the pot boils, you can use medium or low heat to cook it for 10-15 minutes. During the cooking process, turn the sea cucumbers frequently to make them evenly heated. After boiling, turn off the heat and cover the lid to let the sea cucumbers cool naturally in the pot.
4. Pour out the first boiled sea cucumber water in the pot and refill it with clean water. Sea cucumbers are cooked in the same way as the first time. After boiling, turn off the heat and cover the lid to let the sea cucumbers cool naturally in the pot.
5. Pour out the water used to cook the sea cucumber for the second time in the pot, and pour clean water into the pot. The water must be submerged in the sea cucumber. The process of cooling and boiling is the same as the previous two times.
During the cooking process, the sea cucumbers should be picked frequently and found that the sea cucumbers have become swollen and elastic, and the body surface is smooth and shiny. Put such sea cucumbers into pure water, and then pinch the sea cucumber's body wall with your fingers. The sea cucumbers that can be pinched are already fully developed, and the unsaturated sea cucumbers continue to be boiled until they are fully developed, and they are allowed to cool naturally.
Put the boiled sea cucumbers into a clean vessel filled with cold water, the water must not cross the seaGinseng, don’t pour the boiled sea cucumber water this time, save it for soup or noodles.
Note:
Due to different individual wild sea cucumbers, the number and time of boiling sea cucumbers will also be different.
6. Put the boiled sea cucumber into a clean vessel filled with pure water, and the water should be submerged Sea cucumber. Then put the prepared sea cucumbers in the refrigerator, add ice cubes, refrigerate them for 24 hours, and eat them within a week (change the pure water once a day and add ice cubes).
How to taste sea cucumbers
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Sea cucumbers can be delicious dishes only if they are delicious. But the sea cucumber itself tastes mediocre and it is not easy to taste. Because sea cucumbers have no taste, the key to making sea cucumbers is to make them taste delicious.
Because water-fat sea cucumber is full of water, it is not easy to absorb the added condiments and is difficult to taste. Therefore, after the sea cucumber is prepared, it should be simmered with a stock made of raw materials such as old hen, pork knuckle, ham, and scallops. After tasting, add secret scallion oil to season and cook, and the finished dish can have a soft texture and a mellow taste.
There are three traditional ways to taste:
One is to open a frying pan to fry a part of the water before cooking, and when it is simmered, the seasoning just "replaces".
Second, the seasoning should be a little thicker, so that it adheres to the surface and has a delicious effect.
Third, the thick marinade must be collected after braising. In the process of thickening the marinade, the problem of taste is solved.
But with people’s higher requirements for taste, traditional tasting methods can no longer meet the needs of cooking. As a result, many colleagues have raised the issue of "how to taste". Based on years of summary and experimentation, we have found 10 very effective new methods for tasting sea cucumbers. Let me share with you:
1, the method of changing the flavor
The so-called changing the flavor is through dry steaming or The deep-frying method removes part of the water inhaled by the sea cucumber when it rises, thereby allowing the seasoning to infiltrate "leave room". After repeated trials, we found two ways to remove moisture, namely dry steaming and frying. Both of these methods are very convenient to operate, and they are equally indistinguishable. You can apply them according to your own situation and preferences.
Dry steaming method:
Put the prepared sea cucumber into a plate, put it in a steamer or steamer, and steam dry for 10 minutes on high heat. At this time, the size of the sea cucumber is reduced by 1/ 3. But after cooking, the sea cucumber will increase again.
Frying method:
Put peanut oil in the pot, when it is 60% hot, put the sea cucumbers in, soak in low heat for 1 minute, remove it.
2, oil immersion method
as the name suggests, is to soak sea cucumbers with oil. What I want to point out here is that the traditional technology believes that sea cucumbers will melt when exposed to oil. In fact, this statement is one-sided. Through experiments, we have found that the so-called sea cucumbers are afraid of oil. Sea cucumbers that are softened after preparation no longer have the properties of autolysis.
When processing, first prepare a pot of oil with a strong fragrance. Specific processing method: put 2500 grams of peanut oil in the pot, and when it is 30% hot, add 2 kg of Beijing spring onion, 500 grams of old ginger slices, and 100 grams of star anise. Slowly simmer on low heat until the Beijing spring onions become light yellow. , Filter and extract oil. After the oil temperature drops to room temperature, we put the sea cucumbers in, seal them with plastic wrap, and keep them in the refrigerator for 1-3 hours.
Special attention is needed here: the time of refrigerating oil immersion methodDo not exceed 3 hours, otherwise the size of the sea cucumber will shrink more drastically.
3. Marinated flavor method
This method is based on large-scale, meat quality. Thicker sea cucumbers, such as pig ginseng, Canadian ginseng, and yellow sea cucumber, have very obvious effects.
The processing method is very simple. The sea cucumbers will rise to 70%, take out the sea cucumbers, dry the water with a dry towel, put them in ordinary red or white brine, slowly heat the brine until mature, remove the sea cucumbers, and put them in In a clean container, let it cool naturally, then pour the same cold brine into the container without sea cucumbers, seal it with plastic wrap, and refrigerate it for 2-5 hours in the refrigerator to allow the flavor of the brine to fully penetrate into the sea cucumbers to achieve the taste Effect.
4, spicy flavor method
This is a method for the later seasoning of sea cucumber dishes. Traditionally cooked sea cucumbers are mostly salty and umami, but in the culinary exchanges with some chefs, we found that the spicy flavor can stimulate the umami flavor of the sea cucumber, and the spicy oil has a very good penetration effect. However, with this method of processing, the degree of spicyness must be mastered, otherwise the flavor of the sea cucumber will be robbed.
For this reason, we specially prepared a sea cucumber hot and spicy sauce with moderate spicy flavor. The formula is 500 grams of peanut oil, 150 grams of chili noodles, 50 grams of crushed chili, 30 grams of crushed pepper, and 20 grams of cumin powder. Use this spicy sauce to cool or cook sea cucumbers, and the flavor is good.
5. The rising and flavoring method
This method is based on the abalone hair and sea cucumber method. Combine the taste and the rise to achieve the effect of the taste while rising. It can not only ensure that the sea cucumber can be preserved for a long time after the hair rise, but also there will be no problem of the sea cucumber rising after the hair rise. However, there is a prerequisite for this method to operate, that is, don't overspend the sea cucumbers, and keep the sea cucumbers with enough elasticity.
Specific method:
1, 1000-1500 grams of dried sea cucumbers are increased to 50% according to the traditional method, and then they are taken out and placed in a large casserole.
2. Take 1 kg of tendon meat, cut into large pieces, fry with salad until golden in color, remove and place in a casserole.
3, chicken rack 1kg, pork ribs and chicken feet 500g each, blanch them in water and then deep-fry them until golden color. Pour into the casserole, pour 5kg of purified water, bring to a boil over high heat, and switch to a small fire pot. System for 1 hour. After being cooked, the sea cucumbers can be served directly or after processing.
6. Soup Pot Tasty Method
Soup Tasty Tasty Method refers to the rising sea cucumber A way to quickly taste before the dish. Two large soup pots are needed for processing. One pot is used to contain the soup that helps the sea cucumber to taste quickly. Here we choose vegetarian soup or mushroom soup; the other pot is used to contain the sauce for the dish, such as making abalone. Sea cucumber is used to hold abalone juice. The processing method of
is that when the customer orders, first put the sea cucumbers in a soup pot filled with vegetarian soup or fungus soup, simmer for 5-8 minutes on medium heat, take out and absorb the water with a dry towel, and put it in Pour the hot abalone sauce on the sea cucumber.
Due to the short tasting time of sea cucumbers, the requirements for vegetarian soup or mushroom soup are very high. In addition to the method of soup, there are also requirements for the saltiness of the soup, that is, the saltiness of the soup should be higher than the saltiness of the normal soup, so that the water in the sea cucumber can be forced out and the soup can penetrate. .
7、Lao mix into the flavor method
It is also a very effective way to cook sea cucumbers with a lot of vinegar. , Umami soy sauce, so the penetration is very strong. As for the method of mixing juice, it has been introduced in the previous content, so I will not explain it here.
8、Frying method
Frying method is to adjust the flavor by frying The method quickly penetrates into the sea cucumber, so as to achieve the effect of tightening the flavor and not deodorizing.
The method of frying sea cucumber is different from frying fish mouth. The sea cucumber does not need to be pickled and coated with frying. The processing flow is: heat a pan, add a little peanut oil, and then add sufficient scallion, garlic and ginger slices Spread the bottom, then put the sea cucumber on the small ingredients, pour in the adjusted sauce, cover the lid, and heat it for 4-5 minutes.
Because there is not much water, part of the water in the sea cucumber body will evaporate during the heating process, and at the same time, the flavor of the small ingredients and the flavor will be absorbed.
9, 3U Scallion Burning Method
3U Scallion Burning Method Method, U is the homophony of oil. Scallion roasted sea cucumber is a classic dish, but many people make the sea cucumber onion fragrant. For this reason, we have obtained this method through experiments. Through three uses of scallion oil, the finished product can achieve the effect of strong green onion fragrance.
3U refers to:
1U—making scallion oil with strong fragrance. Specific method: Put 1500 grams of peanut oil in the pot. When it is 30-40% hot, add 2500 grams of green onion, stir-fry on low heat until 1 kg of peanut oil remains, filter and extract the oil.
2U—Use good thick scallion oil to oil the sea cucumber. Put 1 kg of thick scallion oil in the pot, and when it is 60% hot, add sea cucumbers and fry for 1 minute.
3U—After using the thick scallion oil, saute 100 grams of scallions, then add sea cucumbers and cook them in the normal way.
10. Sauce grilling method
Sauce grilling method is also an internal method by removing Moisture, the way to achieve delicious taste. Its operation process is: the sent sea cucumbers are beaten up with a knife, supported by 2 bamboo sticks, placed on a charcoal stove, and grilled on an open flame like lamb kebabs for 1 minute. The sea cucumbers must be flipped once during the roasting process.
Through roasting, the sea cucumber shrinks by heat, and part of the water will be lost. Then brush the surface of the sea cucumber with a special sauce, and continue roasting for 1.5-2 minutes to let the flavor of the sauce penetrate into the sea cucumber. The sea cucumber has a good flavor.
Sea Cucumber BBQ Sauce:
Peanut Oil 250g, Korean Hot Sauce 100g, Sweet Noodle Sauce, Chili Noodle, Huadiao Wine, Oyster Sauce 50g, Cumin Noodle, White Pepper 30g, Salt 15 grams, 10 grams of monosodium glutamate, just mix the above ingredients evenly.
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