Sea cucumber, one of the eight treasures of ancient and modern times, is warm in nature, sweet in taste, and the most important therapeutic role is to nourish yin and nourish the kidney, aphrodisiac and benefit essence.

Later studies have proved that the protein content of sea cucumber is only 20% more than that of eggs, which sounds like sea cucumber is also nutritious.

But the problem is that the two things can't be compared together. Because it is also protein, the protein content contained in sea cucumber is many times more precious than ordinary protein.

Sea cucumber protein is rich in active protein components, which can promote the recovery of protein in the human body, so the effect of aphrodisiac and essence does not need to be repeated, because after trauma, such as people who have undergone surgery, eating sea cucumber can quickly help the body recover, which is an ability that ordinary protein does not have.

What's more, sea cucumber contains a unique chondroitin sulfate, and many other precious nutrients from the bottom of the sea, which have the miraculous effect of delaying aging, improving memory, fighting cancer and enhancing the body's immunity.

Sea cucumber is indeed a good thing, but it is not suitable for everyone, such as the liver is vigorous, the spleen and stomach are damp, and patients with indigestion and diarrhea are not suitable for eating sea cucumber.

Because people with large internal fire eat sea cucumber on fire, resulting in dizziness, dryness, nosebleeds and other symptoms, and because sea cucumber is rich in high-quality protein, so indigestion patients eat sea cucumber to bring greater pressure to their digestive system, which will lead to intestinal congestion and other adverse conditions.

It is said that sea cucumbers taste fishy, but in fact, this is just saying that fresh sea cucumbers, and the dried sea cucumbers that are usually eaten do not have such a fishy smell, but they appear light and tasteless.

It's not accurate to say that it is light and tasteless, but because the unique taste of sea cucumber is so light that you won't notice it if you don't taste it carefully.

Such a taste characteristic makes sea cucumber not easy to cook.

Like this feast, the sea cucumber cooked by the chef is only used to make soup with a few vegetables, and the taste of the sea cucumber is not reflected, and the soup is also bland and tasteless.

After a banquet, the seafood is indeed rich and colorful, each with its own characteristics, but this sea cucumber makes Yang Huairen not very satisfied.

When he returned to his place of residence, Yang Huairen always felt that something was missing, so he sent someone to a larger seafood restaurant in the city to purchase some good dried sea cucumbers that had been soaked and came back, and in the evening, he wanted to cook a sea cucumber feast himself.

As for buying the soaked sea cucumbers in the restaurant directly, it is also because it takes about three to four days to soak the sea cucumbers, and the water has to be changed constantly during this period, so Yang Huairen has found a way to save energy.

There are also many types of sea cucumbers, and the sea cucumbers produced in the waters near the Shandong Peninsula and the Liaodong Peninsula are the best among sea cucumbers.

Speaking of the famous dish with sea cucumber as the main ingredient, the most impressive thing is the roasted sea cucumber with green onions.

Of course, a dish of scallion roasted sea cucumber has evolved many different cooking methods in later generations, and Yang Huairen learned from his father is the relatively most orthodox scallion roasted sea cucumber.

The soaked sea cucumber needs to be re-dried before cooking, because the sea cucumber absorbs water during the soaking process, too much water will affect the taste of the sea cucumber, and it will also prevent the sea cucumber from entering the flavor, so dry it again to remove the excess water as much as possible.

As for the cleaning of sea cucumbers, it is relatively simple, remove the internal organs, peritoneum, cut off the lips and white teeth of sea cucumbers, and then wash them, not too verbose.

The first thing to prepare is a pot of scallion oil. To make green onions and sea cucumbers, it is best to use Shandong green onions, cut the green onions into white sections for the later steps, and cut the green onions and green onion leaves into narrow sections for making paste scallion oil.

Put lard in the pot, heat it for 70 percent, add a large amount of green onions, ginger slices and minced garlic in turn, and fry over medium heat until the green onions begin to become dry and mushy.

Many people think that vegetable oil is better for making paste scallion oil because it does not have the fishy smell of animal oil like lard.

In fact, using lard to make scallion roasted sea cucumber can enhance the taste of sea cucumber, and the scallion oil is really good, and the lard that is drained out is transparent and yellow, full of the aroma of green onion and ginger, and there is no longer the original fishy taste of lard.

Of course, some people just can't taste the taste of lard, and it is not impossible to switch to vegetable oil, but the taste of vegetable oil itself will more or less destroy the original taste of the dish.

The next step is to flavor the sea cucumber. In order to make the sea cucumber that is not easy to taste taste, you can use knife work to draw a very shallow layer of fine marks on the surface of the sea cucumber before making, and as for the shape, it can be parallel or intertwined, without affecting the appearance.

Raise another pot and add the stock to the pot. The preparation method of dashi has been mentioned many times before, so I will not repeat it here, and if you don't have dashi prepared, you can use ordinary clear chicken soup.

Add the processed sea cucumber to the pot, add a little green onion and ginger juice at the same time, bring to a boil over high heat, and take out the sea cucumber for later use in about five minutes.

Of course, the time is not necessarily fixed, use chopsticks to pinch the sea cucumber to feel the softness of the sea cucumber, as long as the sea cucumber has become soft as a whole.

This softness is due to the original elasticity of sea cucumbers, which is soft compared to the hardness before cooking, but don't cook it too soft until it is soft.

Then process the green onion white, cook the lard in the pot, burn it to eighty percent of the heat, add the green onion white section, fry it until the green onion white surface is golden, remove the green onion white and put it in a bowl.

Fill a bowl with white green onions, a little cooking wine, ginger juice, soy sauce, and sugar, then put the bowl in the steaming drawer and steam for two minutes.

The next step is to burn the sea cucumber, put a little scallion oil in the pot and heat it over high heat, add the white section of the green onion and the sea cucumber to stir-fry quickly, add the broth and then change to a simmer, add a little salt, cooking wine, soy sauce, sugar, brown sugar, stir evenly and simmer for two minutes.

Finally, change the heat to thicken, collect the soup until it is viscous, pour some paste scallion oil on the sea cucumber and put it on the plate, so far, a scallion roasted sea cucumber is ready.

This dish is best eaten hot, as the taste and texture of the sea cucumber will be greatly affected when it is cooled.

When the best sea cucumber is served to diners, the sea cucumber has gradually absorbed the soup into the body until the diners have enjoyed the delicious dish, and they will find that there is almost no soup on the plate.

Although the traditional method is very complex and harsh, it is also the best way to cook the fresh and smooth taste of sea cucumber, and the strong aroma of green onions invades the taste senses of diners from the moment it is served in this dish.

The fragrant soup stock and the thick aroma of green onions are blended into the sea cucumber to bring out the mellow flavor of the sea cucumber's original seabed, and then I know why the sea cucumber has become a treasure from ancient times to the present.