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做法1.干海参放入一个无油的干净容器中,加入温水至少没过海参表面5厘米,加盖子浸泡24小时,水温以不烫手为好。2.处理海参前将双手和刀子清洗干净,沿着海参有脐的一面轻轻划开,将里面的泥沙洗净,然后撕去内部白色的膜。3.准备一只无油的汤锅,放入海参并加入清水没过表面,大火烧开后转成小火慢慢炖20分钟,不要开盖让其自然冷却。4.海参和水冷却后再次烧开,再炖20分钟,重复操作3次。在最后一次煮之前加入葱段、姜片去腥。煮好的海参应该非常柔软但是还有一定的弹性,在下锅入味前仍然用温水浸泡备用。
Practices 1. Dried sea cucumber into an oil-free clean container, add warm water at least 5 cm surface of sea cucumber, capped soak for 24 hours, the water temperature is not hot as well. 2. Before handling sea cucumber, wash your hands and knife clean, gently cut along the navel side of sea cucumber, wash the sediment inside, and then tear the internal white film. 3. Prepare an oil-free soup pot, add sea cucumber and add water to the surface. After the fire is boiled, turn into small fire and simmer for 20 minutes. Do not open the lid to let it cool down naturally. 4. Sea cucumber and water boil again after boil, then simmer for 20 minutes, repeat the operation 3 times. Add scallion before the last cook, ginger to fishy. The cooked sea cucumber should be very soft but there is a certain degree of elasticity, soak it in warm water before pouring into the pan.