Lamb stew with sea cucumber

Sea cucumbers are a treasure among seafood, which is enough to show people's recognition of sea cucumbers. Because most seafood products have more nutritional value than other foods, not to mention sea cucumbers. Using sea cucumbers to stew soup can have obvious nourishing effects on the human body, and mutton is also a food that is often used to stew soup. If mutton and sea cucumber are cooked together into mutton stewed with sea cucumber, what are the methods of making it?

Can sea cucumber be eaten with lamb?

Sea cucumber and mutton can be eaten together, but not too much.

Sea cucumber is a marine echinoderm, known as one of the eight treasures of the world. It is mild in nature, rich in protein, multiple amino acids, vitamins, carbohydrates, minerals and other nutrients. It has a strong tonic effect and high nutritional value. Mutton is warm in nature, containing protein, fat, minerals, multiple amino acids, iron, zinc and other nutrients. There is no obvious conflict in the food properties and nutrients of sea cucumbers and mutton, and they can be eaten together, but it is not advisable to eat too much.

How to make sea cucumber and mutton soup

Ingredients: 500g lamb (lean)

Ingredients: Sea cucumber (dried) 50g

Seasoning: 5g ginger, 15g scallion, 1g pepper, 5g salt, as needed

Preparation method

Step 1: Soak the sea cucumber in 40°C warm water until it is soft, cut the sea cucumber in half, remove the internal organs, wash it, and boil it in boiling water for about 10 minutes. Take it out and pour it into a bowl with the water and soak it for 2-3 hours.

Step 2: Wash the mutton, remove the blood, cut into small pieces, add appropriate amount of water (about 50g), simmer on low heat until cooked, cut the sea cucumber into small pieces and add them to cook together, boil for about 15 minutes, add minced ginger, scallion segments, minced pepper and fine salt. Eat the ginseng meat warm, drink the soup, or have it as a meal.

Is sea cucumber an irritant?

Nutritionists say that sea cucumbers are an allergenic food and people with excessive liver fire should not eat them. Sea cucumbers are a tonic and are rich in various nutrients. If you already have a lot of liver fire, eating sea cucumbers will undoubtedly add fuel to the fire and make the symptoms of liver fire even worse.

How to store sea cucumbers

1. Salted sea cucumbers will not go bad for three months at room temperature. The current process for salting sea cucumbers is no longer the same as before, so as long as there are no preservatives (except salt), it is fine to keep it at room temperature for half a month. If you want to store it for a long time, it is best to keep it at 0 degrees to minus 5 degrees, and it is fine to keep it for 12 months.

2. Store in the refrigerator. Do not gut the live sea cucumber. Boil it in a pressure cooker with sea water for 10-12 minutes. Quickly cool it with cold water and put it in purified water or mineral water. It can be stored in the refrigerator for about 15 days. Note that it is best to change the water every day. If you want to transport it outside, you can put the live sea cucumber in an insulated box and add ice to keep it for about 24 hours.

3. If they are all alive, just keep them first. You can put them in a plastic bucket with tap water and salt for a short period of time. The suitable water temperature is 0℃～28℃, and the salinity is 28‰～31‰.