How to make winter melon and sea cucumber soup

I believe everyone has seen sea cucumbers, and we all know that they are rich in nutrients. This is why the price of sea cucumbers is very expensive. However, if you only eat sea cucumbers, the taste is not that good. You can also add some side dishes, such as winter melon, so that you can make winter melon and sea cucumber soup, which will make the taste better and the nutritional content is higher.

1. Wash the mushrooms, remove the roots, blanch them and slice them.

2. Peel the ginseng and slice it.

3. Add chicken soup and ginseng slices into the casserole. Bring to a boil over high heat, then simmer over low heat for 6 minutes until the ginseng is cooked through.

5. Add the high-pressure sea cucumber and blanched mushrooms, continue to simmer over low heat for about 5 minutes, add a small amount of salt to season, and serve.

Sea cucumbers contain more than 50 nutrients that are beneficial to human physiological activities. Their proteins contain 18 kinds of amino acids and are rich in taurine, chondroitin sulfate, sea cucumber polysaccharides and other active substances, calcium, phosphorus, iron, iodine, zinc, selenium, vanadium, manganese and other elements, as well as vitamin B1 and vitamins.

The protein in sea cucumbers is water-soluble protein, which is easily digested and absorbed by the human body. It has strong effects of nourishing the kidney and strengthening yang, replenishing qi and yin, and clearing the intestines and moistening dryness. It can be used as an auxiliary treatment for cardiovascular and cerebrovascular diseases, diabetes, kidney deficiency and impotence, neurasthenia, regenerative anemia and other diseases. Traditional Chinese medicine believes that sea cucumbers are warm and tonic, suitable for long-term consumption, and are the best food for strengthening the body and delaying aging.

Sea cucumbers are high in protein, low in fat and low in cholesterol. Therefore, they are traditionally considered a nourishing food. Medically, it is also believed that sea cucumbers are good for people with hypertension, coronary heart disease, hepatitis and the elderly. There are many ways to cook sea cucumbers, such as scallion-fried sea cucumbers, milk soup sea cucumbers, home-cooked sea cucumbers, shrimp-filled sea cucumbers, braised sea cucumbers, and chicken-mashed sea cucumbers. The preparation method of sea cucumber is quite particular, and a variety of good seasonings are required to make it into a delicious and tender delicacy.

Soak the sea cucumber in clean water for about 3 days until it becomes soft; take it out, cut open the abdomen to remove the intestines and peritoneum, then soak it in clean water again. After it is softened, it can be processed and eaten. When using this method, you need to change the water several times on hot days and always check whether the fish has become soft.

When soaking sea cucumbers, be sure not to get them contaminated with oil, alkali, or salt, otherwise it will hinder the sea cucumbers from absorbing water and swelling, reduce the yield, and even cause the sea cucumbers to dissolve and rot. The soaked sea cucumbers cannot be frozen again, otherwise it will affect the quality of the sea cucumbers, so it is not advisable to soak too much at one time.

To soak dried sea cucumbers yourself, you should first lightly roast them over a fire, then soak them in warm water overnight. This will help remove the dry lime from the outer skin. The next day, gently scrub the skin with a soft brush, boil it in clean water for half an hour, then turn off the heat and soak.

Boil and soak every day, repeat for five to seven days, until the sea cucumber is soft and swollen, then take it out. Although the procedure is cumbersome, there are no additives in the process. It is not only safe and hygienic, but also can be cooked for a long time without becoming mushy, and tastes better than the ones bought now.

Sea cucumbers are easy to rot when exposed to oil, so the container for soaking sea cucumbers must be clean, especially to avoid oil and water contact with sea cucumbers that have not been fully foamed, otherwise the outer skin will be soft and rotten while the inner layer is still hard, which is not good.