Delicious dishes made from 'sea ginseng'

(Baonghean.vn) - Sea cucumber has been considered one of the four famous foods, along with monkey brain, bear paw, and bird's nest, of traditional Eastern cuisine and is known as the "ginseng of the sea".

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According to modern nutritional research, every 100g of dried sea rum contains 76g of protein, which is 5 times higher than lean pork and 3.5 times higher than beef. Below are some delicious and nutritious dishes made with sea rum that you can prepare for your family.

How to prepare and store sea rum:

Preparing sea rum is the first important step. With fresh sea rum, you just need to remove the pulp, then soak it in ginger wine to remove the odor, and then rinse it before stir-frying.

You can also lightly grill them to enhance the aroma, then scrape off the slimy layer, and soak them in cold water for 30 minutes to reduce the saltiness. Once the sea rum is completely soft, peel off the outer skin and rinse thoroughly. Finally, blanch them briefly and then soak them in cold water to create a crispy texture.

If not prepared properly, you will lose the nutrients in the food. Photo: Internet

For dried sea rum, first soak the sea rum in warm water for about 12 to 18 hours until it becomes soft, elastic, and easily cut. Next, lightly slit the belly with a knife, remove all the intestines, rinse thoroughly, and let it drain.

Add the sea rum to boiling water with grated ginger, but be careful not to blanch it too quickly. The secret is to let the water cool down before adding the sea rum. Then, simmer over very low heat so the water doesn't get too cold but also doesn't boil over vigorously; this will preserve the nutrients and keep the sea rum delicious and tender.

Furthermore, the way you store sea rum is also extremely important. After preparing it, if you want to store it for later use, arrange slices of ginger inside the sea rum, wrap it with food wrap, and put it in the freezer. When you want to eat it, you can take it out and thaw it with warm water.

Delicious and nutritious dishes made with sea rum.

Sea rum tea

Sea cucumber dessert. Photo: Internet

Sea rum in a dessert soup is even more unique. They cut it into thin slices, a translucent amber-yellowish color. It's cooked with lotus seeds, job's tears, jujube, and Chinese dates. The sugar syrup must be "simmered" – boiling sugar water, slightly thick, with a few egg whites added and stirred well. The sugar residue rises with the foam and is skimmed off. The above ingredients are added to the sugar syrup and cooked again for a few minutes. Dried tangerine peel, either peeled or finely grated, is added as a seasoning. The dessert soup has a fragrant aroma of dried tangerine peel. Sea rum dessert soup is similar to today's mixed fruit dessert soup. It combines sweetness, richness, and a subtle citrus scent, eliminating any hint of the sea's fishy taste.

Ricesea ​​rum fire

Crispy rice with sea rum. Photo: Internet

One of the most popular seafood dishes is sea rum rice crackers. Steamed glutinous rice is rolled thinly and cut into bite-sized pieces while still hot, then dried in the sun or oven. When ready to eat, it is deep-fried until puffed up, then drained. Sea rum, sliced ​​shiitake mushrooms, and blanched Chinese cabbage are stir-fried first, seasoned, and arranged on a plate. The rice crackers are placed on top, then minced ginger and garlic are sautéed until fragrant. The sea rum and mushrooms are stir-fried together. A little broth is added, along with oyster sauce and sesame oil. When almost finished, a little cornstarch mixture is added to thicken the sauce, then poured over the rice crackers. A sprinkle of pepper is added, and it is served with soy sauce and sliced ​​chili peppers.

Sea rum stewed with mushrooms

Sea rum stewed with mushrooms. Photo: Internet

Clean and cut the sea rum into bite-sized pieces. Soak the shiitake mushrooms in water and slice them thinly. Heat a pan with a little oil and sauté the peeled and minced garlic until golden brown. Then add the chicken broth. Add the shiitake mushrooms and sea rum and simmer over medium heat for about 10 minutes. Season with MSG, sugar, and pepper. Add the bok choy (with some leaves removed). Finally, add a little cornstarch dissolved in water to thicken the sauce. Once cooked, serve on a plate. You now have a delicious dish for the whole family.

Sea rumlemongrass salt

Sea rum with salt and lemongrass. Photo: Internet

Wash the sea cucumbers thoroughly and drain. Wash the lemongrass, crush it, and then cut it into short pieces. Cook the lemongrass in a little water until fragrant, then add 2 crushed kaffir lime leaves. Next, add the sea cucumbers and cook until fully done. Remove from the water, drain, and slice into bite-sized pieces. Sauté the finely chopped lemongrass in a pan until slightly dry, then add salt and sauté until completely dry. Place the sea cucumbers on a plate, garnish with lemongrass slices, kaffir lime leaves, and a little lemongrass salt. This dish is served hot with a dipping sauce of lemongrass salt, lime, and finely chopped kaffir lime leaves.

Soupsea ​​rum

Sea rum soup. Photo: Internet

To make a delicious sea rum soup, use chicken heads to make the broth. Besides sea rum, you'll also need crab meat, shiitake mushrooms, and ginger. Prepare the sea rum and mushrooms by slicing them thinly, and cut the ginger into strips. Briefly sauté the crab meat with chopped onions and garlic. Once the broth is ready, add the sea rum, mushrooms, and ginger, bring to a boil, then add the crab meat and season to taste (soy sauce will make it tastier). Finally, add cornstarch to thicken the soup. Serve hot, sprinkle with chopped scallions, cilantro, and pepper.

Hoa Le

(Synthetic)