Delicious dishes from 'sea ginseng'

(Baonghean.vn) - Sea rum (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 "ginseng of the sea".

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According to modern nutritional research, every 100g of dried sea rum contains 76g of protein, 5 times higher than lean pork and 3.5 times higher than beef. Below are delicious and nutritious dishes from 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 peel off the core and soak it in crushed ginger wine to remove the smell, then rinse it and you can stir-fry it.

You can also grill it briefly to make it fragrant, then scrape off the slimy layer, then soak it in cold water for 30 minutes to reduce the saltiness. When the sea rum is completely soft, peel off the outer layer and wash it. Finally, boil it briefly and soak it in cold water to make it crispy.

If not prepared properly, you will lose the nutrients of the dish. Photo: Internet

For dry sea rum, first soak the sea rum in warm water for about 12 to 18 hours until soft, elastic and easy to cut. Next, use a knife to lightly cut the belly, remove all the intestines, then rinse and drain.

Put the sea rum into boiling water with crushed ginger, just blanch it. The secret is to let the water cool down before adding the sea rum. Then, reduce the heat to low so that the pot of water does not get cold but also does not boil over, this way the nutrients will not be lost and the sea rum will be delicious and soft.

In addition, the way to store sea rum is also very important. After preparing it and want to store it for later use, you can arrange the ginger slices in the belly of 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 defrost it with warm water.

Delicious and nutritious dishes from sea rum

Rum Sea Tea

Sea cucumber tea. Photo: Internet

The sea rum dessert is even more unique. They cut it into thin slices, the color is amber-brown. It is cooked with lotus seeds, coix seeds, Chinese clematis, and jujubes. The sugar used to make the dessert must be "steamed" - the sugar water is boiling, a little sticky, add a little egg white and stir well. The sugar residue floats up with the egg foam, then skim it off. Add the above ingredients to the sugar water and cook for a few more minutes. The dried or ground tangerine peel is used as an additional spice. The scent of the dessert is fragrant with the scent of dried tangerine peel. Sea rum dessert is similar to mixed desserts nowadays. It has a combination of sweetness, richness, and a slight orange scent, so when eaten, you can no longer feel the fishy smell of the sea.

Ricesea ​​rum

Crispy rice with sea rum. Photo: Internet

One of the popular sea rum dishes is sea rum crispy rice. Steamed sticky rice, while still hot, roll it out and cut into bite-sized pieces, then dry it in the sun or oven, when eating, deep-fry it until the rice is puffed up, take it out and drain. Sea rum and shiitake mushrooms are cut into bite-sized pieces, and green mustard is blanched. Stir-fry the green mustard first, season it and arrange it on a plate, place the crispy rice on top, then sauté the ginger and minced garlic, stir-fry the sea rum with the mushrooms. Add a little broth, season with oyster sauce and sesame oil. When almost done, add a little cornstarch water to thicken the sauce and pour it over the plate of crispy rice, sprinkle with a little pepper, serve with soy sauce and chili slices.

Rum braised with mushrooms

Sea rum braised with mushrooms. Photo: Internet

Clean the sea rum, cut into bite-sized pieces. Soak the shiitake mushrooms in water, then slice them thinly. Place the pan with a little fat and peeled, crushed garlic and sauté until golden brown. Then add the chicken broth. Add the shiitake mushrooms and sea rum and simmer. Turn on medium heat and simmer for about 10 minutes, then season with MSG, sugar, and pepper. Add the bok choy with the leaves removed. Finally, add a little tapioca starch mixed with water to thicken. Once cooked, serve on a plate. You have a delicious dish for the whole family.

Sea rumsalt and lemongrass

Sea rum with salt and lemongrass. Photo: Internet

Wash the sea rum thoroughly and drain. Wash the lemongrass, crush it, then cut it into short pieces. Boil the lemongrass with a little water until fragrant, add 2 crushed lemon leaves. Next, boil the sea rum until fully cooked. Remove, drain, and cut into bite-sized pieces. Put the minced lemongrass in a pan and stir-fry until dry, then add salt and stir-fry until completely dry. Place the sea cucumber on a plate, garnish with lemongrass slices, lemon leaves, and a little lemongrass salt on top. Serve this dish hot with lemongrass salt, lemon, and sliced ​​lemon leaves.

Soupsea ​​rum

Rum sea soup. Photo: Internet

To have a delicious sea rum soup, cook the broth with chicken heads. In addition to sea rum, there are crab meat, shiitake mushrooms and ginger. After processing, cut the sea rum and mushrooms into thin slices, and cut the ginger into strips. Stir-fry the crab meat with chopped onions and garlic. After the broth is cooked, add the sea rum, mushrooms and ginger and let it boil for a while, then add the crab meat, season to taste (seasoning with soy sauce will be more delicious). Stir in the tapioca starch at the end to thicken the soup, serve hot, sprinkle with some onions, cilantro and pepper.

Pear Flower

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