Introduction Sea urchin, a Chinese medicine name. It is the calcareous bone shell of Hemicentrotus pulcherrimus (A. Agassiz), Temnopleurus tereumaticus (Leske), T. hardwickii (Gray), or Strongylocentrotus nudus (A. Agassiz). It is mainly produced in the coastal areas of Shandong and Hebei.
Nutritional value of sea urchin Sea urchin is also called thorny pot and sea hedgehog. The nutritional value of sea urchin is reflected in the high protein and vitamins in sea urchin roe. Sea urchin has the effects of removing blood stasis and swelling, strengthening the spleen and kidney, nourishing yin and replenishing yang. The methods of cooking sea urchin include sea urchin porridge, gourd sea urchin, steamed cabbage with sea urchin, coconut sea urchin roll, sea urchin steamed egg with tofu, fried sea urchin with milk, sea urchin and jellyfish skin kimchi, and loofah and sea urchin soup. The efficacy and function of sea urchin Sea urchin roe is delicious and has high nutritional value. Every 100 grams of fresh sea urchin roe contains 41 grams of protein, 32.7 grams of fat, vitamin A, D, various amino acids, phosphorus, iron, calcium and other nutrients. Sea urchin also has medicinal functions. It is salty and flat in nature. It has the functions of relieving acid and relieving pain, softening and dispersing nodules, removing blood stasis and swelling, clearing away heat and inflammation, strengthening the spleen and kidney, relaxing muscles and activating blood circulation. It has the functions of nourishing yin and tonifying yang, and is mainly used to treat cervical lymphadenopathy. It can treat phlegm accumulation and chest and rib pain. Sea urchin roe contains high fatty acids, which are good medicines for preventing cardiovascular diseases. It can reduce the content of triglycerides and cholesterol in the human body, anti-coagulate blood and prevent thrombosis. Side effects and contraindications of eating sea urchin None How to make delicious sea urchin Sea urchin method:
Sea urchin porridge <br /> Ingredients: 6 sea urchins, 200 grams of rice, a few basil leaves, a spoonful of sweet vinegar and shredded ginger, 1/4 teaspoon of salt, 1 teaspoon of white pepper. Method:
1. Wash the basil leaves, chop them and set aside;
2. Add 3-4 times the amount of water to the rice, bring to a boil over high heat, and add half a spoonful of salad oil to make the porridge more fragrant and smooth;
3. Turn to low heat and cook for another 15 minutes, until the rice is soft and thick;
4. Use a knife to make a small cut on the top of the sea urchin and gently peel off the sea urchin roe for later use;
5. Add the sea urchin to the thick porridge and stir it. Don't stir too hard, otherwise it will break into pieces. Cook over medium heat for 5 minutes.
6. Finally, add chopped basil leaves, sweet vinegar ginger, white pepper powder and salt to season.
Sea urchin steamed egg <br /> Ingredients: sea urchin, egg Method:
1. Add an equal amount of water to the eggs and beat them;
2. Put it in a steamer and steam it until it is about 60% cooked, that is, just slightly solidified;
3. Add sea urchin roe and steam over high heat for about 5 minutes until the sea urchin roe changes color and hardens;
4. Sea urchin roe itself has a slightly fresh and salty taste, so no seasoning is needed.
Gourd sea urchin <br /> Ingredients: 20 sea urchins (10 large and 10 small)
Seasoning: 4g salt, 4g chicken powder, some pepper powder (dissolved in water), 5g fresh ginger juice, 5g scallion white flowers, 5g wet starch, 400g fresh soup, 75g cooked chicken oil. Method:
1. Cut off the needles of the sea urchin, polish it, make a small round opening at the mouth of each urchin, take out the bile yolk, and wash the shell separately. Put 6 egg whites in a bowl, add pumpkin puree, fresh soup (300 grams), ginger juice, wet starch (2 grams), chicken powder (2 grams), pepper water, and refined salt (2 grams), stir well, and scoop into 10 sea urchin shells, steam them in a steamer over low heat. Carve cucumber peel into gourd leaves and handles, and insert them into the mouth of the small sea urchin.
2. Remove the tendons and skin of sea urchin roe and crab roe and put them in a bowl. Add the remaining egg yolk, fresh soup, wet starch, refined salt and chicken powder and mix well. Put the melted chicken oil in the pot and heat it to 40% hot. Pour the egg yolk liquid into the pot and stir. After it solidifies, remove from the pot, add celery and stir well. Spoon it onto the egg surface of 10 large sea urchins, and sprinkle caviar and chopped green onions on them in turn. Put the small sea urchin shells on the large sea urchins in a gourd shape, and place them at one end of the large plate at intervals. Put the garnishes on the other end.
Steamed cabbage with sea urchin <br /> Ingredients: 200g cabbage, appropriate amount of salt Method:
1. Wash the cabbage and cut into thin strips.
2. Chop the ginger and prepare the canned sea urchin for later use.
3. Arrange the shredded cabbage on a plate, cover it with minced ginger and sea urchin roe, and sprinkle with appropriate amount of salt.
4. Cover with plastic wrap and steam for 10 minutes after the water boils.
Coconut-flavored sea urchin roll <br /> Ingredients: 300 grams of sea urchin paste, 24 sheets of wafer paper, 50 grams of coconut flakes, 20 grams of egg white, 5 egg yolks, 50 grams of bread crumbs, 3 grams of MSG, 6 grams of sesame oil, 2 grams each of minced ginger and minced garlic, 6 grams of cornstarch, 1 kilogram of raw oil (actual consumption 100 grams).
practice:
1. Beat the egg white and egg yolk into a paste separately; mix the breadcrumbs and coconut flakes into coconut flakes and set aside.
2. Add sea urchin paste to minced ginger, garlic, MSG, sesame oil and cornstarch, mix well to make the filling, take a piece of wafer paper, add appropriate amount of filling, roll it into a Japanese shape, seal the mouth with egg white paste, dip it in egg yolk paste, and evenly coat it with coconut bread crumbs to make a semi-finished product. A total of 24 pieces are produced.
3. Heat the pan over high heat, add oil and heat until it is 50% hot. Gently put the semi-finished product into the oil, fry it over low heat until golden brown, remove from the pan and drain the oil, then serve.
Sea urchin steamed egg with tofu <br /> Ingredients: sea urchin roe, egg, rennet tofu, salt, sesame oil, etc. Instructions:
1. Cut open the sea urchin, remove the roe, and wash it;
2. Cut the rennet tofu into slices;
3. Take a container, brush a little oil on the inner wall, and put the tofu in;
4. Beat two eggs, add the same amount of water and a little salt, and beat well;
5. Filter the impurities in the egg liquid and pour the egg liquid into the container with tofu, covering the tofu;
6. Cover with plastic wrap, put in a steamer, bring to a boil over high heat and then turn to medium heat until the surface of the egg liquid is slightly solidified;
7. Place the sea urchin roe on the egg liquid, and then steam until the egg liquid and sea urchin roe are cooked together;
8. Take it out, chop some green onions, and sprinkle a few drops of sesame oil or MSG.
Fried sea urchin with milk <br /> Ingredients: 4 egg whites, 1 plate of sea urchin (about 200 grams), 4 tablespoons of oil for frying milk, 1 tablespoon of corn flour, 1/2 teaspoon of salt, 1 tablespoon of Jinhua ham shreds, 2 scallions, 3/4 cup of thin cream. Instructions:
1. Place a loose shell on a large bowl to drain the oil.
2. Drain the sea urchin seasoning before frying, mix the egg white and cream mixture, add the sea urchin, ham shreds and scallions and mix well. Skim off the egg foam on the surface.
3. Place a thick-bottomed easy-to-clean pan on medium heat. When the pan turns red, add 1 tablespoon of oil and about E egg white and sea urchin mixture. Quickly simmer evenly on the pan. When it starts to solidify, remove the pan from the heat and use a shovel to drain the oil into the shells.
4. Return the pan to medium heat and wait until the pan turns red. Add 1 tablespoon of oil and E egg white solution. Fry the egg whites according to method 2 until solidified. Scoop them out with the back of your hand and place them on the fried milk in the shell.
5. Fry the eggs twice more in the same way, drain off as much excess oil as possible, and serve on a plate.
Sea urchin and jellyfish skin kimchi <br /> Ingredients: 1/3 cup of sea urchin sauce, 2 taels of jellyfish skin, 1/2 tablespoon of sugar, 1/2 tablespoon of sesame oil, 1 teaspoon of salt, 2 teaspoons of rice wine. Method:
1. Wash the jellyfish skin and soak it in water to remove the saltiness. After about an hour, rinse it with water several times. After draining the water thoroughly, cut it into strips 6-8 cm long and 0.5 cm wide for later use.
2. Mix the seasoning and sea urchin sauce together, then add the jellyfish skin and mix well. Finally, place it in a container, cover and refrigerate for 1 day. It can be eaten after it has absorbed the flavor. It can be stored in the refrigerator for about 15 days.
Luffa and sea urchin soup <br /> Ingredients: luffa, eggs, pork belly, sea urchin roe, green onion, ginger, soy sauce, vinegar, salt, sesame oil. Method:
1. Wash the loofah, peel it and cut it into slices;
2. Slice the pork belly, chop the green onion and ginger, and beat the eggs for later use;
3. Put a little oil in the pan, add the meat slices and stir-fry after the oil is hot;
4. Add a little vinegar and soy sauce, and add green onion and ginger;
5. Add loofah slices, stir-fry and add salt;
6. Keep stir-frying the loofah until it becomes translucent and cooked;
7. Add two bowls of boiling water and bring to a boil over high heat. When the water boils, add the beaten egg liquid;
8. Finally, add a large spoonful of sea urchin roe and stir evenly. Add a few drops of sesame oil and serve. Medicinal value of sea urchins It has the effects of resolving phlegm, softening hard masses, dispersing nodules, reducing acid and relieving pain. It is often used for scrofula, phlegm nodules, asthma, rib pain and stomachache. |
