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干海参吃法做法及泡发方法

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泡发方法(一)
干成品刺参在食用前需经一个水放发制过程,通过水发回放将干成品变为水发参,刺参个体回放率的大小与刺参质量成正比。一般优质刺参加放率都在1:6以上,而且水参肉厚皮质有弹性,营养价值高。回放刺参具体操作工艺是:洗净→凉水浸泡→去脏壁内筋→冲洗→热开水回放→纯净水低温存放→食用。
操作与处理:
1.选择适量干成品刺参放容器内,洗净刺参体表的炭灰和盐份后,用凉水浸泡。(每天换水1~3遍,2~3天后品尝,感到水不咸了为止)
2.干成品刺参经浸泡达到湿软后,捞出用利刀顺刺参背部(原来开口处)切开,摘除刺参的口腔(俗称牙,即石灰质)和脏壁内筋.放到保温容器里用100℃热水浸泡6~8小时,然后逐渐降至自然温度。
3 将泡好的海参倒出,凉透换纯净水低温冰箱内存放,0-8℃涨发,24-36小时后即可食用,保存期限在—周以内为宜,最好每天换水一遍,以备食用。
备注:
1、盐分一定要泡除干净,否则海参发不透;
2、刺参腹中的内壁(五根筋)可食用,且营养丰富,千万不要扔掉,可剪开参体取出内筋做汤用;
3、发制海参容器用干净、无油污的专用不锈钢锅,水容量用直径32cm、深8cm的带盖盆也很好,或者用经济适用的砂锅;
4、用纯净水发海参不但个体大而且人体吸收最好;
5、海参煮好后,用0 ℃至8℃的纯净水浸泡24-36小时涨发最大,人体易吸收
6、用暖瓶发制要注意,因为其保温效果好,海参长时间高温易烂,所以高温时间以6-8小时左右为宜(具体时间根据海参规格,产地,体壁厚度适当调整)。
7.海参中的蛋白和营养成分不溶于水,海参水发过程中营养成份流失很少。
8.吃海参最佳时间为饭前半小时空腹食用。
9.发参量以保存期限在—周以内为宜,如果超出—周的量,可将发好的刺参放入低温冰箱中加水冷冻,可同样起到保鲜作用。
泡发海参时要注意下列事项:
1.泡发海参所用的器具和水质要洁净,不能沾油、碱和其它易污染的杂物,因海参遇油和碱易造成腐烂。
2.海参因品种和大小不一,泡发时间则不一样,必须勤检查,随时将发好的参拣出,未发好的继续发。

家常海参的三种做法
过去,海参是名贵菜,但现如今已经进入寻常百姓家。也许因为不常吃,对它还比较陌生。今天,教你几种家常的海参的做法。
做法一:肉末海参
肉要选三肥七瘦(即三分肥肉、七分瘦肉),将肉切成末后氽水,待肉末变色后,再加入酱油、水和少许糖,随后将海参放入,用慢火煨至汤汁入味。
做法二:香辣海参

如果觉得肉末海参吃着不过瘾,还可以在此基础上加入干辣椒或辣椒油,拌以四川郫县豆瓣酱,即可制成香辣海参。
做法三:海参小豆腐
将茼蒿切成末,拌以蛋清、淀粉搅成糊状;将海参切成米粒状的小块后氽水,在蛋青糊中搅匀。随后用葱姜爆锅,与嫩汁豆腐一起炒熟即可食用。
这道菜尤其适合老年人。

==== 汉译英 ====

Bubble hair Method (1)
Dry Sea Cucumber finished before consumption is subject to a water discharge-emptive process, playback will be made through water into a water-fat dry finished ginseng, Morina individual playback rate is proportional to the size and quality japonicus. Release rate of the general quality thorn to participate in more than 1:6, and the water ginseng flesh cortex flexible, high nutritional value. Playback Sea Cucumber specific operation process is: Wash cold water immersion → → → dressed wall reinforcement hot water washing → Playback → storage → low-temperature pure water consumption.
Operation and handling:
1. Choose an appropriate container put dry finished product japonicus, wash Morina surface of the charcoal and salt, you use cold water immersion. (Change the water 1 to 3 times per day, 2 ~ 3 days after the tasting, feeling the water is not salty the date)
2. Dry Sea Cucumber finished soaking up swampy, the fish out the back with a knife shun japonicus (the original openings) cut, remove Morina mouth (commonly known as teeth, that is, limestone) and the dirty wall reinforcement. Into thermos flasks Village with 100 ℃ hot water soak 6 to 8 hours, and then gradually reduced to the natural temperature.
3 will be poured soaked sea cucumber, cool pure water permeability for low-temperature refrigerator memory put ,0-8 ℃ up to 36 hours after fat 24-edible, shelf-life in - preferably within one week, preferably every day changing the water again, to prepare food.
Note:
1, salt must be clean, except foam, or sea cucumber of not thoroughly;
2, depicts the inner wall of Sea Cucumber (5 bars) are edible, and the nutrient-rich, do not throw away can be cut out reference body with the inner ribs soup;
3, hair system, sea cucumbers container with a clean, non-greasy special stainless steel pot, the water capacity of diameter 32cm, depth 8cm of the Lid basin is also very good, or to use the economic application of casserole;
4, using pure water, sea slug is not only the individual large and the human body to absorb the best;
5, sea cucumber cooked, you use 0 ℃ to 8 ℃ soaked 24-36 hours of pure water made up the largest body absorbs easily
6, with the thermos flask-emptive attention because of its insulation effect is good, sea cucumbers for prolonged Yi rotten, so high time to 6-8 hours is appropriate (the specific time under sea cucumber specifications, place of origin, body wall thickness appropriate adjustment).
7. Sea cucumber in protein and nutrients do not dissolve in water, cucumber water in nutrient loss during the few.
8. The best time to eat sea cucumber is an empty stomach half an hour before meals consumed.
9. Fat parameters in order to save time in the - within one week is appropriate, if the excess - the amount of weeks can be made good japonicus into the low-temperature refrigerator with water freezing, may also play a role in preservation.
Bubble sea slug should pay attention to the following items:
1. Foam equipment used for sea slug and water quality should be clean, not contaminated with oil, alkali and other debris easily contaminated, because sea cucumbers case of oil and alkali could easily lead to rot.
2. Sea cucumbers by species and sizes, bubble hair is not the same time, we must ground check will be issued at any time picked up a good argument not made good continue to issue.

Judging from the practice of three kinds of sea cucumbers
In the past, sea cucumber is a valuable food, but is now has entered the homes of ordinary people. Maybe because they do not eat, for it unfamiliar. Today, the sea cucumber teach you a few homely approach.
Approach one: minced meat Sea Cucumber
7 to elect three fat meat, lean (ie, one-third fat, seven parts of lean meat), cut the meat after the end of the water boil for a short until after the minced meat color, then add the soy sauce, water and a little sugar, then placed in sea cucumber, with simmer until soup simmered in tasty.
The Second Method: Spicy Sea Cucumber

If you feel that eating is not enjoyable minced cucumbers, you can also join on this basis, dried chili peppers or chili oil, mixed with Sichuan bean paste Pixian, you can made into spicy cucumber.
Third Method: sea cucumber small tofu
Cut the end of the Chrysanthemum, mixed with egg white, starch paste Jiaocheng; to sea cucumber cut into small rice-shaped after the boil for a short water Stir in the eggs of green paste. Followed by blasting pot with onion ginger, juice and tender bean curd can be eaten along with Fry.
This dish is particularly suitable for the elderly.

Tags: 干海参

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更新日期: 2010-12-14 16:52
作者: : mcyclub
修订: 1.2

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