Plum blossom ginseng practice

Plum-blossom ginseng is a unique sea treasure in Hainan Province and one of the "three wonders" in Sanya. Mainly produced in South China Sea Islands of China. Sea cucumber is the first of the "eight treasures of seafood", especially plum-blossom ginseng. The length of Japanese ginseng can reach1.2m, and its weight ranges from 12 to13kg, so it is called "the king of sea cucumbers". Japanese ginseng is very sensitive to environmental changes. When stimulated, such as seawater pollution, sudden changes in the specific gravity and temperature of seawater, etc., it will cause itself to rot or spit out internal organs. After the dirty sea cucumber is discharged, it will regenerate under good water quality conditions. More interestingly, there is a fish symbiosis phenomenon in the cloaca of Japanese ginseng. Japanese ginseng is very sensitive to environmental changes. When stimulated, such as seawater pollution, sudden changes in the specific gravity and temperature of seawater, etc., it will cause itself to rot or spit out internal organs. After the dirty sea cucumber is discharged, it will regenerate under good water quality conditions. This fish is as big as a finger, with a reddish-brown body, a slightly larger head and a smooth and slender body, about 20 cm. When it feels that the water is deteriorating, it will stick its head out of the ginseng. Therefore, it can be used to observe the response of Japanese ginseng to environmental changes. The economic value of Plum Blossom Ginseng is very high, which is not only a tonic, but also can treat diseases and fight cancer, and has certain anti-aging effect. Plum-blossom ginseng can be stewed in chicken soup, sliced and washed with sand, or eaten sweetly, that is, stewed with sea cucumber, eggs, longan and rock sugar. There are many kinds of sea cucumbers, about 1 100 species in the world, which are distributed in various oceans. Among so many kinds, Japanese ginseng is the largest. Its body length is generally 60-70 cm, its width is about 10 cm, its height is about 8 cm, and its maximum overall length can reach 90- 120 cm, hence the name "King of Sea Cucumber". Plum-blossom ginseng is shaped like a long tube with big thorns on the back, and the base of every 3- 1 1 thorn is connected together, which is a bit like plum blossom petals, so people call it "plum blossom ginseng"; Because its foreign trade is a bit like pineapple, it is also called "pineapple ginseng". Most of the Japanese ginseng live in the sand bottom with a small amount of algae and reefs, and feed on small organisms. Its color is very gorgeous, with beautiful orange yellow or orange red on the back, dotted with yellow and brown spots; The abdomen is reddish; All 20 tentacles are yellow. There are several ways: braised plum ginseng, shrimp plum ginseng, scallion plum ginseng and so on. Braised plum ginseng is the main ingredient of this dish, and the main ingredients are rape and lark mushroom. Cut the soaked plum ginseng in half in the middle, scald it thoroughly with boiling water, and then control the water. Cooked by the chef, the color is red and bright, with fresh lark mushroom, and the taste is tender, smooth and sweet. When loading the plate, put a circle of cooked rape in the plate. Green rape with bright red plum ginseng, a dish of delicate braised plum ginseng appears in front of you. Taste it, it tastes mellow and delicious, and it has the effects of nourishing yin and tonifying kidney and enhancing immunity. According to reports, plum blossom ginseng, also known as "pineapple ginseng" and "sea flower ginseng", is one of the three wonders of Sanya, mainly produced in the South China Sea islands. It is named for its orange-yellow back covered with plum petal-shaped flesh thorns when it is fresh. Plum-blossom ginseng is a tonic, which has certain anti-aging effect. It can be stewed in chicken soup or sliced and fried with auxiliary materials. Shrimp and Plum Blossom Ginseng Ingredients: one dried Plum Blossom Ginseng, shrimp 10g, one old hen, and 30g soy sauce. Methods: 1. Dry ginseng is soaked in water and restored to its original state. 2. Put the old hen into clear water to make broth. 3. Put the prepared plum ginseng into the broth and order the soup together. 4. Put the shrimp and ginseng soup together in the pot, add seasoning, and dry in brine. Features: Beautiful appearance, rich nutrition, is the top grade of dishes. Material: 1 piece of water-soaked plum ginseng, about 350g. Accessories: cabbage gall 100g, and proper amount of starch. Seasoning: salt 5g, onion 30g, monosodium glutamate 3g, sugar 5g, soy sauce 3g, Donggu Yipin 5g( 1 spoon), salad oil 50. Bright red. Manipulation: Scallion burning. Nutritional components: It contains protein, low fat, sugar, various minerals and unique vitamins A and A, and has the effects of tonifying kidney, strengthening yang, benefiting qi, producing sperm, moistening intestine, moistening dryness, stopping bleeding, diminishing inflammation and delaying aging. Production: Add the prepared plums into refined salt, sugar, soy sauce and oyster sauce, simmer thoroughly for later use, and cut the roots of Chinese cabbage into cross knives.