ready for export Dried sea cucumber High quality and Best price
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- Supplier: SmArt Logistics
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Product Overview
Description
The wild sea cucumber from the Aegean Sea in Greece has good water quality and low pollution, which is especially suitable for the growth of sea cucumbers, and the yield is particularly large. Greek sea cucumbers grow in the northern part of the Aegean Sea, where the temperature is relatively low, represented by the southern sea cucumbers of Thasos. Thasos Island (ThasosIsland) is located in the north of Greece and is a "blue flag sea area" that meets environmental protection standards. The water quality in this area is pure, the temperature is low, and the salt content is moderate. The Greeks do not eat sea cucumbers, and the sea is inaccessible. Wild European sea cucumbers are rich in products and conform to the natural slow-growing characteristics of sea cucumbers.
Greek sea cucumber recipe Grilled Greek sea cucumber with shallots
The Greek sea cucumber is thawed and washed, then cut into strips and blanched. Put a small amount of oil in the pot, heat up, add the green onion segments, saute the green onion segments for later use. Add Greek sea cucumber to the original pot, then add appropriate amount of salt, chicken essence, cooking wine, oyster sauce, light soy sauce, rock sugar, and soup, then cover the pot and simmer until the juice is collected. Add the previously sauteed green onions, stir-fry and bury them in thin gorgon. Stewed sea cucumber with pork and fresh shells. Step 1: Wash and slice Greek sea cucumbers; chop pork into fines; wash soybean sprouts; wash and cut garlic sprouts; wash and cut parsley;
Step 2: add broth, cooking wine, Salt and Greek sea cucumbers are simmered for a good taste;
Step 3: Put a little oil in the pot to heat, add soybean sprouts and stir-fry, add salt and monosodium glutamate and fry until the bottom of the plate;
Step 4: Fill the pot with oil and cook Heat, add garlic sprouts, spicy watercress, broth, soy sauce, minced pork, and sea cucumber to a boil, thicken the gorgon with water starch, add sesame oil and monosodium glutamate, pour it on the bean sprouts, and sprinkle with coriander.
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