Top 8 Best Dishes You Should Know That Are Made from Sea Cucumbers

Just hearing the name of Sea Cucumber Soup with Abalone and Fish Fins will surely have diners swooning not only due to its "luxurious" nature but also because of the high nutritional content this dish provides.

Ingredients:

• 2 Sea Cucumbers
• 2 Abalone
• 50g Fish Fins (shredded)
• 20g Shiitake Mushrooms (dried)
• 3 teaspoons minced shallots
• 1 lemon
• 1 piece of ginger
• A little cilantro
• 1 teaspoon fish sauce
• 3 tablespoons cornstarch
• 1 teaspoon sesame oil
• 3 teaspoons vegetable oil
• 1/2 teaspoon pepper

Preparation:

Seafood Preparation:

• Soak the shredded fish fins in water mixed with a little lemon juice and ginger slices for one day.
• Wash the abalone and sea cucumbers, then cut them into bite-sized pieces.

Mushroom Preparation:

• Trim the tough stems off the shiitake mushrooms, soak them in water for about an hour, then rinse and cut them into small pieces.

Marinate the Sea Cucumbers and Abalone:

• Place the abalone and sea cucumbers in a bowl, add 2 teaspoons of minced shallots, 1 teaspoon of vegetable oil, 1 teaspoon of fish sauce, 1 teaspoon of sugar, 1 teaspoon of sesame oil, 1/2 teaspoon of pepper, and mix well. Let it marinate for 30 minutes to absorb the flavors.

Stir-fry the Sea Cucumbers and Abalone:

• Heat 2 teaspoons of vegetable oil in a pan. Once hot, add 1 teaspoon of minced shallots and fry until fragrant.
• Add the marinated abalone and sea cucumbers to the pan and stir-fry on medium heat for about 5 minutes.

Cook the Soup:

• When the abalone and sea cucumbers are cooked, add 300ml of cold water to the pot and bring to a boil. Then reduce the heat to low and simmer for 30 minutes.
• Next, add the mushrooms and fish fins, stir for another 10 minutes.
• Mix 3 tablespoons of cornstarch with 2 tablespoons of water and pour into the soup. Stir for 5 minutes. Season with salt and pepper to taste, then turn off the heat and garnish with chopped cilantro before serving.

Final Result:

• The completed Sea Cucumber Soup with Abalone and Fish Fins has a distinctive aroma. The sea cucumber and abalone are naturally sweet and tender, while the fish fins are chewy and perfectly complement the rich and flavorful broth.

Ingredients:

• 300g Chicken Breast
• 400g Chicken Feet
• 200g Sea Cucumber
• 2 Chicken Eggs
• 15 Quail Eggs
• 50g Shiitake Mushrooms (fresh)
• 1 Carrot
• 2 teaspoons minced shallots
• 1 teaspoon minced garlic
• A little cilantro
• 2 teaspoons oyster sauce
• 1 teaspoon white wine
• 2 teaspoons soy sauce
• 4 teaspoons cornstarch
• 5 teaspoons vegetable oil
• Common seasonings (salt, seasoning powder, pepper)

Preparation:

Prepare the Sea Cucumber:

• If you buy pre-made sea cucumber, just wash it clean and cut it into bite-sized pieces.
• Marinate the sea cucumber with 1 teaspoon of seasoning powder, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 1 teaspoon minced garlic, 1 teaspoon minced shallots, 1 teaspoon oyster sauce, 1 teaspoon white wine, and mix well. Let it sit for 30 minutes to absorb the flavors.

Prepare the Other Ingredients:

• Clean the shiitake mushrooms and cut them into thin slices.
• Peel and wash the carrot, then dice it. Wash and chop the cilantro.

Blanch the Chicken Feet:

• Wash the chicken feet, then blanch them in boiling water for about 2 minutes.

Prepare the Broth:

• Place the chicken feet and chicken breast in a pot of water. Boil until the chicken breast is cooked, then remove it and let it cool.
• Add 2 teaspoons of soy sauce, 1 teaspoon of oyster sauce to the broth, and continue to boil for another hour.

Shred the Chicken:

• Once the chicken breast has cooled, shred it into small, bite-sized pieces.

Stir-fry the Sea Cucumber and Mushrooms:

• Heat 2 teaspoons of vegetable oil in a pan. Add 1 teaspoon of minced shallots and sauté until fragrant, then add the marinated sea cucumber and stir-fry for about 1 minute before removing it from the pan.
• Next, add the shiitake mushrooms to the pan and stir-fry for about 3 minutes, then turn off the heat.

Mix the Cornstarch and Separate the Eggs:

• Mix 4 teaspoons of cornstarch with 50ml of water in a bowl and stir well.
• Separate the egg whites and egg yolks. Add 1 teaspoon of seasoning powder to the egg yolks and mix. Add 3 teaspoons of vegetable oil to the egg whites and stir well.

Cook the Soup:

• After an hour, remove the chicken feet from the broth, add 1 teaspoon of salt, 1 teaspoon of seasoning powder, the sautéed mushrooms, and shredded chicken to the pot. Stir well.
• When the broth boils, add the cornstarch mixture and stir for 5 minutes.
• Then add the quail eggs and pass the egg whites through a strainer, pouring them in a clockwise motion.
• Finally, pour the egg yolks through a strainer in a clockwise motion, stir well, then add the sautéed sea cucumber. Season to taste, then turn off the heat and garnish with chopped cilantro before serving.

Final Result:

• The Sea Cucumber Chicken Soup will fill the air with a fragrant aroma. The sea cucumber is tender and delicious, the chicken is soft and sweet, and the broth is perfectly seasoned, with a natural sweetness from the ingredients that will tantalize your taste buds!

Ingredients:

• 200g Sea Cucumber
• 100g Abalone
• 100g Chinese Herb Mix (1 packet)
• 1 liter Chicken Broth
• Common seasonings (salt, sugar, seasoning powder)

Preparation:

Prepare the Sea Cucumber:

• To prepare the sea cucumber, use scissors to cut open the belly, remove the intestines, rinse it thoroughly, and drain. Then, use a knife to cut the sea cucumber into bite-sized pieces.

Prepare the Abalone:

• Remove the shell from the abalone, rinse it several times with water, and let it drain.
• If you're using fresh abalone, you can follow these steps: Use a knife to carefully remove the abalone meat from its shell. Wash the meat under clean water to remove any impurities and the black membrane surrounding it.
• Trim off the edges of the abalone and remove any remaining shell parts. You can also separate the meat from the abalone's edible part based on personal preference.
• Give the abalone meat one final rinse to ensure it's clean and free of any debris.

Cooking the Soup:

• Pour 1 liter of chicken broth into a pot, bring it to a boil over medium heat, and then add the Chinese herb mix. Stir well and simmer for about 30 minutes to extract the essence of the herbs.
• After 30 minutes, add the abalone to the pot and let it simmer. Season the broth with 1/2 teaspoon salt, 1 teaspoon sugar, and 1 teaspoon seasoning powder, adjusting the flavors to your preference.
• Gently stir and add the sea cucumber. Cook for another 15 minutes, then turn off the heat and serve the soup immediately.

Final Result:

• Now your Sea Cucumber Soup with Chinese Herbs is ready to enjoy! The dish has a distinctive fragrance from the Chinese herbs, with tender sea cucumber, chewy abalone, and a savory broth infused with the flavors of the herbs. It's both delicious and nourishing!

Ingredients:

• 200g Sea Cucumber
• 200g Carrot
• 200g Shiitake Mushrooms
• 5 Garlic Cloves
• 2 Shallots
• 20g Ginger (1 small piece)
• 2 tablespoons Sesame Oil
• 1 liter Chicken Broth
• Seasoning (1 pinch of seasoning powder or salt)

Preparation:

Prepare the Sea Cucumber:

• Cut open the belly of the sea cucumber with scissors, remove the intestines, rinse thoroughly with water, then cut it into bite-sized pieces.

Prepare the Other Ingredients:

• Peel and wash the carrot, then cut it into flower shapes and slices. Peel the garlic but keep the cloves whole.
• Wash the shiitake mushrooms with water, then cut each mushroom into four parts.
• Peel and slice the shallots thinly. Peel the ginger, wash it, then slice it and cut into strips.

Sauté the Ingredients:

• Heat a pan over medium heat, add 2 tablespoons of sesame oil, and sauté the garlic, shallots, and ginger until fragrant.
• Next, add the sea cucumber, shiitake mushrooms, and carrot to the pan and stir-fry for about 3 minutes. Add 2 tablespoons of chicken broth and stir well to let the ingredients absorb the flavors.

Cook the Soup:

• Pour the chicken broth into the pan with the sautéed ingredients, cover, and bring it to a boil. Once boiling, reduce the heat to a simmer and cook for about 1 hour to extract the nutrients from the sea cucumber.
• After 1 hour, open the lid, season the soup with 1 tablespoon of seasoning powder, 1/2 teaspoon of salt, and adjust the flavors as needed. Stir well and cook for another 5 minutes before turning off the heat.

Final Result:

• This Sea Cucumber Soup with Mushrooms has a fragrant aroma from the shiitake mushrooms combined with the warming taste of ginger. The sweet and light flavor of the mushrooms blends perfectly with the chicken broth, making this soup both tasty and nourishing. Prepare this dish to boost your health and energy for your family!

Ingredients:

• 10 Red Dates
• 50g Sea Cucumber
• 10g Dang Shen
• 100g Carrot
• 10ml Wine
• 10g Shallots
• 30g Wood Ear Mushrooms
  
• 300ml Hot Chicken Broth
  
• Seasonings: Salt, Cooking Oil, etc.
  

Preparation:

• Start by preparing the ingredients: remove the seeds from the red dates, soak the wood ear mushrooms, and rehydrate the sea cucumber. Slice all ingredients into bite-sized pieces. For the carrots, slice them into 4cm strips, and slice or crush the shallots.
• Heat a pan, add oil, and sauté ginger and shallots until fragrant. Then add the sea cucumber, wine, salt, dang shen, red dates, wood ear mushrooms, and carrots. Stir-fry everything together and then pour in the chicken broth. Lower the heat and simmer until the ingredients are fully cooked. Recommended to have once a day.
• Once the oil is hot in the pan, add the ginger and shallots, sautéing them until they are fragrant. Then, add the sea cucumber and season with salt to taste, followed by the red dates, wood ear mushrooms, and carrots as the food nears readiness.
• Reduce the heat and cook until the dish is ready. This meal is both delicious and nutritious, and you can try it today to discover your new favorite dish!

Dishes made with sea cucumber are always popular and delicious, especially when stir-fried. So, what can you make with sea cucumber? You can stir-fry it with mixed vegetables, banana stems, celery, and garlic…

Ingredients:

• 300g Sea Cucumber
• 200g Broccoli
• 1 Carrot
• 100g Green Peas
• 100g Shiitake Mushrooms
• 100g Baby Corn
• 1 Onion
• 2 stalks of Cilantro
• 3 stalks of Spring Onion
• 1 piece of Ginger
• 2 cloves of Garlic
• 2 tbsp White Wine
• 3 tbsp Oyster Sauce
• 2 tbsp Cooking Oil
• 1 tbsp Cornstarch
• Common Seasonings (salt, seasoning powder, sugar, pepper)

Preparation:

Preparing Sea Cucumber:

• After buying the sea cucumber, use scissors to cut open the belly, remove the intestines, and wash it thoroughly with water. Drain.
• Cut the sea cucumber into bite-sized pieces and place them in a bowl. Marinate with 1 tsp of seasoning powder, 1/2 tsp of pepper, 1 tbsp of oyster sauce, and mix well. Let it marinate for about 2 hours to absorb the flavors.

Preparing Other Ingredients:

• Soak the shiitake mushrooms in a bowl for about 30 minutes, then drain them. Boil in a pot for about 5 minutes until soft. Drain again and cut them into bite-sized pieces.
• Break the broccoli into bite-sized pieces and soak in saltwater for about 15 minutes. Rinse under clean water and drain.
• Peel the green peas, wash them, and drain. Peel and slice the carrot. Wash the baby corn, drain, and cut them in half lengthwise.
• Peel and slice the onion into wedges. Cut the spring onions into sections and discard the roots. Wash the cilantro and cut it into sections.
• Peel the ginger and slice it into thin strips. Peel and mince the garlic.
• Mix the cornstarch with 3 tbsp of water in a bowl.

Blanching Vegetables:

• Boil 2 liters of water in a pot. Once the water is boiling, add the broccoli, green peas, carrots, and baby corn. Blanch for about 2 minutes, then immediately transfer them to an ice water bath for 1 minute. Drain the water and set aside.

Stir-Frying Sea Cucumber:

• Heat a pan on the stove, add 2 tbsp of cooking oil. Add the minced garlic, sliced ginger, and spring onion roots to the pan and sauté until fragrant.
• Next, add the shiitake mushrooms and stir-fry for about 2 minutes. Add the marinated sea cucumber and continue to stir-fry. Season with 2 tbsp of white wine, 2 tbsp of oyster sauce, 1 tbsp of seasoning powder, 1 tsp of salt, and 1 tbsp of sugar. Stir well and add the carrots and baby corn. Stir-fry quickly for about 2 minutes.
• Finally, add the broccoli, green peas, and onion, stir well, then add the cornstarch mixture. Continue to stir-fry for another 2 minutes until everything is cooked through. Add 1 tsp of pepper, turn off the heat, and plate the dish, garnishing with cilantro.

Finished Dish:

• The dish is vibrant and colorful, with a delightful aroma and rich flavors. Try this recipe to impress your family with a nutritious and appetizing meal.
• The sea cucumber is tender and flavorful, not mushy, and the combination of fresh, crispy vegetables makes this stir-fry incredibly appetizing. Serve with a small bowl of spicy soy sauce for the perfect accompaniment.

If you're looking for a dish that is both delicious and packed with nutrients, don't overlook the flavorful stir-fried sea cucumber with shiitake mushrooms, which is also great for your health. The sea cucumber is tender and absorbs the seasoning perfectly, blending harmoniously with the chewy shiitake mushrooms and the refreshing broccoli. Additionally, the "magical" sauce is rich and thick, making it an irresistible combination when served with hot rice.

Ingredients:

• 200g Sea Cucumber
• 50g Shiitake Mushrooms
• 500g Broccoli
• 50g Ginger
• 3 cloves Garlic
• 1 tbsp Cornstarch
• 2 tbsp Cooking Oil
• 1 tbsp Oyster Sauce
• 1 tbsp Soy Sauce
• 1/2 tsp Caramel Sauce
• Salt/Pepper to taste

Instructions:

Preparing the Sea Cucumber:

• Clean the sea cucumber by removing the intestines, washing it thoroughly with water, and draining it. Then, cut the sea cucumber into bite-sized pieces.

Preparing the Other Ingredients:

• Soak the shiitake mushrooms in warm water at around 60°C for 1 hour, then rinse and drain. Cut the mushrooms into small pieces.
• Break the broccoli into small florets. Soak the broccoli in a diluted saltwater solution for about 5 minutes, then rinse and drain.
• Wash the ginger, slice it, and finely chop it. Crush and mince the garlic.
• Mix 1 tbsp of cornstarch with 3 tbsp of water to make a slurry.

Blanching the Broccoli and Sea Cucumber:

• Bring a pot of water to a boil and blanch the broccoli until the water boils again and the broccoli turns translucent. Once done, remove and set it aside.
• In another pot, bring water to a boil and blanch the sea cucumber for about 5 minutes. Then remove it and let it drain.

Stir-Frying the Sea Cucumber:

• Heat 2 tbsp of cooking oil in a pan over medium heat. Add the minced ginger and garlic, stir-fry until fragrant, then add the shiitake mushrooms and stir-fry for about 2 minutes. After that, add the sea cucumber and stir-fry together.
• Next, season with 1 tbsp of oyster sauce, 1/2 tsp of pepper, 1 tbsp of soy sauce, the cornstarch slurry, 1/2 tsp of caramel sauce, and 50ml of water. Stir everything together until the sauce thickens, then turn off the heat and plate the dish.

Serving:

• Plate the stir-fried sea cucumber with the blanched broccoli and enjoy with hot rice! The dish is visually stunning and the flavors are fantastic. The sea cucumber is tender yet firm, perfectly seasoned, while the shiitake mushrooms are chewy. The broccoli adds a fresh crunch, all brought together by the delicious, rich sauce.

Whether with minced pork or scallops, sea cucumber porridge is irresistible when combined with both of these ingredients. The porridge is not overly soft, and the rice grains bloom to a tender texture, absorbing the sweet flavors of sea cucumber, minced pork, and scallops in a truly delightful way. This dish is perfect for cold days or when the weather changes, as it’s a nourishing option for both you and your family.

Ingredients:

• 100g Rice (1/2 cup)
• 200g Sea Cucumber
• 200g Minced Pork
• 4 Green Onions
• 1 Corn Cob
• 2 Shallots
• 1 Ginger
• 2 Garlic Cloves
• 2 tbsp Cooking Oil
• Common Seasonings (Salt, Pepper, Sugar, Seasoning Powder)

Instructions:

Preparing the Ingredients:

• Boil the corn briefly, then remove the kernels and set them aside. Peel and crush the shallots and garlic, then finely chop them.
• Peel the ginger, slice it, and mince it. Clean the green onions, cut off the roots, and chop them into small pieces.
• Marinate the minced pork with 1/2 tsp salt, 1/2 tsp pepper, 1 tsp seasoning powder, 1/2 tsp sugar, and 1 tsp minced shallot and garlic. Mix well and let it marinate for about 15 minutes to absorb the flavors.
• Toast the rice in a pan until it gives off a fragrant smell.

Preparing the Sea Cucumber:

• Clean the sea cucumber by removing the intestines, washing it thoroughly with water, and draining it.
• Bring 500ml water to a boil in a pot with 2 tbsp of minced ginger. Add the sea cucumber and blanch it for about 5 minutes, then remove and let it cool. After cooling, cut the sea cucumber into bite-sized pieces.

Stir-Frying the Pork:

• Heat 2 tbsp of cooking oil in a pan over medium heat. Add 2 tsp of minced shallot and garlic, and stir-fry until fragrant.
• Add the marinated minced pork and stir-fry until it’s cooked through. Then add the sea cucumber and continue to stir-fry for about 2 minutes before transferring the stir-fry to a plate.

Cooking the Porridge:

• Add the toasted rice into a pot with 1 liter of water. Cover the pot and cook for about 20 minutes until the porridge starts to boil. Open the lid, remove the foam, and add the corn kernels to cook with the rice.
• Once the rice has softened and the corn is cooked, add the stir-fried pork and sea cucumber. Continue simmering for another 10 minutes, then taste and adjust the seasoning. Add the chopped green onions and a sprinkle of ground pepper before turning off the heat.

Final Result:

• Serve the hot sea cucumber porridge with a fragrant aroma of green onions and ground pepper. The sea cucumber is tender and sweet, the corn kernels are flavorful, and the porridge is soft and smooth without being clumpy. It’s delicious and enticing! You can also enjoy it with a side of spicy chili fish sauce to enhance the flavors even further.