Xiaohai Longgan is a traditional Chinese herbal medicine and ingredient, which has the effects of nourishing and strengthening, tonifying the kidney and strengthening yang, relaxing the muscles and activating the nerves, etc., and is often used in cooking various traditional Chinese medicinal meals or delicacies. The following is a detailed guide on how to eat and practice dried small sea dragons:
The dried small sea dragon, whose scientific name is "Diao Hailong", is a small fish distributed along the coast of China. It has a slender body, delicious flesh, rich in nutrients, and has been a good nourishing product since ancient times. Due to its scarcity in number, the dried sea dragon is relatively high, but its nourishing value is extremely high and it is still widely popular.
Soaking: The dried sea dragon needs to be soaked first to restore its original shape and texture. Generally speaking, soak the dried sea dragon in water for 2-3 hours, and then take it out for later use when it becomes soft.
Matching: Dried sea dragon can be cooked on its own or with other ingredients such as chicken, duck, abalone, sea cucumber, etc. With different ingredients, it can produce different nourishing effects.
Serving size: Although dried sea dragon is good, it should not be eaten in excess. Generally speaking, it is more appropriate to consume about 10-20 grams per person per day. Excessive consumption may cause irritation or other discomfort.
Contraindications: Pregnant women, children and people with special medical conditions should consult a doctor before consumption. In addition, dried Xiaohailong contains high purines, so patients with high uric acid and gout should be cautious about eating.
Save: Dried sea dragons should be stored in a cool and dry place, away from moisture and direct sunlight. For long-term storage, it can be dried and stored tightly sealed or frozen in the refrigerator.
Small sea dragon dry stew
Put the soaked dried sea dragon in a stew pot with chicken pieces or pork.
Add an appropriate amount of water, ginger slices and goji berries.
Simmer over low heat for 2-3 hours until the soup is thick white and the meat is crispy.
Season with salt and serve. This soup has the effect of tonifying the kidneys and strengthening the yang, nourishing qi and nourishing the blood.
Steamed abalone with dried sea dragons
Place the soaked dried sea dragon on a plate with the abalone.
Add an appropriate amount of minced garlic, shredded ginger, green onion and cooking wine.
Steam for 10-15 minutes until the abalone is cooked through.
Sprinkle chopped green onions, drizzle with hot oil before serving. This dish has the effect of nourishing yin and nourishing the kidneys, nourishing blood and moistening dryness.
Small sea dragon dry stir-fried vegetables
Cut the soaked dried sea dragon into sections and serve with a variety of seasonal vegetables such as broccoli and bean sprouts.
Heat the pan with cold oil, add ginger and garlic and stir-fry until fragrant, then add the dried sea dragon and stir-fry.
Add the vegetables and continue to stir-fry until cooked through.
Add salt and chicken essence to taste, drizzle sesame oil before cooking. This dish has the effect of nourishing and strengthening the body and improving immunity.
These are just a few of the common recipes for dried sea dragons, and there are actually many more ways to cook them waiting to be explored and tried. Whether it's home-cooked cooking or entertaining guests, the dried sea dragon is a rare delicacy. I hope that everyone can give full play to the unique charm of dried sea dragons according to their own tastes and preferences, and enjoy the double feast of deliciousness and nourishment!
Autumn and Winter Check-in Challenge