Sea cucumberNutritional value:

1. Sea cucumbers have low cholesterol and relatively less fat, making them a typical high-protein, low-fat, and low-cholesterol food.They are suitable for patients with hypertension, coronary heart disease, hepatitis, the elderly, and generally benefit health when consumed regularly to aid in recovery.2. Sea cucumbers contain chondroitin sulfate which promotes body growth and development, delays muscle aging, and enhances immune function.3. Sea cucumbers have the highest content of trace element vanadium among all foods; this can help transport iron in the blood and enhance hematopoietic function.4. American researchers have extracted a special substance from sea cucumbers called sea cucumber toxin, which effectively inhibits the growth and spread of multiple fungi and certain human cancer cells.

5. Consuming sea cucumbers is beneficial for treating aplastic anemia, diabetes, gastric ulcers, etc.

Culinary and health benefits:

Recent American researchers have extracted a special substance from sea cucumbers - sea cucumber toxin, which can effectively inhibit the growth and metastasis of various fungi and certain human cancer cells;

Elderly nourishment recipe
Yin-nourishing recipeTaste: salty and freshCooking method: braised
Shumai with sea cucumber
Main ingredients for sea cucumber preparation:Sea cucumber (soaked) 400 grams,
Shrimp 200 grams,Pork fat 80 gramsAuxiliary ingredients:Egg 300 grams,Cilantro 20 grams
Seasonings: green onion 40 grams,Ginger 30 grams,Sichuan pepper 5 grams,Soy sauce 5 grams, salt 2 grams, sugar 5 grams,Monosodium glutamate 2 grams, vegetable oil 15 grams, starch (pea) 5 grams, garlic white skin 5 grams
Shumai with sea cucumber features:Unique and elegant appearance; the egg meat and sea cucumber flavors complement each other well; a main dish for banquets.Slice the sea cucumbers into thin slices, blanch in boiling water, then set aside to use later;Clean and peel green onions 15 grams, ginger 30 grams, garlic, chop them and break them, heat oil in a pot, add the above ingredients, cook slowly over low heat until flavorful, remove the residue to get sea cucumber oil.Grind shrimp into paste;Chop pork fat into mince;Cut remaining green onion and ginger into fine pieces;Fry 200 grams of eggs to make about 10 egg skins with a diameter of 8 centimeters.Mix shrimp paste, pork fat, egg, etc. to form filling; divide the mixture into 10 portions, wrap each in an egg skin to create 10 shumais, use steamed cilantro to tie them up, and steam until cooked, then arrange around a round plate.In a pan, add sea cucumber oil, cook with cooking wine, add broth and other ingredients, add blanched sea cucumbers, braise until flavorful, thicken with water starch, pour clear oil, serve in the middle of shumais, sprinkle with white sauce on top.Small tips - food compatibility:
Sea cucumber (soaked) should not be eaten with vinegar;
Do not take sea cucumbers and licorice together.


Shrimp: Shrimp should not be consumed with certain fruits.Shrimps are rich in protein and calcium. If combined with tannic acid-containing fruits like grapes, pomegranates, hawthorns, persimmons, etc., the protein's nutritional value is reduced; tannins and calcium form insoluble complexes that irritate the stomach, causing discomfort such as vomiting, dizziness, nausea, and diarrhea.At least a 2-hour gap should be maintained between eating seafood and these fruits.；Egg: Consuming goose meat with eggs harms the spleen and stomach;Eating rabbit meat or persimmons with eggs can cause diarrhea;Do not eat sea cucumbers, abalone, carp, tofu, or tea at the same time as eggs.Cilantro should be avoided when taking Chinese medicinal herbs like white atractylodes and angelica.
Shumai with sea cucumberShu maiThe chopped coriander is blanched in boiling water, tied up, and placed in a steamer basket.Steamed until cooked,then arranged around a round plate.
3. In a pan, add diced scallion oil, cook with cooking wine, add chicken broth, soy sauce, etc., put in sea cucumber slices to absorb the flavor, thicken with water starch, pour in clear oil, and serve in the center of the shu mai; shu mai is served with white starch sauce.
Food pairing tips:
Sea cucumber (soaked): Sea cucumbers should not be consumed withvinegar.Do not consume with licorice.Shrimp: Shrimp should not be eaten with certain fruits.
Shrimp contains rich proteins and calcium, among other nutrients.If consumed with fruits containing tannic acid such asgrapes,pomegranates,mulberries,andpersimmons,not only will the nutritional value of proteins be reduced, but tannic acid and calcium ions will form insoluble complexes, irritating the stomach and intestines, causing discomfort such as nausea, dizziness, vomiting, and abdominal pain and diarrhea.At least a 2-hour gap should be maintained between consuming seafood and these fruits.Egg: Consuming it withgoose meat damages the spleen and stomach;it causes diarrhea when consumed with rabbit meat or persimmons;
It is also inappropriate to consume it withturtle,carp,soy milk,rabbit meat,and tea.Coriander: When taking tonics and Chinese medicine such as white atractylodes or (peony bark), avoid consuming coriander to prevent reducing the effectiveness of the medication.Sea cucumber and shu mai,Carp,Soy milkShould be consumed together with tea.
Cilantro: Avoid consuming it when taking tonics and herbs like Atractylodes and Cortex Moutan, as it may reduce the efficacy of the tonics.
Shumai with sea cucumber