新鮮海參怎麽洗，怎麽做？

活海參預煮處理的作用，壹是去除活海參強烈的腥味和澀味，突出其鮮味，二是掌握活海參的質地。溫度過高，海參會像橡膠條壹樣有嚼勁，幹澀無光澤；如果溫度不足，活海參的質地達不到軟嫩的程度，效果也不理想。下面，對活海參的兩種初煮方法進行對比介紹。第壹種方法:將整只活海參放入煮米淘洗水中焯壹下，迅速撈出，用清水沖洗幹凈，剖開腹部，取出海參內臟，用清水洗凈。鍋裏放第二次淘米水，放入海參燒開，小火蒸四五分鐘左右，然後取出瀝幹，就可以直接炒菜了。註意事項:①需要用淘米水煮，這樣既軟化了海參的肉質，又消除了海參的腥味和烹飪香氣。(2)活海參煮熟後，捕撈時要慢慢冷卻，然後換刀。(3)用這種方法加工的活海參壹般適用於涼菜(如拌、炒、醉等烹飪工藝)，其代表菜有涼拌海參、炸金海參、醉海參等。這種方法的優點是加工方便，火候容易掌握，缺點是活海參口味比較單壹，調味時要註意。第二種方法:將活海參的蛋清、白糖打幾分鐘，然後用清水洗凈，放入高壓鍋中，加入高湯、八角、蔥、姜片煮沸，加熱約10分鐘。取出活海參用熱堿水浸泡4小時左右後取出，用清水沖洗堿水，再放入純水中冷藏5小時左右。取出海參，開膛，去內臟，用開水焯壹下撈出，改刀定型。註意事項:①這種方法處理的活海參適合做熱菜，壹般采用燒、煎、煮等工藝，其代表菜有:蔥燒活海參、烤活海參等。②掌握好活海參在高壓鍋中的加熱時間是這種方法成功的關鍵。③這種方法加工的活海參應現加工現煮，加工後的活海參不宜長時間存放，否則活海參容易出現脫水、腐爛等現象，造成浪費。韭菜炒活海參食材:海參1500g，韭菜200g。調料:姜米10g，油75g，料酒10g，美國鮮醬油10g，味精8g，胡椒粉4g，湯25g。制作方法:(1)海參加工清洗，高壓鍋蒸熟，順長換刀，加入湯汁和調料，撈出，控幹水分。(2)韭菜洗凈，改刀成段。(3)勺中放油，將姜、米燒開，韭菜煸炒，放入海參和調料，翻炒即可食用。制作特點:炒韭菜要掌握火候。成品特點:鹹嫩，佐以美酒佳肴。= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =活海參海膽食材:活海參300g。材料:海膽肉20克。調料:山葵5克，日本醬油15克，醋15克。制作方法:(1)將活海參去內臟，洗凈，改刀成塊，放入海參原形，從活海膽上取肉備用。(2)將主料、配料裝盤，蘸辣根、醬油、醋。制作要點:將海參清洗幹凈，洗去粘液，切片換成薄片。成品特點:外形美觀，口感酥脆，營養豐富。= = = = = = = = = = = = = = = = = = = = = = = = = = = = =生拌活海參食材:活海參500g。材料:青紅椒15g，香菜25g，蒜20g，姜10g。調料:鮮醬油10g，鹽3g，味精3g，糖5g，醋5g，香油適量。制作方法(1)將活海參換成薄片，焯水冷卻後取出，控制水分。(2)將食材切成米粒，放入海中加入調料拌勻，然後裝盤。制作要點:漂燙水太涼時，搓壹下。成品特點:清新爽口，風味獨特。= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =芝麻醬活海參食材:活海參500g。材料:青椒、紅椒15g，香菜20g，大蒜15g。調料:芝麻醬20g，鹽3g，味精3g，湯10g。制作方法(1)活人參頂刀變塊，沸水焯水，冷卻，撈出控制水分，裝盤。(2)將調料放入碗中，拌入麻汁，與海參同食，食用時蘸食。制作要點:海參過涼時，要洗凈。成品特點:清涼爽口，美味醇厚。= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =各種活海參。材料:活海參800克。調味；剁椒醬、甜面醬、芥末汁、蒜汁、姜汁、發酵乳、芝麻汁、辣醬、醬油、魚露和鮮香醬油各5克，糖2克，香蔥、香菜各5克。制作方法:(1)將活海參換成薄片，焯水冷卻後取出，控水，吃的時候蘸壹下。(2)調整好各種調料的口味，重新裝盤，吃的時候蘸著吃。制作要點:醬料講究口味搭配。成品特點:脆嫩爽口，口味多樣。= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =羅馬生菜200克。調料:蔥5g，西瓜柳3g，蛋黃1，海鮮醬油5g，辣根3g，蒜油15g。制作方法:(1)將活海參換成薄片，焯水冷卻後取出，控幹水分。(2)海參加調料，拌勻，放入生菜，裝盤。制作要點:海參片不要太大。成品特點:美味爽口，西式配制，風味獨特。= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =菠菜拌活海參食材:活海參400克。材料:菠菜200克。調料:芥末醬5g，鮮醬油5g，味精3g，醋5g，香油適量。制作方法(1)將活海參切片，焯水冷卻後取出，控水。(2)菠菜焯水冷卻後，換成段，和海參壹起放在盤子裏。(3)將調料做成酸辣汁，澆在菜品上。制作要點:海參洗凈，菠菜焯水，控制含水量。成品特點:鮮、脆、獨特。= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =紅燒活海參食材:活海參1000g。原料:洋蔥50克。調料:蔥油75g，料酒10g，美國鮮醬油15g，味精8g，糖8g，湯20g，胡椒粉15g，濕生粉15g，香油適量。制作方法:(1)將活海參斜直切片，沸水焯壹下，撈出，冷水浸泡。(2)勺中放入蔥油，放入蔥白翻炒，放入湯料和調料，放入海參翻炒均勻，勾芡，倒入香油，即可食用。制作特點:(1)活海參焯水後用清水浸泡軟化。(2)快煮，不然海參容易變老。成品特點:金紅色，鹹脆嫩滑，風味獨特= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =夏果烤活海參配料:活海參100g。材料:蔥20g，油100g，海鮮醬油20g，味精8g，糖8g，湯50g，胡椒粉4g，濕生粉15g。制作方法:(1)將活海參用斜直刀切片，用開水撈出，用冷水浸泡，煮的時候再焯水。(2)夏果放油，炸至金黃色，取出。(3)勺子裏加油，鍋裏放入蔥和料酒，放入海參，加入湯汁和調料，攪拌均勻，裝盤。要點:(1)夏果不要過早下鍋。(2)活海參要快煮。成品特點:金紅色，鹹鮮香脆。