How to make sea cucumbers? Learning, cooking, cutting and nourishing

sea cucumber, some people call it “sea ginseng”, which is named for its tonic effect similar to ginseng. There are dozens of sea cucumbers all over the world, and there are more than 20 kinds in China. Among them, the most valuable species are sea cucumbers and sea cucumbers. For tonifying, Apostichopus japonicus and Panax japonicus are often used. But do you know how to make sea cucumber? Unlike other ingredients, sea cucumber can be cooked after cleaning. It must be processed in the right way before it can be used for cooking. Otherwise, the sea cucumber must have astringent taste, and the taste is not delicious.

how to soak sea cucumber?

the sea cucumbers should be washed repeatedly after buying them back, so as to avoid the residual chemical components harmful to health. The dry sea cucumber has a high rate of growth, and the high quality sea cucumber can grow to about 8 times of the dry product. Put the dried sea cucumber into the boiling water basin, soften it, put it into the cold water pot, boil it with a small fire, cover it tightly, and put it in the heat preservation place to keep the water temperature at about 60-70 degrees. Make the sea cucumber thoroughly and put it into the warm water basin. The first step after the sea cucumber is to remove the intestines. If the technology is good, the intestines of the sea cucumber can be directly pulled out from the mouthparts, and a layer of membrane in the inner cavity of the sea cucumber should also be pulled out, If the technique is poor, cut open the abdomen, remove the intestines and lining, wash them with clean warm water, put them in a cold water pot, boil them with low heat, pour them into the basin and cover them, keep the hair warm. So repeatedly up hair, until the sea cucumber is soft and smooth, hand has toughness, that is good hair, pay attention to the water bubble sea cucumber is not contaminated by oil. Don’t eat sea cucumber, which is slippery, weak in spleen and stomach, and thin in phlegm. Sea cucumber should not be taken with licorice. You can also use the following methods:

1, wash sea cucumber, soak in warm water for 12-24 hours, soak until there is no hard core.

2, cut and wash, add clean water, boil for 40 minutes, cool naturally. The soft and elastic ones are cooked. Take them out and put them into fresh water and refrigerate them. If they feel hard, they need to change the water for a second time and boil for 40 minutes. For some very thick sea cucumbers, they need to change the water for a third time and boil for 30 minutes.

3. The cooked sea cucumber is soft and elastic. It can taste the best when it is kept in ice water for 48 hours, and the water needs to be changed every 24 hours.

method of making salted fresh sea cucumber.


bring water to a boil over high heat, then turn to low heat for 40 minutes. Cool the sea cucumber for 2 hours.


, cut open the sea cucumber, remove the intestines and sand mouth, clean and cut the sea cucumber tendon.

, keep

, then put the sea cucumber into a clean and oil-free vessel, add normal temperature water, and finally put it into the refrigerator for refrigeration. Change the water once a day, and you can eat it in two days.

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