How to soak sea cucumber best

In our lives, many people prefer to eat sea cucumbers. The nutritional value of sea cucumbers is relatively high, and the storage time is relatively long. Because everyone will choose to buy dried sea cucumbers when buying, such sea cucumbers need to be soaked first after they are brought back, because it is more convenient to eat after soaking, but the soaking time must be longer, so how can sea cucumbers be soaked to the highest degree?

First of all, when we ship sea cucumbers, we must avoid contaminating them with oil, alkali, or salt, otherwise it will hinder the sea cucumbers from absorbing water and swelling, reduce the yield, and may even cause the sea cucumbers to dissolve and rot. Do not freeze the soaked sea cucumbers again, otherwise it will affect the quality of the sea cucumbers, so it is not advisable to soak too much at one time.

Usually, it is faster to soak it in hot water. To soak dried sea cucumbers yourself, you should first lightly roast them over a fire, then soak them in warm water overnight. This will help remove the dry lime from the outer skin.

The next day, gently scrub the skin with a soft brush, boil it in clean water for half an hour, then turn off the heat and soak.

Boil and soak every day, repeat for five to seven days, until the sea cucumber is soft and swollen, then take it out. Although the procedure is cumbersome, there are no additives in the process. It is not only safe and hygienic, but also can be cooked for a long time without becoming mushy, and tastes better than the ones bought now.

Sea cucumbers are easy to rot when exposed to oil, so the container for soaking sea cucumbers must be clean, especially to avoid oil and water contact with sea cucumbers that have not been fully foamed, otherwise the outer skin will be soft and rotten while the inner layer is still hard, which is not good.

How to make dried sea cucumber foam

soak:

After cleaning the surface of the sea cucumber, soak it in a clean, oil-free container with an appropriate amount of pure water (the water should cover the sea cucumber) for about 24 hours. During this period, change the water 3-4 times until the sea cucumber becomes soft (the purpose of this step is to soak the sea cucumber until it is soft enough to clean the inside). It is best to use purified water (not tap water) to ensure that the sea cucumbers are large, delicious, and easier to absorb.

Cleaning:

Cut the sea cucumber from head to tail along the incision on the abdomen, cut off the sand mouth on the head and remove the sea cucumber teeth (white hard objects), clean the impurities and internal organs in the sea cucumber, and pick out the tendons attached to the inner wall of the sea cucumber. The sea cucumber will become bigger if the internal tendons and intestines are removed. The white tendons and intestines of sea cucumbers are rich in nutrients and can be made into soup after washing.

Pot cooking:

Put the washed sea cucumbers into a clean, oil-free pot and add appropriate amount of purified water. Bring to a boil over medium heat and then simmer over low heat for 30-40 minutes. Do not open the lid after turning off the heat. Leave the sea cucumbers in the pot and simmer until they cool naturally. Pick out the softened sea cucumbers, leave the hard ones or those with hard cores in the pot, change to purified water and continue cooking until they are all softened and cooked through.