Can sea cucumbers be eaten after being soaked for a long time?

Fresh sea cucumbers usually have a relatively short shelf life, so in daily life, most of the sea cucumbers we eat are dried sea cucumbers. As we all know, the shelf life of dried sea cucumbers is slightly longer than that of fresh sea cucumbers. However, dried sea cucumbers need to be soaked in advance before cooking. However, if the soaking time of dried sea cucumbers is not well controlled, it is easy to cause the sea cucumbers to soak for a long time.

Can sea cucumbers be eaten after being soaked for a long time?

It depends on how long the soaking time is. Generally, dried sea cucumbers can be soaked in cold water for a day and a night.

The following is the specific method of dried sea cucumber:

1. Soak the dried sea cucumber in cold water for a day and a night to soften it, changing the cold water several times in the middle;

2. Put the softened sea cucumber and cold water into the pot at the same time, bring to a boil over high heat, then simmer for about 10 minutes on low heat and remove from heat; (In order to avoid oil stains on the cooking pot, two small stainless steel pots are used all the time);

3. After removing the pot, cover and simmer. After it cools down naturally, split the sea cucumber and remove its sand mouth;

4. Then rinse the fine sand and impurities in the belly of the sea cucumber under running water; the intestines of the sea cucumber are very clean and nutritious, so they can be retained without being removed.

5. Add water again, boil the sea cucumber over high heat again, then simmer over low heat for 10 minutes, remove from heat and simmer for 8 hours;

6. After cooling, soak the sea cucumber in cold water again, changing the water every eight hours or so;

Check the sea cucumbers at any time, take out the already swollen sea cucumbers, place them in a covered container with water that covers the sea cucumbers, seal the container and place it in the refrigerator, change the water every day and take it out as needed.

7. Upon inspection, if the sea cucumber is still a little hard when pinched, you can boil it again, remove it from the heat and simmer it for 8 hours, then change the water, and then continue to change the water every 8 hours until the water is fully swollen. Generally, it takes two to three days for the sea cucumber to be fully soaked.

How long does it take to eat dried sea cucumbers?

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.

How to eat sea cucumber after soaking

1. Braised Sea Cucumber with Scallions (Traditional Method)

Ingredients: 1000g of soaked sea cucumber, 2g of refined salt, 105g of green onion, 3.5g of MSG, 15g of green garlic, 10g of wet starch, 5g of ground ginger, 200g of chicken soup, 27.5g of ginger juice, 50g of scallion oil, 27.5g of sugar, 150g of cooked lard, 12.5g of soy sauce (about 75g consumed), 15g of Shaoxing wine

practice:

1. Wash the tender small sea cucumbers, put them into a pot of cold water, bring to a boil over high heat, cook for about 5 minutes, remove from the water and drain. Cut the green onions into 5 cm long segments (100 g) and minced meat (5 g). Cut the green onions into long sections.

2. Place the wok on high heat, pour in lard, add scallion when it is 80% hot, and remove from heat when frying into golden brown. Put the scallion in a bowl, add chicken (50g), Shaoxing wine (5g), ginger juice (2.5g), soy sauce (2.5g), sugar (2.5g) and MSG (1g), then steam over high heat for 1 to 2 minutes, remove from heat, drain the soup, and leave the scallion for later use.

3. Place the wok on high heat, pour in lard (25 grams), heat to 80% hot, add sugar (25 grams), stir-fry until golden, then add chopped scallion, ginger and sea cucumber and stir-fry for a few times, then add Shaoxing wine (10 grams), chicken soup (150 grams), soy sauce (10 grams), ginger juice (25 grams), salt, scallion oil (20 grams) and MSG (2.5 grams). After boiling, move to low heat and simmer for 5 minutes, reduce the soup to 2/3, then switch to high heat, stir-fry the wok while pouring in the diluted wet starch to thicken, so that the juice is all on the sea cucumber, then pour into the plate.

4. Place the wok on high heat, pour in scallion oil (30 grams), add green garlic and steamed scallion segments after heating, stir-fry briefly, and sprinkle on the sea cucumber.

2. Fungus, sea cucumber and pork tripe soup

Basic ingredients: 500 grams of pig large intestine, 30 grams of fungus, and 250 grams of soaked sea cucumber.

practice:

1. Soak the fungus in clean water, wash it, wash the sea cucumber, cut it into strips, wash the pig large intestine, and cut it into small sections.

2. Put all the ingredients into the pot, add appropriate amount of water, boil over high heat, then simmer over low heat for 1-2 hours, season and serve.

3. Wait patiently for the delicious food to come out of the oven.

The fungus in this soup is sweet and mild in nature, contains a variety of vitamins, and has the effects of nourishing blood and yin, and moisturizing the intestines. The sea cucumber is sweet, salty and warm in nature, and has the functions of nourishing the kidney and essence, nourishing blood and moisturizing dryness. These two are combined together to make soup, which can nourish yin and blood, moisturize the intestines, and can cure constipation.