How to store sea cucumbers after they are soaked?

Sea cucumber is a kind of delicacy with great nutritional value. The sea cucumbers we usually see are very dry. The small ones are sea cucumbers that have been dried. The real sea cucumbers can become very large after being soaked, and they can also become soft and tender. The appearance also looks very chewy and elastic. If fresh sea cucumbers are not stored properly after soaking, it will lead to loss of nutrients if they cannot be eaten at one time. We need to refrigerate the sea cucumbers.

【 Issuance method 】

1. Sea cucumbers should not be exposed to oil. Hands and all utensils must be washed before starting any process. The tools to be prepared are as follows: a clean sealable container, a pair of clean, oil-free small scissors, a bucket of pure water, and several small plastic bags or insurance films.

2. Place the sea cucumber in an oil-free sealed container, add an appropriate amount of tap water or purified water and soak it in the refrigerator's fresh-keeping layer (0-5°C) for 2 days, changing the water once a day. Take out the sea cucumber when it is soft and has no hard core.

3. Use oil-free scissors or knives to cut the sea cucumber, cut the abdomen of the sea cucumber from head to tail, remove the sand mouth of the sea cucumber, and cut off the internal tendons attached to the inner wall.

4. Put it in an oil-free rice cooker and heat it. After the water boils, cook it for 40-60 minutes. Small ginseng should take a shorter time, while large ginseng should take a longer time. It is best to cook until there is no hard core. From the appearance, if you hold the ginseng with chopsticks, the two ends will naturally droop slightly in the middle. It is best for beginners to wash their hands and squeeze them. The whole ginseng is about the same softness and hardness as the flesh between the thumb and index finger (the flesh between the index finger and ring finger). Do not overcook it, as it cannot be replayed if it is overcooked, and it cannot be opened if it has a hard core. Avoid using a pressure cooker to soak sea cucumbers as it is difficult to control the heat.

5. Put the cooked sea cucumbers into pure water in a sealed container and place it in the refrigerator (0-5°C) for 2-3 days. Change the water once a day. Store the expanded sea cucumbers individually in a fresh-keeping bag in the freezer of the refrigerator.

◆ Notes on the issuance ◆

1. Change the water frequently during the fermentation process. In summer, it is recommended to change the water 2-3 times a day to keep the water pure. It is best to use bottled pure water for the best results.

2. Healthy people usually eat sea cucumbers when winter comes and stop eating them after the ninth lunar month. The nutritional accumulation over the winter can reduce winter colds and improve the body's resistance and immunity in the coming year. Pregnant women and patients can eat it according to their physical condition and economic conditions, but there is no need to eat too much.

3. Dried sea cucumbers are the best choice for eating. The nutrients can be fully absorbed by the human body only after being rehydrated. The protein in fresh sea cucumbers has not been processed or modified, so it is not conducive to human absorption.

4. This is very important. The instant sea cucumbers you make yourself should be packed in a plastic bag and placed in the freezer layer of the refrigerator. Never put them in the fresh-keeping layer. When eating, take the sea cucumber out of the freezer and blanch it in hot water. The soaked sea cucumbers cannot be left at room temperature to thaw naturally. Although the sea cucumbers have been soaked but do not contain additives, they will melt into water and will not be affected when cooked.