Why can't sea cucumbers get oily?

When many people at home are handling sea cucumbers, they always hear that sea cucumbers cannot be touched by oil. In fact, the reason why sea cucumbers cannot be touched by oil is that water will destroy the nutrients in the sea cucumbers. Generally, as long as you use a clean container to soak the sea cucumbers, there will be no problem. Because soaking the sea cucumbers may affect the quality of the sea cucumbers, making the sea cucumbers no longer chewy, so everyone must pay attention to this in normal times.

When soaking sea cucumbers, do not add oil, otherwise the sea cucumbers will melt.

Sea cucumber soaking treatment

Soaking : Soak the sea cucumber in boiling water for 12 hours, changing the water twice in the middle. After it softens, cut open the abdomen, remove the internal organs and debris, and wash it.

Note: 1. The container used for soaking sea cucumbers cannot be made of iron or copper. When the sea cucumber is 50% soft, you can cut it open and remove the internal organs and debris. If you wait until the sea cucumber is fully swollen before removing the internal organs, it will be easy to break the sea cucumber.

Rinse : Rinse the soaked sea cucumbers several times with clean water, soak them in clean water and set aside. Be careful not to add oil when soaking sea cucumbers, otherwise they will melt easily.

storage

Dried sea cucumbers are best placed in a sealed wooden box to prevent moisture.

Sautéed Sea Cucumber with Scallions

2 pieces of water-soaked sea cucumber, 1 scallion, 10 grams each of sliced ​​ginger, minced garlic, and scallion white, 5 grams each of salt and oyster sauce, 6 grams of chicken powder, 3 grams of sugar, 10 milliliters of cooking wine, 5 milliliters each of dark soy sauce and water starch, and some cooking oil

Start making

1. Wash and cut the green onions into 3 cm long pieces and set aside.

2. Wash the sea cucumber, cut it in half, cut it into sections, and then cut it into small pieces.

3. Heat oil in a pan, pour in green onions, stir-fry over high heat until fragrant, then add ginger slices, minced garlic, and green onion, and stir-fry evenly.

4. Pour in the sea cucumber, pour in the cooking wine, stir well, turn to low heat, add salt, chicken powder, sugar, pour in the dark soy sauce, then add a little water, mix well and boil.

5. Add oyster sauce, mix well and let it absorb the flavor. Turn to high heat to reduce the soup. Pour in a little water, stir well, pour in a little water starch, stir well until the soup is reduced.