How are the salted sea cucumbers pickled?

Lagang Salt Sea Cucumber is a pickled sea cucumber with the most simple and pure taste. It is also very healthy. The pickled sea cucumber is easier to preserve and can be eaten at any time. The sea cucumber needs to be cleaned in advance and then soaked in water. Clean the sea cucumber thoroughly and cut off the mouth and two ends of the sea cucumber before pickling it. The pickled sea cucumber tastes very good.

Method of making

Salt

Sea Cucumber

Sea cucumbers are salted sea cucumbers, which is the most simple, pure and healthiest way to make Dalian sea cucumbers. The best way for consumers to make them home is as follows:

(1) Wash the salted sea cucumber with water to remove the salt on the surface.

(2) Cut the ginseng along the incision, remove the sand spout, cut off the tendons and clean them.

(3) Place the sea cucumber in a clean, oil-free pot, add water (about 8 cm above the sea cucumber) and cook over high heat for 40 minutes.

(4) Allow the sea cucumber to cool naturally, remove it and clean it.

(5) Put the cleaned sea cucumbers back into the pot filled with clean water (put the harder sea cucumbers that you pinch with your hands into the pot first, and put the softer ones into the pot later, so that the sea cucumbers can be fully expanded at the same time). Cook over medium heat for about 20-30 minutes, turn off the heat, and let the water and sea cucumbers in the pot cool naturally.

(6) Take out the sea cucumbers, pinch the meat on the sides of the sea cucumbers one by one with your hands, select the sea cucumbers that can be pinched through, and put them into a basin of cold water. If there are sea cucumbers that cannot be pinched through, put them into a pot with cold water and simmer for about 5 minutes. After the water cools down a little, take out the sea cucumbers, pinch the meat on the sides of the sea cucumbers with your hands, and pick out each sea cucumber that can be pinched through. Put the remaining sea cucumbers that cannot be pinched through into the pot and simmer for about 5 minutes. Repeat this process until every sea cucumber can be pinched through.

(7) Put all the sea cucumbers processed in the above steps into a basin of cool water, add ice mineral water and soak for 48 hours. The sea cucumbers will be well-swelled (the water should be changed 3-4 times during the soaking process).

(8) One way to tell whether the sea cucumber is well-frozen is to pick it up with chopsticks. The ends of a well-frozen sea cucumber will naturally hang down. If you can’t pick it up, it means it has swelled. If it is still straight, then continue to froth it.

In addition, freeze the soaked sea cucumbers individually. Use cold water to slow down when eating.

Main types

According to historical records, there are more than 1,100 species of sea cucumbers in the world, and more than 120 species in my country. Most of them are inedible. According to statistics, there are 40 species of edible sea cucumbers in the world. Edible sea cucumbers account for half of my country’s total, reaching 20 species.

Depending on whether there are conical, fleshy tubercles on the back of the sea cucumber, it is divided into two major categories: "sea cucumbers" and "light sea cucumbers". Among them, "sea cucumbers" are mainly species of the family Stichopus cichlids, and "light cucumbers" are mainly species of the family Holothuria, Cucurbitaceae and Cucumis family.

1. Sea cucumbers : Apostichopus

The family Apostichopus includes the imitation sea cucumber, the plum blossom sea cucumber, the green sea cucumber and the flower sea cucumber.