Professional answer:

Soaking process:

1. Soaking

Put the dried sea cucumber into a vessel without oil. Add an appropriate amount of purified water, soak for 1-2 days, change the water 2-3 times a day, make sure the water is clean and there is no oil or cosmetics on your hands. Generally placed in a 0-5 degree environment (refrigerator cold room) to avoid affecting the size of the hair.

2. Cleaning

Make sure the sea cucumber body has become soft. Use scissors to cut the bottom of the sea cucumber clockwise, remove the sand spit, and cut the sea cucumber's inner tendons into small sections of about 25px, but do not Cut the sea cucumber body open.

3. Steaming

Put the processed sea cucumber into the pot, make sure there is no oil stain, add a large amount of purified water or distilled water, the water should cover the sea cucumber, and start boiling. Start timing from the time when the water boils. Generally, the boiling time is 30 minutes.

4. Stew the pot

After cooking, turn off the heat to ensure good heat preservation effect. Simmer in the pot for about 10 minutes and wait for the water temperature to cool down naturally. (When taking out the cooked sea cucumbers, touch them one by one with your hands. Generally, the softness of the cooked sea cucumbers should be as soft as the Hukou position on your fingers. At this time, you can put the sea cucumbers that feel harder to the pot and continue to heat them. , boiling water should be timed for about 10 minutes)

5. Soaking

Take out the cooked sea cucumber and put it into purified water. The water temperature is about 5 degrees Celsius, and the water volume should be submerged. For sea cucumbers, change the water 2-3 times a day and soak them for two days.

6. Storage

Put the prepared sea cucumbers into the freezer of the refrigerator. You can also put ice packs or ice cubes into them to keep them fresh, which will make the sea cucumbers grow bigger. It is recommended to consume within a week.

Notes on soaking sea cucumbers:

1. The foamed sea cucumbers are already cooked and can be eaten directly.

2. It is recommended to use barreled pure water when foaming. It is not recommended to use tap water and mineral water.

3. To maintain the temperature at 0-5 degrees, it is recommended to place sea cucumbers in the fresh-keeping layer of the refrigerator.

4. When foaming sea cucumbers, you can foam a few more at a time. After foaming, put the sea cucumbers into individual packages with plastic wrap or small plastic bags and store them in the refrigerator (can be stored for 180 days) before eating. Thaw with cold water.

5. Due to individual differences, some foamed sea cucumbers will always be softer and harder, which is normal. If you are looking for delicious food. Hard sea cucumbers can be soaked more or cooked for a longer period of time.

6. The length of time for soaking and boiling sea cucumbers determines the size and hardness of the sea cucumbers. You can adjust the time appropriately according to your taste preferences. No matter what the situation, the nutrition will not be affected.

7. The most obvious change in sea cucumbers is the continued foaming process after cooking. If foaming begins or the sea cucumbers do not become larger after cooking, please don’t worry and see the effect after complete foaming.