1. Instant sea cucumbers do not need to be blanched before frying, but if they are not sealed and packaged, they need to be soaked in water and heated. Of course, blanching is acceptable. There is no need for vacuum packaging to avoid loss of nutrients.

2. Preparation materials: 2 ready-to-eat sea cucumbers, 1 cucumber, appropriate amount of chopped green onion, 1 egg, appropriate amount of salt, appropriate amount of chicken essence.

3. Wash and cut the cucumber into shreds and set aside. Take the ready-to-eat sea cucumbers out of the refrigerator and thaw them, clean them and cut them into sections for later use. Heat the pot, pour in the cooking oil, and add the chopped green onions to the pot. Add appropriate amount of water, then pour shredded cucumber into the pot and cook for a while. Beat the eggs and pour into the pot to form a thin egg drop. Then add the diced sea cucumber, add a little salt and MSG and bring to a boil. When it comes out of the pan, add a drop of sesame oil and enjoy.