Sea cucumbers are a very healthy and nutritious food. However, due to the autolytic properties of fresh sea cucumbers, the Russian sea cucumbers that everyone buys are processed, and most of them are dried. Although dried sea cucumbers solve the problem of preserving sea cucumbers, it also brings with it the problem of how to foam dried sea cucumbers.
How to foam sea cucumbers
1. First soak in water and soak until soft
Take sea cucumbers as an example: put dried sea cucumbers into (glass, stainless steel, Porcelain, aluminum) and other containers, add clean tap water and soak at room temperature for 36-48 hours (if the temperature is too high, put it in the fresh-keeping layer of the refrigerator) until the sea cucumber becomes soft inside and outside.
2. Remove the internal organs
Put the soaked sea cucumbers into clean water, use scissors to cut both sides along the opening, remove the sand spit, clean the impurities remaining in the stomach, and rinse clean.
3. Boiled sea cucumbers
The pot for cooking sea cucumbers is preferably a stainless steel pot or an aluminum pot. Iron pots cannot be used, and they must be cleaned and the whole process must not be stained with oil. Put the cleaned sea cucumbers into the pot at the same ratio as boiling dumplings. 30 minutes after boiling the pot, take out the softened sea cucumbers and return the ones that have not softened to the pot and continue cooking until they are all soft. The standards are: the ginseng expands evenly inside and outside the body, has no hard core, and is elastic when holding the ginseng at one end.
4. Soak in ice water
After the cooked sea cucumbers are cooled down, replace them with purified water and put them in the fresh-keeping layer of the refrigerator at 0-4 degrees. It is best to add ice cubes and let them Absorbs large amounts of water and swells. Change the water every 24 hours. After 48 hours, the sea cucumbers are basically ready to grow, and they can also be cooked for 72 hours.
5. Storage
If the cooked sea cucumbers cannot be eaten within a short time, place the sea cucumbers in the quick-freezing layer of the refrigerator and freeze them individually (do not put the cooked sea cucumbers together) Quick-frozen, inconvenient to eat) should be quick-frozen individually.
Notes on foaming sea cucumber
1. The foamed sea cucumber is already cooked and can be eaten directly.
2. During the entire foaming process, the sea cucumbers must not be stained with oil, cosmetics, hair, etc., otherwise the sea cucumbers will melt and affect the foaming effect
3. Foaming It is best to use bottled pure water, followed by bottled mineral water, and tap water is the worst. Because tap water has the most minerals and impurities.
4. In order to maintain the water temperature at 0-5 degrees, it is recommended to put the sea cucumbers in the fresh-keeping layer of the refrigerator.
5. When foaming sea cucumbers, the cooking time on medium heat is for reference only. The standard for cooking sea cucumbers is that they can be gently pinched through with your fingers.
6. The length of time for soaking and boiling sea cucumbers determines the size and softness of the sea cucumber foam. You can adjust the time appropriately according to your taste preferences. In fact, the nutrition of sea cucumbers has been basically locked, and the size, softness and hardness are not important. It is generally foamed to about twice the length of dried sea cucumbers, with moderate hardness and the best taste.
7. Due to individual differences, some foamed sea cucumbers will always be softer and harder, which is normal. If you want to pursue perfection, you can cook the harder sea cucumbers and soak them for a longer time.
8. Don’t blindly pursue the size of foamed sea cucumbers. Sea cucumber foaming is a process of absorbing water and enlarging. It is better to have a moderate taste.