Introduction of common sea cucumber varieties:

Sea cucumbers can be divided into two categories: one is naked ginseng, such as big black ginseng, boots ginseng, piglet ginseng and grey sea cucumber. , the quality is slightly worse, and the gray taste is heavy; The other kind is sea cucumbers such as Liaoshen, Spilled Ginseng and Plum Blossom, which are of good quality.

Ginseng: produced in Indian waters, with short spherical shape, black color and smooth taste, it is suitable for frying, brewing and other cooking methods. The dried product is pure and dry, the ginseng body is strong, the meat is thick and firm, the quality is crisp and wrinkle-free, and the knife edge is neat. The swelling rate of ginseng is not high. Generally, 500 grams of dried products can only get 2250 grams of ginseng after expansion.

Brazilian Panax japonicus: It is yellow-brown, long and thick, and has a square cross-section. Its thorns are short and irregular, divided into four rows, which are located on the four sides of a cuboid. Dry, plump, thick muscles and complete body surface are the best, but this kind of sea cucumber tastes astringent and has a heavy gray taste, so it is rarely used for cooking, so it is cheap.

Beihai Miscellaneous Ginseng: It is produced in the North Sea and looks like Stichopus japonicus in the South China Sea, but its expansion rate is extremely low. Only 2000 grams of ginseng can be obtained per 500 grams of dried ginseng after puffing. In addition, Beihai Miscellaneous Ginseng contains thick ash, so it has a strong gray taste and astringent taste, and its quality is poor.

Russian Liaoshen: It is found in Russian coastal waters. It is very long in shape, with red in black. The red color is more obvious after swelling, and its thorns are irregularly distributed on both sides of the body. The dried product is pure, dry, light in taste, strong in ginseng and complete in body surface. This kind of sea cucumber is fresh and tender, with high expansion rate, which can reach about 3750 grams per 500 grams of dried products, and is suitable for various cooking methods.

Miscellaneous ginseng in the South China Sea: Dongsha, Nansha and Xisha Islands in the South China Sea. It's long, dark brown, with only two rows of thorns. Its shape is irregular and ugly, because the sea where the sea cucumber is located is shallow and the pressure is small, so it is thin and easy to deform when it is dry. It is also because of this reason that its price is cheaper, but the quality is actually very good, the taste is crisp, and the sea cucumber is full of original flavor, which is suitable for many production methods. Dried products with pure taste, light taste, complete body surface and less impurities are the best, and the expansion rate is high. Every 500 grams of dried products can expand 3500 grams of ginseng.

Bamboo ginseng: produced in Southeast Asian waters, it has thin skin, brown color, poor texture, low color, heavy gray taste and delicious taste, so it is cheap and suitable for cheaper dishes such as fried and clay pot rice. The dried product is pure and dry, and the ginseng is rich in body fat, thick in muscle and complete in body surface. The swelling rate of bamboo ginseng is not high. Generally, 2250-2550 grams of ginseng can be swollen per 500 grams of dried ginseng.

Black pill ginseng: produced in South African waters, with dark color and long oval shape. The expansion rate of black pill ginseng is not high, and about 2250 grams of ginseng can be obtained after every 500 grams of dried product is expanded. Ginseng has many impurities in its body, and its taste is cool and gray, and its quality is not good, so its price is low, and it is suitable for cooking methods such as frying, wrapping with crisp pulp and frying. Generally, when selecting dried products, it is better to use pure dried products, complete ginseng and less impurities.

Black milk ginseng: also known as black round ginseng, black ginseng, black ginseng, big black ginseng, big black ginseng, black ginseng, also known as pig grandma ginseng, are produced all over the world. The dried product is ginseng with strong body, thick meat, crisp quality, no wrinkles, neat knife edge and no residual traces inside and outside. Black ginseng has a high expansion rate, and 2750 grams of ginseng can be produced per 500 grams of dry ginseng water. Black-breasted ginseng is lateral, long and thick, grayish brown in color and soft and smooth in taste, suitable for roasting, stewing and buckling. Its price is not high by weight, but it is by no means cheap by quantity.

Canadian sea cucumber: It is produced in Arctic waters, and its appearance and quality are similar to those of Russian Liaoshen. However, it is red and black after swelling, and the swelling rate is high, reaching about 3800 grams per 500 grams of dry products. Moreover, this sea cucumber itself has no gray taste, and its taste is cool and tender. It is a high-quality sea cucumber variety. In addition, this kind of sea cucumber is cheaper, so some people pretend to be Russian Liaoshen with Canadian dry sea cucumber. Its dried product is pure and dry, light in taste, prickly, fat, thick in muscle, complete in body surface, tight in knife edge and not everted.

Plum ginseng: also known as pineapple ginseng and sea flower, it is produced in Dongsha, Xisha Islands and Hainan Island in the South China Sea. In fact, Japanese ginseng is a variety of Japanese ginseng, which is produced in different sea areas like Japanese ginseng. But the color and quality of sea cucumber are different in different sea areas. For example, Japanese ginseng in the South China Sea is black, with low growth rate and large volume. Japanese ginseng in the Pacific is slightly red, and the increase rate is higher, so it is slightly more expensive. In addition to the thorns on both sides of the body, there are also plum-blossom thorns all over the body, especially the plum-blossom shape of black plum-blossom ginseng is more obvious, but the taste is similar to Shiva. The dried product is long and cylindrical, with an open abdomen, and there are many plum-blossom thorns on the body surface, which are black or dark brown. Generally speaking, according to personal weight, large 150g, medium 75g and small 35g. The dried product is the kind with intact ginseng, thick meat, firm thorn, neat knife edge and flat abdominal wall. After the water is boiled, 2500 grams of ginseng is produced for every 500 grams of dry ginseng.

Ivory ginseng: It is produced in shallow waters all over the world, with a grayish brown body and a large individual. It is horizontally divided into several sections, slightly curved, similar to the shape of ivory. The puffing rate of ivory ginseng is low, and about 2300 grams of ginseng can be obtained after puffing every 500 grams of dry product. The ivory sea cucumber itself has a thick gray layer, so it tastes heavy and astringent, so it is cheap. At present, it is the cheapest sea cucumber, which is more suitable for shredding and dicing to make cold dishes.

Hokkaido sea cucumber: produced in four northern islands of Japan, it is the best sea cucumber, so it is also the most expensive. Dry goods are yellow-brown, uniform in size, similar to silkworms, with few thorns, and evenly arranged on both sides below the body. Pure dryness, light taste, fat ginseng, thick muscle and complete body surface are the top grades. The growth rate of sea cucumber in Hokkaido is high, and 500 grams of dried products can produce 3500-3800 grams of sea cucumber. Its taste is crisp and tender, and it is suitable for many cooking methods.