1. First, put dry sea cucumber into a stainless steel container and soak it in cold water for 48 hours, during which the water needs to be changed for 4-6 times (it is better to drain more water if the container is larger, especially the salt ginseng should be changed frequently, so that the sea cucumber can grow better). Wash your hands when changing water to prevent the oil on your hands from soaking in the water and affecting the hair growth of sea cucumbers. When the temperature is high in summer, because bacteria multiply quickly.
2. After all the sea cucumbers are softened, the surface of the sea cucumbers is cleaned first, and then the original expanding knife edge of the sea cucumbers is cut up to the head and down to the tail, and the white calcareous annular bone plate (commonly known as sea cucumber teeth) on the head of the sea cucumbers is removed, and then the internal organs of the sea cucumbers are cleaned. The tendon of sea cucumber is rich in acidic mucopolysaccharide, so don't throw it away. There are some flocculent tentacles on the head of sea cucumber, which can be kept for eating, and the bone plate of sea cucumber can also be ground into powder. (The edible part of sea cucumber is 100%)
3. Put the cleaned sea cucumber into a stainless steel pot and cook it with cold water. After the pot is boiled over high heat, turn to low heat and cook 15-30 minutes (depending on the size of sea cucumber). After turning off the fire, naturally cool thoroughly, start inspection, pick out the cooked sea cucumbers, and continue to repeat the above steps for the hard ones, and check them every few minutes until they meet the production standards.
4. Put the developed sea cucumber in pure water with ice cubes (ice cubes can be made of pure water) and put it in the fresh-keeping layer of the refrigerator for 24-48 hours. Sea cucumber will continue to swell in zero-degree ice water, and the meat taste and taste are better, the shape is fuller, and the meat thorn is firm and beautiful, which is more suitable for cooking and eating.
The prepared sea cucumbers can be wrapped in plastic wrap one by one, frozen in the refrigerator, taken out the night before eating, naturally thawed in the fresh-keeping layer of the refrigerator, and then blanched with hot water. It is best to eat sea cucumber on an empty stomach every morning, and then eat it half an hour later, so that the nutrition of sea cucumber can be fully absorbed. If you want to have a taste, you can also add spices such as sesame oil and chicken essence, or you can dip it in XO sauce. Besides, you can also cook and enjoy according to our sea cucumber recipe.