Dry sea cucumber needs to be foamed before eating. Recommend a common cold water foaming method to the landlord: the first step: washing. Rinse the sea cucumber with tap water for 1-2 minutes to wash off the floating dust on the surface. Step 2: soak. Find an oil-free container, put the washed sea cucumber into the container and add purified water. The amount of water added depends on the number of sea cucumbers, generally about 3 cm below the sea cucumbers. Put the sea cucumber into the freezer, keep the low temperature at 0-5 degrees, foam for 24-36 hours, and change the water 1-2 times. The color of water is yellowish brown or light green. In this process, the swelling length of the sea cucumber is very small, and the function of this step is to soak the sea cucumber soft. Step 3: clean up. Pull the soft sea cucumber away from the abdominal incision and pull it back and forth. At this time, you can see five white ribs attached to the inner wall of the sea cucumber. Cut the white rib with scissors, and cut a white rib into 2-3 sections. There is a white sand mouth near the sea cucumber mouth. Remove the sand mouth. In this process, each sea cucumber has a knife edge, which is used to remove intestines when the sea cucumber is caught ashore. Some consumers take out the white tendons and throw them away. In fact, white gluten is edible and nutritious. It's a pity to throw them away. Close to the sand mouth is the antenna of sea cucumber, which is also edible. Step 4: Cook. Put the washed sea cucumber into an oil-free pan and add cold purified water. In this process, add more pure water to prevent boiling. Bring the fire to a boil, then switch to medium fire and cook for 30-60 minutes. The standard of cooking is that chopsticks can gently pass through the wall of sea cucumber meat. Due to the individual differences of sea cucumber, the thick meat wall should be cooked more, and the thin meat wall should be cooked less. So sea cucumbers are not cooked at the same time. If cooked at the same time, the sea cucumber may be hard and soft. Step 5: soak. Take the sea cucumber out of hot water, put it in an oil-free container, and naturally cool it to room temperature (let it stand for about 15 minutes). Add cold purified water, put it in the refrigerator for 24-36 hours, and change the water 1-2 times. This process is the most vigorous process of sea cucumber growth, and more water and larger containers are needed to fully ensure the growth of sea cucumber.

Gong Pin sea cucumber expert tips: 1, sea cucumber expansion is a process of water absorption and expansion, the foaming time can be adjusted freely, and the standard consumers can grasp it by themselves. Those who like soft glutinous rice will spend more time, while those who like strong flavor will spend less time, generally twice as much as those in dry sea cucumber and dry sea cucumber. 2. It is best to use pure water for sea cucumber foaming, and tap water or mineral water is not recommended. If you can't buy pure water, you can also use pure water at home. 3. It is forbidden to see oil during the foaming process of sea cucumber, otherwise there will be meat melting on the surface of sea cucumber. 4. Because the sea cucumber has a long foaming time, it should be placed in the refrigerator to foam at low temperature, otherwise it will affect the foaming effect and taste of the sea cucumber. 5, sea cucumber can be eaten directly after foaming, and the excess part can be frozen for one month.

The soaked sea cucumber can be eaten directly, dipped in seasoning, without dipping in vinegar. It can also be used for cooking. There are many sea cucumber practices on the sea cucumber information network (haishen800), so the landlord can find them himself and stop writing. Generally, the shelf life of light dry sea cucumber is 2 years, and it is stored in a ventilated and dry environment.