How to eat fresh sea cucumber and practice: cold sea cucumber.

Ingredients: sea cucumber, green pepper, red pepper, garlic, soy sauce, sugar, vinegar, mustard.

Practice:

1, choose fresh sea cucumber, the sea cucumber belly, remove the internal organs, cut off the sea cucumber teeth.

2, after the sea cucumber is cleaned, put it into the pot to soak. The temperature of the water here is very important, try to keep it at about 45 degrees. If you don't have a thermometer at home, you can use your hand to touch the water temperature as long as it is not hot and warm. When the sea cucumber is soaked until it is soft and stretchy, you can take it out. Freshly processed sea cucumber is hard, after soaking in warm water, it will become soft and stretchy.

3. Wash the stomach of the sea cucumber and spread it flat on the board. Cut the sea cucumber into thin slices diagonally with a knife, and the thickness of the slices is about 2 millimeters.

4: Take a small bowl, squeeze in a bit of wasabi, pour in 3 tablespoons of soy sauce, a spoonful of vinegar, a spoonful of sugar, and mix well.

5, cool white heat, heat until the inside of the pot bubbles, turn off the heat, pour in the cut sea cucumber slices, stir a little. When the sliced sea cucumber shrinks and becomes elastic, you can fish it out and put it on a plate, which takes about 8 to 10 seconds.

6, this time into the cut green and red pepper pieces and garlic slices, and then pour into the sauce mix well. This cold sea cucumber is ready to eat, crunchy and bouncy, with a texture similar to jellyfish.