1.The first step is to remove salt.
Put the salted sea cucumber into pure water and soak for 48 hours.
Notes:
(1) Pure water is more than enough and the water level line is 5-10 centimeters above the top of the sea cucumber.
(2) Change water frequently, replace pure water once in 5-6 hours.
(3) Soak at low temperature, in the refrigerator freezer.
2.The second step is to remove the sand beak and pick the tendons of the sea cucumber.
Split open the sea cucumber along its abdomen, remove the sand beak at one end of the sea cucumber with scissors, and pick off the inner tendon of the sea cucumber with scissors.
Precautions
(1)Do not damage the shape of the sea cucumber by removing the sand spout, which will result in tearing the sea cucumber at one end.
(2)Pick off the tendon not to puncture the wall of the sea cucumber body.
3. Steaming
The recommended method is steaming, which is more conducive to the maturation of the sea cucumber and the retention of nutrients.
Steam the sea cucumber in a pot for about 1 hour.
Note
(1) Just put it in cold water. Place on an oil-free cage drawer.
(2) Watch the water level line frequently to avoid burning the pan dry.
(3) The standard for good steaming is to pick up both ends with chopsticks and let them hang down naturally.
4. Soak again.
Special Note: After the third step is ready to eat, customers who are not concerned about the size of the sea cucumber do not need to go through the fourth step.
This step is actually a repetition of the first step. The precautions are the same and will not be repeated.
5. Special Instructions
Don't put the sea cucumber in a warm bottle. Sea cucumbers that can be soaked in a warm bottle are too tender and are definitely under-aged sea cucumbers farmed in hanging cages, and are of little value to eat.
Finally, I wish you all a healthy and happy life!