Lightly dried sea cucumber

Soaking: take appropriate amount of dried sea cucumber and add 3 times of drinking water to soak it for 24 hours, and change the water every 8 hours, so as to make the sea cucumber soaked and softened.

Washing: Wash the soaked sea cucumber from the opening to expand the cut, wash the internal organs, remove the mouth of the sea cucumber, and pick off the tendons. (The tendons can also be broken according to personal habits.)

Cooking: Put the cleaned sea cucumber into a grease-free pot, add drinking water to the sea cucumber, and heat it up to a light boiling state (the water temperature is about 90~95 °c) and cook it for 30 minutes, and then pour out the water and replace it with new water to cook it for another 3~5 hours (the softness and hardness of the cooked sea cucumber should be based on the bouncing force of palm of tiger's mouth) and cool it down.

Frothing: Put it into pure water and soak it with ice for 12~36 hours.

Freeze-dried Sea Cucumber

Appropriate amount of freeze-dried sea cucumber, add 3 times of water to soak, soak for 3~8 hours and serve.

Warm Tips

Do not use oil, alkali and salt during cooking and sprouting. When encountered with oil, alkali can easily cause surface decay (commonly known as skin), when encountered with salt can easily make the sea cucumber not be able to hair;

Because of the difference in the size of wild sea cucumber, the hair time is not the same, we must be diligent in checking, picking out the good cucumber at any time, and continue to hair the unfired one;

Rise and hair sea cucumber should be immersed in clean water, and put it into the refrigerator's freezing room or immersed in icy water (i.e., under the condition of 0-4°C), and then keep it, change the water once a day. Change the water once a day. Don't keep it for a long time, otherwise, the meat of sea cucumber will be loose like sponge.