The second is the hot bubble method.
1. Put dry sea cucumber in a pot without any oil, mainly in deep pots such as stainless steel pot and ceramic pots, soak it in hot water10-12 hours and then wash it (tap water is enough).
2. Open the soft sea cucumber to remove the intestines and wash the sediment in the anus and stomach.
3. Put the washed sea cucumber in an oil-free cold water pot, steam it on slow fire for 20 minutes, then take it off, pour out the hot water, then pour it into a vat of mineral water or purified water, soak it for12-14 hours, then check it, and then pinch it thoroughly with a little force.
4. Because the quality of sea cucumber is different, in the process of soaking and making, the good quality can be repeatedly ignited until the hair is good, and the bad quality can be directly soaked without being ignited.
Small reminder
1. After the sea cucumber is boiled for 20 minutes, the mineral water or purified water poured in must be cold water, with more water.
2. It is best to use a special pot with a cover to send sea cucumbers.
3. Never touch the oil on the hair sea cucumber, including washing your hands before moving the sea cucumber, otherwise the sea cucumber will melt.
■ Sea cucumber soaking method
1) Soak the sea cucumber in cold water for 8~ 10 hour,
2) Cut it with scissors from the tail to the mouth.
3) After softening, the sea cucumber is broken, the sand mouth is removed and washed.
4) Wash for 2~3 times.
5) Cook the washed sea cucumber in an oil-free pan for15-20 minutes, and then turn off the fire after it can be pinched thoroughly by hand.
6) After the sea cucumber is naturally cooled, it should be soaked in cold water. It is best to put appropriate ice cubes, or change the cold water several times and put it in the refrigerator for refrigeration. If there is a hard heart, repeat the above method several times until the hardness is appropriate.
Caution: No additives are allowed during soaking. When soaking in summer, be sure to put it in the refrigerator for refrigeration.
■ Key points of sea cucumber growth
Process: soaking in water-boiling and stewing-laparotomy-boiling and stewing-soaking and bleaching-cooking, soaking for one night, then taking a large pot, adding sea cucumber, adding a lot of water, boiling for 3-5 minutes, then turning off the fire and stewing, cooling the water, washing and cooking again. Then you can remove the dirt by laparotomy, wash it and cook it for 2 ~ 3 times until the sea cucumber is soft and crisp, then wash it and keep it in cold water for cooking.
1 texture should be in place. The biggest feature of sea cucumber is soft, smooth, tender and slightly "bone". The method of swelling sea cucumber is relatively simple, just boiling and stewing. When stewing, you should grasp the timing and take it out first to prevent it from being too crisp or too hard. The pot used for stewing should be large, and there should be more water. It is best to use pottery, and the effect of constant heat is the best. Grasp the rising time according to the size and quality of sea cucumber.
(2) Almost all ginseng has acanthus skin, so it is advisable to burn the skin first, shovel it clean and then water it. Burn evenly, shovel clean, but not deep, to prevent injury to meat.
③ Avoid oil, alkali and salt during the swelling process. When the sea cucumber is not fully swollen, when it meets oil, the oil will adhere to the surface of the sea cucumber, causing hydrophobicity and making it difficult for water to penetrate. Cause the sea cucumber to rise unevenly; In case of alkali, it is easy to cause appearance decay; With the participation of salt, it is easy to make sea cucumbers opaque.
④ Removal of astringent and spicy taste of sea cucumber. Some sea cucumbers are astringent and spicy, and the way to remove them is to add vinegar and alkali. The premise is that the sea cucumber has risen or will soon be completed. Add 50g of water and 25g of vinegar essence to every 50g of swollen sea cucumber and mix well. When the sea cucumber shrinks and softens, soak it in flowing water for 2-3 hours until it recovers. Take it out and rinse it to remove astringency and spicy taste. The disadvantage is that it is easy to cause the sea cucumber to shrink.
Another way is to add 3% ~ 5% soda ash when the sea cucumber is almost swollen and stewed for the last time, which can not only help the sea cucumber to swell, but also remove the odor, but the amount of alkali must be controlled, which will easily make the surface of the sea cucumber rot. Or the texture of the sea cucumber becomes erosive and boneless. Add alkali to make the hair swell, and the made sea cucumber should be washed and bleached repeatedly in clear water immediately. Sea cucumbers soaked in alkaline water are difficult to preserve for a long time. Overgrown sea cucumbers have no bones, which greatly reduces the quality of sea cucumbers. Therefore, under normal circumstances, it is opposed to using vinegar or alkali to participate in the swelling.
⑤ When the sea cucumber is removed by laparotomy, several longitudinal intestines close to the flesh can be removed in no hurry until the swelling is completed. This helps the sea cucumber to keep its shape intact and not erosive during the swelling process.
6. Hot water bottles, stewing pots and pressure cookers should pay attention to prevent overheating, because they can't be observed halfway.
⑦ Soak the swelled sea cucumber in clear water and put it into the fresh-keeping cabinet, or soak it in ice water, which can prolong the preservation time. But it can't be preserved by quick freezing, otherwise the sea cucumber meat will be as loose as a sponge.