There are two necessary conditions for growing sea cucumbers yourself: the container for growing sea cucumbers must be oil-free and salt-free; the water for soaking sea cucumbers should preferably be pure water. The rest is the process of "soaking-washing-cooking-rising", which requires a little patience. It usually takes three or four days to make sea cucumbers. Remember to change the water frequently~

Step one: soak

Put the sea cucumbers that have just been taken out into a pot without oil and salt, and rinse them with clean water.

Then add purified water to cover the sea cucumbers. It is best to add more~ This is the first day of soaking sea cucumbers. Remember to change the water every 12 hours~

This is the first day of soaking sea cucumbers. The condition after two days has not changed much, but it is no longer as shriveled as before. Generally, sea cucumbers need to be soaked for about 48 hours. Pinch the sea cucumber with your hands to see if it has a hard core. If so, continue soaking. If not, we will pour out the water in the pot and prepare to clean it~

Step 2: Wash

Take a pair of scissors and cut open the belly of the sea cucumber, cutting both ends Open all the way to the end and remove the intestines and impurities~

There are four or five longitudinal internal tendons on the abdominal wall of the sea cucumber. Do not remove them. Use scissors to cut them into three or four sections. The cut internal tendons will not affect the size of the sea cucumber. Grow up

The third step: cook

After cleaning up the little fat guys, you can now pour in pure water to cook the sea cucumbers~

There will be no Fill the oil pot with pure water and put the sea cucumber in the pot under cold water. After boiling over high heat, cook for about 30 minutes and take it out after it cools down naturally.

Note: Due to the different sizes of sea cucumbers, the heat will be different. If some sea cucumbers are not completely cooked, you can remove the cooked sea cucumbers and change the water and cook them again. The best way is to use chopsticks to pierce the sea cucumber to see if it can be easily pierced through, or pinch it with your fingers to see if it can be pierced through. If it is pierced, it means it is cooked. If it is not clear, continue cooking

Step 4: Rise

After cooking, soak the sea cucumbers in pure water for the second time. Pour in enough purified water and cover with plastic wrap. , put it in the refrigerator to let it rise and soak for about 48 hours, changing the water every 12 hours.

If you feel that the sea cucumber is not big enough, you can continue to refrigerate it and soak it. Remember to change the water every day. You can put an appropriate amount of ice cubes in the sea cucumber. The colder the water, the bigger the sea cucumber will be.

This is the soaked sea cucumber~ It is already very fat and the size is basically satisfactory. If you want to grow bigger, continue to soak it for a day or two~ The soaked sea cucumber meat is very thick and has a slightly chewy texture~

Comparison Here’s a look: Sea cucumbers that have been cooked~

Sea cucumbers that have been made can be stored individually in plastic wrap, placed in the refrigerator, and defrosted naturally when you eat them~ I send about 10 pieces at a time, if you find it troublesome And if you are experienced, you can send more at a time and store it in the refrigerator, but it cannot be stored for too long. You can steam it with soy sauce in the morning or make steamed sea cucumber eggs. Well, the evolution of the ginseng fat man is here~ Here it is~