There are many varieties of sea cucumbers, which can be roughly divided into two categories: spiny and non-spiny. Sticky sea cucumber is Stichopus japonicus, and spinless sea cucumber is "naked ginseng" or "naked ginseng". We northerners mainly eat sea cucumbers.

Let's talk about how to choose sea cucumber first: (I also stole other people's experience, hee hee)

Mainly depends on meat quality and salt content. The appearance of sea cucumber should be evenly arranged with thorns; The meat quality and salt content of sea cucumber are classified according to different grades. Generally, the meat is plump and the salt content is low.

Then talk about how to make sea cucumbers: My experience (this experience must be my own, haha) is to take seven at a time (one a day, just one week), rinse them first, put them in a glass bottle, pour pure water or mineral water for a day, boil a pot of boiling water at night, pour them into a thermos, and stew them overnight, and they will be ready the next morning. Then pour it out of the thermos, clean it with tap water and eat it. Put the extra in the refrigerator. Friendly reminder: never use oily cups to make sea cucumbers; Sea cucumbers will melt in oil.

Finally, let's talk about the practice of sea cucumber: usually eat one sea cucumber a day, and if you are weak, eat two a day. Although the amount is small, it is easy to get tired of eating once a day. So the way to eat must be flexible. It is said that sea cucumbers are best eaten in the morning.

1, we can eat sea cucumber directly on an empty stomach. (Hee hee, this is suitable for brave people who have a good appetite and love spicy food)

2. Chop the sea cucumber first, beat two eggs, add a little salt, add two-thirds of water and stir, then cover it and put it in the microwave for four and a half minutes. Drop a little soy sauce and sesame oil after taking it out. If you want to eat tender, put it in a pot and steam it on the stove.

3. When eating chaos, chop it and put it into the soup, then add shrimp skin, seaweed and so on.

4. When wrapping jiaozi, cut the sea cucumber into four pieces and wrap four pieces specially.

When stewing, you can put the whole sea cucumber in and cook it for a while, not too long.

6. Sea cucumbers can also be roasted with onions, but we only eat one a day, which is too much trouble. Generally, we don't do this. Scallion-roasted sea cucumber is generally a catty of grass ginseng bought in the market 10 yuan.

7. When eating noodles, you can cut the sea cucumber into three sections (no matter how small) and make a bowl separately.

8. When we make various soups, we can cut or chop the sea cucumber and put it in the soup.