After the sea cucumber is cleaned, put it into a glass container to soak sea cucumber, the water used must be pure water, so is not the first step of a lot of people do it wrong.

The glass container will be sealed lid into the refrigerator in the cold layer, placed in the refrigerator in the fresh layer of time, need to be about eight hours, a lot of people do not do this soaking time need to be 24 hours, in fact, it is really unnecessary, the sea cucumber is not soaked the longer the bigger the better, the texture must be with chewy and tough, so that eat up the taste is rich.

After 8 hours of hair, the weight of the sea cucumber has grown to about double, the first step of soaking sea cucumber ah, the main reason in fact is in order to let it absorb and drink enough water

Second, cook

The second step of cooking sea cucumber, you can't choose the iron pot, soaking sea cucumber after high temperature of iron pot is very easy to produce rusty flavor. The second step is to cook the sea cucumber in an iron pot, which is very easy to produce a rusty flavor. The sea cucumber will be cooked through so that its head will be doubled, the best choice of utensils is non-stick pot or casserole this kind of, pour the water is still pure water, the process time needs about 20 minutes, specific need to look at the sea cucumber head shall prevail, pay attention to do not cook too long, too long, the nutrients on the loss of the light.

When the sea cucumber after 20 minutes of high temperature heating, it will be cooked through, then do not rush to turn off the fire, cover the lid, so that the temperature inside the natural cooling down, so that the sea cucumber will naturally show soft state.

I'm so busy every day, which has the mood to slowly soak the sea cucumber, two hotel quick method:

1, then share a hotel 6 hours of soaking practice, 304 stainless steel thermos cups you should have it, to the thermos cups inside the pour boiling water, and then into the sea cucumber, to ensure that this sea cucumber, more than 6 hours to soak 5 times the size of the sea cucumber. The first thing you need to do is to make sure that you have the right amount of water in the right place.

2. Throw the sea cucumber directly into the pressure cooker, open the fire and pour in pure water, the pressure cooker on the gas immediately turn into a small fire, pressure for 20 minutes, to ensure that your sea cucumber soaking and big and fast, of course, this quick practice, in the taste and nutritional trade-offs made a lot.

Three, soak

If you want to eat the sea cucumber original taste, put some ice into the glass container, then open the stomach of the sea cucumber, clean it up, pour pure water, and then put the cooled sea cucumber into it.

The sea cucumber's low-temperature immersion will make its flesh reach a state of expansion. The volume is just right. However, if you are soaking the Liaoning ginseng, then the size of the soaked ginseng will be about 3 or 4 times. It's easier to soak because Liao Shen is basically very small in size.

This is the soaked sea cucumber, you can eat it directly. It can also be used to make sea cucumber with scallions, sea cucumber egg custard, abalone sea cucumber, sea cucumber soup, etc. If you can't eat it, you can use it in fresh water. If you can't eat it, you can wrap it in plastic wrap and put it in the freezer. It's a good idea to keep it in the freezer for a while.

Notes on soaking sea cucumber:

1, soaking sea cucumber can't contact with oil vessels: because sea cucumber will melt when touching oil in the process of soaking

2, sea cucumber can't be eaten with acidic food, and can't be eaten with tea.

3, sea cucumber foaming need to keep 0-4 degrees low temperature, otherwise the sea cucumber is very easy to rot in the high water temperature for a long time