NO.2 Softening Soak the sea cucumber for 2-3 days with 0-2 degree cold pure water in a clean container without oil or salt, change the water for 4-6 times until the sea cucumber is soft. (In summer, when the temperature is too high, make sure to put it in the refrigerator to soften)
NO.3 Remove the sand spout Cut off the sand spout of the sea cucumber, where the head is filtering the algae and the white calcium. The tendons of the sea cucumber should be gently cut, about one centimeter per section.
NO.4 Cook Put the sea cucumber into the boiling water, then reduce the heat to medium-low and cook for 30-60 minutes (cook until you can gently pinch through the sea cucumber flesh wall with your hand)
NO.5 Soak Put the new 0-5 degree cold pure water in the refrigerator freezer, soak for about 2-3 days, change the water 4-6 times in between.
NO.6 Storage After soaking, it is ready to eat. Put the other unconsumed sea cucumber in the refrigerator for freezing storage, and it is recommended to use it up within 2 weeks.
Note:
1. Please pick dried sea cucumbers of similar size and foam them at the same time;
2. Please make sure to touch the sea cucumber after washing your hands, avoiding fumes, cosmetics, etc. touching the sea cucumber;
3. The quality of the water is very important, and it doesn't contain any mineral substances, so it is recommended to use purified water (not mineral water);
4. Soften: When the temperature is too high in summer, make sure to put the sea cucumber in the refrigerator freezer to soften;
5. After removing the sand beak (white hard substance), you can gently isolate the inner tendons of the sea cucumber every 1 cm or so;
6. Soak the sea cucumber with a plastic bag and pack them individually, make sure to put them in the refrigerator for freezing, and then defrost them with cool water before serving;