The sea cucumbers that are soaked are all from dry sea cucumber. When choosing sea cucumbers, try to choose the northern ones, such as Liaoshen, Black Sea Ginseng, Shandong Stichopus Japonicus, and there are many stickies.

Production method

1. One pack of wild sea cucumber100g, soaked twice. Too much foam at a time is not easy to store.

2. Take out half of the sea cucumber first, and put the rest in a plastic bag to tie the mouth tightly.

3. Take a clean plate without any oil stains, and put the sea cucumber in the plate.

4. Wash the sea cucumber, soak it in pure water and put it in the refrigerator. Take it out and change water once a day.

5. After soaking 1-2 days, the sea cucumber began to soften.

6. Cut from the belly of the sea cucumber and remove the teeth (sand mouth) of the sea cucumber.

7. Rinse the sea cucumber again.

8. Put enough water in the pot to boil and add the sea cucumber.

9. Turn to low heat and cook for about 30 to 60 minutes until the sea cucumber can be gently inserted with chopsticks.

10. Turn off the fire and let the water cool naturally.

1 1. Take it out and put it in a clean basin.

12. Add pure water bubbles, or put them in the refrigerator.

13. Change purified water once a day, and it will take two days.

14. This is a soaked sea cucumber, which can be eaten directly. It can also be used to cook sea cucumber with onion, sea cucumber egg soup, abalone sea cucumber and sea cucumber soup. If you can't eat it, you can wrap it in plastic wrap and put it in the freezer. Just take whatever you want.

(The vessel of foamed sea cucumber must be oil-free, and sea cucumber will melt when it touches oil.)