The sea cucumbers eaten in restaurants are elastic, crunchy and delicious, while those soaked at home are often soft and black.

In fact, as long as we master the secret of soaking sea cucumber, we can also easily cook the wonderful taste of sea cucumber in the restaurant.

Sea cucumber soaking: six days hot and cold method

Necessary utensils:

A bowl and a pot. Keep the bowl and pot oil-free at all times during the 6-day soaking process, and transfer the sea cucumber between the bowl and pot frequently.

Required materials:

Pure water. Sea cucumbers soaked in pure water have the best flavor and will ensure that they are free from impurities.

Day 1:

Put the dried sea cucumber in a small clean bowl without oil, and then fill it with pure water, the amount of water should be not over all the sea cucumber, and then cover the top of the bowl with a layer of plastic wrap, and leave it at room temperature for 24 hours.

Day 2:

Pour out the water in the bowl and take out the sea cucumber. Put purified water in a pot, then put the sea cucumber in and bring it to a boil over medium heat, turning off the heat as soon as the water boils. Once the water has cooled down completely, fish out the sea cucumber and put it back into the small bowl, pour in the pure water again, and then put the bowl into the freezer of the refrigerator and leave it for 24 hours.

Day 3:

Repeat the steps from day two. Remove the sea cucumber, put it in a pot to boil, wait for it to cool down, put it back in the small bowl, pour in fresh purified water and refrigerate for 24 hours. With each day's soaking, the sea cucumber has been "growing" day by day.

Day 4:

This is the time to clean the sea cucumber. Cut open the bottom of the sea cucumber, pull out the internal organs and sediment inside, and then wash it clean.

Then, repeat the previous steps, put it in a pot to boil, cool it and put it in the refrigerator for 24 hours.

Fifth, six days:

Continue to repeat the previous steps i.e., boil, cool and refrigerate.

After six days of hot and cold soaking, the sea cucumber has become elastic. You can gently pinch a small piece of sea cucumber with your hand, if it can be easily pinched off, it means the sea cucumber has been soaked well.

Since the process of soaking sea cucumbers is tedious and time-consuming, you can soak more sea cucumbers at one time, then put them on a clean, oil-free plate and store them in the freezer of the refrigerator.

When it's time to eat, take out the frozen sea cucumbers a day ahead of time, put them in the freezer, and they will thaw out naturally the next day when it's time to cook. Then, we can enjoy making all kinds of delicious flavors with sea cucumber!