It is very important to soak sea cucumbers,

Roaring of sea cucumbers:

The dried products of Chenxi sea cucumbers are hard in quality, so they need to be soaked before cooking. Because there are many varieties and different textures, different methods should be adopted according to their quality characteristics when raising hair.

1. Sea cucumber hair growth (Liaodong ginseng, Poshen ginseng, Jiaodong ginseng, Guanxi ginseng, Guandong ginseng, plum blossom ginseng, and square sea cucumber can all be made by this method):

(1) Boiling method: Wash the ash and sand on the surface of the sea cucumber, put it into a clean container, pour in boiling water and simmer until the outside of the sea cucumber is soft, then put it into a clean aluminum pot filled with hot water and heat it over high heat. After the water boils, simmer over low heat for about 30 minutes. Remove the tough membrane from the inner cavity of the sea cucumber and soak it in boiling water for 12 hours. After the water is cool, put it into a pot of boiling water and cook. After the water boils, reduce the heat and cook for 30 minutes, then put it into the boiling water and soak it. Repeat this several times, selecting the soft and waxy ones to use, and the hard-core ones to continue boiling and boiling water.

(2) Thermos flask method: Wash the ash and sand on the surface of the sea cucumber, place it in a clean container, pour boiling water and soak for about 2 hours, then wash off the black ash on the outside of the sea cucumber. and impurities, then put the ginseng into a thermos bottle (smaller sea cucumbers can use ordinary thermos bottles, while larger sea cucumbers such as plum blossom ginseng need a wide-mouth thermos bottle), fill the bottle with boiling water and cover it Put the stopper on the bottle and wait for 8-12 hours (depending on the size and type of the ginseng, the time should be shorter for small ginseng and longer for large ginseng) and pour it out. At this time, the ginseng body will be enlarged and the whole body will be soft and elastic. You can choose and cook. If there is a hard core, it means that the hair has not been fully developed yet. You can put it back into the bottle and continue to grow the hair. If the ginseng is soft and inelastic, it means it has risen too much and must be cooked as early as possible.

2. Live sea cucumbers are thickened:

The cooking method of live sea cucumbers is the same as that of dried sea cucumbers, but they are more delicious and nutritious than dried sea cucumbers. The initial processing of live sea cucumbers is relatively simple. When live sea cucumbers are caught from the sea or bought from the market, cut the live sea cucumbers lengthwise from head to tail, remove the internal organs, and remove the mouth to prevent "autolysis."

(1) Boiling method: Boil the live ginseng with its internal organs and mouth removed in boiling water until it shrinks, then put it into a pot with millet washing water and cook over low heat for 1-2 hours, wait When the sea cucumber is cooked soft and tender, take it out, wash and set aside.

(2) Pressure cooker method: Add water to the pot and bring to a boil. Add the live ginseng that has had its internal organs and mouth removed. Remove after the water boils. Add water to the pressure cooker, add the boiled sea cucumber, cover and press over high heat. When the pressure cooker starts to spray, switch to low heat and press for 20 minutes.

Precautions for growing live sea cucumbers:

(1) The sea cucumber spit must be washed, otherwise the pressed sea cucumber will not taste good.

(2) When boiling sea cucumbers, there should be more water in the pot.

(3) The amount of water in the pressure cooker should be controlled to about 3 times the weight of the sea cucumber. If the water is too much, the sea cucumber will not be fresh, and if the water is too little, the sea cucumber will taste bad.

(4) Master the suppression time. If the pressing time is too long, the sea cucumber will be too soft; if the pressing time is too short, the sea cucumber will taste too hard and have a bitter taste. Really pressed sea cucumbers taste slightly like cooked abalone and conch, with a refreshing taste.

3. Roast the black ginseng (boot ginseng, piglet ginseng, and gray sea cucumber are also applicable):

Roast the black ginseng on the fire until the skin is withered and charred. When yellow, take it out and soak it in boiling water until the skin softens. Use a knife to scrape off the scorched skin, wash it with water, put it in a cold water pot and bring it to a boil, then simmer it over low heat for 2 hours. Take it out, perform a laparotomy and remove the pelvic membrane. Then put it into a pot of boiling water and cook. After the water boils, simmer over low heat for 2 hours. Take it out and put it in boiling water to let it rise. Choose those with a soft texture and use them. If they are hard, continue to cook them over high heat and boiling water.

4. Soak the eggplant and ginseng:

Soak the eggplant and ginseng in a basin of boiling water until the outside softens, take it out and put it in a cold water pot, boil over high heat and then use low heat. Simmer until the volume swells to twice the original volume. Take it out, put it in a basin of boiling water and continue to simmer until the water cools. After taking it out, perform a laparotomy to remove the intra-abdominal tunica membrane, then put it into a pot of boiling water and cook for about 20 minutes, then fish it out. Hair swells in a basin of boiling water. Repeat this several times until the eggplant is glutinous and has no hard core.

Tips for making sea cucumber dishes from King of North Sea Cucumbers:

1. Small sea cucumbers are generally suitable for cutting into shreds, slices, and strips, and then served cold and made into soup; large sea cucumbers such as Plum blossom ginseng, black ginseng and other ginseng are usually roasted and grilled whole.

2. Sea cucumbers with thicker meat are more suitable for long-term stewing and stewing; sea cucumbers with thinner meat are suitable for soups and salads.

3. When making hot dishes with sea cucumbers, avoid adding vinegar to avoid destroying the original fragrance, freshness and tenderness of sea cucumbers. However, cooking wine must be added to remove the fishy smell when cooking.

4. Traditionally, sea cucumbers are generally salty, but they can also be made into hot and sour soup, or served cold with horseradish and mustard. Since sea cucumbers usually appear in the form of side dishes or starters, they are rarely made into spicy, sweet and sour or curry flavors.

5. Large sea cucumbers are difficult to taste when cooked, so they must be simmered over low heat for a long time.

6. When growing sea cucumbers, tools and water should not be stained with oil, alkali, alum, salt and other substances. Oil, alkali, and alum can easily cause sea cucumbers to rot and dissolve, while salt can make it difficult for sea cucumbers to become translucent.

7. You cannot use iron or copper pots to cook sea cucumbers. Ceramic pots or stainless steel pots are generally used.

8. The swollen sea cucumbers should be soaked and bleached immediately, then soaked in distilled water. The water should be changed every 24 hours. The lower the temperature of the water (prerequisite: water above 0℃), the storage time The longer.

9. When making sea cucumbers, it is generally necessary to thicken the sauce. However, if the sauce is not thickened well, the sea cucumbers will not taste so smooth. Therefore, when thickening the sauce, you must remove it from the fire and pour the sauce slowly. Pour it in until the gravy poured in each time is completely wrapped on the sea cucumber before pouring it for the second time; the oil should also be poured in several times, and it is best when the temperature is maintained at 90-95°C.

10. In order to prevent the sea cucumber from leaking too much water after being served, the sea cucumber should be boiled in water first (usually the whole sea cucumber is put into boiling water and blanched over high heat for about 2 minutes, and then cut into shreds) Sea cucumbers are generally simmered in boiling water for 15 seconds, cut into 5-gram slices and simmered in boiling water for about 30 minutes), and then cooked in hairy soup (use 18 jins of pork bones, 7.2 jins of old chicken, 2.4 jins of beef, and 2.4 jins of ham. (Soup made from 50 pounds of water) simmer over low heat for 5 minutes, then use stock and simmer over low heat for 5 minutes before cooking. This can minimize the water release of the sea cucumber.