Using the correct method of soaking hair, the soaked sea cucumber is full of meat, full of elasticity, especially delicious, and more importantly, the nutrition will not be lost. If the sea cucumber is not soaked well, it will not only taste bad, but also have low nutritional value. Today, Xiaobian will share with you the correct method of soaking sea cucumbers.
1. Put the light dry sea cucumber into an oil-free basin, add a proper amount of pure water or mineral water, and rinse the floating ash on the surface of sea cucumber. Then put the sea cucumber into a pot, add a proper amount of purified water, soak for 36-48 hours until the water is less than 5- 10 cm, and change the water every 8- 12 hours. If the money is not bad, I suggest that you have mineral water, which has no impurities and is more conducive to the soaking of sea cucumbers. In the process of soaking the sea cucumber, the container used must be oil-free, because after the sea cucumber absorbs water and expands greatly, there will be many small holes on the surface, and if these small holes absorb oil, the surface of the sea cucumber will melt.
2. After the sea cucumber is soaked in the first round, use scissors to cut it up and down along the small mouth, and then remove the sand mouth. Wash the impurities from the abdomen.
3. Open the sea cucumber, and you can see that there are white ribs inside. Many friends who don't understand will tear off the white ribs directly and throw them away. If you throw them away, it will be a big loss. This white tendon has a very high nutritional value and must be kept. Cut the white tendon into 3-4 sections with scissors, so that the sea cucumber will not be limited by the white tendon during the soaking process, and the soaking will be bigger.
4. Put the sea cucumber into an oil-free pot with good heat preservation, add appropriate amount of purified water, and after the fire is boiled, cook it for 30-40 minutes on low heat. After turning off the fire, don't take out the sea cucumber in a hurry, cover the pot cover and stew until the sea cucumber is naturally cool. If you pinch it gently with your hand, it will prove that the sea cucumber is cooked if it can be pinched easily and the sea cucumber is elastic. If it is not cooked well, change a pot of water and continue to cook until it is cooked.
5. Put the sea cucumber into a basin, add ice cubes, add appropriate amount of purified water, put it at a temperature of 0-5 degrees and then soak it, which can be placed in the refrigerator. The second soaking time is about 48 hours, and the water is changed every 8- 12 hours. Remember to add ice when changing the water. The lower the temperature, the bigger the soaking of the sea cucumber. Generally, the soaked sea cucumber will become 2-3 times as big as the original one. Holding the sea cucumber in the middle with chopsticks, the head and tail naturally droop, which proves that the sea cucumber is soaked well enough.
6. Soaked sea cucumbers are individually wrapped in plastic wrap, stored in the refrigerator, taken out when eating, and naturally thawed. Cut the frozen sea cucumber into small dices and put them into the cooked millet porridge or soup porridge, and serve.