Fishing can still be done between May and November every year. Therefore, with current technology, it is possible to make ready-to-eat sea cucumbers.

Another more traditional one is dried sea cucumber.

Many ready-to-eat sea cucumbers are soaked in aged sea cucumbers, so there is still some mystery in choosing and purchasing ready-to-eat sea cucumbers!

You can ask the merchant if they have sea cucumber skins to buy. If not, don’t buy them.

The technical content of soaking dried sea cucumbers is high. For good soaking of dried sea cucumbers, one pound of dried sea cucumbers should be able to soak 15-20 pounds.

However, there will be a certain amount of nutrient loss during the processing of dried sea cucumbers.

There is no doubt that sea cucumbers after soaking should be cooked with porridge and eggs for better nutrition.

Eating on an empty stomach can cause digestive problems.

Toss with salad.

Cut the soaked sea cucumber into the shape you like, add appropriate condiments to mix, and then eat it directly.

Sea cucumber and steamed eggs are a typical family way of eating.

The ratio of seafood to eggs is about 1:3.

The combination of seaweed and eggs is the most reasonable nutritional combination.

Braised sea cucumber with green onions in Shandong cuisine.

It is the most traditional method in Shandong cuisine.

However, the preservation of nutrients is relatively complete.

What makes it complete depends on how it is cooked.

Sea cucumber and millet porridge.

This is currently the most suitable eating method for home cooking, mainly because it is simple, convenient and easy to implement, and the nutritional value is more comprehensive.