Add pure water (don't use tap water) and add it until it can completely soak the sea cucumber.

Place the container with sea cucumber into the refrigerator (0-5℃), soak for 48 hours, change the water every 24 hours. The reason for placing it in the refrigerator is that the water for soaking sea cucumber should be maintained at 0-5℃, and once the temperature of the water is too high, it will be easy to cause sea cucumber to fall off the skin and slag phenomena.

Good sea cucumbers should be gray-brown or black-brown, with gray and white intestines and a glossy surface, while poor-quality sea cucumbers doped with sugar are black, and their intestines will turn red or black, with a very dark color. Good sea cucumbers have firm flesh, well-proportioned bodies, sharp and intact thorns that do not bend easily and are hard to the touch, while sugar-adulterated sea cucumbers are just the opposite, with straight thorns and a body that bends easily.

Expanded information:

Sea cucumber soaking is introduced as follows:

Sea cucumber has Autolysis phenomenon, in the processing of soaking and cooking process there is the skin off or softening, is a normal phenomenon. All the utensils in contact with the sea cucumber should not have a trace of oil, including pots and pans, chopsticks and scissors, and special attention should be paid to the inner wall of the lid of pots and pans not to be stained with oil, and every time you wash and salvage the sea cucumber, you must wash your hands, or else the sea cucumber will be melted;

Additionally, the pots and pans or the utensils used for sea cucumber immersed in the water should be covered with lids, so as to avoid the oil stains. The cooking as well as soaking time length depends on the specific quality of the sea cucumber and cannot be generalized. To check whether the sea cucumber is well hydrated at any time, you can use the method of pinching the sea cucumber by hand.

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