Soaking-cleaning-boiling-stewing-boiling-storage.

Soaking: Rinse the dry sea cucumber slightly, put it in an oil-free and clean container, pour enough pure water, soak for more than 24 hours, and change the water once every 6-8 hours until the sea cucumber swells up and is slightly elastic to pinch.

Cleaning: cut the whole abdomen along the small hole at the bottom of the sea cucumber and remove the sand mouth on the head. And cut the white tendons on the inner wall of the sea cucumber into sections, but don't cut them off, and then clean them. The white tendons inside are also nutritious, and the sea cucumber will grow bigger after being cut into sections.

Boil the sea cucumber in water, put the cleaned sea cucumber into an oil-free casserole with good thermal insulation performance, and pour enough pure water until the water is less than 5- 10 cm. After boiling over medium heat, turn to low heat and simmer for 30-50 minutes. Stir several times in the process of boiling water to prevent it from sticking to the pot.

Braise, do not lift the lid after cooking, and continue to stew until it is naturally cool. The standard of stewing is to hold the sea cucumber in the middle, and the two ends will naturally droop slightly, which can easily pinch through the sea cucumber skin. Sea cucumbers that have not been braised thoroughly can be cooked and braised for the second time, and the method is the same as above.

Water hair: put the stewed sea cucumber in an oil-free container, pour enough pure water and ice cubes, cover it and put it in the refrigerator for 2-3 days to eat. Among them, it takes 6-8 hours to change pure water and ice cubes, and the water should not exceed 5- 10 cm of sea cucumber. The purpose of ice blisters is to make sea cucumbers swell better, and sea cucumbers shrink and swell cold.

If you don't eat the stored and prepared sea cucumbers for the time being, wrap them tightly with plastic wrap and put them in the refrigerator for frozen preservation. It can be thawed naturally at room temperature before eating.

Tips:

When sea cucumber meets oil, alkali and salt, it will peel, that is, rot. Therefore, it must be made with oil-free, alkali-free and salt-free utensils, and the sea cucumber should not be exposed to oil, alkali and salt in the whole process.

Pure water must be used in the process of preparing sea cucumbers, which can make the prepared sea cucumbers bigger and thicker, and then add ice cubes to make them, which can achieve the best results.

Boiled sea cucumber can be pinched by hand after soaking for one day. If it doesn't feel soft, repeat the boiling process and soak for 2-3 days, and the effect is better.

If the number of prepared sea cucumbers is small and can be eaten within three days, it can be stored at about 0℃. If it is frozen, it can be eaten after thawing at room temperature. Do not use microwave oven or hot water to accelerate thawing.

Sea cucumber is a precious food, known as ginseng in the sea, rich in various trace elements, such as calcium, sodium and selenium, and also known as "lysine monopoly".

Sea cucumbers are fresh, and can be cooked in porridge or stewed. They can also be scalded in a hot pot with rich flavor. There are also sea cucumbers with good hair and cut into pieces in the places where hot pot dishes are sold in the market. To say that the most famous way is to burn sea cucumber with onion. The special fragrance of onion oil can stimulate the unique flavor of sea cucumber.

Braised Sea Cucumber with Scallion

Materials: 3 soaked sea cucumbers, scallops 10; Lard 1 5g, 2 green onions, 4 slices of ginger, boiled shrimp soup 1 bowl, 6 tablespoons of abalone juice, 3 tablespoons of steamed fish black bean oil, 2 tablespoons of salt1tsp, white sugar and 4 tablespoons of carved wine.

Practice: scallops are soaked in carved wine in advance and then kneaded into silk. Slice the ginger and cut the green onions into longer sections. After the lard in the pot is melted, put it into the scallion section and stir-fry it on low heat until the scallion flavor comes out. Add dried Bess, stir-fry several times, pour in boiled shrimp soup, abalone juice, carved wine soaked in dried scallops, steamed fish and soy sauce and white sugar, and add the cooked sea cucumber after boiling. Cover and simmer 15 minutes or so, until the fragrant soup is thickened.