Two methods:

1. Hot soaking method: First soak the sea cucumbers in hot water for 24 hours (you can put it directly into the pot with cold water and boil, then cover and simmer for 4 hours) -5 hours), then remove the internal organs from the opening under the abdomen, then replace with new water, cook over high heat for about 50 minutes, then soak in the original soup, and it will be ready after 24 hours.

2. Cold water soaking method: immerse the sea cucumber in clean water and soak it for about 3 days; take it out and remove the intestines and peritoneum by laparotomy, and then soak it in clean water. After soaking until soft, it can be processed and eaten. In this method, you need to change the water several times in hot weather, and always pay attention to whether it has softened.

When soaking sea cucumbers, be sure not to be contaminated with oil, alkali, or salt, otherwise it will prevent the sea cucumbers from absorbing water and swelling, reduce the yield, and even cause the sea cucumbers to melt and rot. Sea cucumbers that have been fermented cannot be frozen again, otherwise the quality of sea cucumbers will be affected, so it is not advisable to ferment too many at one time.

Usually soaking hair in hot water is faster.

To foam dried sea cucumbers by yourself, you should first bake the dried sea cucumbers on a fire and then soak them in warm water overnight. This will help the dry lime on the outer skin to fall off.

The next day, gently brush the skin with a soft brush, boil it in water for half an hour, then turn off the heat and soak.

Boil it every day and soak it every day for five to seven days, until the sea cucumber is soft and swollen before taking it out. Although the procedure is cumbersome, there are no additives in the process. It is not only safe and hygienic, but also does not rot after being cooked for a long time. The freshly bought ones are delicious.

Sea cucumbers rot easily when exposed to oil, so the vessel in which sea cucumbers are soaked must be clean. In particular, oil and water should be avoided from contacting sea cucumbers that have not completely foamed. Otherwise, the outer skin will be soft and rotten, but the inner layer will still be hard, which is not good.

Two nutritional methods of sea cucumber

After the Ming Dynasty, sea cucumber was regarded as a tonic; by the Qing Dynasty, sea cucumber dishes were indispensable in palace banquets. Sea cucumber is a high-protein, low-fat, and low-cholesterol food. Each 100 grams of dried sea cucumber contains 76.5 grams of protein, 1.1 grams of fat, 13.2 grams of carbohydrates, and 4.2 grams of inorganic salts. It also contains various amino acids, calcium, iron, phosphorus and other substances necessary for the human body. According to traditional Chinese medicine, sea cucumbers are salty in taste and warm in nature, and enter the four meridians of the heart, kidney, spleen and liver, and have the effects of nourishing the kidneys, nourishing essence, nourishing blood and moisturizing dryness. Modern medicine believes that patients with hypertension, vascular sclerosis, coronary heart disease and other diseases who often eat sea cucumbers have good effects.

Milk sea cucumber

Ingredients: sea cucumber, pure milk Ingredients: fine barley, selected honey Features: ancient method and new preparation, suitable for everyone, needed throughout the day Nutrients all in one place.

Method: Wash the water-haired sea cucumber and set aside. Put pure milk into a pot, add washed barley and simmer over medium heat. After the barley is cooked, add honey, whichever suits your personal taste.

Friendly reminder: The nutritional effect of milk thorn and fruit is better when eaten at breakfast.

Honey sea cucumber

Ingredients: Water-haired sea cucumber Ingredients: Selected honey Features: Simple to make, rich in nutrients

Method: Water-haired sea cucumber After the hair is made, wash it with water, apply honey on the sea cucumber, steam it in a basket for 2-5 minutes.

Friendly reminder: Honey sea cucumber tastes better if paired with raw bitter melon and sweet noodle sauce.

Three ways to cook sea cucumber at home

In the past, sea cucumber was a rare and expensive dish, but now it has entered the homes of ordinary people. Maybe because I don’t eat it often, I’m relatively unfamiliar with it. Today, I will teach you how to make some homemade sea cucumbers.

Method 1: Minced meat and sea cucumber

The meat should be three fat and seven lean (that is, three parts fat and seven parts lean). Cut the meat into small pieces and drain it. After it changes color, add soy sauce, water and a little sugar, then add the sea cucumber and simmer over low heat until the soup becomes fragrant.

Method 2: Spicy sea cucumber

If you feel that eating minced meat and sea cucumber is not enough, you can also add dried chili pepper or chili oil and mix it with Sichuan Pixian bean paste , can be made into spicy sea cucumber.

Method 3: Sea cucumber tofu

Cut the chrysanthemum into small pieces, mix with egg white and starch and stir into a paste; cut the sea cucumber into small rice-shaped pieces and add water to it. Stir into the egg white paste. Then stir-fry the onion and ginger together with the tender tofu and it is ready to eat.

This dish is especially suitable for the elderly.

[Eat and drink] Grilled sea cucumbers with green onions

Buy sea cucumbers that are chewy and thick. The ones I used today are 15￥/catties and 20￥ per pound. Prepare two green onions.

First clean the sea cucumber and cut it into about 2-inch strips with a knife. Be careful not to cut it too small. Cut the green onions into sections and set aside.

Heat the water, put the sea cucumbers in and cook for about 5 minutes. No need to boil. Then rinse the sea cucumbers in cold water.

(The above steps are because there are alkali and sand in the sea cucumber, which must be cleaned up.)

Put the wok on the fire, then pour the oil into it and heat it slightly. Add 2 tablespoons of sugar at a time, over medium heat, and when the sugar melts and turns into brown foam, add the green onions and stir-fry. Then add sea cucumber.

After stir-frying, add: cooking wine, light soy sauce, and chicken essence. Test the juice yourself with a spoon. Then cover and simmer over low heat for 10 minutes, stirring frequently. Finally, put the soup down over high heat and put the pot on the plate. Sugar is added to the oil for color, so be careful to prevent burns. . .