First, introduce the steps of dry sea cucumber production system:

1, dry sea cucumber directly washed with tap water to wash off a little dust on the surface.

2, cool the pure water for about 24 hours, and change the water twice in the middle until the sea cucumber is soft.

3. Cut the soft sea cucumber longitudinally from the abdomen, and remove the teeth at the front end of the sea cucumber, that is, the sand mouth.

4. Add the oil-free pan on pure water, cover it and boil it, and cook it over medium heat 15-25 minutes.

5, change the new cold pure water, soak for about 24 hours, and change the water twice in the middle.

6. If individual sea cucumbers are not well developed, which is a normal phenomenon, steps 4 and 5 can be repeated.

7. After soaking, you can eat it.

Second, there are two criteria for checking whether the sea cucumber is good:

First: you can use chopsticks to pick up the sea cucumber (if you can't pick it up, it's overcooked). The two ends of the sea cucumber naturally droop, that is, it's ready. If it's still upright, you need to continue to make it;

Second: poke the back of the sea cucumber gently with chopsticks, and it will be ready if you feel that you can pass through it gently (the "poke" here means feeling, don't really poke holes in the sea cucumbers one by one), otherwise, you need to continue processing. If the sea cucumber meets these two standards after boiling, we think it has reached the standard. Sending sea cucumbers is different from cooking in jiaozi. If you taste a jiaozi, you will all be out of the pot. Sea cucumbers are delicate things, so you must carefully check them and pick out one. Only in this way can you send them all.

Third,

Pay attention to the following items when soaking sea cucumbers:

1. The utensils and water quality used for soaking sea cucumbers should be clean, and oil, alkali and other easily polluted sundries should not be stained, because sea cucumbers are prone to rot when they meet oil and alkali.

2. Using pure water to send sea cucumbers is not only big but also best absorbed by human body;

3. The salt must be soaked clean, otherwise the sea cucumber will not penetrate;

4. The inner wall (five ribs) in the belly of Stichopus japonicus is edible and nutritious. Don't throw it away. You can cut the body of Stichopus japonicus and take out the inner ribs for soup.

5. Because of the variety and size of sea cucumbers, the soaking time is different, so we must check them frequently, pick out the good ones at any time, and continue to send the bad ones.

Body time is adjusted according to the specifications, origin and body wall thickness of sea cucumber.

I hope my answer can help you, and I sincerely hope to provide you with more and better services!