1, according to your request to you recommend the most applicable method: high pressure

According to this method of high-pressure sea cucumber you can half directly eat, the other half wrapped in plastic wrap with a convenient bag closed into the refrigerator freezer to save, need to eat when you take out on it.

1, live sea cucumber open the abdomen to remove the internal organs (ginseng intestine to retain, ginseng intestine has a high nutritional value), wash with water.

2, the sea cucumber into the boiling water boiling water (the purpose of the sea cucumber body water quickly boil out, so it is best to use boiling water, so that the sea cucumber contraction speed), boil to the sea cucumber contraction to no longer contraction (about 2-3 minutes), fishing rinse.

3. Put the sea cucumber into a pressure cooker, add pure water, star anise, green onion and ginger (about 3-5 star anise for every 500g of live sea cucumber after removing the internal organs, and appropriate amount of green onion and ginger) and boil, then turn to a low fire and press it for 12-15 minutes, then stop the heating and allow it to cool naturally.

4, take out the sea cucumber which has been boiled softly (the sea cucumber which has not been boiled softly needs to be pressed again until it is pressed until the whole body becomes soft), rinse it well with water, then put the sea cucumber into pure water with ice cubes, and then put it into refrigerator to be frozen (the temperature should be at 0-4℃), and then freeze for about three days until the sea cucumber becomes bigger and softer. During this period, you should change the pure water and ice cubes to the sea cucumber once a day in order to speed up the rising speed of the sea cucumber and prevent the sea cucumber from rotting.

5. Before cooking, blanch the sea cucumber in boiling water and fish it out.

Technical points: to master the length of time to heat the live sea cucumber in the pressure cooker, long time the sea cucumber will burn, short time the sea cucumber after the hair is still relatively hard, can not bite. The standard for determining whether the heating is appropriate is to pick up the cooled sea cucumber, pinch it up and feel that the whole body is already soft, clamp the middle of the sea cucumber, and find that the two ends of the sea cucumber are trembling, so that it is successful.

How to make fresh sea cucumber: Makoto Sea Cucumber

Take out the intestines. It's delicious to eat it raw with a little wasabi or Meiji-Fresh!

The role of the preliminary cooked treatment of live sea cucumber is, firstly, to remove the strong fishy and astringent flavor of live sea cucumber and highlight its freshness, and secondly, to master the texture of live sea cucumber, if the fire is too much, the sea cucumber will be as difficult to chew as rubber strips, dry and shriveled; if the fire is not enough, the texture of live sea cucumber can not reach the degree of soft and glutinous meat tenderness, and the result is not ideal. The following is a comparison of the two methods of initial cooking of live sea cucumbers.

The first method: blanch the whole live sea cucumber in boiling rice water, fish it out quickly, rinse it with water, cut open the abdomen, pull out the internal organs of the sea cucumber and clean it with water, put the rice water into the pot for the second time, add the sea cucumber to boil it, and steam it over a small fire for about four or five minutes, then pull it out to drain it, and then you can cook the dishes directly.

Note: ① need to be slightly boiled in rice water, not only to soften the sea cucumber meat, but also to exclude the fishy smell of sea cucumbers, cooking aroma. ② After boiling the live sea cucumber, when fishing, you should let it slowly cool itself, and then change the knife to shape. ③ The live sea cucumber processed by this method is generally suitable for making cold dishes (such as mixing, choking, drunken and other cooking techniques), and its representative dishes are cold mixed live sea cucumber, choking live sea cucumber, drunken live sea cucumber, etc. ④ The advantage of this method is that the meat of live sea cucumber can be processed in a way that can eliminate the fishy smell and aroma. The advantage of this method is that it is easy to process and the fire is easy to master. The disadvantage is that the flavor of live sea cucumber is relatively single and attention should be paid to the seasoning.

The second method: the live sea cucumber is put into egg white and sugar, stirred for a few minutes, then, washed with water, put into pressure cooker, add stock, star anise, green onion and ginger slices, and heat it up for 10 minutes or so. Take out the live sea cucumber and put it into hot alkaline water to soak for about 4 hours, then fish it out, wash the alkaline water with water, then put it into pure water and refrigerate it for about 5 hours, take out the sea cucumber and open it up, remove the internal organs, blanch it with boiling water and then fish it out, and then change the knife to shape.

Note: ①The live sea cucumber processed in this way is suitable for making hot dishes, generally using burning, frying, boiling and other techniques, and its representative dishes are: live sea cucumber burned with scallions and live sea cucumber with grilled flesh, and so on. ② Mastering the length of heating time of live sea cucumber in pressure cooker is the key to the success of this method. ③The live sea cucumber processed by this method should be cooked now, do not store the processed live sea cucumber for a long time, otherwise the live sea cucumber is prone to dehydration, rotting and other phenomena, resulting in waste.