In terms of nutritional value, light dry sea cucumber is more nutritious than quick-frozen sea cucumber. Light dry sea cucumber takes a long time to foam, which takes three and a half days, and is suitable for consumers with high taste requirements.
Light dry sea cucumber foaming method:
1. Rinse dry sea cucumber with tap water 1 min, and wash off the surface undulation;
2. Soak the washed dry sea cucumber in 0~5 degree pure water (it is recommended to put it in the fresh-keeping layer of refrigerator to ensure that the container is oil-free) for 24~36 hours, and change the water twice in the middle until the sea cucumber becomes soft;
3. Cut the soft sea cucumber longitudinally from the abdomen, remove the front teeth in the sea cucumber, pick out the white tendons inside, and then rinse it with clear water;
4. Add an oil-free pan to pure water, cover it with high fire and boil it, and then cook it for 40~60 minutes with medium fire until the sea cucumber can be gently kneaded;
5. Soak in fresh 0~5 degree pure water (fresh-keeping layer of refrigerator) for 36~48 hours, and change water twice in the middle until the foam is about 2 times that of dry sea cucumber.
In summary, there are three steps: soaking (24-36 hours)-boiling (40-60 minutes)-soaking (36-48 hours).
The sea cucumber made in this way tastes good, and the sea cucumber tastes chewy.
I hope this helps.