(1) light, salt and sugar dry sea cucumber.

1. Put dry sea cucumber in a clean oil-free vessel and soak it in warm water until it is slightly soft (about 24h);

2. Wash the soaked sea cucumber, throw it out along the incision, take out the sand mouth and cut the sea cucumber tendon;

3. Add water to a clean oil-free pot and put in sea cucumber (water is not as good as sea cucumber), first cook with high fire, then turn to low fire for 30-40 minutes, then naturally cool thoroughly after turning off the fire;

4. Take out the sea cucumber, put it in a clean oil-free container, add cold water (purified water is better) and ice cubes, and put it in the refrigerator for soaking12h; ;

5. Pinch the body walls of Stichopus japonicus one by one with your fingers, select Stichopus japonicus that can't be pinched, put it in a pot and add cold water to cook for 30-40 minutes. If there are still some that can't be clipped through, the above operations can be repeated until each can be clipped through;

6. Put it into an oil-free container and add cold water (purified water is better) and ice cubes. As for refrigeration in the refrigerator, change the water once a day and eat it two days later. You can also appropriately reduce and increase the foaming time according to your own taste;

7. If the prepared sea cucumber can't be eaten within a week, it can be wrapped in plastic wrap alone, frozen in the refrigerator, and thawed with warm water when eating.

(2) Salted sea cucumber:

1. Wash the sea cucumber, throw it out along the incision, take out the sand mouth and cut the sea cucumber tendon;

2. Add water to a clean oil-free pot, add sea cucumber (the water has not passed the sea cucumber) and cook over high fire. After the water is boiled, turn to low heat for 30-40 minutes, and naturally cool thoroughly after turning off the fire;

3. Take out the sea cucumber, put it in a clean oil-free container, add cold water (purified water is better) and ice cubes, and put it in the refrigerator for soaking12h; ;

4. Pinch the body walls of Stichopus japonicus with your fingers one by one, select Stichopus japonicus that can't be pinched, put it in a pot and add cold water to cook for 30-40 minutes. If there are still some that can't be clipped through, the above operations can be repeated until each can be clipped through;

5. Put it in an oil-free container and add cold water (purified water is better) and ice cubes. As for the foam in the refrigerator, change the water once a day and eat it two days later. You can also appropriately reduce and increase the foaming time according to your own taste;

6. If the prepared sea cucumber can't be eaten within a week, it can be wrapped in plastic wrap alone, frozen in the refrigerator, and thawed with warm water when eating.

(3) Tips

1. Sea cucumber peels when it comes into contact with oil and alkali, so avoid contact with oil and alkali during the preparation and storage of hair.

2, it is best to make it with pure water, so the taste will be better, and the best effect is to use ice cubes.

3. The standard of good hair of sea cucumber: put the cooked sea cucumber in cold water and hold the body wall of sea cucumber with your fingers. The sea cucumber that can be kneaded thoroughly is ready, and the sea cucumber that can't be kneaded thoroughly can continue to be cooked and sent repeatedly.

4. Put the prepared sea cucumber in the refrigerator and change the water once a day, preferably within one week. If you can't finish eating, you can put the sea cucumber in plastic bags and freeze it, and then use warm water to slow down when eating.

(4) How to eat:

It is best to eat cooked sea cucumbers on an empty stomach every morning. According to your own taste, you can dip in white sugar (diabetics can use xylitol instead), soy sauce, hot sauce and other condiments, one a day, and you can also make various foods.

Two: The main difference between light dry sea cucumber and salt dry sea cucumber lies in the processing technology. Simply put, light dry sea cucumber is processed with pure water, and salt dry sea cucumber is processed with brine. Personally, although pure light dry sea cucumber is more expensive than dry salt, it is more cost-effective.

Three. See I for specific precautions.

Four: see one

Five: Sticky Island Sea Cucumber, Ren Xian Island Sea Cucumber and so on. Personally, I prefer all kinds of sea cucumbers in Ren Xian Island. Although the price is slightly higher, the special processing technology better retains the nutritional value and has higher cost performance.

All the above are personal opinions and are for reference only.