Dry sea cucumber needs to be foamed before eating. Recommend a common cold water foaming method to the landlord: Step 1: Rinse. Rinse the sea cucumber in tap water for 1-2 minutes to wash away the floating dust on the surface. Step 2: soak. Find an oil-free container, put the washed sea cucumber in the container and add purified water. The amount of water added depends on the number of sea cucumbers, which is generally about 3 cm below sea cucumbers. Put the sea cucumber into the cold room of the refrigerator, keep the low temperature of 0-5 degrees, foam for 24-36 hours, and change the water 1-2 times in the middle. The color of the water is yellowish brown or light green. In this process, the swelling length of sea cucumber is very small, and the function of this step is to soak the sea cucumber soft. Step 3: clean up. Pull the soft-soaked sea cucumber away from the abdominal incision and pull it back and forth. At this time, you can see that five white tendons are adhered to the inner wall of the sea cucumber. Cut the white tendon with scissors, and cut a white tendon into 2-3 sections. There is a white sand mouth near the sea cucumber mouth. Remove the sand mouth. In this process, every sea cucumber has a knife edge, which is used to remove the intestines when the sea cucumber is caught ashore. Some consumers take out white tendons and throw them away. In fact, white tendons are edible and rich in nutrition. It is a pity to throw them away. A little bit near the sand mouth is the tentacles of sea cucumber, which is also edible. Step 4: Cook. Put the cleaned sea cucumber into an oil-free pan and add cold purified water. In this process, more purified water should be added to prevent it from boiling dry. Bring it to a boil over high heat, then change to medium heat and cook for 30-60 minutes. The standard of cooking is that chopsticks can be gently inserted through the wall of sea cucumber meat. Because of the individual differences of sea cucumbers, it is necessary to cook more for those with thick meat walls and less for those with thin meat walls. Therefore, the sea cucumbers are not cooked at the same time. If cooked at the same time, the sea cucumbers may be hard and soft. Step 5: soak. Take the sea cucumber out of hot water and put it in an oil-free container, and naturally cool it to room temperature (let it stand for about 15 minutes). Add cold purified water, put it in the refrigerator for 24-36 hours, and change the water 1-2 times. This process is the process that the sea cucumber grows the most, so it is necessary to add more water and the container should be larger to fully ensure the sea cucumber to grow.

Gong Pin sea cucumber expert tips: 1, sea cucumber swelling is a process of water absorption and swelling, the foaming time can be adjusted freely, and the standard consumers who have soaked can grasp it by themselves. Those who like soft glutinous rice will soak for more time, and those who like strong food will soak for less time. Generally, it can be twice as long as that of dry sea cucumber and dry sea cucumber. 2. It is best to use pure water for sea cucumber foaming, and tap water or mineral water is not recommended. If you can't buy pure water, you can also use purified water at home. 3, it is forbidden to see oil during the foaming process of sea cucumber, otherwise there will be meat melting on the surface of sea cucumber. 4. Because the sea cucumber takes a long time to foam, it should be kept in the cold room of the refrigerator to foam at a low temperature, otherwise it will affect the foaming effect and taste of sea cucumber. 5, sea cucumber can be eaten directly after foaming, and the excess part can be preserved by freezing for one month.

The foamed sea cucumber can be eaten directly, dipped in some seasoning, and not dipped in vinegar. It can also be used for cooking. There are many sea cucumber practices on the sea cucumber information network (haishen800), so the landlord can find them himself and stop writing. Generally, the shelf life of light dry sea cucumber is 2 years, and it is stored in a ventilated and dry environment.