1. Pure water must be used for foaming
Foamed sea cucumbers have high requirements on water quality, with few impurities and the best foaming effect. The water quality of tap water varies from place to place, and mineral water generally contains more minerals such as calcium and magnesium, so it is not the best choice for foaming sea cucumbers, especially when it is boiled, so pure water must be used.
2. The waterproof temperature is too high
Careful sweet potatoes will find that the high water temperature of the soaked sea cucumber will promote the molting of the sea cucumber, which is the beginning of autolysis. Don't soak the sea cucumber at room temperature, so it is easy to lose skin and slag. In addition to the 1-2 hours that the soaking process must be cooked, the temperature of the soaked sea cucumber must be paid attention to, and it is recommended to keep the water temperature at -5℃. It is the best choice for sweet potatoes to put in the fresh-keeping layer of the refrigerator.
3. Oil-proof
When sending sea cucumbers, you must be oil-proof. This is because after dry sea cucumber absorbs water, there are irregular capillary holes on the surface. If oil is attached to the surface, the capillary holes will be blocked, the water flow inside and outside the sea cucumbers will be affected, and the skin will easily fall off, which will not only affect the effect of sea cucumbers' foaming, but also make the sea cucumbers lose nutrients. Therefore, foamed sea cucumbers must be oil-proof.
4. Salt prevention
The content of protein in sea cucumber is very high. If protein meets salt, it will easily shrink and solidify, which will cause the sea cucumber to be soaked. Therefore, foamed sea cucumbers must be salt-proof.
5. Anti-alkali
The fat cream of sea cucumber is collagen protein. When this protein meets alkali, it will corrode the fat cream of sea cucumber and the sea cucumber will rot. Therefore, foaming must be alkali-proof. Dry sea cucumber's foaming method? Step 1: dry sea cucumber is hard. First, soak it soft. Wash dry sea cucumber, put it in a clean oil-free container, pour purified water to soak the sea cucumber completely, then put it in the fresh-keeping layer of the refrigerator for about 36-48 hours, and change the water every 8 hours until the sea cucumber is soaked soft. Step 2, remove the sand mouth. Take the sea cucumber out of the refrigerator. There is a small opening in the belly of the sea cucumber. Cut it all along the longitudinal direction of the small opening with scissors. You will see that one end of the sea cucumber has teeth, which are small white particles that are hard to touch. Remove the teeth. Keep the inner tendon of sea cucumber, and the inner tendon can be cut or not, and the cut hair will be bigger. Step 3: Cook in the pan (the key step of success or failure): This step is the most critical. Add the oil-free pan on pure water, put the sea cucumber in the pan with cold water, and cook on low heat for about 3-6 minutes after the fire is boiled. The specific situation of each sea cucumber is different, so it is necessary to observe it frequently. Clamping the middle ends of the sea cucumber with chopsticks will naturally sag, indicating that the sea cucumber is cooked enough, and the cooked sea cucumber should be taken out at any time, and the hard sea cucumber should continue to cook until it is soft. The simplest way to see the heat of sea cucumber is to use chopsticks to clamp the sea cucumber after cooking. If it is easy to clamp, it means that it needs to be cooked again. If it is difficult to clamp, it means that the heat of cooking is almost the same. If it cannot be clamped, it means that it is boiled. Take it out quickly.
Step 4: Soak in purified water. The amount of water should not exceed that of sea cucumber (purified water must be used). Bottled purified water or supermarket can be used. Soak in the fresh-keeping layer of refrigerator for about 36-48 hours, and change the water every 12 hours. Every time you change the water, you will find that the sea cucumber is magically bigger.