The person above is right.

The blanched frozen sea cucumbers are very fresh. Cut them into thin slices with a sharp knife and place them on a plate (keep them frozen. If the temperature is high, place a layer of crushed ice on the plate). Take another small bowl ( The kind that eats hot pot) put some mustard paste and dissolve it with high-grade soy sauce and set aside. Pick a piece of sea cucumber with a toothpick and dip it in soy sauce. It tastes particularly delicious. But now that it’s cold, it doesn’t seem appropriate to eat like this.

There is another good way to eat it, which is to use a small water cup (do not use the cup you usually drink water from because it will have a fishy smell if the sea cucumber is stuck on it), such as a disposable paper cup, and put an appropriate amount of thinly sliced ??sea cucumbers. (Not too much, just cover the bottom), rinse it with boiling water, and a cup of ginseng soup will come out.

There are not many ways to eat sea cucumbers after blanching. You can also cook them in a pressure cooker, or you can cook them normally and eat them. It is better to stir-fry them or something.

You can directly search for specific dish recipes, I am too lazy to copy and paste. I really like to eat fried eggs with sea cucumber, 3 small ginseng slices cut into pieces, 4 eggs mixed with chopped green onion, stir-fry. Fragrant, fresh and chewy. However, sea cucumbers smell fishy when cold, which is annoying when washing dishes.

Also, it is not made with blanched ginseng. The water content is too high and the ginseng will melt as soon as it is heated. I make it with cooked ginseng or high pressure ginseng. As for using it to entertain guests, you'd better learn it online. In fact, it's similar to frying other meat dishes.