First, introduce the steps of dry sea cucumber's production system in detail: (It looks like a lot, in fact, it is very simple to change the water several times, but pay attention to the standards and precautions)

1, dry sea cucumber directly washes off a little dust on the surface with tap water.

2. Cool the purified water for about 24 hours, and change the water twice in the middle until the sea cucumber becomes soft.

3. Cut the soft sea cucumber vertically from the abdomen and remove the teeth at the front end of the sea cucumber, that is, the sand mouth.

4. Add an oil-free pan to pure water, cover the pan and boil, turn to medium heat for 35-50 minutes, then cover the pan and stew until it is naturally cool.

5, change the new cold pure water, soak for about 48 hours, change the water 2-3 times in the middle, and eat it when it is ready.

There are two criteria for checking whether sea cucumbers are well-made:

First: you can pick up the sea cucumber with chopsticks (if you can't pick it up, it's overcooked). The two ends of the sea cucumber droop naturally, that is, it is done. If it is still upright, it needs to continue making;

Second: poke the back of the sea cucumber gently with chopsticks, and feel that it can pass through gently ("poke" here means feeling, don't really poke holes in the sea cucumber one by one), otherwise it needs to continue processing. If the sea cucumber meets these two standards after cooking, we think it has reached the standard. Sending sea cucumbers is different from cooking in jiaozi. Try a jiaozi, and you are all out of the pot. Sea cucumber is a very delicate thing, so you must check it carefully and choose one. Only in this way can you send them all.

Soaking sea cucumbers should pay attention to the following matters:

1.

The utensils and water quality used for soaking sea cucumbers should be clean, and oil, alkali and other easily polluted sundries should not be touched, because sea cucumbers are easy to rot when they encounter oil and alkali.

2.

Making sea cucumber with pure water is not only big, but also best absorbed by human body.

3.

The salt must be soaked clean, otherwise the sea cucumber will not be able to penetrate;

4.

The inner wall (five ribs) in the belly of sea cucumber is edible and nutritious. Don't throw it away. You can cut open the body of the sea cucumber and take out the ribs inside to make soup.

5. Because the varieties and sizes of sea cucumbers are different, the soaking time is also different, so it is necessary to check them regularly and pick out the good ones and the bad ones at any time to continue.

The body time is adjusted according to the specifications, origin and body wall thickness of the sea cucumber.