2. Incision: Cut the belly of the sea cucumber along the opening of the belly with clean scissors. You can touch some small white hard particles (commonly known as sea cucumber teeth) at one end of the sea cucumber by hand and buckle the Shanghai ginseng teeth; You can also see that there are several white intestinal things in the cavity of the sea cucumber, which are attached to the inner wall. They are sea cucumber tendons, which are edible and nutritious. You can cut each sea cucumber tendon into two or three sections with scissors, which will make the sea cucumber grow bigger. After slightly cleaning the body surface and body cavity of sea cucumber, continue to soak in pure water in the fresh-keeping room of refrigerator for about 24 hours, changing water 1 time.
3, cooking: when cooking, you should also use pure water, put it in a pot with a small fire and cold water, and boil it for about 30-60 minutes. The specific situation of each sea cucumber is different and needs to be observed frequently. The body of sea cucumber is very elastic when pinched by hand, and there is no hard core. You can also use a rice cooker with porridge cooking function to cook soup, hit the porridge stall, cook for an hour, and continue cooking until it is cooked. Cooked sea cucumbers should be fished out at any time. Cooked sea cucumber can be soaked in ice water, which can make the meat more elastic.
Cooking tip: Some friends are not good at soaking sea cucumbers. The key is that cooking is not handled well. Here are some reference points for everyone:
① The meat of sea cucumber has no hard core, and it feels that it can be pinched through with fingernails without much effort (but it is not necessary to really pinch through);
Sea cucumber meat becomes very elastic, a bit like frozen skin or beef tendon, and naturally hangs at both ends with chopsticks. If it is slippery and difficult to clamp, you can hold the middle part of the sea cucumber with your hands and shake it up and down, and both ends of the sea cucumber will vibrate elastically.
(3) The sea cucumber needs to be cooked at different times according to the size of the head, the thickness of the meat and the variety. If the head is big and the meat is thick, it is necessary to cook for a while, and the small sea cucumber needs to shorten the cooking time. In short, we should pay attention to observation and summary in order to send out perfect sea cucumbers!
4. Soaking: repeat the first step of the cooked sea cucumber, put it in the freezer of the refrigerator and soak it in purified water for about 48 hours, and change the water every 12 hours. During this period, the volume of sea cucumber will magically increase a lot.