Sea cucumber is a delicacy, and preparing sea cucumber well is the key to cooking. If it is cooked well, the meat will taste smooth, soft and elastic, and tastes delicious; if it is not cooked well, the quality and taste will be affected.

The method of soaking sea cucumbers is: first soak them in hot water for 24 hours, then take out the internal organs from the opening under the abdomen, then replace them with new water, boil them for about 50 minutes, and then soak them in the original soup. Just after 24 hours.

When soaking sea cucumbers, be sure not to be contaminated with oil, alkali, or salt, otherwise it will prevent the sea cucumbers from absorbing water and expand, reduce the yield, and even cause the sea cucumbers to melt and rot. Sea cucumbers that have been fermented cannot be frozen again, otherwise the quality of sea cucumbers will be affected, so it is not advisable to ferment too much at one time.

It is a coincidence that both sea cucumber and ginseng contain the same active substance - saponin; saponin is bitter, a little spicy and toxic, so sea cucumber saponin is also called holotoxin or sea cucumber toxin. Sea cucumber saponins are the earliest animal saponins discovered and are the main active substances of sea cucumbers. They have many functions such as anti-cancer and anti-cancer. However, excessive dosage at one time can cause toxic side effects. For example, people who consume too much saponins at one time will have dry mouth and tongue. , even nosebleeds.

Arctic sea cucumber has a higher saponin content than sea cucumber, moderate acidic mucopolysaccharides, and relatively good medicinal value. It is good for middle-aged and elderly people, tumor patients, the weak and mental workers. It is the best among sea cucumbers. But also because of the high saponin content, it will have a bit of a taste when eaten. If you don’t want to take in too much saponin, you can remove it during soaking.