Soak sea cucumbers in cold water for a long time until they become larger.

Prepare enough purified water or mineral water, put the sea cucumber in cold purified water in a clean and oil-free vessel (put it in the fresh-keeping layer of the refrigerator), and soak it for about 36 to 48 hours (change the water every 12 hours ) until the sea cucumber is soaked. Completely cut the soaked sea cucumber lengthwise from the abdomen, remove the hard teeth at the front end of the sea cucumber, remove or cut off the inner tendons of the sea cucumber, and rinse the inside of the sea cucumber with clean water. The white gluten in sea cucumbers is rich in nutrients and does not need to be removed.

After washing, add pure water to an oil-free pan, cover and bring to a boil over high heat, then reduce to medium to low heat and simmer for 40 to 60 minutes. The pot must be cleaned and grease stains completely removed. At the same time, the pot must be boiled under room temperature water. Add as much water as possible to avoid drying out. Then replace it with new cold purified water (put it in the fresh-keeping layer of the refrigerator) and soak it for about 36 to 48 hours (change the water every 12 hours). ?

Note:

The foamed sea cucumber is already cooked and can be eaten directly. During the entire foaming process, sea cucumbers must not be exposed to oil, cosmetics, hair, etc., otherwise the flesh of the sea cucumbers will melt, which will affect the foaming effect. When foaming, it is best to use barreled pure water, followed by barreled mineral water, and tap water is the best. Worst. Because tap water has the most minerals and impurities. In order to maintain the water temperature between 0 and 5 degrees, it is recommended to put sea cucumbers in the fresh-keeping layer of the refrigerator.

When foaming sea cucumbers, the cooking time on medium heat is for reference only. The standard for cooking sea cucumbers is that they can be gently pinched through with your fingers.