1, immersion desalination:

Rinse dry sea cucumber slightly, put it in an oil-free and clean container, pour enough pure water, put the container in the fresh-keeping layer of the refrigerator, keep the water temperature at 0-5 degrees, and start foaming. This process needs to last for more than 48 hours, and the water is changed once every 6-8 hours, until the sea cucumber swells, there is no hard core when squeezed by hand, and the sea cucumber is elastic and can be bent at a large angle.

2, to mouth broken tendons:

Cut the soft-soaked sea cucumber longitudinally from the abdomen with a clean and oil-free scissors, remove the hard teeth-sand mouth at the front end of the sea cucumber, and cut the white ribs on the inner wall of the sea cucumber into sections, which will make it bigger, otherwise the white ribs will limit the foaming rate. Put the cut sea cucumber into clear water, and dig out the residual visceral sediment in the sea cucumber body with the thumbs of both hands. The action should be light, so as not to damage the sea cucumber body. The red circle in the picture shows the sand mouth.

3, boiled with water:

Put the cleaned sea cucumber into an oil-free pot with good heat preservation performance, and pour enough pure water, the water should not exceed 5- 10 cm of sea cucumber. After the medium heat is boiled, turn to low heat and simmer for 30-50 minutes. When the sea cucumber can be gently pinched and feels soft like a human palm, turn off the heat and take it out. Stir several times in the process of boiling water to prevent it from sticking to the pot. Note that because of the individual differences of sea cucumbers, it is impossible to generalize.

4, stewing and cooling thoroughly:

After cooking and turning off the fire, do not lift the lid and continue to stew until it is naturally cool. The standard of stewing is to hold the sea cucumber in the middle, and the two ends will naturally droop slightly. When you hold the sea cucumber, it will shake slightly, and you can easily pinch through the sea cucumber skin and flesh. Sea cucumbers that have not been braised thoroughly can be cooked and braised for the second time, and the method is the same as above.

5, ice blisters:

Continue to put the braised sea cucumber into an oil-free container, pour enough pure water and ice cubes, cover it and put it in the refrigerator for refrigeration. Among them, it takes 6-8 hours to change pure water and ice cubes, and the water should not exceed 5- 10 cm of sea cucumber. Sea cucumber is hot-shrinkable and cold-swollen. Soaking in ice water can make sea cucumber swell better, and the taste will be more elastic. The sea cucumber is soaked for about 36-48 hours, and can be eaten when it is twice the length of dry sea cucumber. Note: The ice-forming time should not be too long, otherwise it will not only affect the taste, but also cause the sea cucumber to shrink. It is better to eat the frozen sea cucumber within 3 days.

6. Frozen storage:

If the prepared sea cucumber is not eaten for the time being, it can be wrapped tightly in a single plastic wrap and stored in the freezer of the refrigerator. It can be taken as you eat it in the future and naturally thawed at room temperature before eating.

Matters needing attention in eating sea cucumber with expanded information:

1, pay attention to the dosage, especially for people with weak constitution, it is best not to exceed one sea cucumber every day, otherwise it will easily cause excessive internal heat. Especially for those with poor renal function, you should not be greedy.

2. Don't eat persimmon, grape and other tannic fruits immediately after eating sea cucumber, otherwise it will easily affect its digestion and absorption.

3, sea cucumber is not suitable for cooking in braised way.

4. Sea cucumber is a high-protein food, and the amino acids of decomposition products are mostly excreted by the kidneys. Therefore, people with poor renal function should not eat more at a time.

5, sea cucumber should not be eaten with fruits containing tannic acid, such as grapes, persimmons, pomegranates, hawthorn, etc., in order to prevent tannic acid from causing protein coagulation, affecting digestion and absorption, causing abdominal discomfort.

References:

People's Network-The Efficacy and Function of Sea Cucumber Pay attention to these five points when eating sea cucumbers.