Liaoshen: Also known as "Pseudostellaria heterophylla", it is prickly all over the body. Liaoshen is mainly produced in Dalian and other places in Liaoning, China. The dried products of Liaoshen are divided into three grades, with less than 40 Liaoshen per 500 grams as first-class products, 41~ 55 as second-class products and more than 55 as third-class products. It is better to choose a well-proportioned body, thick meat, many thorns and a dry and complete body.

Preparation of Liaoshen

When the Liaoshen is swollen, it should be soaked in clear water for one night, then boiled in clear water, simmered for about 6-7 hours with the cover off, taken out and boiled with cold water 1 hour, then boiled in clear water, covered and braised again, and so on for three times, then taken out, disembowelled and cleaned, finally put into a clear water pot, boiled, simmered with the cover off until the Liaoshen is soft, (. Then inject clean water and store it in a fresh-keeping cabinet. You can also dry the surface water of Liaoshen, wrap it in aluminum foil paper one by one, put it in a fresh-keeping box, put it in a quick-freezing storage, and soak it in ice water to thaw it when taking it, so that its meat has no honeycomb eyes.

Pay attention to the word yes! In the process of growing Liaoshen, contact with oil, alkali, salt and other substances should be avoided. Because if Liaoshen comes into contact with salt and alkali, it will rot; When it comes to salt, it will make Liaoshen hard and not easy to get through. When removing internal organs by laparotomy, it is also necessary to be careful not to break the inner wall of Liaoshen. In addition, Liaoshen can be removed by laparotomy after stewing for three times. If it is taken after it is swollen, it is easy to break Liaoshen.

If you are a person with cooking experience, you should be able to operate much more smoothly in practice! If it's too much trouble for you to grow up, you can also find a hotel to process it. Many of us are units and individuals who bring their own sea cucumbers to process and eat. _