1, sea cucumber itself is not easy to taste, so it takes a long time to cook any sea cucumber dish, such as collecting juice. However, it should be noted that the sea cucumber is usually put in last to avoid nutrient loss. Starch is needed to thicken the soup and sea cucumber, so that the sea cucumber can remove the fishy smell and absorb the soup flavor, which not only locks the nutrition, but also retains the taste.

2. If you have the habit of drinking soup at home, you can choose to heat the sea cucumber with broth, and a small amount of chopped green onion and Jiang Mo can be put in the broth, which not only removes the fishy smell of the sea cucumber, but also makes the nutrition of the sea cucumber and the broth blend with each other for better absorption.