Introduction of sea cucumber knowledge: Sea cucumber, also known as Stichopus japonicus, sea rat and sea melon, is a precious marine animal, named after its beneficial effects similar to ginseng. Sea cucumber is a typical high-protein and low-fat food with tender meat and rich nutrition. It tastes delicious and elegant. It is a well-known delicacy and one of the "eight treasures" of seafood. It is as famous as bird's nest, abalone and shark's fin, and often plays the role of "finale" in elegant halls.

The sea cucumber is cylindrical, with a mouth at the front end, tentacles around the mouth and anus at the back end. The growing area of sea cucumber is very wide, covering all the oceans in the world. Among the sea cucumbers produced in China, the economic value of sea cucumbers, codonopsis pilosula, Scrophularia and Prunus mume is higher.

Nutritional analysis of sea cucumber: 1. Sea cucumber is a typical high-protein, low-fat and low-cholesterol food with low cholesterol content. It is a good food for patients with hypertension, coronary heart disease and hepatitis and the elderly. Eating regularly is very beneficial to treating diseases and strengthening the body.

2. Sea cucumber contains chondroitin sulfate, which is helpful for human growth and development, delaying muscle aging and enhancing immunity;

3. The content of trace element vanadium in sea cucumber ranks first in all kinds of foods, which can participate in the transportation of iron in blood and enhance hematopoietic function;

4. Recently, American researchers extracted a special substance from sea cucumber-sea cucumber toxin, which can effectively inhibit the growth and metastasis of various molds and some human cancer cells;

Eating sea cucumber has a good effect on aplastic anemia, diabetes and gastric ulcer. Supplementary information of sea cucumber: 1 Selection of sea cucumbers: The high-quality sea cucumbers are dark brown, bright and transparent, and the sea cucumbers swell evenly inside and outside, showing a round shape, with thin and uniform muscles and no hard heart inside. The end holding the sea cucumber is trembling and elastic, and the meat thorn is complete. The inferior sea cucumber is red, soft and sticky, thin, with big pits, and the thorns are lodging, sharp but not straight.

2. Tips for removing the bitterness of sea cucumber: cut the soaked sea cucumber into the required shape, add 500 grams of boiling water to 250 grams of vinegar for every 5000 grams of sea cucumber, and then pour it into the sea cucumber and stir well. The sea cucumber shrinks and hardens after being dipped in vinegar, and the ash particles (alkaline substances) in the sea cucumber neutralize the vinegar and dissolve in water. Then put the sea cucumber in tap water and soak it for 2-3 hours until the sea cucumber is reduced and softened, without sour taste and bitter taste. Drain and cook.

3. Sea cucumber is an echinoderm, which lives in the crevices of seabed rocks or in the sediments at the bottom of shallow sea. The morphological characteristics of sea cucumber for cooking can be divided into two types: Stichopus japonicus and Stichopus japonicus: (1) Stichopus japonicus: Its body surface is covered with flesh thorns, and its color is mostly black and gray, which is better than Stichopus japonicus. The varieties are grey ginseng, Li ginseng and Fang ginseng. (2) Smooth Stichopus japonicus: The surface is smooth and has no flesh thorns, and it is yellow-brown or black, which is inferior to Stichopus japonicus in quality. There are many varieties, among which topaz is the best. Topaz is mainly produced in the South China Sea, with a cylindrical shape, a slightly flat belly, khaki color and many warty protrusions on the back.

4. Sea cucumber is big, with thick meat and no sand in its body, which is the top grade. Sea cucumber is suitable for people: the general population can eat it.

1. Suitable for people who are weak due to fatigue, deficiency of qi and blood, malnutrition and physical weakness after illness; Suitable for patients with kidney-yang deficiency, impotence, nocturnal emission and frequent urination; Suitable for people with hypertension, hyperlipidemia, coronary heart disease and arteriosclerosis; Suitable for cancer patients and after radiotherapy, chemotherapy and surgery; Suitable for patients with hepatitis, nephritis, diabetes, ascites due to liver cirrhosis and neurasthenia; Suitable for hemophilia patients and people prone to bleeding; Suitable for the elderly and infirm;

2. Patients with acute enteritis, bacillary dysentery, cold, expectoration, asthma, loose stools, bleeding, blood stasis, and dampness obstruction should not eat. The therapeutic effect of sea cucumber: sea cucumber is sweet and salty, warm in nature, and enters the heart, kidney, spleen and lung meridians;

Has the effects of nourishing yin, tonifying kidney, strengthening yang, replenishing essence, nourishing heart, moistening dryness, enriching blood, and treating ulcer. Sea cucumber food is similar: sea cucumber should not be eaten with licorice and vinegar. Guidance on sea cucumber practice: 1. The swollen sea cucumber should be washed repeatedly to remove residual chemical components;

2. After the sea cucumber is made, it is suitable for cooking methods such as stewing, scallion burning and stewing;

3. Precautions during storage: The prepared sea cucumber cannot be stored for a long time, preferably not more than 3 days. When storing, soak in cold water, change water 2-3 times a day, without oil, or put in an ice-free refrigerator; If it's dry goods, it's best to put it in a sealed wooden box to prevent it from getting wet.