Ready-to-eat sea cucumber is made of fresh sea cucumber by processing and quick freezing, which has complete nutritional value, smooth taste, low moisture content and low fishy smell. It is stored at a temperature of minus 18 degrees. Instant sea cucumbers are mostly packaged in single vacuum, and the quality of natural thawing is the best, followed by cold water or warm water thawing.

Recommend several ways to eat ready-to-eat sea cucumbers:

1, the first method is to eat it immediately after opening the bag, which is original and of course the most convenient.

2. Make sea cucumber millet porridge. When making millet porridge, cut the ready-to-eat sea cucumber into small pieces, pour it into millet evenly, and heat it with slow fire until it boils. This practice makes the nutritional value of sea cucumber and millet well combined, which is of great benefit to the body, especially suitable for women who are confinement. 3. Make chicken soup and sea cucumber. Instant sea cucumber 1 piece (generally 20-50g), water shield 10g, chicken soup 120g, sea cucumber, water shield and chicken soup are cooked at the same time and seasoned with a little salt. Suitable for breastfeeding mothers.

3, sea cucumber fungus large intestine soup. 20-30g of sea cucumber, 30g of auricularia auricula and 0/50-200g of pig large intestine are cooked together and seasoned with salt and monosodium glutamate. It is suitable for constipation due to yin deficiency and intestinal dryness. 4. Cold sea cucumber: Cut the ready-to-eat sea cucumber into thin slices, add appropriate amount of salt, sugar, vinegar, monosodium glutamate, garlic paste and coriander and mix well to serve. Light and cool, soft and delicious. This is a nutritious banquet.