1, the method of keeping the highest nutritional value of soaked sea cucumbers-sending sea cucumbers in thermos bottles. To make sea cucumber from a water bottle, first soak dry sea cucumber in cold water for two days. After dry sea cucumber softens, cut the sea cucumber open with scissors, remove the sand mouth (sea cucumber's teeth) on the head of the sea cucumber, then rinse the sea cucumber and put it into a prepared thermos bottle, add boiling water, and the sea cucumber can be made after 3-4 hours. Put the made sea cucumber in the refrigerator for refrigeration or freezing, and take it at any time. The sea cucumber made by this method has high elasticity, toughness, soft and waxy taste and the highest nutritional value. Sea cucumber has high elasticity, toughness, soft and waxy taste and the highest nutritional value. Thermo-bottles are usually served for a week at a time, which is very convenient. In the process of making sea cucumber, keeping the temperature is a very important link, and the thermos bottle can keep the temperature as high as possible. In addition, the containers and water used in the hair making process should not be stained with oil and salt. Oil can make sea cucumber melt, but salt makes it difficult for sea cucumber to penetrate. Usually used pots and plates will inevitably have certain grease or impurities, which will affect the quality of sea cucumbers. If it is a steel vessel, it will also affect the taste of sea cucumber. The thermos bottle is not in contact with oil and salt at ordinary times, and the glassware is in a stable state, which will not affect the taste of sea cucumber. Therefore, people who often eat sea cucumbers regard thermos bottles as the "best" for making sea cucumbers.

2, the family often uses the classic bubble method-conventional bubble. Put dry sea cucumber into a pot without any oil, preferably a deep pot such as a stainless steel pot or a ceramic pot, and soak it in water for12-24 hours. Some sea cucumbers are better and often need to be soaked for 36-48 hours. Open the soft sea cucumber to remove the tendons, intima and sand mouth, and wash the sediment in the stomach. Be careful not to cut it to the head. If the tendons and intima are not removed, the sea cucumber will swell up, which will affect the size of the finished product and is not conducive to absorption. Put the washed sea cucumber in a cold water pot without oil and bring it to a boil. Keep the fire low for 20 minutes, and do not open the lid here. After natural cooling, spread a layer of ice on the water surface, accounting for about one third of the whole water and sea cucumber volume, and leave it at room temperature for more than 12 hours. When the time is up, you can cook it a little more according to steps 3 and 4, and the effect will be more obvious. At this time, it should be done. If it is done well, the size is 5 times of the usual length 1- 1 and the width is 2-3 times. Put the swelled sea cucumber in a freezer, freeze it in a sealed way, and then take it out and soak it thoroughly with cold water when eating (don't use hot water, otherwise the sea cucumber will shrink. Put the swelled sea cucumber into a freezer, freeze it, and then seal and store it. If you take tonic directly without cooking, you can soak it in cold water and then soak it in warm water for direct consumption. Be careful not to consume more than half a month of sea cucumber every time, otherwise, if the sea cucumber is frozen for too long, the water will be condensed and cocoon-like, and it will be tasteless even if it is soaked again.

3, the shortest time to soak the sea cucumber-hot water bubble. Usually, sea cucumbers are soaked in hot water, which is faster. First, soak the sea cucumber in hot water for 24 hours (you can directly put it into the pot with cold water and boil it, then cover it for 4-5 hours), then take out the internal organs from the lower opening of the abdomen, then put in new water, cook it for about 50 minutes on fire, and soak it in the original soup after 24 hours.

4, the best way to soak the hair-warm water bubble. To foam dry sea cucumber by yourself, you should first bake dry sea cucumber on the fire, and then soak it in warm water for one night, which will help the dry lime on the skin to fall off. The next day, gently brush the epidermis with a soft brush, cook it with clear water for half an hour, and then turn off the fire and soak it. Boil and soak every day for 5 to 7 days until the sea cucumber is soft and swollen. Although the procedures are cumbersome, there are no additives in the process, which is not only safe and hygienic, but also not bad after a long time of cooking, which is more delicious than the one bought now.

5, the simple method of soaking sea cucumbers-cold water soaking. Soak the sea cucumber in clean water for about 3 days; Take out laparotomy to remove intestinal impurities and peritoneum, then soak in clean water, and then process and eat after soaking soft. This method needs to change the water several times in hot weather, and always pay attention to whether it has softened. In a word, the method of less cooking and more soaking should be used to soak the sea cucumber, and each cooking time is only a few minutes, followed by a long soaking. If the cooking time is too long, the surface of the sea cucumber may have been boiled, but the internal meat quality is still not fully developed.