Each type of sea cucumber has a different method of foaming, first confirm which type of sea cucumber you buy.

Lightly dried sea cucumber: As the name suggests, it is dried sea cucumber, which is made by removing dirt, boiling, shrinking and drying.

Semi-dried sea cucumber: sea cucumber that has not been dried, between freshly dried and ready-to-eat sea cucumber. It is also known as "salted sea cucumber" or "pulling salt", which is made by adding salt and mixing it (the purpose of adding salt is to drain the sea cucumber and make it easy to be preserved).

Surge sea cucumber: a new process in recent years, also known as "Sen Traveling Sea Cucumber", which is similar to the appearance of lightly dried sea cucumber, and is much simpler to soak than lightly dried sea cucumber. However, the market acceptance is not high due to the bad taste, small size and high price.

Methods of soaking and sprouting lightly dried sea cucumber

First step: soak sea cucumber (2-3 days)

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Dried sea cucumber is relatively hard, so you need to soak sea cucumber to soften it, firstly, wash the dried sea cucumber and put it into an oil-free container (the oil will make the sea cucumber autolyzed and shrunken).

Then put in pure water (do not use tap water), so that the water can completely soak the sea cucumber (add ice cubes to the water for better effect).

Then put it into the refrigerator, change the water every morning and evening (every 12 hours), usually need to soak for 72 hours.

Step 2: Remove the sand mouth

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Sea cucumber is removed from the refrigerator, there is a small opening in the abdomen of the sea cucumber, use scissors to cut it open along the abdomen, the sea cucumber's end has long sea cucumber teeth, feel the hard white small particles, remove the sea cucumber mouthparts and the tooth plate.

Because it is a wild sea cucumber, there will be a little sand hidden under the sea cucumber tendon, so you need to be more careful when cleaning it. Use scissors to cut all the sea cucumber tendons into several sections so that the sea cucumber can develop bigger.

There are a few white stripes in the cavity of the sea cucumber, which are sea cucumber tendons. Sea cucumber tendons are highly nutritious and can be eaten.

Step 3: Cook (30-60 minutes)

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This step is the most critical, you should use pure water to cook, and use cool water to cook in the pot, and cook in low to medium heat for 30-60 minutes after the water boils. Can also be used with porridge function of the rice cooker soup pot, hit the porridge gear, boil an hour.

Cook until you can penetrate with chopsticks.

After the sea cucumber is finished cooking, don't open the lid in a hurry, after the water boils, the pot is a sterile environment, the sea cucumber can be better developed in the natural environment, cover the lid of the pot and simmer until it cools down naturally (about 2 hours).

Step 4: Soak the sea cucumber (2 days)

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Fish out the sea cucumber, put it into a container with ice water, put it into the refrigerator at 0-4 degrees, continue to soak the sea cucumber for 48 hours, and change the water every 12 hours.

The temperature of the water for soaking sea cucumber should be maintained at 0-5 degrees Celsius, once it is too high, it will cause the phenomenon of peeling off and slagging.

During the period, you can observe the degree of sea cucumber soaking, soft and hard depending on your own taste, good hair can be eaten, not good hair continue to soak.

Step 5: Storage

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Sea cucumber can be eaten after soaking.

Fish out the excess sea cucumber, after draining the water, it is recommended to put the sea cucumber into the freezer and store it frozen.

The next time you eat it, just freeze it.