Salted sea cucumber is a semi-finished product in dry sea cucumber, which is wet, that is, sea cucumber that has not been dried and dried. Its quality mainly depends on the cooking temperature of sea cucumber. The greater the heat in the cooking process, the tighter the contraction between the cell tissues of sea cucumber, and the lower the water content of sea cucumber!

Salted sea cucumbers are soaked in jars;

1. Because the salted sea cucumber is salted, it should be soaked in pure water for one day to slow down the salt.

2. Cut the head of the sea cucumber along the belly of the sea cucumber, remove the sea cucumber teeth on the head of the sea cucumber, and wash away the dirt in the abdominal cavity of the sea cucumber.

3. Soak the washed sea cucumber in light edible alkali for one or two hours.

4. Take out the soaked sea cucumber and put it in an oil-free pan. Pour in pure water. After the fire boils for 0-30 minutes, turn off the fire and simmer for about half an hour without opening the lid. Then check the sea cucumbers one by one and pick out the cooked ones and continue to cook them badly.

After all the sea cucumbers are cooked, put them in a clean oil-free container, add purified water, put them in the fresh-keeping layer of the refrigerator, and change the water once a day, 3-4 times in total.