1, first put dry sea cucumber in a stainless steel vessel and soak it in cold water for 48 hours, and change the water for 4-6 times (the container is bigger, and it is better to drain more water, especially the salt ginseng should be changed frequently, so that the sea cucumber can grow better). Wash your hands when changing the water to prevent the oil on your hands from soaking in the water, which will affect the hair production of sea cucumber. When the temperature is high in summer, because bacteria multiply quickly.
2. After all the sea cucumbers are softened, clean the surface of the sea cucumbers first, then cut them up to the head and down to the tail along the original expanding knife edge of the sea cucumbers, remove the white calcareous annular bone plate (commonly known as sea cucumber teeth) from the head of the sea cucumbers, and then clean the internal organs of the sea cucumbers. The tendons of the sea cucumbers are rich in acidic mucopolysaccharides, so don't throw them away. The head of the sea cucumbers has some flocculent tentacles that can be kept for eating, and the bone plates of the sea cucumbers can also be ground into powder. (The edible part of sea cucumber body is 100%)
3. Put the cleaned sea cucumber in a stainless steel pot and heat it with cold water to cook it. When the pot is boiled over high fire, turn it to low fire for 15-30 minutes (according to the size of the sea cucumber). After the fire is turned off, naturally cool it thoroughly, start inspection, pick out the cooked sea cucumber, continue to repeat the above steps for the hard ones, and check it once every few minutes until it reaches the preparation standard.
4. Put the developed sea cucumber in pure water with ice cubes (ice cubes can be made by pure water) and put it in the fresh-keeping layer of the refrigerator for 24-48 hours. The sea cucumber will continue to swell in zero-degree ice water, and the meat taste and taste are better, the shape is fuller, and the meat spine is firm and beautiful, which is more suitable for cooking and serving as usual.
5. The made sea cucumbers can be wrapped in plastic wrap one by one, frozen in the refrigerator, taken out the night before eating, naturally thawed in the fresh-keeping layer of the refrigerator, and then blanched in hot water. It is best to eat sea cucumber on an empty stomach every morning, and then eat after half an hour, so that the nutrition of sea cucumber can be fully absorbed. If you want to have a taste, you can also add spices such as sesame oil and chicken essence, or you can eat it with XO sauce. In addition, you can also cook and enjoy it according to our sea cucumber recipe.