There are two reasons why sea cucumbers foam after cooking. The first reason is that fresh sea cucumbers are not resistant to storage and will dissolve themselves in a short time after going out to sea. The second reason is that fresh sea cucumber tastes bad, and the enzymes in sea cucumber can cause adverse reactions. Therefore, light dry sea cucumber, which can only be eaten after soaking, has become the mainstream product in the sea cucumber market. Sending ginseng refers to changing sea cucumber from dry state to full state, which is not only more in line with our taste, but also easier to absorb nutrients. From the point of view of nutrition, a good dry sea cucumber is simply processed and dried, and there is basically no loss of nutrition. As long as dry sea cucumber is processed regularly, its nutritional value is not much different from that of fresh sea cucumber. These nutrients in dry sea cucumber must be absorbed by human body through foaming process. By means of boiling, the original nutritious sea cucumber can absorb water again. On the other hand, the salt added in the processing of sea cucumber will be precipitated during soaking, and the protein rich in sea cucumber can be better absorbed.

Sea cucumber, belonging to the class Holothuria, is a marine echinoderm that lives at the seaside to 8000 meters. It has a history of over 600 million years. Sea cucumbers feed on algae and plankton on the seabed. Sea cucumbers are covered with thorns and are widely distributed in the oceans of the world. Sea ginseng, bird's nest and shark's fin are equally famous, and it is one of the eight treasures in the world. Sea cucumber is not only a precious food, but also a precious medicinal material. With the popularization of knowledge about the value of sea cucumbers, sea cucumbers gradually enter people's dining tables.