How to eat lightly dried sea cucumber
Sea cucumber porridge
As a breakfast sea cucumber can be chopped and porridge, before making sea cucumber porridge first rice porridge simmering, and then chopped sea cucumber into the porridge, while adding a small amount of salt and sugar, the right amount of ginger, and then simmering for 5 minutes can be out of the pot.
Sea cucumber egg soup
Sea cucumber and a small amount of wood fungus chopped into the mix of the eggs in the steamed egg soup, has a very good effect of nourishing Yin and blood.
How to cook sea cucumber
Wash the boiled sea cucumber with cool water, cut it into thin slices or dices, add salt, sugar, vinegar, monosodium glutamate (MSG), garlic and cilantro and mix it well to be eaten, which is light and cool, soft, crispy and tender, and tasty.
Horseradish Sea Cucumber
Place some ice cubes in the plate, cut the cooked sea cucumber into thin slices and evenly cover the ice cubes, mix the horseradish and Aji Fresh according to personal taste together in a bowl, and then dip the sea cucumber slices in the bowl, which is definitely the flavor of seafood cuisine.
How to store dried sea cucumbers
1, dry sea cucumbers can be stored in a dry and ventilated place. Because the meat of the sea cucumber has been dried up, the exterior is still wrapped in a layer of salt, isolated from the air, will not be bad.
2. In order to avoid affecting its quality and taste, it is better to put it in the refrigerator for short-term storage, and to put it in the freezer for longer-term storage, and then thaw it before consumption. This is the safest way to store.
How to judge dried sea cucumber
Lightly dried
Basic method:
The first thing to do when picking is to look at the color of the dried sea cucumber. Good quality dried sea cucumber has a grayish, brownish yellow or black color, not shiny. Those with brighter crystalline color are mostly the result of adding other substances during the boiling process.
The second thing to look at is the meat quality of the dried sea cucumber. Good quality dried sea cucumbers are ready after one or two times of processing, with some expansion and stretching during the boiling process. While sea cucumbers of slightly poorer quality have to be boiled many times and salted many times to reach the standard size, they won't have much expansion and flabby meat after being fermented.
The third point is to try the water in which the sea cucumber is foamed to see if there is any odor or sweetness, so as to beware of buying sugar-dried sea cucumbers.
The fourth point is the meat tendons in the belly of dried sea cucumber. In general, a good sea cucumber's tendons are intact and yellowish or whitish in color; if the color is not very clear, stained, and not intact, then you should buy it with caution.
Salt-dried
The surface layer has obvious salt crystals, showing salt-white color, and the spines are short and round. When you add it with the tip of your tongue, it will feel particularly salty. When you weigh it with your hand, it will also have a clear heavy feeling. The sea cucumber floats on the surface of the water when it is soaked, and there will be mud and sand coming off from its abdomen.
Sugar dry
Dry ginseng with tongue, sweetness is larger, pawing a weight, the temperature is high, the spines are soft, the appearance looks black, beautiful;
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