2. For children aged 6- 15, you can eat half a large sea cucumber every day, stop for half a month three months ago-1 month, and then continue to eat;
3, 16 -40 years old, then you can eat it safely, just one medium-sized sea cucumber at a time. Here, the middle refers to the 60- 100 sea cucumber. Of course, everything needs a proper amount, just one for each person every day.
If you are over 4.50 years old, it is recommended to eat one every day, but porridge and soup are better and easier to digest.
5. There are some special groups, such as pregnant women and patients. It is best to consult a professional doctor and don't eat blindly.
Sea cucumber soaking method:
Dry sea cucumber needs to be brewed before it can be eaten. Although most people know how to do it, there are still many details to pay attention to in order to better preserve nutrition.
The first step is to send the foam back to soft. First, take out the sea cucumber according to the consumption. Generally, 7- 14 slices can be made according to the weekly consumption of families. Put them in an oil-free container, add clean water (preferably pure water or mineral water), then put them in the refrigerator for two days, and change the water 1-2 times a day to soften the sea cucumber.
The second step is primary cooking. After the sea cucumber is soaked soft, put the sea cucumber in an oil-free container and add water until the sea cucumber boils on the fire (add as much water as possible to soften the sea cucumber). After the water is boiled, turn it to low heat and continue to cook 15-30 minutes. After the ceasefire, let the water and sea cucumber in the container cool naturally.
The third step is to clean the sea cucumber. Cut the cooked sea cucumber longitudinally along the original incision in the abdomen of the sea cucumber to remove the residual internal organs and the sand mouth of the sea cucumber. There are several white fascia in the abdomen of sea cucumber, which is rich in nutrition. Don't take it out and throw it away.
Step four, secondary cooking. Put the washed sea cucumber on the fire for secondary cooking. After boiling, turn to low heat and continue cooking 15-30 minutes. After the ceasefire, let the water and sea cucumber in the container cool naturally.
Step five, low temperature expansion. Finally, put the cool sea cucumber into clear water and put it in the refrigerator for a day, which can be eaten directly or used as a sea cucumber dish. The finished sea cucumber will grow at least twice as big as dry sea cucumber.