Sea cucumber soaking is cold water foaming method, the sea cucumber will be immersed in water, about 3 days that is soaked; take out the disembowelment to remove intestinal impurities, peritoneum, and then change the water soaking, to be softened to be processed for consumption. This method in the hot days to change the water a few more times, and often pay attention to whether it has become soft.
The second is the hot soaking method, sea cucumber can be directly loaded with cold water into the pot to boil, and then cover the soaking 4-5 hours, fish out and pour in the container, rubbing off the surface of the sand particles, and then washed with water; and then change the water to the pot to boil, soak in the soaking for a few hours and then remove, dissected to remove intestinal impurities, peritoneum; continue to soak two times on the third day, old and young separately, tender can be boiled to eat, and the old can be boiled again more than The old can be boiled twice more.
Two methods:
One, hot soaking method first with hot water to soak the sea cucumber for 24 hours (can be directly with cold water into the pot to boil, and then cover the soaking for 4-5 hours), and then from the underbelly of the openings to take out the guts, and then replace the new water, on the fire to cook for about 50 minutes, soak up the original broth, and then after 24 hours can be.
Two, cold water foaming method, the sea cucumber immersed in water, about 3 days that is soaked; take out the disembowelment to remove intestinal impurities, peritoneum, and then change the soaking water, to be soaked and softened can be processed for consumption. This method in the hot days to change the water a few times, and often pay attention to whether it has become soft.
When soaking the sea cucumber, do not contaminate with oil, alkali and salt, otherwise it will prevent the sea cucumber from absorbing water and expanding, reduce the production rate, and even make the sea cucumber dissolve, rot and deteriorate. The sea cucumber can not be frozen again, otherwise it will affect the quality of the sea cucumber, so it is not advisable to send too much at one time.
We usually use hot water to soak the sea cucumber, which is faster.
To make dried sea cucumber by yourself, you should slightly bake the dried sea cucumber on the stove fire first, and then soak it in warm water for one night, which will help to make the dried lime on the outer skin fall off.
The next day, gently brush the skin with a soft brush and boil it in water for half an hour, then remove it from the fire and soak it.
Boiling and soaking every day for five to seven days until the sea cucumber is soft and big before taking it out. Although the procedure is tedious, there is no additive in the process, so it is not only safe and hygienic, but also tastes better than the ones bought from the market as it will not be rotten after a long time of boiling.
Sea cucumbers are easy to rot when they meet oil, so the vessel for soaking sea cucumbers must be clean, especially avoiding oil and water contact with sea cucumbers that have not yet been fully foamed, otherwise the outer skin will be soft and the inner layer will still be hard, but it's not good.
.Tiramisu` Answer Time 2007-11-23 15:31
There are three main ways to dry sea cucumber: ① half oil hair; ② pure water hair; ③ evaporation. Whichever method is used in the process of rising the container and water can not be stained with oil and salt. The oil can make the sea cucumber dissolve, and the salt makes the sea cucumber not easy to send through.
Semi-oil hair: the first water will be washed sea cucumber outer skin, dry, into the refining after the cool oil pot heated over a slow fire, to be heard when the oil temperature rises snapping, one side of the hand spoon flip raw materials on the one hand, the spoon dragged away from the fire, to be sea cucumber back to the soft, fish out the control of the oil, with alkaline water to wash off the oil and grease, and finally with the boiling water to cook and simmering rise, remove the sand intestines that become. Generally 500 grams of dry goods hair 2-2.5 kg of water goods, this hair method is now rarely used. Because: ① small material; ② it is difficult to master the degree of blanching in the rise of sea cucumber; ③ even if the key to master the blanching, it is difficult to wash the sea cucumber in the washing of the appearance of the oil, often resulting in the phenomenon of the sea cucumber side of the hair side of the phenomenon.
Pure water hair: first wash the sea cucumber with water, and then soak in water for 8 hours to the sea cucumber soft, then change the water on the fire on the slow fire boil for 5 minutes, and then off the fire soak for 8 hours, and then scissors to cut open the abdomen, take out the ligament in the abdominal cavity, wash, and then on the water on the fire on the slow fire boil for 5 minutes, and then soak and soak for 8 hours, and then change the water to soak in pure water when it cools down (another method of adding ice cubes or placing in the refrigerator). (Fresh layer of ice or placed in the refrigerator) so that repeated water changes three or four times, so that the astringency of the sea cucumber and other undesirable odors completely exhausted, about two days can make the sea cucumber to get a full hair rise. Generally speaking, 500 grams of dried sea cucumber from Zhifu Island and Kongdong Island can be dried to 3.5-5 kilograms of water. This method is especially suitable for families.
Evaporation: evaporation is also called borax hair. It is one of the alkaline water hair methods. First wash the sea cucumber and add boiling water to soak for 3 hours to soften it. After changing the boiling water, add the appropriate amount of borax (generally 500 grams of sea cucumber to add 100 grams of borax), seal with plastic wrap, steam on the drawer for 3-4 hours, take out and rinse with water, put in clean water to soak. Generally 500 grams of dry goods can be sent 3-4 kg of water goods. The sea cucumber sent with borax is full of form, rich in elasticity, and has less nutritional loss.
It should be noted that the size and thickness of sea cucumber varies, so the time of rising is also different. Smaller and thinner sea cucumbers can take shorter time to rise, and solid and thicker sea cucumbers should take longer time to rise. Some of the same size, same thickness, same species, there are first hair through and after hair through when rising. The first one should be picked out first, and the one which is not hairy should continue to be hairy until it is hairy.
Sea cucumbers can be frozen with water after they are ready, and they can be soaked in hot water and eaten directly. But to avoid the long time the water condensation of the body of the ginseng dehydration dry. Sea cucumber is often used as a main dish in various cuisines. After the hair system is suitable for a variety of cooking methods, the most suitable for burning, grilling, braising, simmering, but also can blanch soup, do filling. The meat is soft and tender, and the taste is crisp and rich. Because the sea cucumber itself does not have obvious flavor, production, must be supplemented by soup to enhance the flavor.
Several ways to make dried sea cucumbers
Sea cucumber casserole
Main ingredients: 750 grams of soaked sea cucumber, 500 grams of tripe, 500 grams of bone-in old chicken, 50 grams of wet mushrooms, 10 meatballs, 1 strip of raw garlic, 25 grams of shrimp, 150 grams of lard.
Ingredients: refined salt, monosodium glutamate, wine, soy sauce, black bean oil, coriander, ginger, green onion, sesame oil, licorice, a little wet starch.
Practice:
1, the sea cucumber cut into pieces about five, six centimeters long and about 2 cm wide and ginger, green onions, salt, together with the pot of boiling water, put into the Shaoxing wine, soak off the fishy taste of sea cucumbers and fish out, remove the ginger, green onions. Belly meat, old chicken meat each chopped into several pieces.
2, the lard under the tripod hot, into the sea cucumber slightly fried, and then poured into the pot (pot with bamboo scotch padding bottom), Shun Ding belly meat, the old chicken stir-fried, splash of Shaoxing wine, add coriander (tied into a handful of), garlic, soy sauce, red soy sauce, two soup, licorice slices with the roll and then poured into the sea cucumber pot, the first to use a strong fire to boil, and then simmering for about 1 hour, and then add the mushrooms, meatballs, shrimp, after sea cucumber soft and rotten Remove the belly meat, old chicken meat, raw garlic, coriander, licorice slices. And then the sea cucumber, mushrooms, meatballs, shrimp fish up, into the soup bowl, the original sauce under the tripod, add salt, monosodium glutamate, burned to a slight boil, thickening with wet starch, add sesame oil, lard mix well, drizzled in the sea cucumber on top of that is complete. When served with 2 plates of balsamic vinegar.
Features: this dish is rotten but not surimi, soft and smooth, delicious, fresh flavor, rich in nutrients.
Features: This dish is soft, smooth, flavorful and nutritious.