1. Soaking: After cleaning the surface of the sea cucumber, soak it in a clean and oil-free container filled with proper amount of purified water (the water will not pass through the sea cucumber) for about 24 hours, and change the water for 3-4 times until the sea cucumber becomes soft (the purpose of this step is to soak the sea cucumber until it is soft enough to clean the inside). It is best to use pure water (not tap water), so as to ensure that the finally soaked sea cucumber is big, delicious in meat and more easily absorbed in nutrition.

2. Cleaning: Cut the sea cucumber from the head to the tail along the incision of the abdomen, cut off the sand mouth of the head and remove the sea cucumber teeth (white hard objects), clean the impurities and internal organs in the sea cucumber, and pick off the tendons attached to the inner wall of the sea cucumber. The foam of sea cucumber will be bigger if the inner tendons and intestines are removed. The white tendons and intestines in sea cucumber are nutritious and can be used as soup after washing.

3. Pot boiling: put the washed sea cucumber into a clean oil-free pot, add a proper amount of purified water, boil it with medium heat for 30-40 minutes, do not open the lid after turning off the fire, leave the sea cucumber in the pot until it is naturally cool, pick out the soft boiled sea cucumber, leave the hard sea cucumber or the sea cucumber with hard core in the pot, and continue to cook with purified water until it is completely soft and cooked. The purpose of this step is to thoroughly cook the sea cucumber soft and thoroughly, and some producers like to cook it twice with the same effect.

4. Soaking: The clean oil-free container is filled with purified water, and the cooked sea cucumber is put in. Then put it in the fresh-keeping room of the refrigerator, soak it for about 24-48 hours, and change the water for 3-4 times, and you can eat it.

Five, the prepared sea cucumber should be soaked in pure water and changed frequently. The sea cucumber should be eaten as soon as possible, and it should not be soaked for a long time or placed in the fresh-keeping room of the refrigerator with water for a long time.

Six, such as a large number of hair, can not be eaten immediately, should be placed in a fresh-keeping bag after a single frozen storage in the refrigerator, soaked in hot water when necessary to eat.

Raw materials of sea cucumber with onion:

Water-soaked sea cucumber 1 kg, clear soup 250g, rape heart 2, cooking wine 9g, wet corn flour 9g, cooked lard 45g, onion120g, soy sauce, monosodium glutamate and salt.

Practice of burning sea cucumber with onion;

1, wash the water-soaked sea cucumber, blanch it with boiling water, and fry the onion with cooked lard to make onion oil; Put the sea cucumber in the pot, add clear soup100g, soy sauce, monosodium glutamate, salt and cooking wine, and stew with low fire;

2. Take out the sea cucumber and put it in a large plate. The original soup is not needed. Put the cabbage on the sea cucumber;

3. Put clear soup150g in the pot, then add seasonings such as soy sauce, monosodium glutamate, salt, cooking wine, etc., thicken it with wet corn flour, pour it on sea cucumber and Chinese cabbage, and pour 60g of onion oil on it.

Characteristics of sea cucumber roasted with onion;

Food with meals. Nourishing lung and kidney, benefiting essence and strengthening yang. It is suitable for dry cough due to lung yin deficiency, hemoptysis, impotence due to kidney yin deficiency, nocturnal emission, aplastic anemia due to blood deficiency and diabetes.