Sea cucumbers can be stored in a plastic bag in the refrigerator (-18 degrees) for at least 3 months, and can be thawed with cool water when consumed. However, it should be noted that it is best not to freeze the sea cucumber for too long, as it will affect the taste and food value.

Additionally, there is a kind of calcareous teeth in the front part of the sea cucumber, which is also called sand mouth, and this must be cut off. If the inside of the sea cucumber is light yellow that is the ovulation and reproduction period of the sea cucumber is a normal phenomenon, the inside of the sea cucumber has white tendons and inner membrane can be retained.

Water temperature is very important in the process of foaming, it is best to control the water temperature at about 0-5 degrees, you can put the sea cucumber in the fresh layer of the refrigerator or add ice cubes to the water to keep the water temperature at 0 degrees.

Extended information:

In the cooking sea cucumber can not be a big, cooking with chopsticks, if you can gently penetrate the chopsticks or chopsticks in the middle of the sea cucumber, the sea cucumber's If you can gently penetrate the sea cucumber or hold it in the middle of the chopsticks, the two ends of the sea cucumber can naturally droop, then it means that it has been cooked well, if you can't penetrate the sea cucumber, you need to cook it for a while. Sea cucumber must be cooked thoroughly so that it can develop well. Sea cucumber is also soft and hard. If you are looking for the same hardness and elasticity, you can cook the harder ones for a longer period of time.

Boiled sea cucumber water, many people will think that boiled sea cucumber water must be rich in nutrients, this is a misunderstanding, the reason why the water has a color is because sea cucumbers eat seaweed color in the feeding time has a lot to do with the boiled water is generally bitter and colorful seawater, the content of nutrients is almost zero, so it is not recommended to drink.

Phoenix.com-Ginseng Xiaomei Zhou Pei: Notes on soaking sea cucumbers