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Is sea cucumber good or bad?

According to the picture, it is basically judged that the sea cucumber variety is Russian sea cucumber (or Korean sea cucumber), which is a pure wild variety, characterized by thick spines, large cell tissue (easy to bubble, not as delicate as other sea cucumber varieties) and easy to have hundreds of ultra-small heads (many sea cucumbers that sell for a few dollars are basically it). There is no problem with the quality of sea cucumber. First, according to the effect after soaking for one day, and second, due to the large cell tissue, it is not appropriate to add sugar or too much salt to this variety of sea cucumber during processing.

The process of normal hair this kind of sea cucumber is:

Soak 1, soak 1-2 days, and change the water twice a day. The soaking time of sea cucumbers of different sizes and qualities is different. Don't use time to measure whether the sea cucumbers are soaked well. Key point: the standard of soaking is that the whole sea cucumber is soft, and there is no hard heart inside.

2, open the belly to the mouth of the sand, into the pot (the water has not passed the sea cucumber) and cook for 30-60 minutes. After boiling, change to medium and small fire, and the cooking time is not standard. Key points: the sea cucumber is cooked thoroughly, and the two ends of the sea cucumber are naturally drooping with chopsticks, or the feeling that it can be pinched by hand is cooked.

3. After the sea cucumber is naturally cooled, it can be taken out and eaten. This is pure high-pressure sea cucumber, the size will not increase too much, but the sea cucumber has a strong taste and many people like it; Soak in water 1-3 days. This soaking process needs to be placed in the fresh-keeping layer of the refrigerator and changed twice a day. The longer the soaking time, the bigger the sea cucumber will rise, but the taste of sea cucumber will gradually become brittle from the original soft glutinous rice until it finally bursts, and the taste of sea cucumber will become weaker and weaker.

It should be noted that oil, utensils, hands, water, etc. You can't touch the sea cucumber in the whole process. In order to soak the sea cucumber to the maximum extent, you need pure water (not mineral water) in the whole process. Personally, I think that if the family eats sea cucumber, as long as the taste meets their own requirements, there is no need to pursue how big the sea cucumber is. I send sea cucumbers with tap water at home.

Personal opinion, for reference only.