What is the best way to soak sea cucumbers?

The method of keeping the highest nutritional value of soaked sea cucumber-sending sea cucumber in thermos bottle

To make sea cucumber with a water bottle, first soak dry sea cucumber in cold water for two days. After the dry sea cucumber becomes soft, cut the sea cucumber with scissors, remove the sand mouth (sea cucumber's teeth) on the head of the sea cucumber, then rinse the sea cucumber and put it into the prepared thermos, add boiling water, and the sea cucumber can be made in 3-4 hours. Refrigerate or freeze the prepared sea cucumber and take it at any time. The sea cucumber made by this method has high elasticity, good toughness, soft and waxy taste and the highest nutritional value.

Hot water bottles are usually supplied for one week at a time, which is very convenient. In the process of making sea cucumber, heat preservation is a very important link, and the thermos can keep the temperature as high as possible. In addition, the containers and water used in the process of doing hair should not be stained with oil and salt. Oil can make sea cucumber melt, but salt makes it difficult to penetrate. Usually used pots and pans will inevitably have certain grease or impurities, which will affect the quality of sea cucumbers. If it is a steel vessel, it will also affect the taste of sea cucumber. The thermos bottle usually does not touch oil and salt, and the glassware is in a stable state, which will not affect the taste of sea cucumber. Therefore, people who often eat sea cucumbers regard thermos as the "best weapon" for making sea cucumbers.

The classic bubble method commonly used in families-conventional bubble.

1. Put dry sea cucumber in a pot without any oil, preferably a deep pot such as stainless steel pot or ceramic pot, and soak it in water 12-24 hours. Some sea cucumbers are better and often need to be soaked for 36-48 hours.

2. Cut the soft sea cucumber open to remove tendons, intima and sand mouth, and wash the silt in the stomach. Be careful not to cut your head. If the tendon and intima are not removed, the sea cucumber will swell, which will affect the size of the finished product and is not conducive to absorption.

3. Put the washed sea cucumber in a cold water pot without oil and put it on the stove to boil. Don't open the lid here after the fire has been kept for 20 minutes.

4. After natural cooling, spread a layer of ice on the water surface, accounting for about one third of the whole water and sea cucumber volume, and leave it at room temperature for more than 12 hours. (This step was later omitted by my mother, and there was no ice, which seems to be ok. )

5. Time is up. Cook it again according to steps 3 and 4.

6. It will be delivered well at this time. If the hair is good, the size is 1- 1, 5 times, and the width is 2-3 times.

7. Put the swollen sea cucumber into the freezer, seal it and freeze it. When eating, take it out and soak it thoroughly in cold water (don't use hot water, otherwise the sea cucumber will shrink. If you take tonic directly without cooking, you can soak it in cold water first, then soak it in warm water and eat it directly. Pay attention to the consumption of sea cucumbers for no more than half a month at a time, otherwise the sea cucumbers will freeze for too long, and the water will condense into cocoons, which will become tasteless after soaking again.