How to ferment sea cucumbers? Learn, cook, cut, and raise

Sea cucumber, also known as "sea ginseng", is named because of its tonic effect similar to ginseng. There are dozens of species of sea cucumbers in the world, and more than 20 species in my country. Among them, the sea cucumber and the sea cucumber are the most precious species in the world. For tonic purposes, sea cucumber and sea cucumber are often used. But do you know how to prepare sea cucumbers? Sea cucumbers are not like other ingredients that can be cooked after washing. They must be processed in the correct way before they can be used in cooking dishes. Otherwise the cooked sea cucumber will inevitably have an astringent taste and will not taste delicious.

How to soak sea cucumber?

After buying the swollen sea cucumbers, they should be rinsed repeatedly in water to avoid residual chemical components that are harmful to health. The swelling rate of dried sea cucumbers is relatively high, and those of good quality can swell to about 8 times the size of the dry product. Put the dried sea cucumber into a basin of boiling water, let it swell and soften, then put it into a pot of cold water, bring to a boil over low heat, cover tightly, and place in a warm place to keep the water temperature at around 60-70 degrees. After the sea cucumber is fully soaked, scoop it into a basin of warm water. After the sea cucumber is soaked, the first step is to remove the intestines. If you have good skills, you can directly pull the intestines of the sea cucumber out of the mouthparts. There is a layer of membrane in the inner cavity of the sea cucumber that should also be pulled out. If you have poor skills, cut open the abdomen, remove the intestines and lining, wash it with clean warm water, put it into a pot of cold water, bring to a boil over low heat, pour it into a basin, cover it, and keep it warm to swell. Repeat this process until the sea cucumber is soft and smooth and has toughness when squeezed by hand. This means it is well-swelled. Be careful not to let the water used to soak the sea cucumber be contaminated by oil. Sea cucumber is slippery in nature, so people with weak spleen and stomach, excessive phlegm and loose stools should not eat it. Sea cucumber should not be taken with licorice. You can also use the following method:

1. Wash the sea cucumber and soak it in warm water for 12-24 hours until there is no hard core.

2. Cut and wash, add clean water and boil for 40 minutes, then cool naturally. Those that are soft and elastic are cooked. Take them out and put them in clean water and refrigerate them directly. Those that feel hard need to be boiled for 40 minutes in a second change of water. Some particularly thick sea cucumbers need to be boiled for 30 minutes in a third change of water.

3. The cooked sea cucumber is soft and elastic. It can reach the best taste when kept in ice water for 48 hours. The water needs to be changed every 24 hours.

Preparation method of salted fresh sea cucumber

Put the sea cucumber into a clean, oil-free pot, then add room temperature water until the water level exceeds the sea cucumber.

Bring the water to a boil over high heat, then simmer over low heat for 40 minutes. After cooling, let the sea cucumber cool naturally for 2 hours.

Cut the sea cucumber open, remove the intestines and sand spout, clean it, and cut the sea cucumber tendons.

Then place the sea cucumber in a clean, oil-free container, add room temperature water, and finally refrigerate. Change the water every day and it can be eaten after two days.