How to eat wet sea cucumber is scientific, how to soak wet sea cucumber

Summary. Hello dear, happy to serve you. Method 1

Generally, dried sea cucumbers are rinsed under tap water to wash away the floating dust and sediment on the surface. 2.Prepare a clean oil-free container, add enough pure clean water or mineral water (tap water is not allowed), put in sea cucumbers, put them in the refrigerator layer (in an environment of 0 5 degrees) for 24 to 36 hours, and change the water twice in between.

3.Then soak the soft sea cucumber and cut it open with scissors along the belly of the sea cucumber. 4.

Then cut the mouth of the sea cucumber (white and hard), cut the tendon of the sea cucumber into 3 pieces, and then clean the inside. 5.Prepare clean and oil-free boiled sea cucumbers, add enough water to the processed sea cucumbers, boil, turn to medium heat and cook for 40-60 minutes, then poke them one by one with chopsticks, poke them out and cool them naturally, and then cook the hard pieces again until they are punctured.

6.Thirdly, put the cooled sea cucumber into a clean oil-free container, add purified water, and put it in the refrigerator for another 36-48 hours, at this time, the length of the sea cucumber is almost twice that of the dried sea cucumber, and the volume is about 5 times that of the dried sea cucumber, so the sea cucumber foam will be good.

Hello dear, happy to serve you. Method 1Generally, dried sea cucumbers are rinsed under tap water to wash away the floating dust and sediment on the surface.

2.Prepare a clean oil-free pin pin pin potter, add enough pure purified water or mineral water (tap water is not allowed) bucket search, put in sea cucumber, put it in the refrigerator fresh-keeping layer (in the environment of 0 5 degrees) 24 36 small losers, change the water twice in the middle. 3.

Then soak the soft sea cucumber and cut it open with scissors along the belly of the sea cucumber. 4.Then cut the mouth of the sea cucumber (white and hard), cut the tendon of the sea cucumber into 3 pieces, and then clean the inside.

5.Prepare clean and oil-free boiled sea cucumbers, add enough water to the processed sea cucumbers, boil, turn to medium heat and cook for 40-60 minutes, then poke them one by one with chopsticks, poke them out and cool them naturally, and then cook the hard pieces again until they are punctured. 6.

Thirdly, put the cooled sea cucumber into a clean oil-free container, add purified water, and put it in the refrigerator for another 36-48 hours, at this time, the length of the sea cucumber is almost twice that of the dried sea cucumber, and the volume is about 5 times that of the dried sea cucumber, so the sea cucumber foam will be good.

Soaked sea cucumber mainly refers to the form of dried sea cucumber after soaking. Its nutritional value is the same as that of a normal sea cucumber, and it is rich in protein. However, the fat content is very low, which is a typical nutritional good.

It has a certain improvement effect on some patients with high blood pressure, hyperlipidemia and coronary heart disease. Moreover, the chondroitin sulfate content in the soaked sea cucumber is relatively high, which can promote the development of the human body, delay the aging of the body, enhance the body's immunity, play an antioxidant role, and can also tonify the kidney and aphrodisiac, nourish yin and calm the nerves.

I think the wet sea cucumber that the landlord said should be: instant sea cucumber or salted sea cucumber. Live sea cucumbers are generally not easy to buy.

Ready-to-eat sea cucumbers are eaten right out of the bag. It can be eaten every day on an empty stomach 20 minutes before breakfast. Put the sea cucumber in a clean oil-free container with warm water for 4-5 minutes, and then dip it in honey, abalone juice, and fresh soy sauce to eat.

This kind of eating is the most suitable for people who are not good for the spleen and stomach or after surgery, and the nutrient absorption is also particularly good.

In addition, adding sea cucumber to soup and porridge is also quite nutritious, and it can be cooked according to the patient's taste.

Salting sea cucumbers takes 3 steps:

First (cut): Cut the sea cucumber and wash it first, and remove the sand spit.

The second (boiling): Put the cut sea cucumber into an oil-free pot, soak the sea cucumber in water, boil the pot over high heat, and then simmer for 40-60 minutes, turn off the heat, cover tightly, and place it to cool naturally at the beginning of heat preservation (it is easy to pinch through the meat with your hands).

Thirdly, remove the boiled sea cucumber and put it in another container, add ice cubes and purified water. Place in the refrigerator for 24-72 hours and change the water every 24 hours.

The sea cucumber that came out like this was trembling with his hand. The meat is fatty and the taste is good and strong, if you can't eat it in a short time, you can freeze and store a few bags of sea cucumbers, and when you eat, you can take out a bag and melt it, which is convenient and practical.

Finally, I wish the patient a speedy **!

I'm Xiamen, we have fresh wild black milk ginseng here, but we are smaller, 30-40 pieces of 500g. Generally, it is dissected, the internal organs and mucus I are washed away, and then processed. You can check the nutritional value of black milk ginseng on the Internet, it is higher than the sea cucumber, and we are fishing in the deep water area with a boat driving the nail rake, the general diving can not be caught, I believe you also know, the deep water area is more natural and healthy, more medicinal value.

I would like to add that for cancer patients, it is better to make soup.

Are you talking about wet sea cucumber fresh cucumber that has not been processed into dried sea cucumber?

You can use the hair method of dried ginseng, that is, you can save the previous soaking, and you can use two methods:

First of all, you should pay attention to the fact that the water for soaking sea cucumber must try pure water, do not use tap water, the tap water is too heavy, and the sea cucumber is not large.

1. Boiling method.

1. Remove the internal organs of the sea cucumber, remove the mouthpiece (ginseng mouth), and boil in concentrated salt water for 20 minutes.

2. Change the purified water and boil the sea cucumber for 20 minutes and take it out.

3. Put the sea cucumber into chilled pure water (ice cubes can be added to the purified water or put it in the refrigerator) for at least 20 hours (it is best to keep it low during the period).

4. Serve after cooking. At this time, the sea cucumber is thorny, large and has a good taste.

2. Pressure cooker pressing method.

1. Remove the internal organs of the sea cucumber, remove the mouthpiece (ginseng mouth), and put it in boiling water to blanch.

2. Put the sea cucumber into a pressure cooker with water and press it. Note: Add boiling water to the pressure cooker, avoid cold water.

3. When the pressure cooker is sprayed, press it on low heat for another 20 minutes.

4. Note: The amount of water in the pressure cooker directly affects the taste of sea cucumbers. The amount of water should not be too much, nor too little, and the amount of water should be about 3 times the weight of sea cucumbers.

Sea cucumber can be made into sea cucumber millet porridge, and the specific method is as follows:

Ingredients: 50 grams of millet, 3 sea cucumbers, 1 chicken broth, appropriate amount of wolfberry, a little salt.

Method: 1. Prepare the ingredients used.

2. Soak the millet in water.

3. Add the soaked millet water to the rice cooker.

4. Add the chicken broth that has been stewed beforehand.

5. Select the porridge cooking mode to cook the millet porridge well.

6. Add water and ginger slices to a small soup pot and bring to a boil.

7. Put the soaked sea cucumber in the pot and cook for 2 minutes.

8. Add an appropriate amount of cooking wine to taste.

9. Cook the millet porridge and add fine salt and wolfberries to taste. 10. Then add the scalded sea cucumbers.