Is it better to have more thorns or fewer thorns

The number of sea cucumber thorns is not the only criterion for determining the quality of sea cucumbers, and the most critical factors in determining the quality of sea cucumbers are the origin and sea area. Generally speaking, the quality of sea cucumbers has little to do with the density of the thorns, and the number of thorns is related to the growth environment, so when choosing sea cucumbers, it is more important to choose sea cucumbers with thick and thick body walls.

The Chinese have always admired "stinging ginseng."", the so-called"Four rows of thorns"with"Six rows of thorns", and call other sea cucumbers eggplant ginseng, which is suspected of hype, the stinging cucumber was once fried to tens of thousands of catties, and the eggplant cucumber is less than a few hundred yuan a catty.

Compared with other sea cucumbers in China, the taste of sea cucumber is indeed better, but in terms of nutritional value, modern science has confirmed that there is little difference between various sea cucumbers. With the entry of foreign wild sea cucumbers into the Chinese market, people have broken people's traditional view of the "thorns" of sea cucumbers, and many foreign wild sea cucumbers do not have neatly arranged spines, but the taste and nutritional value are not inferior to those of Chinese sea cucumbers.

Generally speaking, the quality of the cucumber has little to do with the density of the thorns. The amount of ginseng thorns is related to the growing environment and is a sign to distinguish the place of origin. Yellow and Bohai sea sea cucumbers, with few spines, but the meat is fat, the taste is good, and the nutrients are very rich.

The sea cucumber with many thorns is generally produced in the Sea of Japan, although it is very close to each other according to the latitude and longitude, but the nutritional content is still quite different, and it can be seen from the sea cucumber of equal length after the ash is dried that the sea cucumber produced in Bohai Bay is hypertrophied and has high nutritional value.

It is not necessary that the sea cucumber should be large, but it is better to have more spines.

There is no correlation between the quality of sea cucumbers and the number of meat spines.

The amount of sea cucumber's flesh spines is affected by various elements such as growth environment and variety, but the number of meat spines does not affect the nutritional value of sea cucumbers.

If it is a sea cucumber with a different living environment, the number of meat spines cannot reflect the quality of the sea cucumber, it can only be regarded as a difference in size, and it has no correlation with the quality of the virtual clearing, so the quality of the sea cucumber meat thorns cannot be judged from the number of sea cucumber meat spines.

Criteria for judging whether sea cucumbers are good or bad:

Generally speaking, the quality of the cucumber has little to do with the density of the thorns. The amount of ginseng thorns is related to the growing environment and is a sign to distinguish the place of origin. Yellow Sea and Bohai sea sea sea cucumber, there are few spines, but the meat is fat, the taste is good, and the nutrients are very rich.

The sea cucumber with many thorns, generally produced in the Sea of Japan, although it is very close to each other according to the latitude and longitude, but the nutritional content is still a lot different, it can be seen from the sea cucumber of equal length after ash drying, Weihai sea sea cucumber is hypertrophied, and the nutritional value is high.

While buying sea cucumbers, I have to mention the age of sea cucumbers, which grow very slowly when they reach adulthood, so the age of sea cucumbers is not judged by appearance. Wild, free-growing sea cucumbers, the size of the sea cucumber is related to the age, the larger the sea cucumber, the longer the year.

The differences between sea cucumber and sea cucumber are as follows:

1. The taste is different. The sashimi is very resistant to boiling, and it will not have a great impact on the taste when boiled in water for a long time, and the boiled sashimi will be more elastic and translucent, and the taste will be stronger; Sea cucumbers, on the other hand, are not resistant to boiling compared to sashimi, and they will become soft after a little longer cooking.

2. Different forms. The shape of the stinging cucumber is generally pointed at both ends, thick in the middle, and looks relatively short and thick; The sea cucumber is slender and slender, and the difference between the two is still relatively large.

3. Different growth environments. Spiny cucumber generally grows in the deep sea area, because the food depends on the surrounding seaweed and microorganisms on the seabed, because the growth rate is relatively slow, and the growth rate of sea cucumber will be relatively fast.

4. The bottom foot is different. Sea cucumbers need to find food through their bottom feet, which are short and stout, while sea cucumbers do not need to forage for food on their own, so their bottom feet are very slender.

5. Different forms. The sea cucumber is spindle-shaped, with two tips and a thick middle, short and thick, and the sea cucumber is slender and lacks tenacity.

Summary. Sea cucumbers are not smaller and more expensive, the size of sea cucumbers is based on the number of heads, and the smaller the number of sea cucumbers, the more expensive they are. The number of sea cucumbers represents the size of the sea cucumber, and the smaller the number of heads, the larger the sea cucumber and the higher its nutritional value.

Therefore, the more expensive the sea cucumber's. Take 30-50 heads as an example, there are 30-50 sea cucumbers per catty, the smaller the number of heads, the greater the weight of a single sea cucumber, the higher the **.

The size of the sea cucumber is according to the number of heads, and the smaller the number of sea cucumbers, the more expensive the sea cucumbers. The number of sea cucumbers represents the size of the sea cucumbers, and the smaller the number of heads, the larger the sea cucumbers, the higher their nutritional value. Therefore, the more expensive the sea cucumber's file is Zen.

Take 30-50 heads as an example, there are 30-50 sea cucumbers per catty, the smaller the number of heads, the greater the weight of a single sea cucumber, the higher the **.

Are you satisfied?

The length of sea cucumber spines has nothing to do with nutritional value.

How to choose sea cucumbers:

1. The appearance is intact.

The selection of sea cucumbers must ensure that there is no damage to the appearance, so as to ensure the quality of the sea cucumbers. Incomplete sea cucumbers may be left over after processing to remove the spoiled parts.

2. Good appearance.

Sea cucumbers with shriveled and crooked bodies and lodging spines indicate that they have been fishing for a long time, and such sea cucumbers may develop diseases and are easily contaminated and spoiled by microorganisms.

3. No impurities.

In order to make huge profits, some processing factories use the means of filling the belly of sea cucumber with sand, salt or alum to increase the weight of sea cucumbers. Therefore, when choosing sea cucumbers, be sure to carefully check whether there are any impurities.

4. Look at the degree of dryness.

In order to seek personal gain, some merchants mix too much water into sea cucumbers, which not only increases the weight of sea cucumbers, but also the high moisture content is not conducive to the preservation and quality of sea cucumbers. Sea cucumbers with a dry degree can be stored for more than 3 years with a reasonable shelf life.

5. Look at the color.

The high-quality sea cucumber is black and bright, and the whitish sea cucumber is specially processed, and its quality has been greatly reduced.

6. Taste.

Light-dried sea cucumbers have a seafood flavor, salt-dried sea cucumbers have a salty taste, and sugar-dried sea cucumbers have a sweet taste.

Sea cucumbers can be cooked in a variety of ways, such as steaming, boiling, stewing, steaming, and braising them.