The easiest way to soak the salt sea cucumber

Because the salt sea cucumber is pickled with salt, it is necessary to soak it in pure water for a day to slow out the salt.

Cut the sea cucumber along the abdomen of the sea cucumber to the head, remove the sea cucumber teeth located on the head of the sea cucumber (sea cucumber teeth are plaster-like white objects on the head), and wash the dirt in the abdominal cavity of the sea cucumber. There are long strips of tendons in the abdominal cavity, which can be eaten, and should not be thrown away as dirty.

Wash the sea cucumber with light alkaline water.

Soak for an hour or two.

Take out the soaked sea cucumber and put it in an oil-free pot, pour in pure water, boil it for 0-30 minutes on high heat (the specific time depends on the degree of fire resistance of the sea cucumber), turn off the heat, simmer for about half an hour without opening the lid, and then check the sea cucumber one by one, pick out the boiled one, and continue to cook the bad ones (there are two ways to check whether the sea cucumber is cooked well: 1. Poke it on the back of the sea cucumber with chopsticks, and it is cooked if it can be poked through, 2. Pinch it by hand, and it is good to pinch it through without too much effort) The sea cucumbers need to be checked one by one to be all good.

The easiest way to soak the salt sea cucumber is to soak it in warm water. You can soak the sea cucumber in warm water and change the water twice a day to soak it faster.

Open the sea cucumber and clean it, then soak it in warm water for a day or two, then open the sea cucumber's belly, take out the sand in the stomach and continue to soak it for two or three days.

What is the easiest way to pull the cylinder in the gun room, salt kelp sea cucumber? Because you can put some salt in the sea cucumber directly after washing it, you can marinate it, and it is normal to do it.

The easiest way to do this kind of soaked salt sea cucumber should be to give him a cold dressing, but the effect is still very bad.

The good practice of this kind of cultural sea cucumber you mentioned is 200, and the effect is still very good.

Well, the easiest way to put the sea cucumber in the trolley box is to soak the sea cucumber in this container in a container, and after a while, the sea cucumber will be on its own. If it is volatilized, it can be eaten.

The easiest way to do this is to put it in a cool, ventilated place, so that the best standard can be achieved quickly.

Boil the salt sea cucumber in water for 40 minutes, then soak it in purified water for 1 to 2 days.

The easiest way is to soak this sea cucumber in mineral water for three days.

If the sea cucumber is dried, there is no other way but to soak it in water.

The easiest way to soak the salt sea cucumber is to soak it directly in water. A little longer will do.

If this sea cucumber is used, it is generally well, you can consult the chef specifically, and the chef will see how to use it?

The easiest way to soak that vat of salt sea cucumber is actually very simple, you can just use alkali to soak it.

In fact, one of the easiest ways is for you to find this **, or just look at this other aspects of this sea cucumber.

The easiest way to break out the salt sea cucumber is to soak the sea cucumber in warm water.

The easiest way to call the sea cucumber is to treat the sea cucumber with respect for people.

1. First of all, put 6-8 sea cucumbers (the number depends on the situation) into the container (I used a small pot), put cold water, put it on the gas to boil, put it for half a day or a day after the sea cucumber will be soft, cut it with scissors, wash the contents of its stomach with running water, one end of the sea cucumber is a little hard, it is said to be teeth, it must be washed, otherwise it will be uncomfortable to eat.

2. After washing, add water and boil, 3. After half a day to a day, take out the sea cucumber and wash it with running water, wash off the salt water and sundries on it, add water to boil, and wash it again about a day.

4. In this way, 3-4 times is about the same, and the sea cucumber will become very big, that is, it will be good. Put the dried sea cucumber in the upper container, preferably with purified water, and then put it in the refrigerator at a constant temperature, and take out one every morning when eating.

How to make sea cucumber hair: dried sea cucumber, salt sea cucumber, general method, if you don't know, you must take a look.

Salt sea cucumbers are sea cucumbers that have not been dried or dried.

Salt sea cucumber is also called semi-dried sea cucumber or salted sea cucumber. Salt sea cucumber is a semi-finished ginseng in the process of making dried sea cucumbers, which is wet cucumber, that is, sea cucumbers that have not been dried and dried.

Processing method of salt sea cucumber in the cylinder:

Fresh sea cucumber Intestine removal Cleaning Cooking Dehydration (salting) Pull the jar salt sea cucumber, if it is dried, it is an old light dried sea cucumber.

The quality of the salt sea cucumber in the bowl:

The quality of the salt sea cucumber mainly depends on the size of the heat when the sea cucumber is cooked, and the salt sea cucumber with a large heat is significantly better than the salt sea cucumber with a small heat. The greater the heat of the sea cucumber during the cooking process, the tighter the cell tissue of the sea cucumber will shrink, and the lower the water content of the sea cucumber! (The so-called heat size is relative).

Distinguish the quality of the round brother hunger bowl salt sea cucumber:

A good bowl salt sea cucumber has a hard feel and great elasticity due to its large heat and tight cell tissue structure! The salt sea cucumber with a small heat is softer and less elastic!

Advantages of pulling cylinder salt sea cucumbers:

The processing technology is simple, there are few links, and the nutrient loss caused by the processing process is very small, so the sea cucumber is rich in nutrition!

Storage method of salt sea cucumber in the bowl:

For short-term consumption, it can be put in the refrigerator within a week, and it needs to be frozen for long-term storage.

How to eat the salt sea cucumber in the bowl:

Take a week's consumption, peel the sea cucumber longitudinally through the incision in the abdomen of the sea cucumber, cut off the sand spit, rinse the inner wall of the abdominal cavity of the sea cucumber, and then cook for 30-90 minutes (according to the quality of the sea cucumber) or soak for two more days, and then put it in the refrigerator for later use. If you eat it directly or with sticky sugar and honey, blanch the sea cucumber with boiling water before eating (or heat it in a fine dust front wave oven)! In addition, when making rice porridge, noodles and other thin foods, you can put the sea cucumber directly in it and eat it together!

If the elderly eat it and the mouth is not good, you need to chop the sea cucumber before eating!

The difference between the instant sea cucumber and the wet ginseng:

First of all, the ready-to-eat sea cucumber is a fresh sea cucumber that is boiled in a pressure cooker after being removed from the intestines and cleaned, and the sea cucumber shrinks rapidly in the pressure cooker (the same as when the sea cucumber is cooked), and then after continuous high-pressure cooking destroys the cell tissue structure of the sea cucumber, the sea cucumber will slowly absorb water and grow to equal to or greater than the volume of the fresh sea cucumber (this process is a great loss of nutrients to the sea cucumber)!

During this period, seasoning is put in the pot, and when it is finished, preservatives are added and then packaged! Compared with the two kinds of sea cucumbers, ready-to-eat sea cucumbers are easier to eat in terms of eating! However, due to long-term high-pressure cooking, the nutritional loss of ready-to-eat sea cucumber is very serious, especially the loss of active ingredients in sea cucumber is greater, so in terms of nutrition, instant sea cucumber can't catch up with the salt sea cucumber in the tank!

In addition, the salt sea cucumber uses salt dehydration to preserve at the same time, without adding preservatives, which is more natural than instant sea cucumber! It's safer too! <>

Put the dried sea cucumber in a basin, pour water over the sea cucumber and soak it for at least 12 hours. Cut the sea cucumber with scissors, cut off the teeth on the sea cucumber's mouth, and wash the sand and other impurities with clean water. After washing and draining, place the sea cucumber in a warm pot filled with boiling water for 12-16 hours.

Pour the sea cucumber into a basin of cold water, wash it 2-3 times, put it in the refrigerator and use it with the reeds. <

1. Put the dried sea cucumber into a basin, pour in water to cover the sea cucumber, and soak it for at least 12 hours.

2. Cut the sea cucumber with scissors, cut off the teeth on the sea cucumber's mouth, and wash it with water to clean the sand and other impurities.

3. Wash and drain the sea cucumber, and put it in a kettle filled with boiling water for 12-16 hours.

4. Pour the sea cucumber into a basin with cold water, wash it 2-3 times, and put it in the refrigerator to take it at any time.

It is a sea cucumber that has not been dried or dried。It is a semi-finished ginseng in the process of making dried sea cucumber, and it is a wet ginseng.

It is a semi-finished product in the process of making dried sea cucumbers, and it is a sea cucumber that has not been dried and dried, neither dried sea cucumber nor unprocessed fresh sea cucumber.

Its quality mainly depends on the size of the sea cucumber during cooking, the greater the heat of the sea cucumber during the cooking process, the tighter the contraction between the cells and tissues of the sea cucumber, and the lower the water content of the sea cucumber!

This method of processing sea cucumbers has a history of hundreds of years, and the processing method is relatively simple, and it does not have to be dried and dried like dried sea cucumbers, and it also avoids that fresh sea cucumbers are not easy to preserve after they are out of the water. The simple processing procedure reduces the waste of nutrients on the one hand, and at the same time makes it more convenient to eat.

1. Soak in pure water for 3 days and change the water every 12 hours (note that you must put it in the refrigerator to keep the hail brigade layer fresh).

2. Cut the soaked sea cucumber from the mouth of the stomach and remove one of the plaster-like teeth. (Note: Do not remove the white sea cucumber tendons in the stomach).

3. Cook for about 1 hour (the pot is boiling, you can slow the heat), cook until your hands are soft, and there is no hard core, and it's almost there!

4. Soak the boiled sea cucumber in pure water for 2-3 days before eating. Change the water every day.

5. Note: The cooler the water for soaking sea cucumbers, the better, put the refrigerator fresh-keeping layer during the soaking process, and it is best to add ice cubes on the base of pants? The soaked sea cucumber can be wrapped in plastic wrap and frozen in the refrigerator, and thawed in advance before eating.