The sea cucumber can t be boiled and soaked, why can t the sea cucumber be soaked?

It may be because the method of soaking is incorrect. It is recommended that you follow the correct method! How to dry sea cucumber:

Sea cucumbers can be made with water, and the containers and water used for hair should not be stained with oil, alkali, salt and other ingredients. Because of oil and alkali, sea cucumber is easy to rot and dissolve. Salt will make sea cucumbers impermeable.

The method of developing sea cucumbers varies depending on the species. Red flag ginseng, black strip ginseng, vase ginseng, etc., which have thin skin and tender flesh, should be boiled less and soaked more. Soak in boiling water for 12 hours, change the boiling water once, soak until soft, dissect the intestines, put it in a pot of boiling water and cook it over low heat for half an hour, soak it for another 12 hours, repeat it several times, and soak it in 2 or 3 days.

Change the water again each time you heat it. Large black ginseng, rock ginseng, gray ginseng, etc., which are hard and thick, should be burned with fire first, and then scraped off until the dark brown flesh is seen; Then soak in cold water for two days to make it soft, then put it in a pot of cold water to boil, keep the appropriate temperature (70 80) and simmer for 2 hours after boiling, take out the abdomen and remove the intestines. Then soak in cold water for 12 hours, then change to water and simmer for 1 2 hours (increase or decrease the boiling time and frequency according to the quality and size of the sea cucumber), until the sea cucumber is soft and glutinous, and soak it in water for later use.

During the hair process, it is necessary to prevent the hair from being impermeable and too soft. You can pick out the good ones one after another and soak them in clean water for later use. Ming jade ginseng, tho ginseng, topaz ginseng, etc., which have thin skin and thick flesh, can be boiled frequently and soaked more often.

Don't cook for too long, and leave the pot when the water is boiling. The senior sea cucumber team Lao Yin's answer is still hopeful.

The soaking time should not be too long, the taste is not good, and if it is too bad, there will be less nutrition.

Bubble with purified water in the constant temperature of the refrigerator.

Because of the sea cucumber body inside the wallCollagen fibersIt will also shrink due to heat, squeezing out the water inside.

The moisture content of the body wall of fresh sea cucumber is more than 90%, and the key component of the sea cucumber body wall is collagen.

When collagen is heated, the fibroblasts in it will converge, causing a part of the water in the walls of the sea to flow out, so the volume of the sea is reduced after cooking.

Foaming of sea cucumbers:

Step 1: Put the sea cucumber in cold water, and the container containing the cold water should not contain oil, let the sea cucumber stand for about two days, and change the water every 12 hours, until the sea cucumber is soaked to the point where it can be cut with scissors.

Step 2: Then put the sea cucumber into the pot to cook, generally boil for half an hour to 40 minutes, and then simmer the pot for three hours to about six hours, do not boil the pot in the middle.

Step 3: Put the sea cucumber in ice water and leave it for about 24 hours, or you can leave it for 48 hours, and change the ice water in the middle.

Summary. Hello dear, the soaked sea cucumber is boiled and hard, it may be that you have been boiling for a long time, and the soaked sea cucumber is getting harder and harder because you have boiled it for too long, after all, you have soaked it and you can cook it for a while, basically within 10 minutes. If you cook it for a long time, it will become very hard and it will not taste particularly good.

The soaked sea cucumber is hard when boiled, what's going on?

Hello dear, the soaked sea cucumber is boiled and hard, it may be that you have been boiling for a long time, and the soaked sea cucumber is getting harder and harder because you have boiled it for too long, after all, you have soaked it and you can cook it for a while, basically within 10 minutes. If you cook it for a long time, it will become very hard and it will not taste particularly good.

And then what to do.

Kiss how long you've been soaking?

Five days. Kiss, you can cook it in a pressure cooker again, and it will taste better.

Standard sea cucumber soaking method Put the dried sea cucumber into a pot without any oil, preferably in a deep pot such as a stainless steel pot and a ceramic pot, and soak it in water for 12-24 hours. (Some sea cucumbers are better, often soaked for 36 to 48 hours). The soft sea cucumber is removed from the abdomen, the tendons, lining and sand spit are removed, and the sediment in the stomach is washed.

Be careful not to cut to the head. The tendons and inner membrane are not removed, and the sea cucumber is impermeable, which affects the size of the finished product and is not conducive to absorption. Put the washed sea cucumber in a pot of cold water without oil and bring it to a boil on high heat, keep the heat low for 20 minutes, and do not open the lid here.

After natural cooling, a layer of ice is spread on the water surface, accounting for about one-third of the volume of the entire water and sea cucumbers, and left at room temperature for more than 12 hours. (This step was omitted by my mother later, and I didn't put ice cubes, so it seems to be okay) When the time is up, follow steps 3 and 4 to cook again. At this time, it should be ready, if it is good, the size is twice the usual length, 2-3 times the width.

Put the swollen sea cucumber into the freezer and seal it for frozen storage, and take it out with cold water when eating it (do not use hot water, otherwise the sea cucumber will shrink.) If you take the tonic directly without cooking, you can soak it in warm water and eat it directly).

Summary. There are several reasons why sea cucumbers can't be soaked, 1. When boiling sea cucumbers, there is still a hard core, and they are not cooked "thoroughly". When soaking, the sea cucumber has a hard core and is not soaked thoroughly; When cooking, it was not cooked thoroughly, the sea cucumber was relatively hard, and the meat wall was not completely stretched.

Sea cucumbers are naturally grown individuals, of different sizes, and their softness should be tested one by one, not like boiling dumplings. Whether the sea cucumber is good can be pinched by hand slightly, if it can be pinched through, it means that it has been made, if the sea cucumber has a hard core, you need to extend the cooking or soaking time. 2. When the dried sea cucumber is soaked, the water is not "cool" enough.

The water is not cool enough when the dried sea cucumber is soaked. The high water temperature of soaking sea cucumber will promote the molting of sea cucumber, and if it is soaked indoors at room temperature, the phenomenon of peeling and slag may occur. Be sure to pay attention to the temperature when soaking sea cucumbers, it is recommended to keep the water temperature at 0-5.

Why can't sea cucumbers be soaked?

There are several reasons why sea cucumbers can't be soaked, 1. When boiling sea cucumbers, there is still a hard core, and they are not cooked "thoroughly". When soaking, the sea cucumber has a hard core and is not soaked thoroughly; When cooking, it was not cooked thoroughly, the sea cucumber was relatively hard, and the meat wall was not completely stretched. Sea cucumbers are naturally grown individuals, of different sizes, and their softness should be tested one by one, not like boiling dumplings.

Whether the sea cucumber is good can be pinched by hand slightly, if it can be pinched through, it means that it has been made, if the sea cucumber has a hard core, you need to extend the cooking or soaking time. 2. When the dried sea cucumber is soaked, the water is not "cool" enough. The water is not cool enough when the dried sea cucumber is soaked.

The high water temperature of soaking sea cucumber will promote the molting of sea cucumber, and if it is soaked indoors at room temperature, the phenomenon of peeling and slag may occur. Be sure to pay attention to the temperature when soaking sea cucumbers, it is recommended to keep the water temperature at 0-5.

3. In the process of soaking sea cucumbers, there is no "avoidance" of oil. Sea cucumbers have certain autolytic enzymes in the body. The largest component of sea cucumber's body is protein, and its dry weight is more than half of its body weight.

Enzymes act on proteins, and oil can promote autolytic enzymes to accelerate the decomposition of proteins, so that sea cucumbers lose nutrients. The reason is very simple, autolysis is a slow process, from entering the pot to eating to the stomach, it will take dozens of minutes before and after, not to dissolve, but the time is too short. 4. When soaking sea cucumber without using pure water, the water quality requirements are also very high, and the pure water has few impurities.

5. Do not change the water frequently when soaking. The main purpose of soaking sea cucumber is to desalinate and let the flesh wall cells absorb water and stretch, so as to prepare for the next step. Change the water in the morning and evening, you can freeze it in 2-3 days, and the ziplock bag is packaged separately and thawed with eating.

Unsoaked sea cucumbers need to be re-soaked:

1. Clean the unsoaked sea cucumber and put it in a clean pot with an appropriate amount of water.

2. Ignite the fire and boil, turn to low heat after boiling the pot on high heat.

3. Pay attention to the observation during the cooking process, use chopsticks to pick up the middle part of the sea cucumber, if the two ends of the sea cucumber drop at an angle of about 30 degrees after clamping, then it is a boiled sea cucumber.

4. Scoop out the boiled sea cucumber, cool it naturally and wash it well.

5. Put the cleaned sea cucumber into the crisper box, pour in an appropriate amount of pure water and put it in the refrigerator fresh-keeping room to stand.

6. Change the water twice a day, and you can eat it in about three days.

Precautions: During the process of soaking wild sea cucumbers, care must be taken to avoid getting oil, so as to avoid autolysis of sea cucumbers.

If you can't eat the soaked ready-to-eat sea cucumber, you need to freeze it independently and seal it in a fresh-keeping bag, and store it in the refrigerator freezer.

Step 1: Bring home the dried sea cucumbers.

Put it in a waterless and oil-free basin, add an appropriate amount of pure water, gently scrub it, and clean the floating ash on the surface of the sea cucumber. Step 2: Put the sea cucumber into the pot, add an appropriate amount of pure water to the sea cucumber, the water should be 10 cm high, and then put the pot in the refrigerator preservation layer (the refrigerator temperature is best set at 3-5 degrees).

The first soaking takes 2 days and 2 nights, during which you need to change the water 4 times, every 8-12 hours. Note: During soaking, there should not be any impurities in the water.

Step 3: After 2 days and 2 nights of soaking, the sea cucumber will increase to twice the size of the original dried sea cucumber. Next, let's deal with the sea cucumber again, and cut it up and down along the small opening on the sea cucumber's belly.

At one end of the sea cucumber, there is a protruding part, the inside is white, this is the sand spit of the sea cucumber, you need to get the sand spit down, wash the sea cucumber with pure water. Step 4: After cutting the sea cucumber, you can see that there are white tendons in the belly of the sea cucumber, and it should be noted that the nutritional value of this white tendon is also very high, so don't throw it down.

You need to use scissors to cut this white tendon into 3 sections, which is conducive to the soaking of sea cucumbers.

Step 5: Take a large pot without water and oil, with better heat preservation, put the sea cucumber into the pot, then add enough pure water, the water should be 10 cm above the sea cucumber, cover the pot, boil over high heat, and then turn to medium-low heat and cook for 30-40 minutes to cook the sea cucumber. (Use chopsticks to hold the middle of the sea cucumber, and the ends of the sea cucumber will naturally droop, proving that the sea cucumber has been cooked.)

After the sea cucumber is cooked, don't take it out in a hurry, simmer it in a pot and let it cool naturally. Step 6: Put the cooled sea cucumber into a pot.

Add enough purified water and continue to soak for 2 days and 2 nights, changing the water 4 times during this period, and changing the water every 8-12 hours. (You can freeze some ice cubes in the refrigerator, add an appropriate amount of ice cubes every time you change the water, and the low temperature will help the sea cucumber soak) Step 7: After 4 days and 4 nights of low temperature soaking, a total of 8 times of pure water, the sea cucumber has been soaked to 3 times the original size.

Finally, the soaked sea cucumber is individually wrapped in plastic wrap.

Or pack the sea cucumber in a bag and store it in the refrigerator. Every time you eat, take one out one one one night in advance, put it in the refrigerator to keep it fresh, and the next morning, cut it into small pieces and put it in millet porridge.

Or mix it in noodle soup and eat it directly.

It may be caused by your wrong steps. You can follow the standard steps for drying sea cucumbers.