Boshan Ginza sea cucumber is like to eat by his family.

I haven't bought this sea cucumber, but you can tell it metaphysically:

Ginseng thorns: The appearance color of wild sea cucumber is black-brown, mallet-shaped, 4-6 rows of thorns, and the sea cucumber spines are short and thick. Sea cucumbers have thick cortex, high collagen content, and dense tissues. The calcareous part of the mouth is less exposed, and the ginseng feet under the abdomen are dense and clear; There is no salt frost on the body surface, and there are no impurities.

Smell: Those who have fresh and delicious dishes are good ginseng.

The taste of sea cucumber depends mainly on the seawater. The same seafood grows in different seas, and the taste will be very different, and the same is true for sea cucumbers. Good sea cucumbers will smell delicious seafood, while low-quality sea cucumbers will not have a faint seafood flavor due to adding too many additives, on the contrary, they will have a strong pungent smell, and the sugar-dried sea cucumbers with high humidity will smell fishy.

Bubble: Look back at the soft time.

High-quality dried sea cucumbers will be softened after soaking for at least 24 hours, and salt-dried dried sea cucumbers usually return to softness after 12 hours.

Rise: soaking multiple.

After soaking, the length of high-quality light dried sea cucumber becomes 2 times, the volume increases by about 4 6 times, and the weight increases by about 12 15 times. Bad sea cucumber soaking is about 7 times.

Taste: Wild sea cucumber meat is thick and firm, very resistant to cooking, even if it is boiled for a little longer, it will not have much impact, the boiled sea cucumber body is elastic, the thorns are clear, the flesh is tendony, there is a bite head, and the taste is good; Bad sea cucumbers are not resistant to cooking, and after cooking for a long time, they will become naan, and the meat lacks toughness and has a bad taste. [Hailianxin***].

Is a sea cucumber a serious sea cucumber?

First of all, let's briefly talk about choosing sea cucumbers The size of sea cucumbers is turned outward at the opening for high quality, and its flesh is thick and fat. The mouth of the cucumber is not loose. Wild cucumber is black-brown in color, mallet-shaped, with 4 to 6 rows of spines, and the spines are regular

The sea cucumber of his family on Dayang Island is still relatively good, and he has eaten it very well before, and it is wild.

What I have always eaten is the sea cucumber from Dayang Island, the taste is very good, and my parents also like it. They have their own sea area, which is more comfortable to eat.

Live sea cucumbers are only 40-50 pounds, and it's hard to say what they do, and there are many kinds of quality.

The ** of sea cucumbers is very different.

Generally, it should be black and gray, the smaller the better. There is a kind of sea cucumber called "sea eggplant", which looks the same as a dried sea cucumber. When it's done, it's the size of an eggplant.

The dried sea cucumbers that you eat at home try to buy the wild sea cucumbers that are sown and raised at the bottom.

The types of sea cucumbers are: Yantai sea cucumber, Changdao old light dried sea cucumber, Shidao salt-free sea cucumber, Dalian freeze-dried sea cucumber, Yantai quick sea cucumber.

Advantages of Yantai sea cucumber wholesale market bottom sowing wild sea cucumbers:

1. The growth cycle is long and the nutrient accumulation is sufficient. Bottom-sown natural free-range sea cucumbers generally grow and harvest for about four years.

2. Seedlings in natural sea areas increase yield, no need to feed them, and the nutritional quality of sea cucumbers is basically the same as that of pure wild sea cucumbers.

3. After the tempering of hibernation and summer hibernation, the bottom-sown wild sea cucumber has thick flesh and thick ginseng spines, and it tastes thick and nutritious.

Boshan Ginza is at No. 40 Center Road, in front of the district ** door;

One is on Renmin Road, the location of the original electrical factory, opposite Tianlong Plaza.