How to make the best sea cucumber, how to make dried sea cucumber

Two methods:

1. Hot brewing method: first soak the sea cucumber in hot water for 24 hours (you can directly boil it in the pot with cold water, and then add a lid and simmer for 4-5 hours), then take out the internal organs from the opening under the abdomen, then replace it with new water, boil it for about 50 minutes, soak it with the original soup, and then soak it after 24 hours.

2. Cold water foaming method, immerse the sea cucumber in clean water, and soak it in about 3 days; Take out the laparotomy to remove the intestinal miscellaneous and peritoneum, and then change the water to soak, and then process and eat after soaking softly. This method involves changing the water several times on hot days and always paying attention to whether it has softened.

When soaking sea cucumbers, do not contaminate with oil, alkali and salt, otherwise it will hinder the sea cucumber from absorbing water and expanding, reduce the yield, and even make the sea cucumber melt and rot and deteriorate. The sea cucumber can not be frozen, otherwise it will affect the quality of the sea cucumber, so it should not be too much at one time.

Usually, it is generally soaked in hot water, which is relatively fast.

To bubble dried sea cucumber yourself, you should bake it slightly on the stove fire and soak it in warm water overnight to help the lime on the dry skin fall off.

The next day, gently brush the epidermis with a soft brush and boil in water for half an hour, then turn off the heat and soak.

Boiled every day and soaked every day, repeated for five to seven days, until the sea cucumber is soft, swollen and then taken out, although the procedures are cumbersome, but the process does not contain additives, not only safe, hygienic, and long-term cooking is not rotten, better than buying now.

Sea cucumbers are easy to rot when exposed to oil, so the utensils used to soak sea cucumbers must be clean, especially to avoid oil and water contact with sea cucumbers that have not been completely foamed, otherwise the outer skin is soft and rotten, and the inner layer is still hard.

I am a native of Dalian, and the development of Liao ginseng is my strength. Dry sea cucumber wash off the sediment with warm water, add water to boil, turn to low heat and cook for 30 minutes, turn off the heat and cover, until the water is naturally cool. Fish out the sea cucumber, cut it with scissors from the belly sand spit, and eat it at home without removing the intestines, but to clean the sand spit.

Boil on the heat for another 20 minutes, pinch it with your hands and break it, and if it's not good, cook it for another 10 minutes.

Ingredients: 4 dried sea cucumbers, appropriate amount of purified water.

1. First of all, put the dried sea cucumber in a container, pour pure water, thaw and soak for 48 hours.

After an hour, take out the dried cucumber and cut it from the mouth of the dried cucumber along the stomach.

3. Wash off the sediment in the belly of dried sea cucumber and remove the tendons in the stomach of dried sea cucumber.

4. Cut off the teeth and mouth of the red ginseng and discard it.

5. Put purified water and washed dried sea cucumber in a pot.

6. After boiling over high heat, turn to low heat and boil the dried sea cucumber for half an hour.

7. After half an hour, turn off the heat and simmer the dried sea cucumber for 2 hours.

After hours, take out the dried liao and soak it in pure water for 48 hours.

9. After the dried sea cucumber is soaked, you can pick it up and cook it directly.

The soaking of sea cucumber may seem complicated, follow the steps below to ensure that you succeed at the first time:

Special attention: Hands and utensils should not be stained with oil, salt and alkali during the whole process of sea cucumber. When soaking and boiling, it is best to use purified water or cool boiling, and the water must be fully submerged over the sea cucumber.

1. Soaking: Rinse the dried sea cucumber, soak it in a container with purified water or cool boiled water, soak it in the refrigerator for 48 hours, and change the water once a day in the morning and evening. This step is to soak the sea cucumber until soft and can be processed inside.

2. Disembowelment: Use clean scissors to cut the belly of the sea cucumber through the opening of the belly of the sea cucumber, and you can touch the end of the sea cucumber with some small white hard particles (commonly known as sea cucumber teeth), and deduct the sea cucumber teeth; You can also see that there are several white intestine-like east-east strips in the sea cucumber cavity, attached to the inner wall, it is sea cucumber tendon, you can eat it, it is very nutritious, you can use scissors to cut each sea cucumber tendon into two or three sections, which can make the sea cucumber hair bigger. After slightly cleaning the body surface and body cavity of the sea cucumber, continue to soak it in purified water in the refrigerator fresh-keeping room for about 24 hours, during which the water is changed 1 time.

3. Cooking: When boiling, pure water should also be used, and the pot should be cooled under low heat, and boiled for about 30-60 minutes after the water is boiled. The specific situation of each sea cucumber is different, so it is necessary to observe it often, and the body of the cucumber is very elastic and has no hard core.

You can also use a rice cooker soup pot with porridge cooking function, hit the porridge cooking stall, boil for an hour, and then continue to cook if it is not cooked. Boiled sea cucumbers should be removed at any time. The boiled sea cucumber is soaked in ice water to make the meat more elastic.

The meat of the sea cucumber does not have a hard core, and it feels like it can be pinched with fingernails too hard (but there is no need to really pinch through);

The sea cucumber meat becomes very elastic, a bit like jelly or beef tendons, and the ends of the sea cucumber naturally droop when you pick it up with chopsticks. If it is very slippery and difficult to clamp, you can pinch the middle of the sea cucumber with your hand and shake it up and down, and both ends of the sea cucumber will tremble very elastically.

Sea cucumbers need to be boiled for a while longer if the number of heads is large and the flesh is thick, and the boiling time for small sea cucumbers should be shortened. In short, it is necessary to pay attention to the observation and summary, in order to send out the perfect sea cucumber!

4. Soaking: Repeat the first step of the boiled sea cucumber, soak it in pure water in the refrigerator for about 48 hours, and change the water every 12 hours. During this period, the volume of sea cucumbers will magically increase a lot.

Two more verbose sentences about soaking:

1. After the high-quality sea cucumber is soaked, the length will increase by at least 1 times, the volume will increase by 5-6 times, and the weight will increase by about 10 times. The yield of foaming will also vary depending on the variety.

2. The soaked sea cucumber should be eaten as soon as possible. If you are afraid of trouble, you can soak more at a time, and then freeze it with water alone, and thaw it naturally or soak it in warm water when you eat it, and you can eat it.

3. Sea cucumbers have differences between individuals, so observe them at any time when they are boiled. You can also adjust the cooking temperature according to your preferred taste.

1 Soak the sea cucumber in warm water until soft.

2 Put the sea cucumber in a pot of cold oil-free water and simmer for about 20 minutes (keep the water temperature and do not boil, the cooking time depends on the quality of the sea cucumber).

3 After the sea cucumber is taken out and cooled, cut it along the incision, remove the sand spit, cut the tendons (it can't get up), and rinse it with cool water.

4 Pinch the meat on the side of the sea cucumber one by one with your hands, select the sea cucumber that can be pinched thoroughly and put it into a basin of cold water, put the non-penetrating sea cucumber into the pot and add cold water to simmer, and repeat until each sea cucumber can be pinched thoroughly.

5 Put the penetrating sea cucumber into a basin, add cold water and ice cubes, add to the refrigerator and change the water every 24 hours. Foam for 2 to 3 days before serving.

6 The prepared sea cucumbers should be packed in a plastic bag and stored in the refrigerator.

In fact, it is not difficult to soak dried sea cucumbers, first find an oil-free basin, then take an appropriate amount of sea cucumbers and put them in, add pure water or mineral water to submerge the sea cucumbers, put them in the refrigerator and refrigerate, change the water in the morning and evening, and soak them for two or three days, so if you want to eat sea cucumbers, you need to soak them one or two days in advance, and it is recommended to try to choose some wild sea cucumbers like Fu Lin Men, which have a relatively large hair head and chewy meat.

Hello! Dear, for you to find out the best way to make a sea cucumber: 1

Rinse the dried sea cucumber with tap water for 1 minute, and accompany the potatoes to wash off the dust and debris on the surface. 2.Then put the dried sea cucumber in cold purified water at 0-5 degrees for 24-36 hours, and change the water every 8 hours in the middle, a total of two changes until the sea cucumber is soaked.

3.The contents of the sea cucumber's body cannot be eaten, so the soaked sea cucumber should be cut open from the longitudinal reed on the abdomen to remove the anterior tooth in the sea cucumber's body. 4.

Cover and boil in a pot with purified water and oil-free water, add sea cucumber and cook over medium heat for 40-60 minutes until the sea cucumber can be gently pinched through. 5.Change to new 0-5 degrees cold pure water, soak for about 24-36 hours, and still change the water every 8 hours in the middle, a total of 2 times until the foam is about 2 times the length of the dried sea cucumber, indicating that the sea cucumber is already edible.

I wish you a happy life, everything you think can be realized, and good luck is always with you. I don't know if the above is correct, if it is incorrect, you can point it out, and I will correct it in time.

The best way to soak the sea cucumber is as follows:

1. In the morning, put about liters of cold water and rinsed sea cucumber into a clean and oil-free stewing pot, put the minimum fire on the gas stove and slowly heat it until the water boils, and then cook for about two hours.

2. Turn off the heat and put the braised pot bile into the simmering pot and simmer for about 8 hours, and the first time the cucumber is slightly soft and larger.

3. Clean up the sea cucumber at night, cut off the sand spit of the sea cucumber, cut the sea cucumber in a straight direction, take out the internal organs, and rinse the impurities of the sea cucumber.

4. Put mineral water or purified water and washed sea cucumber in the pot of the pot, turn to low heat and cook for 30-40 minutes after boiling, and put it away from the fire and simmer in the pot until the next morning.

5. The second time to stew the sea cucumber to change the big change fingerprint softer, that is, use chopsticks to clamp the sea cucumber dust slowly in the middle, sink at both ends, if there are individual hard repeated cooking for 10-20 minutes, and then naturally put the comic draft to cool, the soaked sea cucumber is packed in a container and put in the refrigerator for freezing. Other methods of soaking sea cucumber are very troublesome, and it takes about five days to soak well.

<>1. Rinse the dried sea cucumber with tap water for 1 minute to wash off the dust and debris on the surface.

2. Then put the dried sea cucumber in 0-5 degrees cold pure water for 24-36 hours, and change the water every 8 hours in the middle, a total of two times until the sea cucumber is soaked.

3. The things in the body of the sea cucumber cannot be eaten, so the soaked soft sea cucumber should be cut longitudinally from the abdomen to remove the anterior tooth-like matter in the body of the sea cucumber.

4. Cover and boil in a pot with purified water and oil-free pot, then add the sea cucumber and cook over medium heat for 40-60 minutes until the sea cucumber can be gently pinched through.

5. Change to a new 0-5 degree cold pure stuffy water, soak for about 24-36 hours, and change the water every 8 hours in the middle, a total of 2 times until the foam is about 2 times the length of the dried sea cucumber, indicating that the sea cucumber is already edible.

Liaoning sea cucumber. It is the first of the traditional cuisine "Sea Eight Treasures", and it is the main ingredient of the famous "Buddha jumping over the wall". The origin of Liao ginseng specifically refers to the three towns of Tieshan, Beihai and Shuangdaowan within the boundary line of the Yellow and Bohai Seas in Lushunkou, but there are many controversies among the people, and most scholars prefer to be the origin of Beihai Village, Beihai Town, which has been frozen for thousands of miles.

Liao cucumber refers to the Yellow Sea and Bohai Sea dividing line Lushun mouth produced by the six-sided sea cucumber, the ginseng species grows slowly, extremely resistant to severe cold and low temperature, can survive in the long winter of thousands of nautical miles of ice, the natural elimination rate is extremely high, and only one unique seaweed is eaten in a lifetime.

Because of its excessive fishing production is decreasing year by year, it is little known to the outside world, after the reform and opening up, and the local ** rescue protection and restoration work has been carried out, so that Liao Shen can regain its sight into thousands of households, and become an important ingredient and tonic visible on the table of the public.

Liao ginseng is the motherland's medical circles, especially the Chinese medicine community highly respected tonic, black ginseng belongs to a kind of Liao ginseng, black ginseng has strict requirements for survival water quality, generally grows around uninhabited islands, if the sea water is polluted, it can not survive.

Because the production area has a freezing period of more than three months every winter, it grows slowly, and it takes about five years to produce the product

What is the most taboo for soaking sea cucumber?

Hello, thank you for your question, taboo, remember these 6. 1. The container should be clean, and there should be no residues of oil, salt, sauce and vinegar seasonings; Purified water or mineral water is used throughout the journey. 2. In the first step of soaking, an average of 2-4 hours to change the water, the more diligent the water change, the better, and many people Wu Qiaozao poke the sea cucumber with chopsticks because of curiosity, which is absolutely impossible.

00:103, all the operation process except for the steaming step, all in the 0-5 environment into the wide hail, the lower the temperature, the better. 4. After the first step of soaking, go to the sand spit, and the sea cucumber tendons inside must be retained, but they must be cut off, and 3 sections can be used.

5. When steaming, you don't have to use a pressure cooker, because manual steaming is easy to deviate from the heat, just use an ordinary steamer, but first high heat, continue to steam for 5-10 minutes after the water boils, and then turn to low heat, when the low heat is 20 minutes, you can open the lid of the pot and try to set up the sea cucumber with chopsticks to see if the two ends of the sea cucumber are naturally sagging, and the hard heart in the middle is completely open. 6. When the last step of cold soaking, some people are often in a hurry, and they fish out the sea cucumber in advance, so they must insist on 2-3 days, change the water 2 times a day, and use the best ice water mixture, which must be pure water or tap water. I hope mine can help you, and I wish you a happy life!