How to add salt and unsalted sea cucumber separately

From the perspective of the list of ingredients, sea cucumbers with salt and sea cucumbers without salt can be distinguished from the following aspects:

1.Name: Salted sea cucumbers may be referred to as "salted dried sea cucumbers" or "salted sea cucumbers", while unsalted sea cucumbers may be referred to as "light dried sea cucumbers", "pulled sea cucumbers" or "plain sea cucumbers".

2.Ingredients: Salted sea cucumbers may contain salt in the ingredient list, while unsalted sea cucumbers usually contain only sea cucumbers and other necessary ingredients such as water or ice.

3.Weight: Salted sea cucumbers may be heavier than unsalted sea cucumbers because the salt adds weight.

In terms of production steps, there are obvious differences in the production process between salted and unsalted sea cucumbers:

1.Preparation stage: During the preparation stage, salted sea cucumbers may need to be salted or soaked to increase their weight and preservation. Unsalted sea cucumbers do not require this step.

2.Cooking stage: During the cooking stage, salted sea cucumbers may need to be boiled or stewed in salted water to allow the salt to penetrate the inside. Sea cucumbers without salt only need to be cooked in the usual way.

In general, there are certain differences in raw materials and production process between sea cucumbers with and without salt, and consumers can choose the right product according to their taste and needs.

It can be identified from the following aspects:

1.Salt-dried sea cucumbers are heavier, and lightly dried ones are lighter.

2.Look at the appearance. Salted dried sea cucumbers have a layer of white salt grains on the outside, and lick the salty taste with your tongue. The color of light drying is generally dark brown or light black, and the color is white without salt.

3.Sea cucumber** is different. Salt-dried sea cucumbers are cheaper than light-dried sea cucumbers.

Boiled sea cucumber in water does not need to be salted.

Boil sea cucumber in clear water Put the soaked sea cucumber into a clean and oil-free pot, add an appropriate amount of water, boil over high heat and simmer for 20-40 minutes over low heat, start to boil for another 20-30 minutes, and completely cool naturally after the lid is turned off.

Sea cucumber is a kind of sea creature with high nutritional value, and a reasonable combination will play just the right function, so there is no need to put salt.

Sea cucumber contains more than 50 kinds of nutrients that are beneficial to human physiological activities, and its protein contains 18 kinds of amino acids.

Rich in taurine.

Chondroitin sulfate, mucopolysaccharide and other active substances, calcium, phosphorus, iron, iodine, zinc, selenium, vanadium, manganese and other elements and vitamin B1

Vitamin. The protein in sea cucumber is a water-soluble protein, which is easily digested and absorbed by the human body, and has a strong effect of tonifying the kidney and strengthening yang, invigorating qi and yin, and moistening the intestines and dryness, and can be used for cardiovascular and cerebrovascular diseases, diabetes, kidney deficiency, impotence, and neurasthenia.

Adjunct to diseases such as regenerative anemia**. Traditional Chinese medicine believes that sea cucumber is warm and nourishing, suitable for long-term consumption, and is the best food to strengthen the body and delay aging.

A really dry and good sea cucumber does not contain any salt. This statement is not correct, even "pure and dried sea cucumbers" contain a certain amount of salt in their bodies. After all, sea cucumbers grow in the sea, and they eat seaweed and other seaweeds in the sea, so there will inevitably be salt in the body.

After many years of accumulation by many foodies, there are now many innovative ways to eat. Here's a recipe for the hard taste of live ginseng, I hope you like it. After buying fresh sea cucumber home, you must get your abdomen dirty in time, cut open the belly of the fresh sea cucumber, pick out the contents of the stomach, wash it with water, and remove the mouth.

Prepare 5 eggs, 2 sea cucumbers (African yellow meat ginseng king is recommended), green onion salt and oil to taste. Soak the frozen sea cucumber and cut it into small pieces for later use. Beat the eggs until smooth.

Cut the green onions into thin pieces and add the green onions to the egg batter. Add salt and stir to combine. Heat the oil in the wok until it starts to smoke. Immediately add the sea cucumber and stir-fry until done. Pour the batter into the wok. Wash the sea cucumber in a high-pressure finger sliding pan.

Medium steam for about 30 minutes. Wash the sea cucumber in cold water and soak it in purified or cold water for two days. Pay attention to changing the water several times in between.

If you soak in the safe room of the refrigerator, you can change the water a few times. The volume of the soaked sea cucumber will expand a little, and the soaked sea cucumber will be taken out of the packaging bag, frozen and stored in the refrigerator, and when it is ready to be used, it will be soaked in mineral water to melt; In particular, when handling sea cucumbers, avoid contact with oil and clean the container.

One of the ways to eat: fresh sea cucumber slices and dip in sauce Ingredients: 300 grams of fresh sea cucumber, horseradish.

5 grams, 15 grams of Japanese soy sauce (or a type of fresh soy sauce), 15 grams of vinegar. Method: Remove the internal organs of the live sea cucumber (please refer to the fresh sea cucumber processing method below), wash it, change the knife into slices, and put in the original sea cucumber; Plate the main ingredients and soak them in horseradish, soy sauce and vinegar.

Eating method 2: Sea cucumber shreds are made of sea cucumber shreds.

500 grams of live sea cucumber, 15 grams of green and red peppers, 25 grams of coriander, 20 grams of garlic, 10 grams of ginger, 10 grams of fresh soy sauce, 3 grams of salt, monosodium glutamate.

3 grams, 5 grams of sugar, 5 grams of vinegar, appropriate amount of sesame oil. Method: Slice the live sea cucumber with a top knife, blanch it and take it out after cooling to control the moisture; There are many ways to eat sea cucumbers, the most common is cold salad, and it can also be molded with glutinous rice or millet porridge.

Pairing, or with other foods, medicinal soups, or scallion oil sea cucumbers, braised sea cucumbers, clear soup sea cucumbers, etc.

After the fresh sea cucumber is boiled in water, it is necessary to use cooking wine, oil consumption, raw base pumping, chicken essence, monosodium glutamate, salt to spice and even put a little bit of Zhifeng plum vinegar, so that the taste is more delicious and the taste is also the best.

Sea cucumber is a common seafood, and it can be eaten with some sauces when boiled directly in water. You can make an all-purpose dip to your liking.

After boiling fresh sea cucumbers in boiling water, they need to be seasoned with salt, soy sauce, oyster sauce, sugar, ginger, garlic and other seasonings.

1.Salted sea cucumber is the raw material for processing ready-to-eat sea cucumber, which is the finished product of salted sea cucumber.

2.Salted sea cucumbers cannot be eaten directly, ready-to-eat sea cucumbers can be eaten directly.

3.Salted sea cucumber** is high, ready-to-eat sea cucumber ** cheap.

4.Salted sea cucumber has high salt content and low moisture, and ready-to-eat sea cucumber has low salt content and high moisture.

The method of judging sea cucumber with salt is as follows: Look: The skin of the sea cucumber mixed with salt is destroyed by salt, the skin is dark, and even salt particles can be seen.

Smell: Adulterated sea cucumbers have a peculiar smell. Touch:

The adulterated Hai Yan hand ginseng is sticky to the touch, and there is ash on the hands. Licking: Sea cucumbers mixed with sugar have a sweet taste when licked with the tongue, while sea cucumbers mixed with salt and alum have a strong salty or astringent taste.

The selection of sea cucumbers must be dry and shriveled, and the sea cucumbers that are not dry are easy to deteriorate, and because they contain a lot of water, they are actually much higher. Sea cucumber mixed with salt or alum, the skin of the potato is very thin, the individual is long and swollen, the skin of the ginseng is white, and the thorns are soft to the touch; The sea cucumber processed with alum is cracked and dark gray, with no sense of brightness, and the ginseng thorns are brittle to the touch. I hope the above information is helpful to you, and if you have any other questions, welcome to let me know.

Hello dear, I'm glad to answer for you: There are many ways to judge whether salt is added to sea cucumbers, and the following are two of the more commonly used methods:1

Sniffing method: We can smell the sea cucumber cooked in clear water, if the sea cucumber itself has a faint seafood smell, but there is no salt smell, it means that this is a friendly seawater sea cucumber; And if the sea cucumber has a strong salt taste or the taste is too delicious, it means that it is a sea cucumber with added salt. 2.

Droplet method: we can prepare some pH test strips or phenolphthalein paper, put the boiled sea cucumber in water on a plate, and then dip the test strip or phenolphthalein paper in sea cucumber saliva, if it is tested with pH test paper, if it is alkaline, it means that the sea cucumber is a seawater sea cucumber; However, the discoloration of the water-red phenolphthalein paper has no obvious color change, which indicates that the sea cucumber is a sea cucumber with salt.

The steps to determine whether sea cucumbers are salted are as follows:1Observe the color of the sea cucumber:

If the color of the sea cucumber is relatively white and there are no dark dots, then it is very likely that it has been salted. 2.Smell the sea cucumber:

If the sea cucumber smells salty and is stronger, then it is most likely salted. 3.Squeeze the water of the sea cucumber with your hands:

Pinch the sea cucumber and squeeze it with your hands, if the water is salty or slightly salty, it means that the sea cucumber has been salted. 4.Taste the taste of sea cucumber with spikes:

If you eat a piece of sea cucumber, if the taste is salty or the taste is saltier than the sea cucumber you usually eat, then you can basically confirm that you have added salt.