Which is better, quick haired sea cucumber or light dried sea cucumber?

Quick-haired sea cucumber and light-dried sea cucumber, I think light-dried sea cucumber is better, because cake sea cucumber can be soaked by itself and broken according to its own taste.

Which is better, quick-haired sea cucumber or light-dried sea cucumber? Each has its own advantages and characteristics, and everyone's choices and tastes are different, and there is no way to compare this. Personally, I think it is better to send sea cucumber quickly, because it is closer to fresh sea cucumber, the taste is fresh and tender, and the nutritional value is also the highest.

Compare from different angles, each has its own good. After the dried sea cucumber and fresh sea cucumber are disemboweled, the internal organs are washed and then directly put into the drying room for drying, without adding any other substances. The sea cucumber produced in this way has high purity and high soaking rate.

For friends who don't know how to brew, if the method of brewing is not right, they will not be able to make full use of the sea cucumber.

Instant sea cucumber is made of light dried sea cucumber soaked cooked cooked sea cucumber, ready to eat out of the bag, the convenience and nutritional value are slightly lower than that of light dried sea cucumber, because it is refrigerated in the refrigerator, so it needs to wait for the ice to melt or put it in a pot and boil it with water before eating.

How to soak sea cucumbers:1. Clean the sea cucumber.

2. Add an appropriate amount of purified water to the container and store it in the refrigerator for 1 to 2 days.

3. Cut the soaked sea cucumber along the midline and remove the inner gluten and sand spit.

4. After processing, clean it and put it in a pressure cooker to cook for 40 to 60 minutes.

5. After cooking, take it out and put it in a container, pour in an appropriate amount of purified water, put it in the refrigerator and refrigerate and soak for 1 day.

Dried sea cucumbers are better than ready-to-eat sea cucumbers, which are easier to store and the nutrients are easier to be absorbed by the body.

Dried sea cucumber is a processed product of sea cucumber, although its nutritional value is not as good as that of fresh sea cucumber, its nutrients are more easily absorbed by the human body than fresh sea cucumber, and it is easy to store and transport.

Ready-to-eat sea cucumber disconnects the complex molecular chain of sea cucumber through the process, and leaves the important active nutrients of sea cucumber in the body of sea cucumber, which can be fully absorbed and utilized by the human body without foaming. The advantages of ready-to-eat sea cucumber are: it is trouble-free, simple and convenient to eat, which avoids the loss of nutrients caused by soaking dried sea cucumber by household users, and also reduces the great waste caused by soaking dried sea cucumber.

The disadvantage of ready-to-eat sea cucumber is that due to the limitation of processing technology, the taste of ready-to-eat sea cucumber is generally soft, and the taste is slightly different from that of dried sea cucumber foaming.

Dried sea cucumber is the best way to work as a sea cucumber, so it is better to dry sea cucumber.

Ingredients: 200g sea cucumber, 1 green onion, appropriate amount of broccoli, appropriate amount of salt, appropriate amount of oyster sauce, appropriate amount of abalone juice (sold in supermarkets), 1 piece of ginger, 1 teaspoon of light soy sauce.

Production steps: 1. Gather the ingredients, soak the sea cucumber for 8 hours and set aside, and soak the broccoli in salt water for half an hour.

2. After cleaning the broccoli, the hot water is enough to remove it after it is broken.

3. Pour oil into the bottom of the pot and stir-fry the green onion and ginger slices until fragrant, then pour them into a bowl.

4. Pour oil into the pot again, pop the small ginger slices and put in the chopped sea talk and cracked ginseng.

5. After stir-frying evenly, add a small amount of salt, light soy sauce, oyster sauce and abalone juice and continue to stir-fry well.

6. Then pour the green onion and ginger oil from the front into the pot, add a little wet starch and stir-fry well.

7. Put on a plate and decorate with broccoli.