1. The method of soaking sea cucumbers to maintain the highest nutritional value-sending sea cucumbers in thermos bottles.
Send the sea cucumber in a thermos bottle, and first soak dry sea cucumber in cold water for two days. After dry sea cucumber becomes soft, cut the sea cucumber with scissors, remove the sand mouth (sea cucumber teeth) on the head of the sea cucumber, then rinse the sea cucumber and put it into the prepared thermos, add boiling water, and the sea cucumber will be ready in 3-4 hours. Put the prepared sea cucumber in the refrigerator for cold storage or freezing, and take it at any time. The sea cucumber made by this method has high elasticity, good toughness, soft and waxy taste and the highest nutritional value.
Hot water bottles are usually supplied for one week at a time, which is very convenient. In the process of making sea cucumber, heat preservation is a very important link, and the thermos can keep the temperature as high as possible. In addition, the containers and water used in the system should not be stained with oil and salt. Oil can melt sea cucumber, but salt makes it difficult for sea cucumber to penetrate.
2. Soak the sea cucumber in hot water for the shortest time.
Usually sea cucumbers are soaked in hot water, which is faster. First, soak the sea cucumber in hot water for 24 hours (you can directly put it in a pot and boil it in cold water, and then cover it for 4-5 hours), then take out the internal organs from the lower mouth of the abdomen, add new water, cook for about 50 minutes with strong fire, and soak it in the original soup after 24 hours.
3. Warm water soaking is the best way to soak hair.
To soak dry sea cucumber yourself, you should first dry the sea cucumber on the fire, and then soak it in warm water for one night, which will help the dry lime on the skin to fall off. The next day, gently brush the epidermis with a soft brush, boil it in clear water for half an hour, and then turn off the fire and soak it. Boil for 5 to 7 days every day until the sea cucumber is soft and swollen, and then take it out. Although the procedure is complicated, there are no additives in the process, which is not only safe and hygienic, but also won't go bad after cooking for a long time, and it is more delicious than the one bought now.