According to whether there are conical wart feet on the back of sea cucumbers, they can be divided into "Stichopus japonicus" and "Stichopus japonicus". Among them, "Stichopus japonicus" is mainly the species of Stichopus japonicus, and "Stichopus japonicus" is mainly the species of Stichopus japonicus, Cucurbitaceae and Apocynaceae.

Matters needing attention in sea cucumber foaming:

The soaked sea cucumber is already a cooked sea cucumber and can be eaten directly.

Never touch oil, cosmetics, hair, etc. In the whole foaming process, otherwise the meat of sea cucumber will melt, which will affect the foaming effect.

It is best to use bottled pure water when foaming, followed by bottled mineral water, and tap water has the worst effect. Because tap water contains the most minerals and impurities.

In order to maintain the water temperature of 0-5 degrees, it is recommended to put the sea cucumber in the fresh-keeping layer of the refrigerator.

When soaking sea cucumber, the cooking time on medium fire is for reference only. The standard of sea cucumber cooking is that the sea cucumber can be cooked by gently pinching it with your fingers.

The soaking time of sea cucumber determines the size and hardness of sea cucumber foam, and the time can be adjusted according to your taste. In fact, the nutrition of sea cucumber has been basically locked, and the size is not too important. Generally, foam is about twice the length of dry sea cucumber, with moderate hardness and the best taste.

Due to individual differences, it is normal that some foamed sea cucumbers are soft and some are hard. If you want to pursue perfection, you can cook more hard sea cucumbers and soak them for more time.

The modern processing factory has passed the national QS quality certification, and the raw material 100% is the fresh sea cucumber that has passed the pollution-free certification of the Ministry of Agriculture, and the quality is guaranteed. When sea cucumber foams, the color of water is related to the color of seaweed (green algae, red algae, etc.). ) eaten by sea cucumber.

Don't blindly pursue big foamed sea cucumber. Sea cucumber foaming is a process of water absorption and expansion, and the best taste is moderate.