However, the taste of sea cucumber depends largely on its foam.
If the sea cucumber is not completely soaked, the final dish will be dry and chewy, or soft and inelastic, and the taste will be bad.
Is ginseng in the sea valuable? Since ancient times, sea cucumber has been eaten or used as a tonic with high value. Sea cucumber is a natural treasure house of nutrition, containing a high proportion of protein, rich vitamins, trace elements and some special nutrients, with more than 50 kinds of nutrients. Sea cucumber has the health-care functions of invigorating qi, nourishing viscera and removing deficiency. It has many medicinal functions, such as promoting blood circulation, invigorating kidney and essence, relieving fatigue and symptoms, nourishing yin and promoting diuresis, softening hardness, clearing intestine and moistening dryness. So it has high nutritional value.
Does sea cucumber pay attention to soaking hair? Experts said that the current sea cucumber products mainly include light dry sea cucumber, salt dry sea cucumber, freeze-dried sea cucumber, frozen boiled fresh sea cucumber, high-pressure sea cucumber, salted sea cucumber, instant sea cucumber, frozen sea cucumber, sea cucumber capsules and liquid sea cucumber. Among them, dry sea cucumber can only be eaten after brewing. Although most people know how to do it, there are still many details to pay attention to in order to better preserve nutrition.
The first step is to send the foam back to soft. First, the sea cucumber is taken out according to the consumption. Generally, 7- 14 slices can be made according to the family's weekly consumption, and the sea cucumber is put in an oil-free container. Add clean water (preferably pure water or mineral water) and soak the sea cucumber in the refrigerator for two days, changing the water 1-2 times a day to soften the sea cucumber.
The second step is primary cooking. After the sea cucumber is soaked soft, put the sea cucumber in an oil-free container and add water until the sea cucumber boils on the fire (add as much water as possible to soften the sea cucumber). After the water is boiled, turn it to low heat and continue to cook 15-30 minutes. After the ceasefire, let the water and sea cucumber in the container cool naturally.
The third step is to clean the sea cucumber. Cut the cooked sea cucumber longitudinally along the original incision in the abdomen of the sea cucumber to remove the residual internal organs and the sand mouth of the sea cucumber. There are several white fascia in the abdomen of sea cucumber, which is rich in nutrition. Don't take it out and throw it away.
Step four, secondary cooking. Put the washed sea cucumber on the fire for secondary cooking. After boiling, turn to low heat and continue cooking 15-30 minutes. After the ceasefire, let the water and sea cucumber in the container cool naturally.
Step five, low temperature expansion. Finally, put the cool sea cucumber into clear water and put it in the refrigerator for a day, which can be eaten directly or used as a sea cucumber dish. The finished sea cucumber will grow at least twice as big as dry sea cucumber.