CATDOLL : CATDOLL: Why didn't the sea cucumber appear?

1. Why didn’t the sea cucumber appear?

Hello, sea cucumber is the feed in Feiche Fish House. It cannot be found in the props. It can only be seen in the warehouse (in the inventory) of Feiche Fish House~

2. What foods should not be eaten with sea cucumbers?

Sea cucumber + hawthorn: difficult to digest

Sea cucumber + pomegranate: difficult to digest

Sea cucumber + persimmon: difficult to digest

Sea cucumber + persimmon: can cause abdominal pain and nausea

Sea cucumber + pomegranate: can cause abdominal pain and nausea

2. Glycyrrhizic acid Glycyrrhizic acid is the main active ingredient in licorice, and is also a good food additive and spice base. For example, soy sauce, bean paste and other condiments contain glycyrrhizic acid. When cooking seafood, adding these condiments can have a good seasoning effect, but sea cucumbers are another matter. Because glycyrrhizic acid will change the spatial structure of sea cucumber collagen, and the protein molecules will show different degrees of agglutination and tightening. Not only does it affect the deliciousness of sea cucumbers, but it also affects the absorption of collagen. Girls who love beauty must avoid this.

2. Vinegar: Traditional Chinese medicine believes that sea cucumbers can nourish the kidneys and blood, and have very high nutritional and therapeutic value. However, if vinegar is added when cooking sea cucumbers, the nutritional value will be greatly reduced. Eating the two together will produce the effect of eating glycyrrhizic acid together, because acidic foods will cause collagen to condense and tighten, which is not conducive to the absorption of nutrients.

3. Grapes: Grapes have high nutritional value. The high amount of fruit acid in grapes helps digestion. Eating more grapes can strengthen the spleen and stomach. Sea cucumbers have a strong repair and regeneration function. Repairing the stomach and intestines that have been damaged for many years is a reproduction of its function. However, it must be noted that sea cucumbers cannot be eaten with grapes, otherwise it will have the opposite effect. Not only can it not repair the stomach and intestines, but it will damage them.

4. Persimmons As we all know, persimmons cannot be eaten with crabs. Eating them together will lead to the formation of hardness. Similarly, sea cucumbers, as seafood, cannot be eaten with persimmons. The tannic acid contained in persimmons will produce precipitation together with the protein and calcium salt of sea cucumbers. This precipitation will stimulate our gastrointestinal organs and easily cause diseases. Symptoms such as nausea and constipation will occur.

5. Hawthorn Hawthorn is sweet and sour, and slightly warm. It can be used to treat symptoms such as meat stagnation, gastric bloating, diarrhea and abdominal pain, blood stasis and amenorrhea, postpartum stasis, heart and abdomen stabbing pain, hernia pain, and hyperlipidemia. However, hawthorn cannot be eaten with sea cucumbers because the acid contained in hawthorn will destroy the collagen contained in sea cucumbers, and eating the two together will also cause abdominal pain and vomiting.

6. Green fruit Green fruit, also known as "olive", is named because the fruit can be eaten fresh when it is still green. It is mild in nature, sweet, astringent and sour in taste. It clears away heat, relieves sore throat, promotes body fluid and detoxifies. It is used for sore throat, cough, thirst, fish and crab poisoning, etc. Although green fruit has so many benefits, it cannot be eaten with sea cucumbers. Because sea cucumbers are rich in nutrients such as protein and calcium, eating the two together will cause protein coagulation, making it difficult to digest and absorb, and will also cause abdominal pain, nausea, vomiting and other symptoms.

3. It is really difficult to buy sea cucumbers. Many times the ones I bought turned out to be farmed and the taste was not good. What should I do?

Huang Xiaoqing Sea Cucumber uses wild sea cucumbers from Dalian, which are cost-effective, have a good swelling rate, and a chewy taste. Choose a good brand and you will be less likely to be cheated. Farmed ones are much worse than wild ones, so don't buy the wrong ones.

4. What to do if the sea cucumber is not fully soaked

Hello friend!

If the sea cucumber is not fully soaked, it is easy to say, just repeat the boiling and soaking process, but you must pay attention to the following standards and precautions to make it fully soaked, do not boil and soak blindly:

There are two criteria for checking whether sea cucumbers are cooked:

First: You can pick up the sea cucumber with chopsticks (if you can't pick it up, it's overcooked). If the two ends of the sea cucumber droop naturally, it's well-frozen. If it's still straight, it needs to be further fermented.

Second: Use chopsticks to poke the back of the sea cucumber gently. If you feel that you can easily pass through it, it is well-fried (the "poke" here refers to the feeling, do not really poke holes in the sea cucumbers one by one). Otherwise, it needs to be processed further. If the sea cucumber meets these two standards after being stewed, we will consider it to have met the standards. Fermenting sea cucumbers is different from cooking dumplings. When one dumpling is done, all the dumplings are taken out of the pot. Sea cucumbers are delicate things. They must be carefully checked and picked out one by one. Only in this way can all of them be well-fried.

When soaking sea cucumbers, pay attention to the following matters:

1. The utensils and water used for soaking sea cucumbers must be clean and free of oil, alkali and other easily contaminated debris, because sea cucumbers are prone to rot when exposed to oil and alkali.

2. Using pure water to soak sea cucumbers not only makes them larger but also makes them best absorbed by the human body;

3. The salt must be removed thoroughly, otherwise the sea cucumber will not be fully expanded;

4. The inner wall (five tendons) of the sea cucumber's abdomen is edible and nutritious. Do not throw it away. You can cut the sea cucumber body open and take out the tendons to make soup.

5. The soaking time of sea cucumbers varies depending on their species and size, so they must be checked frequently, and the soaked ones should be picked out at any time, and the unswelled ones should continue to be soaked.

The body time should be adjusted appropriately according to the size, origin and body wall thickness of the sea cucumber.

I hope my answer can be helpful to you. We are a sea ginseng manufacturer. We can go through Taobao and support returns. We sincerely hope to provide you with more and better sea ginseng services!

5. Why did the sea cucumber go bad?

There are three ways to extend the storage time of sea cucumbers after they swell: one is to put the sea cucumbers in a dish with water and ice, add preservative liquid, and continuously add ice cubes, but do not freeze them quickly, otherwise the sea cucumber meat will be as soft as a sponge.

Another way is to wrap the soaked sea cucumbers one by one with plastic film, immerse them in oil and put them in a refrigerator at 0-2℃ (the wrapped sea cucumbers cannot leak oil). This can extend the shelf life.

Thirdly, after the sea cucumber is soaked, put it into the melted agar, add preservative and solidify it, then store it in a refrigerator at 0-4℃.

Operation process:

Wash → Soak in cold water → Remove dirt, walls and tendons → Rinse → Boil in hot water → Store at low temperature with purified water → Eat.

Operation and processing:

1. Put the sea cucumber in a container, wash off the charcoal ash and salt on the surface of the sea cucumber, and soak it in cold water (preferably below 15℃). Change the water 1-3 times a day, and taste it after 1-2 days until the water is no longer salty. Use a larger container and water to fully dissolve the salt.

2. After the sea cucumber is soaked and softened, take it out and cut it open with a sharp knife or scissors along the original opening of the sea cucumber, remove the mouth (commonly known as teeth, i.e. lime) and the inner tendons of the body wall (or remove the inner tendons after boiling and cooling). Put it in a pot and simmer it over a low heat (90-100℃ hot water) for 20-60 minutes (the sea cucumber will rot easily if it is overcooked). The specific time varies depending on the size, age and thickness of the sea cucumber, and then gradually reduce it to natural temperature.

3. Pour out the soaked sea cucumbers, cool them thoroughly, replace with pure water, cover with plastic wrap and store in a low-temperature refrigerator at 0-8℃. It can be eaten after 24-36 hours. The shelf life should be within one week. It is best to change the water every day for preparation.

Remark:

1. The salt must be removed completely, otherwise the sea cucumber will not be fully expanded.

2. The five tendons in the sea cucumber are rich in nutrients. You can cut the sea cucumber body open and take out the tendons to make soup.

3. The container for soaking sea cucumbers should be clean and free of oil, such as a stainless steel pot.

4. Soaking sea cucumbers in pure water will not only make them larger but also make them best absorbed by the human body.

5. After the sea cucumber is cooked, soak it in pure water at 0-8℃ for 24-36 hours to achieve maximum swelling and make it easier for the human body to absorb.

6. The best time to eat sea cucumber is on an empty stomach half an hour before meals.

7. The time it takes to make the same batch of sea cucumbers rise can be fast or slow, and it is not exactly the same. When you pick up the sea cucumbers with chopsticks, the two ends of the sea cucumbers droop naturally. If they are too soft to pick up, it means they have been cooked for too long. If they are too hard, it means they need to be cooked more. If the chopsticks can easily pass through the body wall of the sea cucumber, it means it has risen well. This way, the storage time will be very long.