CATDOLL : CATDOLL: Hand-pull sea cucumber hair expansion method

1. Hand-pull sea cucumber swelling method

1. Introduce the steps of drying sea cucumber:

1. Rinse the dried sea cucumber directly with tap water to remove a little dust on the surface.

2. Soak in cold purified water for about 24 hours, changing the water twice until the sea cucumber is softened.

3. Cut the softened sea cucumber longitudinally from the abdomen and remove the tooth-like structure at the front end of the sea cucumber, also known as the sand mouth.

4. Add purified water to an oil-free pot, cover and bring to a boil. Cook over medium heat for 15-25 minutes.

5. Replace with new cool purified water and soak for about 24 hours, changing the water twice in the middle.

6. If some sea cucumbers are not well-soaked, it is normal and you can repeat steps 4 and 5.

7. After soaking, it is ready to eat.

2. There are two standards for checking whether sea cucumbers are well-fermented:

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 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.

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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 you must check them frequently and pick out the soaked ginseng at any time, and continue soaking the ones that have not yet soaked.

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

2. How to make sea cucumber?

There are many consistent methods on the Internet for this problem. I recommend you a good method: Soak the dried sea cucumber in a thermos of water at about 70 degrees for 5 hours (depending on the hardness of the sea cucumber. If it is still hard, continue to soak it). If it is a little soft, take it out and soak it in the constant temperature of the refrigerator. Change the water every day. It will be done in 2 days. For more information, you can visit this website

Sea cucumber is a nutritious food. Soaking sea cucumber is the key to eating it. Whether the soaking method is appropriate directly affects the yield of sea cucumber, and also affects its quality and taste.

The principle of soaking sea cucumbers is "soak more and cook less". The method is to wash the dried sea cucumbers to remove the mud and sand, put them in a pot of cold water and boil for 10 to 20 minutes, take them out and put them in a basin, add clear boiling water and soak them for seven or eight hours. If they are not fully soaked and feel hard when squeezed by hand, they can be boiled in boiling water for another 10 minutes and soaked for several hours. Sometimes it is necessary to stew and soak repeatedly, but it is not suitable to cook for a long time. Only by soaking more and cooking less can the sea cucumbers slowly absorb water and gradually swell. If they are fully soaked, the sea cucumbers can be cut longitudinally along one side, the fascia and the mouth of the sea cucumber and other impurities in the abdominal cavity can be removed, and they can be washed in clean water. Large sea cucumbers can be cut into 2 to 3 sections first, and then cut longitudinally one by one, and finally cooked and served.

When soaking sea cucumbers in water, you should also pay attention to the following: first, avoid oil to prevent the sea cucumbers from absorbing water and swelling; second, avoid salt to prevent them from being soaked thoroughly; third, avoid freezing. The soaked sea cucumbers can be stored in the refrigerator for a short time, but not in the freezer, otherwise the sea cucumbers will become honeycomb-shaped, with reduced elasticity and a scummy taste. When soaking in water in summer, pay attention to changing the water frequently to prevent the sea cucumbers from deteriorating.

When buying commercially available water-soaked sea cucumbers, choose those that are large, thick, and free of mud and sand. Some vendors add a large amount of alkali when soaking sea cucumbers. If you find that the sea cucumbers are over-swollen, the meat has lost its toughness, and even cracks and breaks with a slight pinch of the fingers, and you can smell a clear alkaline smell, this kind of sea cucumber has low nutritional value and is not good for health, so it is best not to buy it.

3. Does eating sea cucumber cause farting?

No, the reason for farting a lot is that you eat too much starchy food, such as sweets, sweet potatoes, potatoes, etc. sold in the market. At this time, you should reduce starchy food and increase protein and vegetable food to achieve a balanced diet.