CATDOLL : CATDOLL: The correct way to soak sea cucumbers

The correct method of soaking sea cucumber to make it hungry is as follows:

1. Prepare purified water, oil-free containers, and dried sea cucumbers. Put the rotten sea cucumbers into purified water and store them in the refrigerator. Change the water every 12 hours and soak for 2-3 days until the sea cucumbers are no longer hard.

2. Cut the sea cucumber longitudinally along the abdomen, cut off the sand mouth, remove the debris inside, and cut the inner tendons horizontally into three or four equal parts.

3. Put the sea cucumber into an oil-free pot, fill it with pure water, bring to a boil over high heat, then simmer over low heat for 30-50 minutes until the sea cucumber becomes soft.

4. After turning off the heat, let the sea cucumber stay in the pot for 3-4 hours until it cools down naturally.

5. Add the cooked sea cucumber back into pure water, put it in the refrigerator, and continue to soak for three days, changing the water every 12 hours. It can be eaten after completion.

5. If you can’t finish it, store it in the refrigerator.

Please refer to the following foaming steps:

1. You can put the dried sea cucumber into a water-free and oil-free container, add water (it must be pure water), and soak it in the refrigerator for 24-48 hours, changing the water every 8 hours;

2. Wait until the Sui Yu sea cucumber is soft, and cut off the sand mouth of the sea cucumber;

3. Boil the sea cucumber in pure water until it is tender and then turn off the heat. Remove the sea cucumber after the water cools down naturally.

4. Soak the sea cucumber for 48-72 hours.

Recommended sea cucumber recipe: Sea cucumber stewed with pork bones

Ingredients: 1-2 sea cucumbers (I use Japanese Kanto sea cucumbers from Chaoyang Ginseng), appropriate amount of dried shrimp, a few pork bones (preferably leg bones or ribs), pork (preferably lean meat, as pork belly or fat meat will produce too much oil in the soup, making it too greasy), dried scallops, and a little Korean ginseng.

Steps for stewing sea cucumber:

Step 1: Clean the soaked sea cucumbers. Do not remove or break the tendons in the sea cucumbers, as the tendons are the most nutritious. If the tendons in the sea cucumbers you buy are broken or missing, it is recommended that you go to another store.

Step 2: Boil water and put in the sea cucumber, add cooking wine, a scallion (no need to cut into sections), and ginger slices, blanch it, wash it and set aside.

Step 3: Put the pork bones and pork into the pot and bring to a boil. Add cooking wine and ginger slices to blanch out the blood, wash and set aside.

Step 4: Wash the pot and add clean water. Put the sea cucumber, pork bones and pork into the pot. After the water boils, turn off the heat immediately.

Step 5: Pour the boiled pork bones and pork into the stewing pot, add Korean ginseng and stew for 1 hour.

Step 6: Soak the dried shrimps and scallops in water for 20-30 minutes, then wash and set aside

Step 7: After 1 hour, open the lid and add sea cucumber, scallops, and dried shrimps. Continue to simmer for 1 hour before serving. Add a little salt to taste. (You can add some chopped green onions if you like. It depends on your preference.)

The correct way to soak sea cucumber:

1. First, prepare the container, preferably stainless steel, and make sure it is clean. Remember that there must be no oil stains on it, because the sea cucumber will deteriorate when it comes into contact with oil. Wash the container and put it in pure water, mineral water is also OK, do not use tap water, because there are impurities in it and there are other bacteria or microorganisms in tap water, which are easy to come into contact with the sea cucumber and cause problems.

2. Sea cucumbers, lightly dried ones are better, put them in a container of pure water and soak for about 48 hours. It doesn't need to be too big, because if it is too big, the meat will be soft and inelastic, and the nutrients will be easily lost. It doesn't have to be 48 hours, but it must be soaked until it is soft and elastic. Change the pure water every 12 hours or so. Remember to change the water.

3. After the sea cucumber has been soaked, find a clean pot, preferably a stainless steel pot, wash it clean and remove any oil stains, pour in pure water, and put the soaked sea cucumber in. Boil for 40 to 60 minutes, until the sea cucumber can be pierced with chopsticks, and then boil. Simmer for about 30 minutes on low heat, and then let it cool naturally.

4. After the sea cucumber has cooled thoroughly, soak it in purified water for 24 hours, changing the water every 12 hours. It can be eaten when the time comes.

5. Cook it once and it can last for a week. Put the cooked sea cucumber in a clean container without water. Put it in a fresh-keeping container and take it out whenever you want to eat it. You can make soup or dip it in sauce. You can also put the sea cucumber in honey and leave it for a week. This way it will be more nutritious.

A pack of wild sea cucumbers contains 50 grams.

2. Take out the sea cucumber first.

3. Take a clean bowl without oil stains and place the sea cucumber on the plate.

4. Wash the sea cucumber, soak it in tap water and put it in the refrigerator. Take out the water once a day.

5. Below are sea cucumbers that have been soaked for 3 days.

6. Cut the sea cucumber from the bottom of its belly and remove the internal organs and the bearded end.

7. Rinse the sea cucumbers clean.

8. Put enough water in the pot and bring it to a boil, then add the sea cucumber.

9. Turn to low heat and cook for about 25 to 55 minutes. When the sea cucumber becomes larger and softer, it is cooked.

10. Turn off the heat and simmer for 1-2 hours.

11. Take it out and put it on a clean plate.

12. Soak it in purified water again and put it in the refrigerator.

13. Change the purified water once a day for two days.

14. The soaked sea cucumber can be eaten directly. It can also be used to make scallion-fried sea cucumber, sea cucumber egg custard, etc.