CATDOLL : CATDOLL: After the sea cucumber is soaked, there is a lot of black mud on the surface, which is difficult to wash clean. Is it fake?

Sea cucumbers are sea-colored, but when they are cooked into soup, the soup will be dark reddish brown or black, but generally there will be no mud. Of course, there are also some unscrupulous manufacturers who add some black substances to improve the appearance of sea cucumbers, and use this method to pretend that they are high-quality sea cucumbers. You can identify them by smelling them.

Commonly used methods for washing sea cucumbers:

1. First, put the dried sea cucumber in a stainless steel container and add cold water to soak for 48 hours. During this period, you need to change the water 4-6 times (the larger the container, the better to put more water, especially for salt sea cucumbers, you need to change the water frequently to remove the salt so that the sea cucumbers can swell better). Wash your hands when changing the water to prevent the oil on your hands from seeping into the water and affecting the development of the sea cucumbers. When the temperature is high in summer, because bacteria multiply quickly, add cold water and dried sea cucumbers in a stainless steel container and put it in the refrigerator's fresh-keeping layer to soak for better results.

2. After the sea cucumber has softened, clean the surface of the sea cucumber first, then cut upwards from the original expanded incision of the sea cucumber to the head and downwards to the tail, remove the white lime-based annular bone plate (commonly known as sea cucumber teeth) on the head of the sea cucumber, and then clean the internal organs of the sea cucumber. The tendons of the sea cucumber contain rich acidic mucopolysaccharides and are rich in nutritional value, so do not throw them away. There are some flocculent tentacles on the head of the sea cucumber, which can be kept and eaten. In addition, the bone plates of the sea cucumber can also be ground into powder for consumption, which can supplement calcium. (The edible part of the sea cucumber body is 100%)

3. Put the cleaned sea cucumbers in a stainless steel pot and heat them with cold water to boil. Bring to a boil over high heat and then turn to low heat and cook for 15-30 minutes (depending on the size of the sea cucumber). Turn off the heat and let it cool naturally, then start checking, pick out the soaked sea cucumbers, repeat the above steps for the harder ones, cook for a few minutes and check once, until they reach the soaking standard.

4. Put the swollen sea cucumber in pure water with ice cubes (ice cubes can be made with purified water) and place it in the refrigerator's fresh-keeping layer for 24-48 hours. The sea cucumber will continue to swell in the ice water at zero degree. The meat will have a better texture and taste, a fuller shape, and firm and beautiful meat thorns, making it more suitable for cooking and serving.