Ready-to-eat sea cucumber is becoming more and more popular now, because it is convenient to eat and eliminates the cumbersome soaking, but it must be selected well, the quality of ready-to-eat sea cucumber is also varied on the market, and the cost of ready-to-eat sea cucumber is also very low. Below is a summary of the misunderstandings and identifications of several ready-to-eat sea cucumbers.
Zone 1: Only recognize the big one, if the shrinking agent is added when soaking the sea cucumber, the sea cucumber will absorb water badly, the sea cucumber looks big, but it is actually absorbing water.
Zone 2: Hanging ice on the body, after hanging the ice, the weight of the sea cucumber will be increased, so that the cost of the sea cucumber will be reduced.
Zone 3: Serious slag slag after soaking in water, which means that after repeated steaming, the meat quality of sea cucumber has been seriously damaged.
Show the winter food of your hometown in the fourth district:
The taste is soft and glutinous and chewy, and it will be broken when you chew it, as above. The flesh of the sea cucumber has been destroyed by repeated steaming. A good ready-to-eat sea cucumber should have a springy and strong texture. Zone 5:
After entering the mouth, it is not the normal fishy smell of sea cucumbers, but a strange fishy smell, which indicates that something has been added.
Zone 6: Break it as soon as it is broken, crush it when you pinch it gently, the flesh of the sea cucumber is similar to slag, and the reason why the sea cucumber is repeatedly steamed.
Zone 7: After soaking in water, the tendons are lost or the meat and tendons are separated, and the inner wall of the sea cucumber has been destroyed.
Zone 8: Ready-to-eat sea cucumber in water, repeated soaking will cause the loss of sea cucumber nutrition.
District 9: **Particularly cheap, this sea cucumber is written above, after repeated cooking and adding a shrinking agent, the absorption of water is great, the cost of sea cucumber is reduced, but the nutrients are lost.