Reading guide in this issue: The correct soaking method of sea cucumber, strong and fat, large size, no loss of nutrition, quality as ever **10,000 powder incentive plan As the saying goes: "There is ginseng on land, there is sea cucumber in water", sea cucumber, with the recent years, people know more and more about it, many people have begun to eat sea cucumber, especially the middle-aged and elderly. Sea cucumber is as famous as ginseng, bird's nest and shark fin, and is one of the eight treasures. Sea cucumber is not only a delicacy, but also a nourishing health supplement.
Sea cucumber is rich in 18 kinds of amino acids, taurine, a variety of minerals and active ingredients, eating sea cucumber has a significant effect on improving sleep, improving memory also has a strong promoting effect. Due to the high protein content of sea cucumbers, they are also very rich in collagen, which can not only replenish blood, but also delay the aging of the body.
The sea cucumber we usually see is generally a dried product, if eaten, the sea cucumber needs to be soaked, soaked sea cucumber refers to the process of soaking, boiling, soaking and other processes by dried sea cucumber, absorbing water and rising to edible, soaked sea cucumber is the basic raw material for making sea cucumber dishes.
How do you soak dried sea cucumbers? Many people want to eat sea cucumbers, but give up because they will not soak them, in fact, the method of soaking sea cucumbers is very simple, today I will teach you the detailed steps of soaking dried sea cucumbers, novices follow the steps to do, you can also soak out fat sea cucumbers, big, soft and glutinous taste, nutrition will not be lost, and live as good. If the sea cucumber is soaked well, the size is twice the length and width of the dried sea cucumber. The following shares the detailed soaking and preservation methods and precautions of dried sea cucumbers:
【Soaking dried sea cucumbers】Sea cucumbers are generally selected from Shandong or Liaoning
The utensils for soaking sea cucumbers should be made to ensure that there is no oil, use stainless steel pots, casseroles, or glass pots, and the water is best with pure water, so as to ensure that the final soaked sea cucumbers are large, the meat is delicious, and the nutrition is not lost. In the process of soaking sea cucumbers, we are most afraid of encountering oil and chemicals, otherwise the sea cucumbers will dissolve and cannot be eaten, resulting in waste.
First of all, put the sea cucumber in a clean basin, add pure water, and clean the floating ash on the surface of the sea cucumber.
2.Put the cleaned sea cucumber in a container, add purified water, about 7-8 cm past the sea cucumber, cover the lid, or cover with plastic wrap, put it in the refrigerator and refrigerate it, soak it for 2 days, change the water every 8 hours in summer, and change the water every 12 hours in winter to ensure the cleanliness of the water quality.
3.When the time is up, take out the sea cucumber and use scissors to cut it along the small opening on the sea cucumber's belly, up and down, and along the length. At one end of the sea cucumber, there is a protruding part, the inside is white, this is the sand spit of the sea cucumber, use scissors to get the sand spit down, and then clean the sea cucumber.
4.There are white tendons in the belly of sea cucumbers, which are cut horizontally into 3 or 4 sections with scissors, if the tendons of sea cucumbers are not cut, it will affect the soaking length of sea cucumbers. The tendons of sea cucumbers do not need to be removed, they are also nutritious and edible.
5.Take a clean and oil-free stainless steel pot, or casserole, put in the sea cucumber, add enough pure water, boil over high heat, turn to low heat, boil for 30-50 minutes, the sea cucumber can be gently pinched through as the standard, (if you can't pinch through, you can cook a little more), turn off the heat, cover the lid, the sea cucumber simmer in the pot, and the water is cool until it is cool.
6.Put the sea cucumber in an oil-free utensil, add enough purified water, cover with a lid, put it in the refrigerator, and soak it for 48 or 72 hours.
7.After 2-3 days of soaking, the size of the sea cucumber becomes significantly larger and recovers as before. During the soaking period, change the water every 8 hours, if it is hot in summer, you can add some ice cubes to the water to keep the water low, and the sea cucumber soaked at low temperature is large.
8.The soaked sea cucumber can be eaten directly. If there are more sea cucumbers soaked at one time, take out the sea cucumbers, wrap them one by one with plastic wrap, put them in the refrigerator for freezing, take them as you eat, take them out at room temperature when eating, or thaw them in cold water, you can make all kinds of sea cucumber delicacies.
Comparison of sea cucumber before and after soakingTips: The utensils for soaking sea cucumbers should be oil-free, using stainless steel pots, casseroles, or glass pots, and the water is best with pure water, so as to ensure that the final soaked sea cucumbers are large, the meat is delicious, and the nutrients are not lost. In the process of soaking sea cucumbers, we are most afraid of encountering oil and chemicals, otherwise the sea cucumbers will dissolve and cannot be eaten, resulting in waste.
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