Main Ingredients:
Semi-dried sea cucumber: appropriate amount.
Auxiliary Materials:
Purified water: appropriate amount.
Flavor: Original; Cooking Method: Boiling; Time-consuming: Several days; Difficulty: Advanced.
Detailed Steps for Cooking Soaked Sea Cucumber
Before starting, it is important to keep your hands free of oil and cosmetics. Also, make sure the pot and scissors are oil-free! Wash your hands, cut the semi-dried sea cucumber open along the mouth, and then use scissors to clean the sand mouth.
Rinse the cleaned sea cucumber with tap water twice to remove any sand. Soak in tap water for one hour.
Put the soaked sea cucumber in an oil-free pot, pour in plenty of water, as much as possible, and foam over the sea cucumber. Boil over high heat.
When the water boils, reduce the heat. Cook for two hours, stirring constantly with chopsticks to prevent sticking. After cooking, turn off the heat and let the sea cucumber cool naturally. After cooling, hold one end of the sea cucumber with your hand and shake it to see if it is elastic. Remove any sea cucumber that is not elastic and repeat the previous step, cooking for another half an hour. (After cooking so many times, the sea cucumber should be elastic after 2 hours.)
Put the cooked sea cucumber in a large bowl and pour in purified water at 0-5 degrees Celsius. The water should not exceed the sea cucumber, and the container for the sea cucumber should be large enough. Do not overcrowd! Put it in the refrigerator and soak for 3 days, changing the purified water twice a day, once in the morning and once in the evening. The water used for soaking cannot be reused.
After soaking for 3 days, it’s ready!
Remove the soaked sea cucumber from the water. Put it in a small bag and freeze it in the refrigerator. If you want to eat it, take it out the night before and put it in the refrigerator to thaw. It’s convenient to eat!
