Main Ingredients:
Dried Sea Cucumber: Appropriate amount.
Auxiliary Ingredients:
Pure Water: Appropriate amount.
Taste: Original; Cooking Method: Boiling; Time: Several hours; Difficulty: Simple.
Detailed Steps for Cooking Soaked Sea Cucumber
Take an oil-free container, add enough pure water to cover the sea cucumber, cover with plastic wrap (the sea cucumber is very fishy, to avoid odor) and soak in the refrigerator for 24 hours. Change the water once during this time. In the north, it can also be soaked in a cool place.
Take out and change the water, continue to soak for 24 hours.
After soaking for 48 hours, the sea cucumber becomes soft and flexible.
Cut open the sea cucumber from the belly.
Remove the sand mouth and internal tendon on the sea cucumber abdominal wall (it is said that the internal tendon is particularly nutritious, but my family cannot eat it, so I remove it).
Put all the cleaned sea cucumbers in a clean and oil-free pot, pour in enough pure water.
Cook over medium-low heat for about 40 minutes.
Naturally cool down.
Remove and wash the remaining internal tendon.
Soak in pure water for 24-48 hours. The soaking time can be controlled by yourself. If soaked for too long, the Q texture of the sea cucumber will be greatly reduced. (The water must be more to avoid the reduction of water caused by the sea cucumber absorbing water. Change the water once or twice during this time.)
After cooking and soaking, the sea cucumber is tender and full of Q texture. Pack the soaked sea cucumber in a sealed bag. Take it out of the refrigerator and let it thaw naturally in the refrigerator on the first night. Cook it according to your favorite method.
Finished product.
Finished product.
