Ingredients:
Sea cucumber: appropriate amount.
Taste: Salty and fresh; Cooking method: Boiling; Time-consuming: Several days; Difficulty: Simple.
Detailed steps for cooking soaked sea cucumber
Place the sea cucumber at room temperature in a clean container and soak it in clean water.
Soak for 24 to 48 hours, changing the water every 12 hours.
Put the soaked sea cucumber in boiling water, simmer for 30 to 40 minutes, and cover until it cools naturally.
Take out the cooled sea cucumber, cut along the belly of the sea cucumber from head to tail, and cut off the sand mouth at the head of the sea cucumber.
Wash the impurities in the sea cucumber belly.
Gently wipe the sea cucumber skin with a steel wire ball to remove the sandy outer layer of the skin.
Put the cleaned sea cucumber in a clean container, add purified water, and put it in the refrigerator for natural foaming for 72 hours, changing the water every twelve hours.
The soaked sea cucumber is ready to eat when it becomes transparent and tender. If it is not well soaked, repeat step 3. The soaked sea cucumber can be frozen in the refrigerator for later use.
