Sending sea cucumbers is troublesome and requires carefulness and patience. However, it is recommended that you send your own. It is not difficult.
And the water process is safe, good sea cucumbers, first, safety is not necessarily reliable, whether there is chemical addiction unknown, and secondly, to make the sea cucumber look bigger and better, the taste is often not good enough ~
First of all, the first step in the sea cucumbers is foaming.
Send a sea cucumber with a hot water bottle
To send a sea cucumber with a hot water bottle, first dry the sea cucumber with cold water for two days. After the dried sea cucumber is softened, cut the sea cucumber with a pair of scissors and remove the sand mouth (the tooth of the sea cucumber) on the head of the sea cucumber. Then rinse the sea cucumber and put it into the preparation. In a good thermos bottle, just add boiling water. After 3 to 4 hours, sea cucumbers can be made well. Store the good sea cucumbers in the refrigerator or freeze them at any time. The sea cucumber prepared by this method has high elasticity, high toughness, soft taste, and the highest nutritional value.
The thermos will generally be given a good one-week consumption, which is very convenient. In the process of making sea cucumbers, maintaining the temperature is an important part, and the thermos bottle can be kept warm to the maximum extent. In addition, the containers and water used in the hair-dyeing process cannot be stained with oil and salt. Oil can make sea cucumbers melt, and salt makes sea cucumbers not easy to penetrate. Pots and pans used in peacetime will inevitably have a certain amount of grease or impurities, affecting the quality of sea cucumbers. If it is a steel vessel, it will also affect the taste of sea cucumbers. The thermos bottle is not in contact with oil and salt at all. It is also a stable state of the glassware and will not affect the taste of the sea cucumber. Therefore, people who often eat sea cucumbers regard the thermos bottle as the “best weapon†for making sea cucumbers.
Dried sea cucumbers
The specific operation process of sea cucumber is: wash → cold water soak → go to the internal wall of the ribs → rinse → hot water playback → pure water storage at low temperature → food
1. Select the appropriate amount of dried thorns in the container, wash the charcoal ash and salt of the body surface, and soak in cool water. (Change water 1~3 times a day, taste 2~3 days, and feel that water is not salty)
2. After dried stichopus are soaked to achieve softness, remove and cut through the back of the sea cucumber (original opening) with a knife, remove the oral cavity of the sea cucumber (commonly known as tooth, ie, calcareous) and the internal wall ribs. Put in the thermal insulation container. It is soaked in hot water at 100°C for 6 to 8 hours and then gradually reduced to natural temperature.
3 The soaked sea cucumbers should be poured out and stored in the pure water in a low-temperature refrigerator. After 0-86°C, it can be eaten after 24-36 hours. It is advisable to keep the shelf life within - week, and it is best to change the water daily. Prepare for food.
Note: 1, salt must be soaked clean, otherwise sea cucumber is not transparent; 2, the inner wall of the sea cucumber (five ribs) is edible, and nutritious, do not throw away, can cut the inside of the sample to remove Gluten used for soup; 3, made of sea cucumber container with a clean, oil-free special stainless steel pot, water capacity with a diameter of 32cm, 8cm deep with a lid is also very good, or use an economical casserole; 4, with pure water Sea cucumbers are not only large in size but also best absorbed by the human body. 5. After sea cucumbers are cooked, soaked in pure water from 0°C to 8°C for 24 to 36 hours. The maximum amount of hair growth is easily absorbed by the human body. The heat preservation effect is good, sea cucumbers are prone to high temperature for a long time, so the high temperature time is suitable for about 6-8 hours (the specific time should be adjusted according to the specifications of the sea cucumber, origin, and body wall thickness). 7. Proteins and nutrients in sea cucumbers are insoluble in water, and there is little loss of nutrients during sea cucumbers. 8. The best time to eat sea cucumbers is to eat on an empty stomach half an hour before meals. 9. It is advisable that hair parameters are stored within the period of - weeks. If the amount exceeds the amount of weeks, the fresh stichopus can be added into the low-temperature refrigerator to add water to freeze, which can also play a role of preservation.
Drying of dried sea cucumber (Stichopus japonicus)
First, hair system
1. Hair-making water: The best is distilled water, followed by pure water, mineral water, or clean tap water. The use of a water purifier to filter the water to send the sea cucumber is also quite good.
2. Brewing, cooking utensils: For clean, non-stick oil and salt stainless steel containers, rice cookers, glassware, high-grade ceramic containers, or thermoses, etc., it is best not to use aluminum pans or wok pans.
3. Number of participating systems: Households should eat according to the number of people they eat per day (7 days). Hotel use can be determined according to the seasonal prosperity, consumption of the dining consumer, the sea cucumber should be used within 3 to 5 days. Ensure the appearance, taste, taste and nutrition of sea cucumbers.
4. Preservation of sea cucumbers: The family can eat sea cucumbers without water. Wrap sea cucumbers with plastic wrap and wrap them one by one. Store them frozen in the refrigerator freezer, or place them in ice water, cover the plastic wrap, and store them in the refrigerator fresh-keeping layer. Keep the ice in the water always and change the water every 2-3 days. The hotel can freeze a large piece of ice and place the back of the sea cucumber on the ice back upwards. Cover the plastic wrap and put it in the fresh-keeping freezer. Watch, pick and save.
5. Note:
1) In the process of sea cucumber growth, sea cucumbers should be selected to grow in the same size and thick sea cucumbers. Different types and methods of processing dried sea cucumbers have different thickness and thickness. Collagen and bone fragments are different in content and alkaline particulates content. More or less, the season is different, the temperature is different between cold and warm, and the amount of water in the utensils varies, and the time and method of growing up are different.
2) Sea cucumbers should not stick oil and salt to the containers and water used in the process of hair growth. To change the water and pick the sea cucumbers, the hand should be washed. The oil can make the sea cucumbers melt. Salt can make the sea cucumbers not easy to penetrate.
3) Cooking boiled in the sea is different from cooking boiled dumplings. You can't just taste a good one, and you can make all the pans. This is the same size sea cucumber. The thickness is not the same. The small and thin sea cucumber can be shortened and the solid sea cucumber can be shorter. The time for hair growth should be longer, and the first one should be sorted out first. The sea cucumbers that are sent out in this way are full of plump and sleek, with a beautiful and complete appearance.
4) Dried sea cucumbers need more water when soaked in cold water, and they must also constantly change the water, so that all the salt and tiny dust particles in the sea cucumber can be removed.
Handle Locks,Quarter Turns,Stainless Steel Handle Locks,Door Handle Locks
Ningbo Hengchieh Locking Technology Co., Ltd. , https://www.hengchieh.com