Chinese Food
The whole process and precautions of sea cucumber frothing
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I saw sea cucumber in the Far East pharmacy here. This is the only one. Black. Thick. Ugly. After eating, I remember its name. South American sea cucumber. After foaming, it's q-shaped and plump. Later, I recommend it to my relatives and friends. This is where I am going. Let's highlight the bubble hair process of this fat ginseng. Let's share our experience.
Cooking ingredients
Cooking Steps
Step1:Soak - simply clean the dried sea cucumber. Put it into an oil-free container with a lid. Fill it with water until it's gone. Cover the container. Put it in the refrigerator. Note - 1 the container of sea cucumber must be oil-free. Pure water is the best. No running water is also available. 2 change clean water every 12 hours.
Step2:Cleaning - 23 days from the date of foaming. The foam is elastic to the reference body. Use scissors and water to clean the sediment in the abdomen (there is not much sediment in the cavity of sea cucumber. Who knows whether it is wild or captive?). Note - 1 depending on the size of the sea cucumber, the time required for the body to become soft varies. The sea cucumber I bought was soaked for 3 days, as shown in the picture. 2. During the cleaning process, pay attention to keep the inner membrane and tendons in the abdominal cavity.
Step3:Clean up - in process. Remove the Sha Tsui.
Step4:Cooking - after cleaning, fill in water. Put it in the steamer. Cover it (note - do not seal the cover, in case of too much pressure). Steam by water. Turn down the fire for 20 minutes.
Step5:Cooking - after turning off the fire, keep the container cool for 45 hours. Check whether the sea cucumber is cooked well - as shown in the figure, it is elastic enough. Soft or elastic enough. Need to steam again. Time depends on 10 minutes. Attention - practice summary. Cooking is a key step. Whether the cooking is in place affects the quality of sea cucumber. After cooking, it will affect the taste of sea cucumber. Not enough cooking. Sea cucumber's final growth is not in place. Of course, it also affects the taste.
Step6:Frozen sea cucumber. Let it cool naturally. Put it in ice. Put it in refrigerator. Attention - ice hair is also the key. After cooking, zero degree environment can ensure the normal growth of sea cucumber. Replenish ice immediately. Change water and new ice every day.
Step7:Frozen sea cucumber, which is fully steamed, is also full and rapid in the ice stage. This is a sea cucumber after a day of ice. It's obviously fatter
Step8:Foaming completed - ice hair for 23 days. Sea cucumber hair is basically good. This is the effect of the third day of ice. Sea cucumber is very elastic and soft. If you want soft taste, you can foam for another day. According to your preference. Attention - don't let the ice take too long. It will not only affect the taste of sea cucumber, but also affect the taste of sea cucumbe
Cooking tips:The organic matter in sea cucumber is easy to be destroyed by high temperature and long time heating. Therefore, it is better to keep the original flavor to avoid over complicated cooking. Don't refrigerate too long. The taste will decrease. There are skills in making delicious dishes.
