How to stew sea cucumbers

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  1. Wash the dried sea cucumbers and soak them in pure water.Soak overnight.Keep it in the refrigerator in summer.Note that the container and hands used for soaking sea cucumbers should not be stained with oil throughout the process.

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  2.The next day, take out the sea cucumber and pour it into clean and purified water, put it in the pot and cook it at 90℃ for 20 minute.After it has cooled down, cover it with plastic wrap and put it in the refrigerator to soak overnight.

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  3.The sea cucumbers on the third day have softened and doubled in size.Put it in the pot again and cook at 90°C for 20 minutes.

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  4.After cooling, wash, disembowel and remove teeth and sand.The intestines can be removed or left in.

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  5. After washing the sea cucumber, boil a pot of pure water, cool to about 90℃, pour Enter the home insulation bucket.Tighten the lid and continue soaking for an afternoon or night.Note that if you use it every other day, you need to change the purified water in between.

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  6. Take out the sea cucumber, shredded onion, ginger, and cucumber for dinner.

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  7. Heat the pan without pouring oil.Stir-fry the shredded ginger and green onion until the flavor comes out.Add Shredded ginger can also drive away cold.

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  8.Add a bowl of purified water and appropriate amount of pepper.Bring to a boil, cook for another 5 minutes, remove the ginger and green onions, leaving the clear soup.

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  9. Add the sea cucumber and continue cooking for about 10 minutes.If you are willing to eat glutinous rice, you can cook it for a while.I like to eat something strong.

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  10. Finally add cucumber shreds and cook for another 5 minutes, add a little chicken essence, stir well and serve.That’s it.

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  11.Ready to eat