How to make a bubble of dried sea cucumbers in the first place of a hundred tonics? What kind of water should I use? Is it better to soak as big as possible? How to judge whether soaking is good or not?

Dried sea cucumbers are the processed products of sea cucumbers, which have been stored for a long time, and their nutrients are no less than those of fresh sea cucumbers, so they are very suitable for family reserve, but if you want to eat them, you have to bubble them, so how do dried sea cucumbers bubble? Is it better to soak as big as possible? How to judge whether soaking is good or not?

First, how to make a bubble?

1. Tools for bubble preparation:

Pure water or mineral water is absolutely guaranteed to be oil-free utensils and dried sea cucumbers.

2. Foaming method

(1) the preparation method of light-dried sea cucumbers:

① bubble:

Soak dried sea cucumbers in cold water for about 48 hours, until each sea cucumber is soft without hard core, pinch without hard lump, and change water every 8 hours, preferably in the refrigerator freezer. After bubble hair, must not encounter oil or other impurities, so as not to affect the quality of foam hair.

② minus:

Reduce the sea cucumber with scissors along the opening of the sea cucumber, remove the sand mouth, and clean the sea cucumber.

③ boil:

④ pinch:

Let the pan cool naturally, then remove the sea cucumbers and put them in an oil-free container. Pinch both sides of the body wall of sea cucumbers by hand, and put the sea cucumbers that are easy to pinch through into a cold water basin; those with hard meat can return to the pot and continue stewing according to the above method (the stewing time is appropriately shortened according to the specific conditions of sea cucumbers). Until each sea cucumber is pinched through.

⑤ sends:

Put the boiled sea cucumber in cold water, soak it for an hour, then put it into the freezer, change the water and ice every 12 hours, and soak it in 3-4 days (according to your taste, the time can be reduced appropriately)

⑥ memory:

The dried sea cucumbers are packed in a fresh-keeping bag and stored in the freezer; before eating, the sea cucumbers can be taken out and naturally slowed down and then eaten.

(2) semi-dry sea cucumber foaming method:

① opening: cut it with oil-free scissors along the opening of the sea cucumber, then remove the sand mouth and teeth (similar to limestone) and deduct them directly by hand.

② boil: wash the cleaned sea cucumbers and bring to the boil in a pan of pure water, then turn to low heat, cover and simmer for 25 minutes for 30 minutes. After cooking, turn off the heat and keep the lid on for 2 hours.

After the ③ is soaked, drain the sea cucumber, wrap it in plastic wrap, freeze it in the refrigerator and soak it in cold water when you want to eat it.

Second, is it better to soak as much as possible?

Although the size of dried sea cucumbers can be used as one of the criteria to measure the price and quality of sea cucumbers, the bigger the better, because the price and size of sea cucumbers have a certain relationship with the species, processing methods and growth conditions of sea cucumbers. Once the varieties of sea cucumbers are different or the processing methods are different, the size of sea cucumbers after processing is also different.

In addition, the size of dried sea cucumbers can not be used as the only standard of hair size, because of different processing methods, the rising rate of dry sea cucumbers is also different, such as good light dried sea cucumbers, can rise to more than 14 jin, 11 to 13 jin belongs to the normal level. And other processes of dried sea cucumbers, such as pull cylinder salt or old dry, the rate of increase is relatively low.

However, the price of sea cucumbers can reflect the quality and foaming rate of sea cucumbers to a certain extent, because the price is right there, so it is unscientific to pay too much attention to the size of sea cucumbers.

From a technological point of view, the rise of sea cucumbers has a certain limit, and in general, the growth rate of pure light dried sea cucumbers is the highest, because its degree of processing is small, which is conducive to rising, while pulling cylinder salt and old light dry sea cucumbers, the foaming rate will vary according to the size of the processing heat or the salt content of sea cucumbers.

Therefore, when sending sea cucumbers, we should not pursue the rising rate too much. Only by controlling within a reasonable rising rate can we prove the quality of sea cucumbers. If it is lower than the reasonable rising rate, it will prove that there is a problem with the quality of sea cucumbers. If it is obviously higher than the reasonable range, to some extent, it will destroy the cells of sea cucumbers and lead to the loss of nutrition.

Third, how to judge whether the sea cucumber has a good bubble?

In addition to skillfully mastering the heat, there are some simple methods that can quickly determine whether the sea cucumbers are well foamed, such as gently pinching the middle part of the sea cucumbers with their hands after being fished out. If they can be pinched thoroughly, it means that the sea cucumbers have been cooked, or try to clamp them with chopsticks, whether they can be clamped or flexible, because the cooked sea cucumbers are not easy to hold, and they are elastic after picking them up.