Watch on video first
Take a clean plate, do not have any oil stains, put the sea cucumber into the plate.
Wash the sea cucumber, soak it in pure water and refrigerate. Remove and replace the water once a day.
After one or two days, the sea cucumber begins to soften. It's best to change the water every 8 hours.
Cut open the belly of the sea cucumber and remove its teeth. Then rinse the sea cucumber.
Take clean (must not have oil stains) pot put enough water boil, add sea cucumber.
Reduce the heat to about 30 to 60 minutes, until the sea cucumber can be gently inserted with chopsticks. Turn off the heat and let the water cool. Note: boiled sea cucumber will shrink, which is normal. Floating on the surface are the tendons in the sea cucumber's belly, which can be slightly cut, otherwise these tendons will affect the extent of the sea cucumber's swelling.
Remove and place in a clean bowl. Add the pure blisters, again, and refrigerate. Clean water once a day for two days. Finally, the sea cucumber soaked in cold water will swell again.
This is the sea cucumber soaked and ready to eat. This is the same level of liao shen, but some of them are bigger and some are not so big.
Can also be used to do scallion sea cucumber, sea cucumber egg soup, abalone sea cucumber, sea cucumber soup can be. If you can't eat can be wrapped with plastic wrap, put in the refrigerator freezer. Just take what you want.
Congee with conpoy and chicken
The vessels of the foaming sea cucumber must be free of oil, for the sea cucumber will melt when it touches the oil