What's up, dry sea cucumber?

Nowadays, there are many kinds of dry sea cucumber in the market, no matter the variety, the processing method alone makes people see things in a blur. Here, I would like to introduce the two most common processing methods in dry sea cucumber.

First, it is best to use pure dry ginseng, that is, no salt can be seen during processing. The processed sea cucumber has the most complete nutrition and the highest foaming rate. However, because of the high processing quality, the mouth is generally tight and it is not easy to bubble.

Second, salt dry sea cucumber: also known as Lao Dan dry sea cucumber, it is directly dried after being soaked in salt water, and the surface is white because it is all salt. This is the original processing method of sea cucumber. In some coastal areas, salt dry sea cucumber will be rubbed with plant ash to make its color black, which is a habit left over from the past. This is actually because there was no drying equipment before, and it was naturally dried. It's easy to dry after applying plant ash. This method is generally not used now.

How to deliver it in dry sea cucumber?

Pour a proper amount of purified water into a clean oil-free container with a cover, rinse the dust on the lower surface of the sea cucumber with clean water until it becomes soft, and clean the impurities in the belly of the sea cucumber, then cook it with strong fire, put the cooked sea cucumber into the clean oil-free container, add purified water to the sea cucumber, and put it in the refrigerator, changing the water once a day.