60-65 pieces Liaodong Sea Cucumber

Specification:60-65 pieces Liaodong Sea Cucumber

Origin: Hokkaido

Features: Hokkaido sea cucumbers have many and dense spines, up to six rows of spines. Sea cucumbers, also known as Liaocen. Compared with other types of sea cucumbers, the sea cucumber has a smooth and fragrant meat, and the spines of the sea cucumber are obviously protruding, so it is named. Among the sea cucumbers, Japan has the highest standard, and Japan has rich experience in production, suitable weather for processing dried seafood, stable quality, and is very popular among foodies. Because it lives in the cold deep sea for many years, it tastes crispy and smoky, and its taste and taste are also the best among many sea cucumbers, so its price is also the highest.

Nutritional value: Sea cucumber tastes sweet, neutral, high in nutritional value, rich in protein, easy to absorb, and has the function of nourishing yin and kidney. Because of its tender meat, easy digestion, easy absorption of sea cucumber nutrition, it is suitable for all ages.

Recommended dishes: After soaking the sea cucumber, you can stir-fry it with oyster sauce and spring onions to make onion-burned sea cucumber. Sea cucumber is also an indispensable ingredient for the traditional famous dish Buddha Jumps Over the Wall. You can also add sea cucumber to make the essential sea cucumber stewed chicken soup for sitting on the moon.

Cooking method: First clean the utensils for soaking and make sure there is no oil stain. Boil water, put sea cucumber in water after boiling, bake until water freezes, then soak in clear water for a day. Need to put it in the refrigerator and change the water morning and evening. Check if the sea cucumber is soft. If it is not soft, boil water again. After boiling water, put sea cucumber in water and turn off the fire until water freezes. Soak in clear water for a day. Need to put it in the refrigerator and change the water morning and evening. Repeat each step until soft. Then take out the belly and clean the internal organs. Boil water with ginger juice (to remove fishy smell) and boil the soaked sea cucumber for 1 minute, then pour out the ginger juice.

Suitable for: Everyone can eat it.

Storage method: Unsoaked sea cucumbers must be stored in a ventilated and cool place. If you plan to eat for a longer time, it is recommended to seal it and store it in the refrigerator (0-8°C).