Many cooking housewives are suffering from such a problem, that is, the sea cucumber produced by hard work will shrink significantly. Today, we're going to take it in one fell swoop
This problem. 1. Clean the electric frying furnace, add water, and keep the temperature at 65 ℃.
2. Put the live sea cucumber in warm water.
3. About two minutes later, the sea cucumber began to contract slightly and wrinkled.
4. In two minutes, the shrinking sea cucumber begins to stretch.
5. By about the seventh minute, the sea cucumber had stretched to its original size and began to soften.
6. To the tenth minute, gently pinch the sea cucumber with your hand, which has become very soft. At this time, the sea cucumber can be fished out. The rise of sea cucumber has been completed.
The live sea cucumber produced by this method can not be seen to shrink with naked eyes. Moreover, the sea cucumber made by '65 ℃ soaking method' is significantly larger, and the taste is crisp and chewy, not tough or hard. Moreover, because there is no high temperature in the process of processing, the taste of sea cucumber is more preserved.
This method is suitable for all kinds of live sea cucumbers and can be used to make all kinds of dishes. The best way to reflect the advantages of this method is to make the original soup dishes, followed by ice or sashimi. The ginseng body has been shaped, and it will not shrink even under high temperature.