Wild sea cucumber

Sea cucumber is a very nourishing food. It is very suitable for people with poor physical constitution or those who have just recovered from a serious illness. Sea cucumber can enhance the body's resistance. However, wild sea cucumbers are very precious. Due to the characteristics of sea cucumbers, fresh sea cucumbers are generally turned into dried sea cucumber spines, which is convenient for preservation and can be preserved for a longer time. How to eat wild dried sea cucumber spines in life?

How to eat wild dried sea cucumber best?

1. Sear the sea cucumber over a strong but not fierce fire until the skin is charred and crispy. Use a knife to scrape off the charred layer until it turns dark brown. Then soak it in cold water for 2 days. After the sea cucumber softens, boil it again. Boil for about 5 minutes for the first time, open the belly and take out the intestines and impurities, rinse with clean water, and separate the soft and hard parts. Soak the soft ones in clean water and continue boiling the hard ones. Repeat several times until all are softened. Rinse and soak for 4 to 5 hours before use.

2. Use a knife to cut the sea cucumber into strips.

3. Remove the internal organs and clean the grouper, then place it on a plate.

4. Drain the water from astragalus, wolfberry and eucommia.

5. Put lard in the pan, heat it up, use a spatula to spread it out, then put the grouper in and fry it briefly.

6. After the fish meat changes color, put the fish and sea cucumber into a ceramic pot and pour in 2 bowls of water. Be sure to use boiling water, and the amount of water does not need to be too much to cover the fish body. This way the soup will be fragrant. (The bowl is the one for fish soup) Add ginger, bring to a boil over high heat then simmer over low heat for 20 minutes.

7. Add salt to the cooked sea cucumber and fish soup and sprinkle with chopped green onions. Now, a sea cucumber and grouper soup is ready. The method of making this sea cucumber and grouper soup is very simple. This soup has traditionally been used by postpartum women to nourish their bodies and stimulate lactation.

How to Identify Wild Sea Cucumbers

1. Sea cucumber bottom

Wild sea cucumbers generally grow in waters about 20 meters deep. They use their bottom feet to find food, so their bottom feet are short and strong. However, captive sea cucumbers do not need to move because they use bait provided by breeders for a long time and live in shallow waters. Therefore, the movement of their bottom feet decreases, their adsorption capacity is poor, and they become slender.

2. Sea cucumber mouth

The sand spits of wild sea cucumbers are large and hard.

3. Sea cucumber meat quality

Wild sea cucumbers grow slowly in deep waters (15 to 20 meters), with low water temperatures and little sunlight, and have thick and elastic meat, thick and full tendons, and rich deposited nutrients. Captive sea cucumbers grow fast and have soft and loose meat (which is very similar to three-month-old pigs).

4. Sea cucumber warty feet

Wild sea cucumbers grow in harsh environments with many winds and waves, insufficient food, and more activity. The spines on their backs and sides are very thick and of varying thicknesses. However, captive sea cucumbers grow in environments with less wind and waves, abundant food, less activity, and longer, thinner, and sharper spines.

5. Sea cucumber taste

Wild sea cucumbers are very resistant to cooking, and even if they are cooked for a little longer, it will not have much impact. The cooked sea cucumber body is elastic, the thorns are transparent, the meat is chewy, has a good taste, and has a good texture. Captive sea cucumbers are not resistant to cooking, and will become soft if cooked for a little longer, and the meat lacks toughness and has a bad taste. In addition, wild sea cucumbers have a chewy texture, no astringency, and the cuts are delicate, neat, and even.