As a type of seafood, sea cucumber has been listed among the "Eight Treasures of the Sea" since ancient times, alongside bird's nest, shark fin, and abalone, and is considered one of the souls of Chinese cuisine. There are more than 20 species of edible sea cucumbers produced in China's waters. Sea cucumber is often used as a nourishing food to strengthen the body and prolong life. However, there are taboos associated with eating sea cucumber, and it should not be consumed indiscriminately.
I. Fruit
Sea cucumbers are rich in nutrients such as protein and calcium, while fruits like grapes, persimmons, hawthorns, pomegranates, and green plums contain high levels of tannic acid. Consuming them together can not only cause protein to coagulate, making it difficult to digest and absorb, but also lead to symptoms such as abdominal pain, nausea, and vomiting. Sea cucumber should also not be taken with licorice.
II. Vinegar
Vinegar is acidic and warm in nature, while sea cucumber is sweet, salty, and warm in nature; their medicinal properties do not conflict. In terms of its composition and structure, sea cucumber is a type of collagen, formed by collagen fibers into a complex spatial structure. When the external environment changes (such as encountering acid or alkali), it affects the amphoteric molecules of the protein, thereby destroying its spatial structure and altering its properties.
If vinegar is added when cooking sea cucumber, it will lower the pH value of the dish's broth. As it approaches the isoelectric point of collagen (pH 4.6), the spatial configuration of the protein changes, and the protein molecules will coagulate and shrink to varying degrees. At this point, the sea cucumber will have a poor texture and taste, so it is not advisable to add vinegar when cooking sea cucumber.