Quick bubble sea cucumber

1

In the morning, about 1.5 litres of cool water and washed sea cucumbers are put in a clean, oil-free boiler, with the smallest fire on the gas stove slowly heating to the water open, cooking for another two hours or so

2

The fire sets the gallows of the roasting pot in the boiler for about eight hours; (the first time) the sea cucumber is soft and small (see figure)

3

Packing of sea cucumbers at night; cutting of sea cucumbers at night; cutting of sea cucumbers in a straight direction; and removing of the internal organs; (e.g. eating without removing) and washing of sea cucumber impurities。

4

The boiler was bold enough to release 1.5 litres of mineral water or pure water and washed sea cucumber, and the fire opened and then boiled for 30 - 40 minutes, leaving the fire for the next morning. (The second cucumber, sea cucumbers become big and soft, i.e., chopsticks in the middle of sea cucumbers, with both heads sinking). If there's a single hard double cooking of 10-20 minutes, it's cooler。

Note 1: Oil is not allowed for the entire bubble. Oiled cucumbers are soluble. There is no strict time requirement for 2 or 2 cucumbers, and for the first time, if soft, the second time may be shorter and, on the contrary, a little longer. The cooking time is also adjusted to the thinness and size of the sea cucumber and needs flexibility. 3. The water must be more assured that the pot is still hot. Otherwise, it won't take long for the water to cool down in the pot. It won't work. 4 The foamed sea cucumber is stored in a container in a freezer。