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Reconstituting Sea Cucumber

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Reconstituting Sea Cucumber
Dried sea cucumber must be reconstituted and thoroughly cleaned inside and out before use. Remove the tough skin, if any. 


Quick Method
Soak sea cucumber in water for at least 12 hours. Clean well. 

This method will result in a smaller and more dense sea cucumber. If you are considering adding it as a soup ingredient, the sea cucumber will continue to expand as your soup boils. The final outcome will be a firm sea cucumber. 

Boil & Soak Method
By allowing the sea cucumber to soak longer in various water temperatures, the sea cucumber becomes a texture that is softer and more pleasant to eat. The reconstituted sea cucumber will expand size several times depending on the product and soaking time. By using the boil and soak method, the sea cucumber achieves its optimal texture and may be used for braising, stir frying, or added to soups. 

During this process, check the sea cucumber several times by squeezing the center to ensure you are achieving the desired texture. 

Directions:

1. Place the sea cucumbers in a pot of water over a stove top. Bring the water to a boil, reduce heat and simmer on on medium-low for about 20 mins.

2. Turn the heat off and cover the pot. Let the sea cucumbers soak for up to 12 hours or overnight in the pot, allowing the liquid to cool down to room temperature.

3. After 12 hours, drain the water and give the sea cucumbers a good rinse under fresh water (clean the outside and inside thoroughly). Place the sea cucumber in a bowl of fresh water and place inside the refrigerator 1-2 days, change the water daily.

Check on the consistency by squeezing the center of the sea cucumber. It will be ready to use when the center is the texture of soft rubber and the surface is slippery and slimy.

Remember, there's no right or wrong way to reconstitute sea cucumber! 

For more information about reconstituting dried ingredients, visit our store website at www.powing.com

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  • Sophia Tsao
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