Sea cucumbers are good and bad everywhere. Dalian sea cucumber and Yantai sea cucumber are just regional concepts. This does not represent the quality of sea cucumbers. It is like asking: which is better, Dalian or Yantai? There are good people everywhere!
Wild sea cucumbers are best. Good water quality, long growth period of sea cucumber, thick skin, thick meat, good taste and high nutritional index are the key to the problem.
If the water in the sea area is very shallow, like in images shown on television, where a person can stand in the sea while keeping their head exposed, sea cucumbers can nutrients grow in such water? Where do you get the nutrients from? Therefore, the water must be deep, of good quality and rich in marine microorganisms to produce good sea cucumbers.
I do not saydon't tell me what's wrong. Let's just say that the ones back home are pretty good. The five northern islands of Changdao (Tuoji Island, Daqin Island, North and South Huangcheng Islands) are connected to the Dalian sea area, which can be regarded as a narrow strip of water. It is located at 38 degrees north latitude. It is connected to Zhangzi Island in Dalian, known as 39 degrees. The water quality is very good, the water is deep and the waves are strong, and the marine microorganisms are very rich, so it is rich in marine treasures such as sea cucumbers, abalone and clams Hawaiian. The sea areas are all connected. Which one do you think is good and which one is bad? To say yes, it depends on whether the advertising, marketing operations and brand image are good or bad! In comparison, it can only be said that the market knowledge and operational capabilities of Changdao residents are not sufficientes. Zhangzi Island is nominally located at 39 degrees north latitude and is the place of origin. It’s 38 degrees north of Long Island! In addition, I heard that some brands in Dalian also outsource Changdao sea areas to harvest local sea cucumbers. Either sell it locally or add a package of Liao ginseng, and the value will double. If the sea cucumbers produced in Changdao Sea Area are not good, why are they in Changdao Baohai Area?
Good is good. Pointless arguments are really annoying. These are all market strategies adopted by traders with the aim of making profits. This is understandable and normal.
Liao ginseng is famous and entered the Beijing market very early. Many people say that Liao ginseng is the best. Is captive bred Liao cucumber better than wild Shan sea cucumberDong?
The Jingshen seafood wholesale market in Beijing is dominated by Liao ginseng. When fresh ginseng from Liao sells for 80 yuan per pound, wild or bottom-sown sea cucumbers from Changdao cost more than 90 yuan. Lu ginseng, which has low yield, high cost and price, cannot occupy a large part of the market and is not a competitor at all. However, quality and quantity are two different concepts! Just because a brand is famous doesn't mean the sea cucumbers have to be premium. But in the end, consumers will definitely think that sea cucumbers are also famous, because the brand premium and prices of famous brands are high.
Water frozen freshwater sea cucumber translated into English
Two methods: 1. Hot soaking method: first soak the sea cucumber in hot water for 24 hours (can be directly put into thee pot with cold water Bring to a boil, then cover and simmer for 4 to 5 hours), then remove the internal organs from the opening under the abdomen, then replace them with new water, cook at high heat for about 50 minutes, then soak the original soup, and it will be ready after 24 hours. 2. Cold water soaking method: immerse the sea cucumber in clean water and soak it for about 3 days; take it out and perform laparotomy to remove intestinal debris and peritoneum, then switch to clean water and soak it until soft. it can be processed and eaten. In this method you have to change the water several times in hot weather and always be careful that it is softened. When soaking sea cucumbers, be careful not to be contaminated with oil, alkali or salt, otherwise it will prevent the sea cucumbers from absorbing water and swelling.ler, will reduce the yield and even cause the sea cucumbers to melt and rot. The sea cucumbers that have been fermented cannot be frozen again, otherwise the quality of the sea cucumbers will be affected, so it is not advisable to ferment too much at once. Usually, it's quicker to soak your hair in hot water. To froth dried sea cucumbers yourself, you first need to lightly roast them on the stove and then soak them in warm water overnight. This will help break down dry limescale on the outer skin. The next day, gently brush the skin with a soft brush, boil it in water for half an hour, then turn off the heat and leave to soak. Boil and soak daily for five to seven days, until the sea cucumber is soft and swollen before removing. Although the procedure is cumbersome, it does not contain any additives. She is not onlysafe and hygienic, but it will not be. rot after being cooked for a long time, and it is more delicious than freshly purchased ones. Sea cucumbers rot easily when exposed to oil, so the container in which the sea cucumbers are soaked should be clean. In particular, it is important to avoid oil and water coming into contact with sea cucumbers which have not completely foamed. Otherwise, the outer skin will be soft and. rotten, but the inner layer will still be hard, which is not good.
How to water LiaoNing cucumber
LiaoNing ShuiFa freshwater cucumber
LiaoNing ShuiFa freshwater cucumber
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How to Froth LiaoNing Cucumber
Two methods:
1. Hot soaking method First soak the sea cucumber in hot water for 24 hours (can be directly put into the pot aith cold water and boil, then covered and simmer for 4-5 hours), then remove the internal organs from the opening under the abdomen, then replace them with new water, boil for about 50 minutes and dip them in the original soup, after 24 hours.
2. Cold water soaking method: Dip the sea cucumber in clean water and soak it for about 3 days; take it out and remove the intestines and peritoneum by laparotomy, then soak it in clean water. by soaking until tender, it can be processed and eaten. In this method you have to change the water several times in hot weather and always be careful that it is softened.
When soaking sea cucumbers, be careful not to be contaminated with oil, alkali or salt, otherwise it will prevent the sea cucumbers from absorbing water and swelling , would reduce yield and even causee swelling of sea cucumbers. melt and rot. Sea cucumbers that have been fermented cannot be frozen again, otherwise the quality of the sea cucumbers will be affected, so it is not advisable to ferment too much at once.