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Dried Sea Cucumbers | Eatoo UK

Dried Sea Cucumbers 澳洲禿參

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200g of Dried Australian Sea Cucumber · 澳洲禿參 (海
Size: 15-17頭/ 一港斤 (~604g)

They are not a variation of the vegetable but is a type of seafood consumed in Asian and Middle Eastern cuisine. The sea cucumber is an oblong-shaped, gelatinous creature that is of the class Holothuroidea and distantly related to starfish and sea urchins. 

The literal translation of 海 (sea cucumber) means “ocean ginseng” or “ginseng of the sea” because its therapeutic effect is comparable to the ground ginseng.
The ingredient is most commonly consumed in a dried form, popularly called the bêche-de-meror trepang and is cooked often with soups and stews. They also contain many powerful substances, including antioxidants, which are good for your health. Sea cucumbers are high in protein, with most species comprising 41–63% protein.
Sea cucumber is sold dried and needs to be boiled before it is added to stir-fries, soup or braised dishes.
How to prepare dried sea cucumbers:
  • The sea cucumber cannot be in contact with any oil, salt or alkali until it gets soft.
  • Rehydrate the sea cucumbers by putting the sea cucumbers in the pot with room temperature water after gently wipe off any salts on their surface.
  • Soak the sea cucumbers for 4-5 days until it's completely soft. Keep refrigerated if the room temperature is too warm. Replace with fresh water once a day.
  • Once the sea cucumber has softened, place it in a grease-free pot with clean water, bring it to a boil and turn it down to low heat for 15 minutes; Then cover and simmer until naturally cooled down;
  • Continue to soak overnight, and bring to a boil the next day; then cover with a lid, simmer for 10 minutes. Leave it in the pot until cooled down.
  • Check on the consistency by squeezing the centre of the sea cucumber. They will be ready to use when the centre is the consistency of soft rubber and the surface is slippery and slimy.
  • Rinse the soften sea cucumber and remove the organs inside.
  • Place the cleaned sea cucumbers back in a grease-free pot and fill with clean water; continue to soak for another 3 days until the sea cucumber has fully expanded and rehydrated. Remember to replace fresh water once a day.
  • You may store the hydrated sea cucumbers in the freezer and consume them anytime you like. 
  • Sea cucumbers are usually braised in sauce and served as one of the main dishes in a course. It can also be added with other ingredients to make a healing soup.

 

乾海參處理方法

乾貨海參烹飪之前要用室溫的水泡發,切勿用熱水,泡發清洗期間雙手和所有器皿切勿沾染油份、鹼、鹽等,否則會降低海參吸水膨脹率,也會使其變質,甚至會融化掉。

  1. 用清水將乾海參表面的鹽分清洗乾淨。
  2. 將海參放進乾淨無油的容器裡,倒入適量清水蓋過海參,浸泡4-5天,使海參泡軟 。如室溫偏和暖,可放進冰箱冷藏泡發。中途要換水,每天換水一次。
  3. 待海參完全泡軟,將海參放進潔凈無油的鍋裡,倒入適量清水,大火煮開後,再用 小火煮15分鐘,蓋上鍋蓋,燜至自然冷卻。
  4. 第二天大火煮開後,再用小火煮10分鐘之後,蓋上鍋蓋,燜至自然冷卻。用手捏一 捏沒有硬塊的時候,就可以把海參撈起來,做進一步的清洗。

清洗步驟:

  • 用剪刀將海參從尾部至頭部沿腹部中線剪開,取出腸肚和雜質。
  • 海參的內腔中會有幾根筋,是可以食用的,雖然不用拿掉卻會影響海參發大,不用擔心只要在裡面切幾段即可。
  • 清洗完後,將海參放進潔凈無油的鍋裡,倒入適量清水,蓋上鍋蓋放進冰箱繼續泡 發。泡3天左右,這樣乾海參就徹底泡開了,如果覺得個頭還不夠大,可以繼續冷藏泡 發,中途記得換水,每天換水一次。
  • 特別提醒:泡發好的海參可以獨立用保鮮袋保鮮膜保存,放在冰箱冷凍,隨吃隨取自 然解凍。