Long Island Sea Cucumber [Shandong Long Island Specialty]

What is Long Island Sea Cucumber? Authentic Shandong Changdao specialty: Changdao sea cucumber

Content summary:Do you want to know what Changdao sea cucumber is? This article is a detailed introduction to the Shandong Changdao specialty - Changdao Sea Cucumber. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Changdao Sea Cucumber. The full text takes about 7 minutes to read, mainly including the basic introduction of Changdao Sea Cucumber and its nutritional value? How did the history of Long Island sea cucumber come about? How to distinguish the authenticity of Long Island sea cucumber? Tasting and eating methods of Long Island sea cucumber, etc

Basic introduction of Long Island sea cucumber

Long Island sea cucumber, a specialty of Long Island, is commonly known as the "number one of the eight treasures of the sea" and is also known as "sand miles" or "sea rats". Nutritious and suitable for consumption by various groups of people. Many places outside of Long Island do not have sea mud, or even if there is sea mud, it will never have the rich nutrients of Long Island sea mud. Long Island sea cucumbers grow naturally for 3-5 years, so the quality of sea cucumbers produced in Long Island is good

The glycoprotein obtained from sea cucumber isolation is believed to be able to inhibit the growth of animal transplant tumors through immune-mediated inhibition

Stichopus japonicus polysaccharide can resist the growth of tumor in many experimental animals, and the growth inhibition rate of breast cancer and lung cancer is up to 79% and 60% respectively. The polysaccharide of sea cucumber has anti-inflammatory effect, and may be used as a therapeutic agent for osteoarthritis

Annotation: (Excerpt from the Cultural History of Sea Cucumber Catering)

Around 1666, the Wangjiaxi people discovered sea cucumbers in northern Australia. Their open top ships sailed between northern Australia and the South China Sea, pioneering the first export trade in northern Australia - sea cucumbers

Annotation: "Sea Cucumber: Stories of Chinese, Macanese, and Indigenous Australians"

In 1758, in the 10th edition of "Natural Systems," Linnaeus used the term "Holothuria" to describe swimming animals, becoming the first person in the world to name sea cucumbers

Choose good ginseng for identification:

Look: those with thick and straight thorns are good ginseng. The body color of sea cucumbers is mainly related to their habitat environment, generally appearing brown. However, compared to sea cucumbers living near rocks and on sandy or gravel bottoms, sea cucumbers living near rocks often have darker colors. Those living among seaweed often have a green color, sometimes turning reddish brown or purple brown. So, color cannot determine the quality of sea cucumbers. Good sea cucumbers have thick and straight spines, commonly known as short, thick, and fat, while low-quality sea cucumbers have long, pointed, and thin spines. Wild sea cucumbers can only grow after 3 years, and only sea cucumbers that are over 3 years old will have thick spines and rich nutritional value

Wen: Those who have fresh and delicious ingredients are good ginseng. The taste of sea cucumbers varies in different sea areas. Good sea cucumbers have a delicious smell, while low-quality sea cucumbers have a strange and fishy odor. If you smell the medicinal scent of sea cucumber, then you can't buy it anymore, as it may contain additives

Question: Ask about the place of origin and the age of growth

Cut: Sea cucumber elasticity is very important. Sensing sea cucumbers with your hands is the most direct and accurate method of selection. To touch with your hands, the first step is to determine whether the sea cucumber is damp or not. Some sea cucumbers have excessive moisture, and you can feel it with your hands. The greatest skill of touching lies in the tactile sensation. Good sea cucumbers have a particularly good hand feel and elasticity, while low-quality sea cucumbers feel soft and lack elasticity

Long Island sea cucumber tasting method

1. Sea cucumber Congee: as a breakfast, sea cucumber can be cut into pieces to make porridge. Before making sea cucumber Congee, first boil the rice porridge, then put the cut sea cucumber into the Congee, at the same time add a small amount of salt and sugar, appropriate amount of shredded ginger, and boil it for another 5 minutes before cooking it out of the pot. Sea cucumber Congee retains the nutrition of sea cucumber. Adding shredded ginger can warm the stomach. This way of eating is more suitable for elderly people who usually eat sea cucumber. Not only does it absorb nutrients well, but it also has a soft taste and will not harm the stomach. It is very beneficial for elderly people who are weak and cold, postpartum mothers who are weak, or those who need to supplement after surgery

2. Sea cucumber and egg custard: Cut the sea cucumber and a small amount of fungus into small pieces, then put them into the mixed eggs and steam the egg custard, which has a good nourishing effect on yin and blood

3. Dipping: take one every morning, dip it in honey and sugar (not recommended for diabetes patients), or take it in milk. It has the effect of strengthening the body all the year round