Jimo Sea Cucumber [Shandong Jimo Specialty]

What is Jimo sea cucumber? Authentic Shandong Jimo specialty: Jimo sea cucumber

Content summary:Do you want to know what Jimo sea cucumber is? This article is a detailed introduction to the special product of Jimo, Shandong Province - Jimo Sea Cucumber. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Jimo Sea Cucumber. The full text takes about 5 minutes to read, mainly including the basic introduction of Jimo Sea Cucumber and its nutritional value? How did the history of Jimo sea cucumber come about? The production method of Jimo sea cucumber, etc

Basic Introduction of Jimo Sea Cucumber

Jimo Bridge Sea Cucumber has a crispy, tender, and smooth taste, with a fresh and fragrant soup.

. Selecting wild sea cucumbers that have been used for more than 3 years to ensure the maximum nutrition of sea cucumbers

Sea cucumber is suitable to be eaten with Ganoderma lucidum, which can enhance human immunity, assist in the treatment of diabetes, and repair after disease or surgery. Very suitable for people with weak bodies to regulate their bodies

Sea cucumber contains active substances such as protein, calcium, potassium, zinc, iron, selenium, manganese, etc. Other active ingredients in sea cucumber include sea cucumber extract and acidic mucopolysaccharides composed of amino hexose, hexuronic acid, and fucose. It also contains 18 types of amino acids and does not contain cholesterol. Due to its warm nature, sea cucumber has the dual effects of nourishing kidney and essence, nourishing yin and yang, replenishing blood and moistening dryness, regulating meridians and relieving fatigue, and promoting fertility and fertility. It can improve male endocrine ability, enhance female metabolism, promote the secretion of sex hormones, and improve sexual function

During the Three Kingdoms period from 220 to 280 AD, Shen Ying from Wu Zhong talked about eating sea cucumbers in her book "Record of Foreign Bodies in the Coastal Water and Soil". She said that sea cucumbers were "black in color, as big as a child's arm, five inches long, with a belly in the middle and no mouth or eyes." This is the earliest record of eating sea cucumbers in China

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

The production method of Jimo sea cucumber

(1) When the sea cucumber is swollen, use a clean pottery jar or wooden barrel as a tool, put the sea cucumber into the jar and put it in clean water. After soaking for 10-12 hours, take it out and soak it in boiling soup at 90 ℃ for 2-3 hours. Wash it thoroughly and use a knife to scrape off the sand on the abdomen

(2) Put the sea cucumber in a pot and boil it in hot water for 30-40 minutes. Remove it and pour it into a clear water tank for 6 hours to float. When the sea cucumber is soft and plump, it can be cut open to remove internal organs, tendons, and impurities. Repeat the rinsing process to complete the dish. For sea cucumbers or larger sea cucumbers, use bamboo strips or chopsticks to gently scrape off the wrinkles on their outer skin during bleaching, then boil them in the pot for 15-20 minutes until they are completely transparent. Soak them in water until they become soft, plump, and have no gray odor

(3) If there is a hot water tank next to the stove, sea cucumbers can be soaked in the tank for half a day, then boiled on low heat until soft, and then soaked in water to achieve swelling. For a small amount of hair growth in a typical household, you can put sea cucumber into a hot water bottle filled with hot water, let it ferment for half a day, then pour it out and soak it in clean water until it becomes soft and plump. Boil it in a pot and then float it in the sea. The prepared sea cucumber feels soft and elastic when pressed with your fingers. If this standard is not met, boil for another 15-20 minutes and then rinse to serve