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#brief introduction
Sea cucumber has existed as early as 600 million years ago, and its color will form a protective color with environmental changes. When the sea cucumbers are caught, they need to be opened immediately, the internal organs and sediment are removed, and then pickled with coarse salt or lime, and then mixed with plant ash to dry, otherwise it will slowly dissolve into a liquid. Sea cucumber is one of the Eight Treasures of China and is a high-protein, low-fat and low-cholesterol food. According to scientific analysis, sea cucumber is rich in 20% protein, of which water-soluble protein can be decomposed into amino acids that are easily absorbed by the human body. And the connective tissue of sea cucumber is mainly composed of collagen fibers, and also contains a variety of amino acids, all of which are essential substances for the human body. In addition, its fat content is only 0.9%, and cholesterol is close to zero. Together with the collagen it contains, it can promote cell regeneration and repair damage, enhance human immunity, delay aging and become an advanced tonic. From the perspective of traditional Chinese medicine, it is sweet and salty, warm in nature, nourishes yin and invigorates the kidney, strengthens the yang and nourishes the essence, nourishes the heart and moistens the dryness, and has the effect of nourishing blood and curing ulcers.
Varieties
There are about 900 kinds of sea cucumbers in the world, of which there are only more than 40 kinds of edible ones. According to whether there are cone-like thorn-like wart feet on their backs, they are divided into two categories: "Apostichopus japonicus" and "Light skin cucumber".
Common sea cucumber products in Hong Kong mainly include sea cucumber, stone ginseng and bald ginseng. Apostichopus japonicus: Liaoshen is the alias of Apostichopus japonicus. It is named for the four to six rows of vertical thorns on its back, and the most famous cucumber from Hokkaido, Japan. Sea cucumber is the best among a variety of sea cucumbers, and the price is also the most expensive. It is characterized by straight and straight thorns, fragrant taste and toughness, crisp and elastic, and it becomes smooth and smooth after braised for two hours.
Plum cucumber: It belongs to the Apostichopus family, and is named after the fleshy spines covered with plum blossom patterns on the surface, and the spines grow into bunches like flowers. Plum ginseng is a large sea cucumber, up to fifty centimeters in length and ten kilograms in weight. It has a bitter and astringent taste and is said to be able to clear away heat and remove liver fire.
Baishi cucumber: also known as pig cucumber. It is famous for being produced in Indonesia. It is also more fleshy and softer than sea cucumber, and even after drying, it retains its softness and can be twisted at will. Surface without thorns, color leucorrhea with yellow. Black cucumber: also known as black cucumber. The outer skin is naturally black and hard, but the inner meat is white, thick and smooth, and the meat is rich.
Bald cucumber: The quality of Madagascar is the best. It is named because it has no shell when fished out of the sea, only black skin and bright white flesh. It is usually not cleaned with the belly during processing, so it needs special treatment when soaking. The skin is thin and the meat is thick, and it is mostly used as a red stew. "
Supply Season
Hong Kong is available all year round.
How to buy
Generally, the body of sea cucumber is complete and uniform, dry, and the opening is correct. In terms of quality, those with thick and long body, heavy weight, thin skin, large swelling, thick meat wall, watery, waxy and smooth, elastic and no sand are the top grades. If the meat wall is thin and the water is not swollen, the food is tough and tough at the entrance, and the taste is like chewing wax, or the pine foam is crisp and rotten, and the quality is poor. Although the dried Apostichopus japonicus is small in shape, the body wall is hypertrophic, the flesh is fine and waxy, the skin is decently thin, and the color is black and more stabbed. A good sea cucumber also needs to have its flesh straight and straight, with no bruises on the body surface. Apostichopus japonicus can be divided into 3 grades, the first grade is 25 to 40 per catty, the second grade is 41 to 55 per catty, and the third grade is more than 55 per catty. The dried product of ginseng or pig ginseng is decently smooth and has no stings, and the color is leucorrhea with yellow. There are usually 2 to 3 branches per catty, and generally 1 catty can produce about 5 catties. Pork ginseng is subdivided into white ginseng, black ginseng, Hong Kong ginseng, Yanshi ginseng, African ginseng, and snow ginseng. The skin of Hong Kong ginseng is young and the shell of Yanshi ginseng is slightly harder. These two types of ginseng can grow up to 5 pounds per pound. Black ginseng is thick and smooth; African ginseng and snow ginseng are only 2 to 3 pounds per pound. Compared with the sea cucumber, the ginseng has more flesh and is soft and smooth, while the Liao ginseng is more refreshing. It can be said that each has its own strengths.
storage method
Usually sealed and stored in a cool, dry environment. If necessary, store in the refrigerator for longer consumption.
#* Taboo population There is no literature report.
#*Food compatibility No literature report.
cooking tips
Hair sea cucumber: burn until the epidermis is charred, put it in frozen water, add a little soda and soak it for about fifteen minutes, brush off the black clothes with a wire brush, and then rinse with water. Put the sea cucumber into the boiling water, do not get it on the fat, turn off the heat, cover the pot and bake until it is frozen, remove and change the water, bring the water to a boil, then turn off the heat and bake until it is frozen, pick up the soft enough body, and scoop out Intestines. If this is repeated several times, soak the picked one in frozen water and drink it for one hour. Boil the sea cucumber twice with ginger juice and wine, then add ginger and spring onion to the wok, add soup, ginger wine, salt, sugar, dark soy sauce and ground fish, simmer over low heat and serve on a plate .
#Remarks
"Sea cucumber contains an acidic mucopolysaccharide, which has an inhibitory effect on the growth and metastasis of malignant tumors. Sea cucumber toxin, which is very high in the body wall, internal organs and glands of sea cucumber, is an antitoxin that can inhibit certain cancer cells. At the same time, it has a strong antifungal effect, it can block nerve conduction, and has a therapeutic effect on spastic paralysis caused by stroke. The mucopolysaccharide contained in Apostichopus japonicus has the function of regulating blood lipids and has obvious effects on cortical neurons. The protective effect of the sea cucumber. If the sea cucumber is soaked with oil or alkaline acid substances, it will become crispy, so care must be taken to avoid contact with oil. saponin) toxin, excessive absorption will produce poisoning symptoms such as nausea, vomiting, lip numbness, etc. Therefore, each consumption of sea cucumber should only be appropriate, and not too much at one time. Coral mussels, also known as sea cucumber tendons, are actually the intestines of sea cucumbers. Coral mussels in Hong Kong mainly come from the viscera of Canadian red sea cucumbers, which are orange-red in appearance, crisp and elastic, and have no cholesterol and fat. "
common dishes
Braised liao ginseng, shrimp paste stuffed liao ginseng
GAH want to promote various special style of frozen foods made in Hong Kong without additives: no MSG, no preservatives, no colouring, no flavour enhancers, rich nutrition and hand-made in Hong Kong!
"Green At Heart" started operations in 2007 and had 2 retail stores before 2016. The owner imports a variety of organic and natural dry goods from the United States and Taiwan. Now it mainly focuses on imported organic fresh produce, such as tomatoes, beetroot, carrots, Dutch onions, pumpkins, oranges, lemons, Spanish sweet potatoes, ginger, Peruvian bananas, there are more than 10 kinds, all carefully selected by the owner, Peggy.
The founder Peggy is also an advocate of food therapy based on the principles of Chinese medicine. From 2011 to 2018, she took various diploma and certificate courses in food therapy. Simple food can easily solve some disturbing chronic health problems, which surprised her.
In November 2021, "Green At Heart" launched 6-8 kinds of vegan soups, dumplings and meatballs made in Hong Kong using organic fresh produce imported from the Netherlands. More vegan and low GI projects are in preparation. Hope to get your support to make our work more valuable.
