Hello everyone, many netizens who are not at the beach do not know the difference between sea cucumbers, and even in the seaside, they rarely know that today's little sea brother is nagging about the things of sea cucumbers.
Sea cucumbers are roughly divided into old light dried sea cucumbers, light dried sea cucumbers, pull tank salt sea cucumbers, wet sea cucumbers, hanging ice sea cucumbers, today we are mainly for what I understand, that is, the thorn ginseng of Bohai Bay.
Ginseng: Also known as gray ginseng, gray ginseng, mainly produced in the northern coast of China such as Dalian, Yantai and other places, is the best kind of sea cucumber. The scope of "thorn ginseng" mentioned here is very wide, including Liao ginseng, Jiaodong ginseng, Kanto ginseng, Kansai ginseng and other varieties. The body is cylindrical, blunt and round at both ends, generally 20 cm long, flat ventral, arranged in 3 irregular longitudinal bands, slightly raised on the back, with 4-6 rows of irregularly arranged conical flesh spines, and 20 tentacles around the mouth.
Ginseng
What is the old dried sea cucumber? The old light dry process is the early national standard sea to participate in the factory process, Zhongnanhai eats the sea cucumber of this process, the advantages of this sea participation method are: salt is the only preservative of sea cucumber, grass and wood ash is the only desiccant of sea cucumber, the foam rate of processed sea cucumber is high, the method left by the ancestors is a simple and powerless method, without adding any chemical food additives, therefore, this nutrient retention is perfect, the taste is good.
Penglai Little Haige
For more things about sea cucumbers, welcome to pay attention to tao search: Penglai Little Hai Ge