Collection: 海参

泡发海参最好用过滤水或纯净水，
1. 软泡：干海参放入盆内加水放进冰箱冷藏24小时，每十二小时换一次水，
2. 一天软化后，放干净无油无米水的锅溫火煮沸25分钟，关火盖好盖子焖至水自然冷却（整个过程需要8-9小时左右）重覆以上步骤，再换水煮第二次，时间也一样。通常每天煮两次，需三天左右，天数的调整视乎海参的大小
3. 如果觉得软了，直接倒入加了冰的水中放冰箱冷藏24小时.
4. 剪开肚子，清理一下沙肠即可

*一定要煮沸泡软足够天数，再加冰水冷藏才会吸水涨发，
*有时有的海参会先软可以先拿出来泡冰水其它如果手感还硬可以再继续煮沸泡发.
*有油的锅会导致海参难以发漲而有米水的锅会导致海参变脆

It is best to use filtered or purified water for soaking sea cucumbers.

1. Soft soaking: Put the dried sea cucumbers in a basin, add water and put them in the refrigerator for 24 hours, and change the water every twelve hours.
2. After one day has softened, put a clean oil-free and rice-free pot to boil for 25 minutes, turn off the heat, cover the lid and simmer until the water cools naturally (the whole process takes about 8-9 hours) Repeat the above steps, then change the water and cook The second time, the time was the same. Usually cooked twice a day, it takes about three days, the number of days depends on the size of the sea cucumber
3. If it feels soft, pour it directly into iced water and put it in the refrigerator for 24 hours.
4. Cut the belly and clean the sand sausage

*It must be boiled and soaked for enough days, then add ice water and refrigerate it to absorb water and rise.
*Sometimes, some sea cucumbers will soften first, so they can be soaked in ice water.Otherwise, if they feel hard, they can continue to boil and soak.
*A pan with oil will make it difficult for the sea cucumbers to rise and a pan with rice water will make the sea cucumbers brittle.