$230.00Excl. VAT

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  Kowloon Tong Wild Atlantic Long Spine Sea Cucumber is a traditional dried seafood product suitable for daily family nourishing soups, braised sea cucumber, braised sea cucumber with scallions, cold tossed sea cucumber, Buddha Jumps Over the Wall, festive family banquets, and as part of high-end Chinese seafood gift sets. The Atlantic long spine sea cucumber has distinct spines and a firm body. After rehydration, it has a soft and chewy texture, making it ideal for those who enjoy classic sea cucumber textures and traditional Chinese seafood dishes.

  • Kowloon Tong Selected Wild Sea Cucumber: Suitable for braising, stir-frying with scallions, stewing, cold tossing, double-boiled dishes, Buddha Jumps Over the Wall, and festive family banquets.
  • Atlantic Long Spine Sea Cucumber: Features distinct spines and a firm body, one of the classic dried seafood products familiar to Chinese families.
  • Mixed Sizes: Offers more flexible usage; larger pieces are suitable for banquet dishes, while smaller pieces are perfect for daily soups and individual servings.
  • Soft and Chewy Texture After Rehydration: Thick flesh, soft and elastic on the palate, suitable for various Chinese cooking methods.
  • Versatile Uses: Can be used for braised sea cucumber, braised sea cucumber with scallions, sea cucumber chicken soup, sea cucumber millet porridge, cold tossed sea cucumber, and Buddha Jumps Over the Wall.
  • Perfect for Gifting or Personal Use: Dried sea cucumber is a thoughtful and practical gift for parents, elders, relatives, friends, or for regular family consumption.

  Sea Cucumber Rehydration Method

  Preparation for Rehydration:

  • Appropriate amount of dried sea cucumber
  • Appropriate amount of purified water
  • Clean, oil-free container

  Rehydration Steps:

  1. Quickly rinse the surface dust off the dried sea cucumber with clean water.
  2. Place in a clean, oil-free container and add enough purified water to cover.
  3. Rehydrate in the refrigerator for 48 hours, changing the water every 8-12 hours during this period.
  4. Once softened, cut open along the belly, remove the sand mouth and internal impurities, and clean thoroughly.
  5. Place the sea cucumber in an oil-free pot, add purified water, bring to a boil over high heat, then reduce to low heat and simmer for 30-60 minutes. Adjust the specific time based on the size and hardness of the sea cucumber.
  6. Turn off the heat and let it cool naturally in the pot.
  7. Remove the sea cucumber and place it in new purified water for another 24-48 hours of cold rehydration, continuing to change the water.
  8. Rehydrate until the sea cucumber is soft and elastic, and both ends can bend naturally. It is then ready for cooking.

  Braised Sea Cucumber Recipe

  Suggested Ingredients (2-4 servings):

  • 2-4 rehydrated sea cucumbers
  • Appropriate amount of scallion sections
  • 2-3 slices of ginger
  • A little light soy sauce, oyster sauce, dark soy sauce
  • A little rock sugar, optional
  • Appropriate amount of broth or water
  • A little cornstarch slurry, optional

  Cooking Steps:

  1. Cut rehydrated sea cucumbers into sections or leave whole, set aside.
  2. Heat a small amount of oil in a pot, add scallion sections and ginger slices, and stir-fry until fragrant.
  3. Add light soy sauce, oyster sauce, a little dark soy sauce, and broth or water.
  4. Add the sea cucumber and simmer over low heat for 8-12 minutes, allowing the sea cucumber to absorb the sauce's flavor.
  5. Add a small amount of rock sugar to taste, if desired.
  6. Finally, you can thicken the sauce with a little cornstarch slurry. Plate after the sauce has reduced.

  Braised Sea Cucumber with Scallions Recipe

  Suggested Ingredients (2-4 servings):

  • 2-4 rehydrated sea cucumbers
  • 1-2 large scallions
  • A little ginger slices
  • A little light soy sauce, oyster sauce, cooking wine
  • Appropriate amount of broth or water
  • A little cornstarch slurry

  Cooking Steps:

  1. Wash the rehydrated sea cucumber, leave whole or cut into sections.
  2. Cut large scallions into sections and pan-fry over low heat until fragrant.
  3. Add ginger slices, light soy sauce, oyster sauce, and a small amount of broth.
  4. Add the sea cucumber and simmer over low heat for 8-10 minutes.
  5. Once the sea cucumber has absorbed the scallion aroma, thicken with a little cornstarch slurry.
  6. Serve once the sauce coats the sea cucumber.

  Sea Cucumber Chicken Soup Recipe

  Suggested Ingredients (2-4 servings):

  • 1-3 rehydrated sea cucumbers
  • 300-500g chicken or black-bone chicken
  • 4-6 dried scallops, optional
  • 2-3 red dates, optional
  • A little goji berries, optional
  • 2 slices of ginger
  • 1500-2000ml water
  • Appropriate amount of salt

  Soup Stewing Steps:

  1. Wash the chicken; you can blanch it first to remove scum.
  2. Lightly rinse dried scallops and soak for 15-30 minutes.
  3. Add water to a pot, then add chicken, dried scallops, red dates, and ginger slices.
  4. Bring to a boil over high heat, then reduce to low heat and simmer for 60-90 minutes.
  5. Add the rehydrated sea cucumber and continue simmering over low heat for 10-15 minutes.
  6. Finally, add goji berries. Season with salt to taste before serving.

  Cold Tossed Sea Cucumber Recipe

  Suggested Ingredients (1-2 servings):

  • 1-2 rehydrated sea cucumbers
  • Appropriate amount of shredded cucumber or cilantro, optional
  • A little minced garlic
  • Appropriate amount of light soy sauce, balsamic vinegar, sesame oil
  • A little chili oil, optional

  Cooking Steps:

  1. Slice or shred the rehydrated sea cucumber.
  2. You can quickly blanch it in warm water for 10-20 seconds then drain to maintain texture.
  3. Add shredded cucumber, cilantro, and minced garlic.
  4. Add light soy sauce, balsamic vinegar, sesame oil, and a small amount of chili oil.
  5. Mix well and let it sit for 5 minutes before serving.

  Tips: Ensure all containers are clean and oil-free throughout the sea cucumber rehydration process, as oil can affect rehydration. When rehydrating mixed sizes, large and small pieces can be checked separately for softness. Small pieces may require less cooking time, while large pieces may need more. Rehydrated sea cucumbers can be portioned and frozen for later use, then thawed naturally before eating.

  1. What are the advantages of mixed sizes?

  Mixed sizes offer greater flexibility. Larger sea cucumbers look more presentable after rehydration, making them suitable for braising, stir-frying with scallions, and festive entertaining. Smaller sea cucumbers are better for daily soups, double-boiled dishes, millet porridge, and individual servings.

  2. Why must sea cucumbers be rehydrated without oil?

  When sea cucumbers come into contact with oil during rehydration, it can impede their water absorption and softening, and may also affect the texture. Therefore, it is recommended to keep all rehydration containers, scissors, pots, and hands clean and oil-free.

  3. How do I know if the sea cucumber is fully rehydrated?

  A fully rehydrated sea cucumber will have noticeably increased in size, feel soft and elastic to the touch, bend easily at both ends, and have no noticeable hard core inside. If it still feels hard in the middle, continue cold rehydration or extend the simmering time as needed.

  4. Why remove the sand mouth from sea cucumber?

  The sand mouth and internal impurities can affect the taste and eating experience. After the sea cucumber has softened, cut it open along the belly to clean out the sand mouth and internal impurities, which will result in a cleaner taste when cooked.

  5. Is sea cucumber suitable for long simmering in soup?

  Rehydrated sea cucumbers are not recommended for long periods of high-heat simmering from the start, as this can affect their elasticity and texture. It is best to cook the soup base first and add the sea cucumber during the last 10-15 minutes to allow it to absorb the flavors.

  6. How to store rehydrated sea cucumber?

  Rehydrated sea cucumbers can be portioned into individual servings and frozen in airtight bags or containers. Thaw naturally or in the refrigerator before use, avoiding repeated freezing and thawing which can compromise texture.

  Texture Characteristics

  • Soft body after rehydration, with a soft, chewy, and elastic texture.
  • Distinct spines, suitable for braising, stir-frying with scallions, and festive banquet presentation.
  • Mixed sizes, suitable for different recipes and daily family use.
  • Can be paired with ingredients such as chicken, dried scallops, fish maw, morel mushrooms, red dates, and goji berries.
  • Suitable for classic preparations like stewing, double-boiling, cold tossing, braising, and Buddha Jumps Over the Wall.

  Suitable Usage Scenarios

  • Daily family soups, weekend stews, festive family banquets.
  • Braised sea cucumber, braised sea cucumber with scallions, cold tossed sea cucumber, sea cucumber chicken soup.
  • Buddha Jumps Over the Wall, sea cucumber millet porridge, sea cucumber dried scallop soup.
  • Gifts for parents, elders, relatives, friends, or for personal family consumption.
  • For those who enjoy Chinese dried seafood, traditional soups, and high-end banquet dishes.

  Pairing Suggestions

  • Sea Cucumber + Scallion Sections: Classic scallion-braised method, rich in sauce flavor, suitable for family banquets.
  • Sea Cucumber + Chicken: Suitable for making home-style sea cucumber chicken soup, with a fresh and savory taste.
  • Sea Cucumber + Dried Scallops: Richer seafood flavor, suitable for stewing and Buddha Jumps Over the Wall.
  • Sea Cucumber + Fish Maw: Suitable for high-end banquet soups, offering a richer texture.
  • Sea Cucumber + Morel Mushrooms: Combination of mushroom aroma and seafood flavor, suitable for festive soups.
  • Sea Cucumber + Millet Porridge: Gentle preparation, suitable for breakfast or light meals.

   

  Q: How is Atlantic Long Spine Sea Cucumber best eaten?

  A: After rehydration, it can be used for braising, stir-frying with scallions, soups, cold tossing, millet porridge, and Buddha Jumps Over the Wall. Larger pieces are suitable for braising and plating, while smaller pieces are suitable for soups and daily individual servings.

  Q: How long does sea cucumber need to be rehydrated?

  A: Generally, it needs to be rehydrated in the refrigerator for 2-4 days, with multiple water changes during this period, and undergo cleaning, cooking, and a second rehydration. The specific time will vary based on the size, thickness of the sea cucumber, and personal texture preferences.

  Q: Will mixed sizes affect rehydration?

  A: No, but the softening speed of different sizes may vary. Smaller pieces usually soften faster, while larger pieces may require more time. It is recommended to check the softness of different sizes separately during rehydration and adjust cooking and rehydration times accordingly.

  Q: Why rehydrate sea cucumber in the refrigerator?

  A: Cold rehydration maintains a more stable temperature, reducing the risk of odors and spoilage, and is better suited for longer rehydration periods. Especially in summer, it is recommended to rehydrate in the refrigerator throughout the process.

  Q: Can rehydrated sea cucumber be frozen?

  A: Yes. Rehydrated sea cucumber can be portioned into individual servings and frozen for storage. Thaw naturally or in the refrigerator before use, avoiding repeated freezing and thawing which can compromise texture.

  Q: How long should sea cucumber be cooked in soup?

  A: It is recommended to add rehydrated sea cucumber to the soup when it is almost done, and cook for another 10-15 minutes. It is not advisable to simmer it over high heat for a long time from the beginning, as this may affect its texture and elasticity.

  Q: Why choose Kowloon Tong Atlantic Long Spine Sea Cucumber?

  A: Kowloon Tong specializes in Chinese dried goods, tonic seafood, sea cucumber, and traditional soup ingredients, focusing on ingredient quality, rehydration experience, and family use. This wild Atlantic long spine sea cucumber, available in mixed sizes, is suitable for braising, stir-frying with scallions, soups, cold tossing, and festive family banquets.

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