$345.00Excl. VAT

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  Kowloontong Wild Sea Cucumber Classic South American Double-Row "Fat Boy" Sea Cucumber, Large, is a traditional dried sea cucumber suitable for festive family banquets, braised sea cucumber, braised sea cucumber with scallions, Buddha Jumps Over the Wall, soups, cold mixed sea cucumber, and high-end Chinese seafood gift pairings. The South American Double-Row "Fat Boy" Sea Cucumber has a plump body, distinct double-row thorns, and the large size looks more presentable after rehydration. It has thick flesh and a soft, chewy texture, making it suitable for those who enjoy the classic sea cucumber taste and dishes for entertaining guests.

  • Kowloontong Selected Wild Sea Cucumber: Suitable for braising, braising with scallions, cold mixing, boiling, stewing, Buddha Jumps Over the Wall, and festive family banquets.
  • South American Double-Row "Fat Boy" Sea Cucumber: Plump body with distinct double-row thorns, a classic and popular sea cucumber variety.
  • Large Size: More presentable after rehydration, suitable for banquets, New Year's Eve dinner, and festive gifting.
  • Thick and Soft Texture: Soft and thick texture after rehydration, with a bouncy chew, suitable for braising and braising with scallions to absorb flavors.
  • Classic Seafood Dishes: Can be used for braised sea cucumber with scallions, braised sea cucumber, sea cucumber chicken soup, sea cucumber millet porridge, and Buddha Jumps Over the Wall.
  • Suitable for Gifting or Personal Use: The large size sea cucumber has a stronger gift appeal, suitable for gifting to parents, elders, relatives, or for regular family use.

  Sea Cucumber Rehydration Method

  Rehydration Preparation:

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

  Rehydration Steps:

  1. Rinse the surface dust off the dried sea cucumber quickly with clean water.
  2. Place in a clean, oil-free container and add enough purified water.
  3. Refrigerate for 48 hours, changing the water every 8-12 hours during this period.
  4. Once softened, cut along the belly, remove the sand sac and internal impurities, and rinse 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 40-70 minutes. The specific time depends on the size and desired tenderness of the sea cucumber.
  6. Turn off the heat and let it steep naturally until the water cools.
  7. Take out the sea cucumber and place it in new purified water to refrigerate for another 24-48 hours, continuing to change the water during this time.
  8. Once the sea cucumber is soft and elastic, and both ends can be naturally bent, it is ready for cooking.

  Braised South American "Fat Boy" Sea Cucumber Recipe

  Suggested Ingredients (for 2-4 servings):

  • 2-4 rehydrated South American "Fat Boy" sea cucumbers
  • Appropriate amount of scallion segments
  • 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. Prepare the rehydrated sea cucumbers whole or cut into segments.
  2. Heat a small amount of oil in a pot, add scallion segments 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 cucumbers and simmer over low heat for 8-12 minutes to allow them to absorb the sauce's flavor.
  5. Add a little rock sugar to taste, according to personal preference.
  6. Finally, a small amount of cornstarch slurry can be used to thicken the sauce. Once the sauce has reduced, it's ready to plate.

  Braised Sea Cucumber with Scallions Recipe

  Suggested Ingredients (for 2-4 servings):

  • 2-4 rehydrated South American Double-Row "Fat Boy" sea cucumbers
  • 1-2 large scallions
  • A little ginger slice
  • 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 cucumbers, either whole or cut into segments.
  2. Cut large scallions into segments and 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 cucumbers and simmer over low heat for 8-10 minutes.
  5. Once the sea cucumbers have absorbed the scallion aroma, thicken with a small amount of cornstarch slurry.
  6. Once the sauce coats the sea cucumbers, they are ready to serve.

  Sea Cucumber Chicken Soup Recipe

  Suggested Ingredients (for 2-4 servings):

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

  Soup Boiling Steps:

  1. Wash the chicken, and blanch it first to remove impurities if desired.
  2. Rinse dried scallops briefly 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 cucumbers and continue to simmer over low heat for another 10-15 minutes.
  6. Finally, add goji berries, and season with salt to taste before serving.

  Sea Cucumber Millet Porridge Recipe

  Suggested Ingredients (for 1-2 servings):

  • 1 rehydrated sea cucumber
  • 50-80g millet
  • A little shredded ginger
  • A little goji berries, optional
  • Appropriate amount of water
  • A little salt

  Cooking Steps:

  1. Wash the millet and add water to cook porridge.
  2. Bring to a boil over high heat, then reduce to low heat and simmer until the millet is soft and thick.
  3. Cut the rehydrated sea cucumber into segments or slices.
  4. When the porridge is almost cooked, add the sea cucumber and shredded ginger, and continue to cook for 5-8 minutes.
  5. Add a little salt to taste, and finally sprinkle with goji berries.

  Cold Mixed Sea Cucumber Recipe

  Suggested Ingredients (for 1-2 servings):

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

  Cooking Steps:

  1. Cut the rehydrated sea cucumbers into slices or strips.
  2. Blanch quickly in warm water for 10-20 seconds, then remove, to maintain texture.
  3. Add shredded cucumber, cilantro, and minced garlic.
  4. Add light soy sauce, black vinegar, sesame oil, and a little chili oil.
  5. Mix well and let sit for 5 minutes before serving.

  Tips: All containers used for sea cucumber rehydration must be clean and oil-free, as oil will affect the rehydration process. Large South American "Fat Boy" sea cucumbers are thicker, so the rehydration and cooking time may be slightly longer than for small to medium sizes. During rehydration, it is recommended to check the tenderness to avoid them being too hard or too soft. Rehydrated sea cucumbers can be portioned and frozen for storage, then thawed naturally before use.

  1. What are the characteristics of the Large South American Double-Row "Fat Boy" Sea Cucumber?

  The Large South American Double-Row "Fat Boy" Sea Cucumber has a plumper body and looks more presentable after rehydration, with distinct double-row thorns that are ideal for display. It has a soft and thick texture, making it suitable for braised, braised with scallions, and festive banquet dishes.

  2. What cooking methods are suitable for large sea cucumbers?

  Large sea cucumbers are best suited for whole braising, braising with scallions, banquet presentation, and New Year's Eve dishes. If used for soup or millet porridge, they can also be cut into segments, which makes them easier to share and absorb flavor.

  3. Why must sea cucumber rehydration be oil-free?

  When sea cucumbers come into contact with oil during rehydration, it can affect their ability to absorb water and soften, and may also affect their texture. Therefore, all rehydration containers, scissors, pots, and hands should be kept clean and oil-free.

  4. Do large sea cucumbers require longer rehydration time?

  Large sea cucumbers usually have thicker bodies, so the rehydration and cooking time may be slightly longer than for small to medium sizes. It is recommended to check the tenderness by touch during rehydration; when the body is soft and elastic, and both ends can be naturally bent, it indicates a good rehydration state.

  5. Is it advisable to cook rehydrated sea cucumbers for a long time?

  It is not recommended to cook rehydrated sea cucumbers over high heat for a long time from start to finish, as this can affect their elasticity and texture. It is suggested to prepare the soup base first, then add the sea cucumbers in the last 10-15 minutes; for braising or braising with scallions, simmer over low heat until flavored.

  6. How should rehydrated sea cucumbers be stored?

  Rehydrated sea cucumbers can be portioned according to serving size, then placed in airtight bags or containers and frozen. Thaw naturally or in the refrigerator before use, avoiding repeated freezing and thawing which can affect the texture.

  Taste Characteristics

  • Plump body and soft, thick texture after rehydration.
  • Distinct double-row thorns, with the large size being more suitable for festive family banquets and plating.
  • Thick and flavorful, suitable for braising, braising with scallions, cold mixing, and soups.
  • Can be paired with ingredients such as chicken, dried scallops, fish maw, morel mushrooms, red dates, and goji berries.
  • Suitable for gifting, personal use, festive family banquets, and high-end seafood dishes.

  Suitable Usage Scenarios

  • Lunar New Year's Eve dinner, festive family banquets, dishes for entertaining guests.
  • Braised sea cucumber, braised sea cucumber with scallions, cold mixed sea cucumber, sea cucumber chicken soup.
  • Buddha Jumps Over the Wall, sea cucumber millet porridge, sea cucumber and dried scallop soup.
  • Gifting to parents, elders, relatives, or for family self-use.
  • Those who enjoy Chinese dried seafood, traditional soups, and classic sea cucumber dishes.

  Pairing Suggestions

  • Sea Cucumber + Scallion Segments: Classic braised with scallions method, rich in sauce flavor, suitable for family banquets.
  • Sea Cucumber + Chicken: Suitable for home-style sea cucumber chicken soup, with a fresh and savory taste.
  • Sea Cucumber + Dried Scallops: Stronger seafood flavor, suitable for stewed soup and Buddha Jumps Over the Wall.
  • Sea Cucumber + Fish Maw: Suitable for high-end banquet soups, with a richer texture.
  • Sea Cucumber + Morel Mushrooms: Mushroom aroma combined with seafood flavor, suitable for festive soups.
  • Sea Cucumber + Millet Porridge: Mild preparation, suitable for breakfast or light meals.

  Q: How is the Large South American Double-Row "Fat Boy" Sea Cucumber best eaten?

  A: It can be rehydrated and used for braising, braising with scallions, soups, cold mixing, millet porridge, and Buddha Jumps Over the Wall. The large size is more suitable for whole braising, braising with scallions for presentation, and festive family banquets.

  Q: Is this sea cucumber suitable for gifting?

  A: Yes, it is. The Large South American Double-Row "Fat Boy" Sea Cucumber looks presentable after rehydration, making it suitable for gifting to parents, elders, relatives, and for Chinese gifting occasions such as Lunar New Year, Mid-Autumn Festival, birthdays, and visits.

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

  A: It generally requires 2-4 days of refrigerated rehydration, with multiple water changes during this period, followed by cleaning, cooking, and a second rehydration. Large sea cucumbers have thicker bodies, so the rehydration and cooking time can be extended appropriately.

  Q: Why must sea cucumber be rehydrated in the refrigerator?

  A: Refrigerated rehydration provides a more stable temperature, reducing the risk of odor and spoilage, and is more suitable for long-term rehydration. Especially in summer, it is recommended to refrigerate throughout the entire rehydration process.

  Q: Can rehydrated sea cucumbers be frozen?

  A: Yes. Rehydrated sea cucumbers can be portioned according to serving size and frozen for storage. Thaw naturally or in the refrigerator before use, avoiding repeated freezing and thawing which can affect the texture.

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

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

  Q: Why choose Kowloontong Large South American Double-Row "Fat Boy" Sea Cucumber?

  A: Kowloontong specializes in Chinese dried goods, ginseng and seafood, sea cucumbers, and traditional soup ingredients, focusing on ingredient quality, rehydration experience, and family use scenarios. This wild South American Double-Row "Fat Boy" Sea Cucumber, Large, is suitable for braising, braising with scallions, soups, cold mixing, festive family banquets, and gifting or personal use.

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