过去,海参大多作为食材出现在餐桌之上,大家首先追求是口感和场面,营养还在其次,所以传统吃法的问题大家并不过分关注。而现在,市场调查的结果显示,消费者购买海参的目的大部分还是作为滋补品来食用,此时,传统吃法的弊端就显现出来。传统工艺:有些无奈的水发老祖宗怎么吃海参,清朝文献多有记录,大概是生吃的人少,基本都是盐水煮过,再拿水发的。后来技术进步,盐水要煮两遍,然后再拌上草木灰或者木 In the past, most of the sea cucumbers appeared on the table as ingredients, and everyone first pursued the taste and the scene, followed by nutrition, so the traditional problem of eating was not overly concerned. Now, the results of the market survey show that the majority of consumer purchases of sea cucumber are still consumed as tonics, and the disadvantages of traditional eating methods are apparent. Traditional crafts: Some helpless water fat ancestors how to eat sea cucumber, the Qing Dynasty literature and more records, probably less eaten raw, are basically cooked salt, and then take water hair. Later, technological progress, brine to cook twice, and then mixed with ash or wood