日本野生关南刺参 │ Japanese Kannan Wild Sea Cucumber
产地│Origin：日本关南 │ Japan Kannan
储藏方法│Storage：未浸发的海参须存放于通风阴凉处，如预算较长时间食用，建议封好放入雪柜（0-8℃）储存 Store in cool and dry place, suggested to sealed and chilled at 0-8℃
海参浸泡步骤｜Sea cucumber soaking steps：
第1天| Day 1
（1）用清水冲洗海参｜Rinse the sea cucumbers with clean water；
（2）将海参放入容器内，用清水浸泡约24个小时，期间换1-2次水｜ Put the sea cucumbers in the container and soak them in clean water for about 24 hours, changing the water 1-2 times during the period；
第2天｜ Day 2
（3）将海参放入锅内加入新水用大火煮15-20分钟，之后让海参在锅内自然冷却。冷却后沿着海参腹部剪开，清理体内经、杂质及沙嘴 ｜ Put the sea cucumber into the pot, add new water and cook for 15-20 minutes on high heat, then let the sea cucumber cool naturally in the pot. After cooling, cut along the sea cucumber abdomen to clean the body meridian, impurities and sand mouth；
（4）将海参放入锅内加入新水用大火煮15-20分钟，之后让海参在锅内自然冷却，冷却后将海参放入冰柜泡发24小时 ｜Put the sea cucumbers into the pot, add new water and cook for 15-20 minutes on high heat, then let the sea cucumbers cool naturally in the pot. After cooling, put the sea cucumbers in the freezer to soak for 24 hours；
第3～4天｜ Day 3～4
（5）重复第4步奏｜ Repeat step 4；
第4～5天｜ Day 4～5
（6）海参泡发期间定时更换海参容器内的水，确保容器内的水质干净｜Change the water in the sea cucumber container regularly during the sea cucumber soaking period to ensure that the water in the container is clean；
第6天｜Day 6
（7）海参已经可以食用。捞起食用的分量，然后将未食用的部分封好存于-18℃ 的冰柜。下次食用前将海参解冻烹煮即可。倘若海参尚未完全泡发，可将海参放入清水继续泡发，泡发期间定时更换海参容器内的水，确保容器内的水质干净。｜Sea cucumbers are already edible. Pick up the edible portion, and then seal the uneaten portion in a freezer at -18°C. Thaw and cook the sea cucumber before next consumption. If the sea cucumber has not been fully soaked, you can put the sea cucumber into clean water to continue soaking. During the soaking period, regularly replace the water in the sea cucumber container to ensure that the water in the container is clean.
附注 ｜Remark:
1. 海参泡发过程中不可以接触到油或米水，因为海参遇油易烂，因此，盛放海参的容器以及煮海参用的锅不可以有油。｜ Do not touch oil or rice water during the soaking process of sea cucumbers, because sea cucumbers are easy to rot when exposed to oil. Therefore, the container for holding sea cucumbers and the pot for boiling sea cucumbers should not have oil.
2. 在清理海参时，贴在肉上白色的筋可不要去掉，因为其含有丰富的营养。｜When cleaning sea cucumbers, don’t remove the white tendons attached to the meat because they are rich in nutrients
3. 在浸泡海参时，可放入冰箱，用保鲜膜将容器密封。｜When soaking sea cucumbers, put them in the refrigerator and seal the container with plastic wrap.
4. 海参的煮法很多，本地通常的煮法包含焖炖、煲汤、红烧和葱炒。｜There are many ways to cook sea cucumbers. The usual local cooking methods include stew, soup, braised and green onion.
产地│Origin：日本关南 │ Japan Kannan
储藏方法│Storage：未浸发的海参须存放于通风阴凉处，如预算较长时间食用，建议封好放入雪柜（0-8℃）储存 Store in cool and dry place, suggested to sealed and chilled at 0-8℃
海参浸泡步骤｜Sea cucumber soaking steps：
第1天| Day 1
（1）用清水冲洗海参｜Rinse the sea cucumbers with clean water；
（2）将海参放入容器内，用清水浸泡约24个小时，期间换1-2次水｜ Put the sea cucumbers in the container and soak them in clean water for about 24 hours, changing the water 1-2 times during the period；
第2天｜ Day 2
（3）将海参放入锅内加入新水用大火煮15-20分钟，之后让海参在锅内自然冷却。冷却后沿着海参腹部剪开，清理体内经、杂质及沙嘴 ｜ Put the sea cucumber into the pot, add new water and cook for 15-20 minutes on high heat, then let the sea cucumber cool naturally in the pot. After cooling, cut along the sea cucumber abdomen to clean the body meridian, impurities and sand mouth；
（4）将海参放入锅内加入新水用大火煮15-20分钟，之后让海参在锅内自然冷却，冷却后将海参放入冰柜泡发24小时 ｜Put the sea cucumbers into the pot, add new water and cook for 15-20 minutes on high heat, then let the sea cucumbers cool naturally in the pot. After cooling, put the sea cucumbers in the freezer to soak for 24 hours；
第3～4天｜ Day 3～4
（5）重复第4步奏｜ Repeat step 4；
第4～5天｜ Day 4～5
（6）海参泡发期间定时更换海参容器内的水，确保容器内的水质干净｜Change the water in the sea cucumber container regularly during the sea cucumber soaking period to ensure that the water in the container is clean；
第6天｜Day 6
（7）海参已经可以食用。捞起食用的分量，然后将未食用的部分封好存于-18℃ 的冰柜。下次食用前将海参解冻烹煮即可。倘若海参尚未完全泡发，可将海参放入清水继续泡发，泡发期间定时更换海参容器内的水，确保容器内的水质干净。｜Sea cucumbers are already edible. Pick up the edible portion, and then seal the uneaten portion in a freezer at -18°C. Thaw and cook the sea cucumber before next consumption. If the sea cucumber has not been fully soaked, you can put the sea cucumber into clean water to continue soaking. During the soaking period, regularly replace the water in the sea cucumber container to ensure that the water in the container is clean.
附注 ｜Remark:
1. 海参泡发过程中不可以接触到油或米水，因为海参遇油易烂，因此，盛放海参的容器以及煮海参用的锅不可以有油。｜ Do not touch oil or rice water during the soaking process of sea cucumbers, because sea cucumbers are easy to rot when exposed to oil. Therefore, the container for holding sea cucumbers and the pot for boiling sea cucumbers should not have oil.
2. 在清理海参时，贴在肉上白色的筋可不要去掉，因为其含有丰富的营养。｜When cleaning sea cucumbers, don’t remove the white tendons attached to the meat because they are rich in nutrients
3. 在浸泡海参时，可放入冰箱，用保鲜膜将容器密封。｜When soaking sea cucumbers, put them in the refrigerator and seal the container with plastic wrap.
4. 海参的煮法很多，本地通常的煮法包含焖炖、煲汤、红烧和葱炒。｜There are many ways to cook sea cucumbers. The usual local cooking methods include stew, soup, braised and green onion.
Related to the 日本野生关南刺参 （大）│ Japanese Kannan Wild Sea Cucumber（L）
