沙隆白肉参 玻璃参 Sri Lanka Disco Sea Cucumber

Name of Product: Sri Lanka Disco Sea Cucumber

Country of Origin: Sri Lanka

Size: According to variation

Weight: 1 piece / 100g / 150g

Sri Lanka Disco Sea Cucumber

Disco Sea Cucumber, also known as White Sea Cucumber or Glass Sea Cucumber, is a premium dried sea cucumber valued for its clean appearance, firm texture and excellent ability to absorb rich sauces and broths after rehydration.

This listing offers multiple size options from 20 Head to 300 Head, suitable for different cooking needs and budgets.

In general, the lower the head count, the larger each sea cucumber. Higher head counts indicate smaller pieces, which are suitable for soups, slicing, hot pot and daily cooking.

After proper soaking, Sri Lanka Disco Sea Cucumber develops a smooth, springy texture and is perfect for traditional Chinese banquet dishes and festive seafood cuisine.

Size Guide:

20 - 40 Head

Larger size and ideal for banquets, gifting, Pen Cai, Buddha Jumps Over the Wall and premium braised dishes.

50 - 100 Head

Medium size and suitable for family meals, braised mushrooms, vegetables and festive cooking.

150 - 300 Head

Smaller size and ideal for soups, sliced dishes, hot pot, restaurants and everyday cooking.

Product Highlights:

1. Sri Lanka sea cucumber

2. Also known as Disco Sea Cucumber / White Sea Cucumber

3. Smooth and springy texture after soaking

4. Excellent sauce absorption

5. Suitable for braising and soups

6. Multiple sizes available

7. Premium seafood ingredient

8. Great for festive dishes and gifting

Recommended Uses:

1. Buddha Jumps Over the Wall

2. Pen Cai

3. Braised Sea Cucumber with Mushrooms

4. Braised Sea Cucumber with Vegetables

5. Premium Chinese Seafood Dishes

6. Sea Cucumber Chicken Soup

7. Braised Sea Cucumber

8. Festive Banquets

9. Premium Seafood Gift

Rehydration Guide:

1. Rinse thoroughly with clean water.

2. Place in a clean container and soak in refrigerated water for 1 night.

3. Cook over high heat for 5 minutes and then turn off the heat and let it cool naturally (Every day at least once).

4. On Day 3 clean the sand and impurities.

5. Continue cook over high heat for 5 minutes and then turn off the heat and let it cool naturally until the sea cucumber fully soft.

6. Continue soaking in refrigerated water for another 1–2 days until fully expand.

7. Once fully rehydrated, freeze for storage and use when needed.

**Rehydration time may vary depending on the size, thickness and dryness of the sea cucumber.**

Storage Instructions:

Store dried sea cucumber in a cool and dry place.

Keep away from direct sunlight and moisture.

Reseal tightly after opening and refrigerate or freeze for best quality.

Rehydrated sea cucumber should be frozen and consumed as soon as possible.

Size Guide:

Size: 30/35: 3-5pcs

Size 40/45: 4-6pcs

Size 60/65 : 6-8pcs

Size 80/90: 8-11pcs

Size 110/120: 11-13pcs

Size 150/170: 15-18pcs

Size 200/220: 20-24 pcs

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产品名称：玻璃参 | 白肉参 | 毛虫参

原产地：斯里兰卡

大小：根据选择

重量：1条 / 100g / 150g

沙隆白肉参｜玻璃参｜斯里兰卡高级海参

沙隆白肉参，也常被称为玻璃参，英文为 Sri Lanka Disco Sea Cucumber，是深受海味爱好者喜爱的高级干海参之一。其外形洁净，肉质厚实，泡发后口感爽滑弹牙，适合各种传统中式海味料理。

本商品提供 20头至300头 多种大小选择，可根据不同用途及预算自由挑选。

一般来说，头数越少，每条海参越大；头数越多，每条海参越小。

沙隆白肉参泡发后吸汁能力佳，适合焖煮、炖汤、佛跳墙、盆菜、海参扒花菇及鲍参翅肚等高级宴席料理。

不同大小推荐:

20头 - 40头

体型较大，适合宴客、送礼、盆菜、佛跳墙及高级海味料理。

50头 - 100头

大小适中，适合家庭聚餐、海参焖花菇、海参扒时蔬及年菜料理。

150头 - 300头

较小规格，适合炖汤、切片焖煮、餐饮业、火锅及日常料理。

产品特点:

1. 斯里兰卡海参

2. 又称沙隆白肉参 / 玻璃参

3. 泡发后肉质爽滑

4. 口感弹牙

5. 吸汁能力佳

6. 适合焖煮及炖汤

7. 多种大小选择

8. 节庆宴客高级食材

推荐用途:

1. 佛跳墙

2. 盆菜

3. 海参焖花菇

4. 海参扒时蔬

5. 鲍参翅肚

6. 海参鸡汤

7. 红烧海参

8. 节庆宴席

9. 高级海味礼品

泡发建议:

1. 先用清水冲洗干净。

2. 放入干净容器，加入清水冷藏浸泡1一晚。

3. 用清水煮约5分钟，关火后自然焖至水冷 (每天至少一次)。

4. 第三天可剪开，清理沙子和肠。

5. 继续用清水煮约5分钟，关火后自然焖至水冷 (每天重复直到海参完全变软)。

6. 继续冷藏浸泡1–2天，直到海参完全发大。

7. 泡发完成后可冷冻保存，料理时取出使用。

**泡发时间会因海参大小、厚度及干度而有所不同。**

保存方式:

干海参请存放于阴凉干燥处。

避免阳光直射及潮湿环境。

开封后建议密封冷藏或冷冻保存。

已泡发海参请冷冻保存，并尽快食用。