How to eat fresh jellyfish, how to eat jellyfish

The salad is better! Nutrients can be retained, but you need to pay attention to the fishy smell at first.

1) Blanch the shredded jellyfish in boiling water for 10 to 15 seconds, then remove and drain, then pour in 100ml of rice vinegar and soak for 10 minutes.

2) Then discard the soaked rice vinegar and do not use it. Add 15ml of new rice vinegar, light soy sauce, sugar, salt, chili oil and cooked sesame seeds, mix well.

3) In summer, it tastes better when eaten after 20 minutes in the refrigerator.

Super wordy: *When blanching the shredded jellyfish, don't blanch it for too long, otherwise the taste will become very hard. As long as you see the blanched jellyfish shrink, it can be drained for about 10 to 15 seconds.

If the jellyfish is not done well, it will have a fishy taste, which is unpleasant. After blanching, soaking in rice vinegar can remove the fishy smell of jellyfish and make the texture more crispy. The soaked vinegar must be discarded and replaced with new rice vinegar when it is cold. (

Cold salad can be appropriately added with chili oil according to personal taste, pepper or sesame oil or the like, and you can also sprinkle sesame seeds on top.

Soak in water for a few hours, wait for the saltiness to be removed, shredd, add balsamic vinegar, sesame oil and monosodium glutamate and mix. If you can't eat it, don't mix it all, just put it in the refrigerator and freeze it, and take it out before eating.

Jellyfish is rich in protein, minerals, vitamins, etc., and has high nutritional value. Jellyfish salad is one of my favorite dishes, and my good husband will make it for me. This dish uses pure soy sauce, which can be used directly for dipping, accompaniment, cold dressing and various types of cooking.

It can make dishes more delicious and sweet.

Ingredients for cold jellyfish.

250g jellyfish 1/2 cucumber.

Appropriate amount of purple cabbage and half a spoon of sugar.

2 tablespoons of aged vinegar and 1 tablespoon of Weishida pure fresh soy sauce.

Salt to taste a few drops of sesame oil.

3 cloves of garlic and appropriate amount of cooked sesame seeds.

Preparation of cold jellyfish.

Step 1: Soak the jellyfish in cold water and change the water several times to remove the salty taste.

Step 2: Purple cabbage, cucumber shredded.

Step 3: Prepare the minced garlic.

Step 4 Mix sugar, vinegar, pure soy sauce, salt and sesame oil.

Step 5: Bring the water to a boil and blanch the jellyfish for 5 seconds.

Step 6Put the jellyfish, red cabbage and cucumber in a large bowl.

Step 7: Pour in the juice.

Step 8: Cook white sesame seeds and mix well.

Cooking skills. Jellyfish should not be boiled for a long time, generally not for more than 8 seconds, if boiled for a long time, the jellyfish will shrink a lot. Or boil the water to turn on the fire, and dip the jellyfish in boiling water to scoop it up.

One of Shanghai's local specialties and traditional dishes.

Cold jellyfish head is a traditional famous dish in Shanghai, which belongs to the Shanghai cuisine. The type is a local characteristic. The basic characteristics are yellow and bright color, crisp and tender chewing, salty and sweet, and rich green onion.

The texture of aged jellyfish is tender and crisp, and the skin of the jellyfish is old and tough. When the jellyfish head is scalded with boiling water, the water temperature should not be too high. The higher the water temperature, the greater the shrinkage of the jellyfish head, the more drainage and the more aging and tougher the texture becomes.

A little step 11.

The salad is delicious.

Generally very salty.

You need to soak in water first.

Soak for a while, then cut into shreds or thin slices.

Add some seasonings and mix cold.

Jellyfish skin can be fried with chili peppers or served cold, and the nutritional value is very high, but it is best not to eat it for allergy sufferers.

How do you eat fresh jellyfish?

Fresh jellyfish cannot be eaten directly, because the filamentous sac of fresh jellyfish contains venom (containing various toxic amines such as serotonin and histamine and toxic peptide proteins, if eaten directly, it will cause abdominal pain, vomiting, diarrhea and other symptoms), and it needs to be dissolved with salt and alum in water, and then put the fresh jellyfish in it to marinate for a few days. After treatment, filter out the water, remove toxins, after repeated soaking, rinsing, wash off the salt and alum remaining in the jellyfish, and soak it in vinegar for 10 minutes to kill the residual bacteria and parasites before it can be eaten with confidence.

Processed fresh jellyfish can be eaten stir-fried or served cold.

Cold salad with aged vinegar, sugar, ginger and garlic, sesame oil, can be mixed with cucumbers, carrots, cucumbers, lettuce, soybean sprouts and other cold dressing.

It can also be stir-fried with pork, carrots, coriander, etc. Shred the jellyfish, shred the carrots, cut the coriander, shred the pork, and put the water and starch well.

Add light soy sauce, cooking wine, and starch to the bowl to make the juice.

Add peanut oil to the pot and fry the shredded meat to make it fragrant, then add the shredded carrots and stir-fry, put the coriander and stir-fry well, and finally put in the shredded sea stalks, pour in the seasoned sauce, and pour sesame oil out of the pot.

Jellyfish is very rich in unsaturated fatty acids, and the composition ratio of various amino acids in jellyfish is complete, which can complement the amino acids of other foods; It also contains a variety of polysaccharides, which are rich in protein, fat, riboflavin, thiamine, iodine, calcium, iron, phosphorus, etc. It has high nutritional value and medicinal value.

The filamentous sac of fresh jellyfish contains venom, and fresh jellyfish generally need to be processed and salted with salt and alum three times to remove the toxins after filtering out the water. After processing, the jellyfish should be repeatedly soaked and rinsed before eating, and the salt and alum should be removed, and the jellyfish should be soaked in vinegar for more than 10 minutes after cleaning.

There are many ways to make jellyfish, boiling, stir-frying, water and oil, etc., the effect of cold jellyfish shreds is better, fresh jellyfish is cut and put into a basin, cooking, adding old vinegar, salt, monosodium glutamate, garlic paste, sesame juice, coriander, sesame oil cold dressing, the taste is soft and smooth, similar to cold powder, crisp and refreshing.

How do you eat jellyfish? In the case of jellyfish, I think it is better to eat it cold.

500 grams of jellyfish head, 250 grams of cucumber.

Seasoning: garlic, rice vinegar, salt, monosodium glutamate, sugar, sesame oil.

Method: 1Rinse the jellyfish head with cold water until it is light, put it in hot water at about 80 degrees Celsius and blanch it slightly, and take out the knife. Rinse with cold boiled water and drain.

2.Cut the washed cucumber into two slices and pat it gently with a knife. Then cut the cucumber into oblique slices, marinate it with salt and drain it, put in the jellyfish head, add salt, monosodium glutamate, sugar, garlic paste, sesame oil, rice vinegar, and mix well.

150g jellyfish head, 100g cucumber ingredients, appropriate amount of sesame oil, appropriate amount of salt, a little sugar, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of garlic, appropriate amount of ginger, appropriate chili.

Method 1: Prepare the ingredients, soak the jellyfish head in water, and wash the cucumbers.

2Cucumber diced, jellyfish head cut into small pieces, 3 garlic cut into slices, 4 ginger slices.

5. Slice the chili pepper 6, pour in a spoonful of soy sauce, 7, pour in two spoons of rice vinegar, 8, and put a spoonful of sugar.

9. Mix the juice 10, pour in the cucumber and jellyfish 11, put a little sesame oil and stir well.

12The longer the steeping time, the better the taste.

Jellyfish shredded 250 grams, cucumber 300 grams, chili pepper, 2 sausages, 100 grams of ginger and garlic, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of five-spice powder, appropriate amount of coriander, 2 sticks.

Steps: 1.Prepare all ingredients, wash and set aside. 2.Shred the cucumber and set aside. 3.Soak the shredded jellyfish in water in advance to remove the salty taste.

4.Chop the peppers and set aside. 5.Shred the ginger and mince the garlic for later use. 6.Cut off the jellyfish and drain the water.

7.Heat the oil in a pan and stir-fry the ginger and garlic until fragrant. 8.When the shredded jellyfish is poured into the pot, add the chili peppers.

9.Add the cucumber shreds, there will be a lot of water in the pot at this time, be sure to pour it out.

10.Stir-fry the shredded jellyfish and cucumber, add the seasoning, and put some coriander. You can eat it in the pot.

1. Soak the jellyfish silk in water for a long time until soft. 2. Shred the cucumber and mince the garlic.

3. Stir the seasoning with the above ingredients well and serve.

3 cucumbers, 200 grams of jellyfish skin, shredded ginger, rice vinegar, soy sauce, monosodium glutamate, and sesame oil.

Method】 Wash the cucumbers, peel the small thorns on the surface slightly, remove the seeds and cut into thick strips. Cut the jellyfish skin into shreds, rinse the salty flavor and sand, remove and squeeze out the water, put an appropriate amount of shredded ginger, rice vinegar, soy sauce, monosodium glutamate, sesame oil and cucumber shreds, mix well.

300g jellyfish 1 cucumber.

Ingredients: Appropriate amount of oil, appropriate amount of salt, appropriate amount of aged vinegar, 1 piece of ginger, 1 garlic head, appropriate amount of sugar.

Steps: 1 Jellyfish soaked in water2 Cucumber peeled3 If you are about to eat it, cut the jellyfish into strips and add a pinch of salt.

4 Rub and change the water repeatedly and rinse 5 Shred the cucumbers and jellyfish and put them on a plate.

6 Take a small bowl, add sugar, salt, vinegar, ginger and minced garlic and stir well to form a vinegar sauce. Filter with a mesh drain and then pour the jellyfish.

7 Stir and you're done.

The jellyfish salad should be boiled in boiling water. Here's how to make jellyfish salad::

Ingredients: 400g jellyfish head

Excipients: Appropriate amount of olive oil, appropriate amount of minced garlic, appropriate amount of shallots, appropriate amount of vinegar, appropriate amount of sugar, appropriate amount of cucumber, appropriate amount of fresh soy sauce in June.

The preparation of cold scallion oil jellyfish head.

1. Soak the jellyfish head in water for 2 days and change the water once in between.

2. Cut into thin slices with a knife.

3. Put it in boiling water at about 80 degrees and pick it up.

4. Peel the cucumber.

5. Cut the hob into thin slices.

6. Prepare shallots.

7. Prepare minced garlic.

8. Pour olive oil into the pot.

9. Burn until there is a lot of green smoke, pour it into the green onion and boil it into scallion oil.

10. Drain the cucumber slices and add them to the jellyfish head, and pour in an appropriate amount of fresh soy sauce.

11. Pour in an appropriate amount of vinegar.

12. Add sugar.

13. Pour in minced garlic.

14. Add scallion oil and mix well.

15. Put the pot on the table.

The jellyfish sold in the market are salty, and the jellyfish bought home should be soaked in clean water, at least one day in advance, and the water can be changed every few hours, so that the salt in the jellyfish can be soaked, and the taste will be better;

Soak the cleaned jellyfish and cut it into thin slices, you can cut it into thin slices or shredded jellyfish according to your preference, and soak the cut jellyfish in warm water for a while;

Squeeze out the jellyfish soaked in warm water, put it in a large basin, pour the seasoned sauce, stir evenly and put it on the plate, so that a delicious and refreshing cold jellyfish salad is ready;

Summary of the practice of cold jellyfish:

1. Taste the saltiness of the jellyfish before the seasoning sauce, if it is light, you can add a little salt to the sauce;

2. Blanching jellyfish is not recommended, otherwise it will shrink and affect the taste;

It can be made with aged vinegar, sugar, ginger, garlic, coriander, sesame oil to make cold fresh jellyfish, or made into artemisia stem mixed jellyfish, cold cucumber carrot jellyfish skin, old vinegar jellyfish, cucumber cold jellyfish shredded, cold jellyfish cucumber shreds, scallion oil jellyfish, jellyfish lettuce shreds, soybean sprouts fried jellyfish, etc.

Jellyfish, also known as jellyfish, white skin, fresh jellyfish contains more water, thicker skin, contains toxins, needs to be salted with edible salt and alum 3 times, and the toxins can be eaten after exhaustion.

Jellyfish have bell-shaped bodies or inverted bowl-shaped or umbrella-shaped bodies, and often float on the surface of the sea in groups, sometimes being hit and stranded on the beach.

Generally, the umbrella body and mouth and wrist part of the jellyfish are processed, the mouth and wrist are commonly known as the jellyfish head, and the umbrella part is commonly known as the jellyfish skin.

Ingredients for cabbage hearts mixed with stinging skin.

150 grams of cabbage hearts and 100 grams of stinging skin.

50 grams of carrots 10 grams of coriander.

10 grams of garlic 1 tablespoon of sugar.

2 tablespoons vinegar and 2 tablespoons salt.

MSG spoon cabbage heart mixed with stinging skin.

Step 1: Prepare the raw materials: soak the jellyfish skin in water for one hour, remove the salt, then wash and drain the water, cabbage heart, carrots, coriander, garlic and set aside.

Step 2: Cut the cabbage heart into thin strips.

Step 3: Cut the carrot into thin strips.

Step 4: Peel the garlic and mash it into minced garlic.

Step 5: Put the cabbage heart, shredded sting, shredded carrot, and coriander into a container together Step 6: Add the seasonings, sugar, salt, monosodium glutamate, vinegar, and garlic.

Step 7: Mix all the seasonings well and add to taste.

Milk and eggs are better for breakfast.

Step 11: Delicious food is to share with your friends.

Step 12: A plate of refreshing side dishes for breakfast is so appetizing.

Step 13: A hearty breakfast is the motivation to start your day.

Mixed jellyfish skin [cuisine]: [Ingredients]: 250 grams of jellyfish skin, 50 grams of cucumber, 10 grams of dried shrimp, 10 grams of coriander, 2 grams of refined salt, 6 grams of soy sauce, 15 grams of sugar, 6 grams of vinegar, 20 grams of sesame oil.

Production]: Put the jellyfish skin in clean water to wash the sediment, remove it and cut it into thin strips, put it in boiling water to blanch it slightly, and soak it in cold boiled water for 2 hours.

Cut the cucumber into thin strips, cut the coriander into sections, and chop the dried shrimp into fine pieces.

Remove the jellyfish skin, squeeze out the water, put it on a plate, put cucumber shreds, coriander segments, minced dried shrimp, soy sauce, refined salt, vinegar, sesame oil and mix well.

1.The spiny sac of a fresh jellyfish contains venom. Fresh jellyfish are generally salted three times with salt and alum, and the toxins can only be removed after filtering the water.

After the jellyfish is processed, it is repeatedly soaked, rinsed, and salted and alum removed before eating. The jellyfish should be soaked in vinegar for more than 10 minutes after cleaning, because the surface of the jellyfish is rich in Vibrio parahaemolyticus is the most sensitive to acid, and the acid can kill the Vibrio parahaemolyticus attached to the jellyfish, which is safer to eat later. 2.

Fresh jellyfish contain substances such as serotonin, tetraamine complex, peptides, etc., which may cause histamine reactions such as allergies. At the same time, jellyfish are seafood that contain certain parasites and bacteria, and Vibrio parahaemolyticus attaches to its surface. If fresh jellyfish is consumed directly, it may cause symptoms of food poisoning such as abdominal pain, diarrhea, nausea and vomiting, and even shock.

Direct consumption of fresh jellyfish by pregnant women may also cause fetal malformations, which is not conducive to the healthy development of the fetus.