How to deal with jellyfish before eating, and how to deal with jellyfish before eating

The fresh jellyfish that have just been caught are immediately put into a porcelain jar or canvas bag, and the alum is prepared according to the proportion of the weight of the fresh jellyfish, dissolved in water, and pickled for 2 days, so that the fresh jellyfish can converge and discharge the water, which is called "the first alum". Then according to the weight of the alum jellyfish, add salt 12% to 20%, add alum, and then marinate for 7 days and 10 days to further remove water, which is called "two alum and one salt". Finally, according to the weight of the alum jellyfish, add salt 20% to 30%, add alum, and marinate for 10 days.

In this way, after about three weeks, the water content of the sting skin can be reduced to about 8% to 10%, so that the toxins can be eliminated with the water. Finally, the jellyfish that has been removed from the toxins should be soaked and rinsed repeatedly with water until the salt and alum are completely removed. At this time, the sea stingers are light red or light yellow, uniform thickness and toughness, and they can not squeeze out water if they are squeezed hard, so they can be eaten with confidence.

Jellyfish practices are:

1. Cold jellyfish: Take the jellyfish skin, soak it in water for 4-8 hours, then wash it thoroughly, then cut it into thin strips, wash it 1-2 times with cold boiled water, put it in a basin, add an appropriate amount of soy sauce, vinegar, sugar, sesame oil and a little monosodium glutamate to taste, mix well, and eat.

2. Sweet and sour jellyfish: Cut the washed cucumbers and radishes into strips or small pieces (the number is about 25% of the jellyfish), rub it finely with a small amount to remove the water, rinse with water 1-2 times, drain the water, and soak it in sweet and sour for 1-2 hours. Take out the sweet and sour, cucumber, and radish and pour it into the hot pan, stir-fry it for a while with a strong fire, and finally moisten the starch into a paste.

How do you eat jellyfish heads? How long do jellyfish heads soak? How to eat the fresh, tender, delicious, refreshing and delicious jellyfish head?

The practice of jellyfish head is very important, but in the process of making it, it is important to pay attention to the jellyfish head to soak in water, so how long is the right time to soak it? Let's learn how to mix sea stingers!

Material. Ingredients: 200 grams of jellyfish head, seasoning: 10 grams of peanut oil, 10 grams of green onions, 5 grams of sugar, 5 grams of soy sauce.

Method. 1.The jellyfish head is soaked in water to remove the sand and soaked in water for 12 hours;

2.Then tear it into small pieces, wash it repeatedly, remove it and drain it, and put it on a plate;

3.Remove the roots of the green onions, wash them, and cut them into chopped green onions;

4.Place the chopped green onion on a jellyfish head plate, add sugar and mix well;

5.Heat a wok over a fire, pour in peanut oil, bring the oil to a boil and pour it on top of the jellyfish;

6.Mix well with clean chopsticks and serve.

Tip: Food restraint:

Jellyfish head: The sea stinger should not be pickled with sugar, otherwise it cannot be stored for a long time.

Soak in tap water for 4-8 hours, wash it several times, then use 70-80 degrees of hot water to drain off the excess water, cut into shreds and mix cold, add an appropriate amount of sugar, ginger rice, vinegar, light soy sauce or a little salt and sesame oil to taste.

Jellyfish need to be washed and softened before they can be eaten.

Jellyfish is a nutritious and smooth seafood, but due to its special structure, it needs to be processed before it can be eaten. Choose fresh jellyfish when buying, which should have a smooth exterior and no breakage or scratches on the surface. Soak the jellyfish in clean water and change the water every 2-3 hours until the jellyfish is completely softened.

Cut the jellyfish into small pieces and wash them. Blanch the jellyfish in boiling water for 1-2 minutes, then rinse with cold water. The blanched jellyfish is cut into small strips or small pieces, and spices and vegetables can be added to your liking to make dishes such as jellyfish and jellyfish skin.

It is important to note that jellyfish do not have much flavor on their own, so it is necessary to pay attention to the combination of ingredients, as well as the hygiene and safety of washing and cooking.

Precautions for buying jellyfish

1. Appearance: When buying jellyfish, you should pay attention to the appearance, the surface of the jellyfish should be smooth, without obvious scratches or damage, and the color should be uniform and bright.

2. Smell: Jellyfish should be free of lead and land odor, and the smell may be due to not being fresh or improper handling.

3. Texture: When buying jellyfish, you can feel its texture, which should be soft and elastic, and the texture should be uniform.

4. Variety: There are many varieties of jellyfish, and the taste and nutrients of different varieties are also different, so you can choose the suitable variety according to your own taste and needs.

5. Origin: The origin of jellyfish is also an important purchase factor, and regular brands or manufacturers should be selected to ensure the safety and quality of products.

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.

The treatment of jellyfish is as follows:

1.Washing jellyfish: Soak the jellyfish in cold water to remove salt and impurities, then wash them with clean water.

2.Chop the jellyfish: Cut the jellyfish into small pieces or lightly chop them with a knife to make them easier to taste.

3.Shabu-shabu jellyfish: Boil jellyfish in boiling water for 1-2 minutes, then cool in cold water to make them crispy and tender.

4.Pickled jellyfish: Add an appropriate amount of salt, sugar, vinegar and other seasonings to the jellyfish and marinate for about 30 minutes.

5.Edible jellyfish: After the above treatment, the jellyfish is ready to eat.

Note that you should pay attention to the appropriate amount when consuming, as excessive consumption may cause health effects.

Speaking of jellyfish, the lack of oranges is a food that we are all familiar with, we are all familiar with jellyfish in life, eating jellyfish often in life is very beneficial, it can help us effectively play a role in health care, and the nutrition is also excellent, so how should we cook such food as jellyfish, let's take a look.

Because there is a lot of salt and bacteria on the jellyfish skin bought, we must soak the jellyfish skin in vinegar after buying it, if it is a semi-finished packaged jellyfish skin, then half an hour can take it out, if it is a bulk jellyfish skin, then it needs to be soaked for at least 24 hours, and then washed out with water, blanched with boiling water after cleaning, and soaked in cold water.

Soaking is the most important step in the processing of jellyfish skin, and the taste is directly determined by the degree of soaking. We need to pay attention to the fact that we need to thoroughly remove the sediment on the jellyfish skin before soaking, especially the corners and folded parts, which are very easy to hide the sediment. So we have to pay attention, although the jellyfish itself is very good, but also pay attention to the soak and clean, so as to help us cook better, don't miss it, in addition, during the soaking process, we should also pay attention to changing the water every day.

The soaked sea scorn skin has a crispy taste, and the taste is salty and light, and there is no astringent feeling. Large jellyfish skins can be cut into shreds 2 cm wide and 5 cm long and kept for later use. Of course, if you want the jellyfish skin to be more crispy, we can also use the soaked jellyfish with about 75 water to pass it, which will be more delicious.

There are many ways to eat jellyfish skin, the most common is to use vinegar cold dressing, which is the most delicious and most commonly used way to eat. In addition, jellyfish skin is not delicious when it is fresh, because fresh jellyfish skin not only has a lot of moisture, but also has not been processed, there are a lot of toxins on it, and it is very easy to be poisoned if eaten by mistake, so everyone must pay more attention.

The jellyfish situation we introduced to you above, friends must be able to have a better understanding of it, you can find that jellyfish has a lot of benefits when eating, we can effectively nourish by eating jellyfish, we have introduced the situation of jellyfish to you above, and learned the treatment method of Wuji jellyfish, so that we can better eat jellyfish.

There are many ways to eat jellyfish, such as cold dressing, steaming, boiling, etc., let's introduce the processing method of jellyfish in detail.

1. It is a freshwater treatment method: the freshwater treatment method is to put the jellyfish in fresh water and soak the jellyfish for two days. Before eating, be sure to cut it well and then soak it in vinegar for more than 5 minutes, so that the jellyfish is very safe.

2. It is a method of killing with salt: rub the jellyfish skin with salt, so that the coarse salt and strange smell in the jellyfish skin can be quickly rubbed off, and then cleaned with water, and then rubbed, repeat twice, eat the jellyfish skin raw, there is no obvious astringency and you can't smell the original fishy smell, so it can be considered a good treatment. It is better to soak in salt water for a while.

How to choose jellyfish:

1. Look at the color. The high-quality stinging skin is crystal clear white or light yellow, full of luster, without red clothes, red spots, and mud and sand. The best jellyfish on the market is processed by salt alum and salted alive, and the bigger, thicker and whiter the better.

2. Smell the smell. High-quality jellyfish have no fishy smell, inferior jellyfish have a bit of a fishy smell, and low-quality jellyfish have a strong fishy smell.

3. Check the quality of the meat. When pulled by hand, the meat of high-quality products is tough, elastic, not easy to be brittle, and the sting body is solid and complete. If the hand-pulled jellyfish feels excessively hard, it is an old jellyfish and the quality is inferior.