How to wash jellyfish and how to make it delicious, pickled jellyfish practice and cleaning

Whether it is a jellyfish head or jellyfish skin, it is necessary to rinse it repeatedly with water, especially those jellyfish that have been simply pickled with salt, and soak them in water, depending on the actual saltiness and personal taste (up to half a day). After soaking or cleaning, cut into shreds or slices (not too fine or too small), and then scalded twice with hot water at 70-80 degrees, this is to remove its own fishy smell, but also to heat it. The water temperature should not be too high, and the number of times should not be too high, otherwise the jellyfish will be scalded.

Then clean the jellyfish with water, but do not squeeze it too dry, which will affect the taste. If you want to mix cold, you can pour an appropriate amount of aged vinegar for 15 to 30 minutes to marinate, which can not only further remove the fishy smell of jellyfish, but also increase its texture and taste. Then add other ingredients and ingredients.

Jellyfish salad. Cuisine.

Cantonese. Type.

Desserts. Basic features] Jellyfish is crisp and tough, refreshing and delicious, and is a commonly used wine delicacite.

Raw materials] 400 water jellyfish heads

grams, soy sauce 40

grams, vinegar 25 grams, minced ginger 5

grams, grams of sesame oil. Method].

Take 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.

Note] The jellyfish should have more water, the fire should be strong, and the action should be fast, otherwise it will not be chewed but not rotten.

Soak the jellyfish in clean water, soak it for a longer time, and soak it for a day or two. (Because jellyfish is made with alum), then mix with cabbage, add some coriander, monosodium glutamate, soy sauce, vinegar.

Jellyfish bought from the market.

When you arrive at home, you usually have to cut it finely.

One by one. Then soak in clean water.

When you want to eat it, you can take it out again, you can just put it in a basin and eat it with soy sauce (we eat it at home in Zhoushan) or you can mix it cold.

Some materials are needed, though.

Like enoki mushrooms and the like, put a little salt.

Add some vinegar and monosodium glutamate.

That's pretty much it.

1. It is a freshwater treatment method: the eating method of cold jellyfish is particular, otherwise it will cause "jellyfish poisoning", and the cavity will have diarrhea, vomiting and other symptoms. The parahemolytic solitary bacteria attached to the sea sting are the most sensitive to acids, and generally die after soaking in vinegar for 5 minutes, and it is difficult to survive in fresh water.

1. The freshwater treatment method is to put the jellyfish in fresh water and soak the jellyfish for two days; After cutting it before eating, soak it in vinegar for more than 5 minutes, so that all the orphans can be killed. Such jellyfish are very safe. 2. It is a method of killing with salt

Rub the jellyfish skin with table salt, so that the coarse salt and strange smell in the jellyfish skin can be quickly rubbed off, and then washed with water, and then rubbed, repeat 2 times, 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. Everything is OK, you can have an appetizing cold salad!

3. Cut the jellyfish skin into thin strips, soak it in 5% salt solution for a while, then put it into the rice washing water to clean, and finally rinse it under tap water, which will remove the sand particles on the jellyfish skin 4. Maybe you can put the jellyfish in salt water, soak it in alum water, and it should also be sealed, the proportion is about 50 grams of salt, 5 grams of alum, and 500 grams of jellyfish. Baidu Library.

Soak in water, change the water every 3-5 hours, scrub it clean, and peel off its brown skin.

Method: Materials.

Ingredients: 120g jellyfish head, half a lemon, 1 chili pepper, 1 red pepper, 1 garlic, appropriate amount of sesame seeds.

Excipients: 150g aged vinegar, 100g light soy sauce, 100g sugar, a little sesame oil, 10g mustard

1. Rinse the jellyfish with running water.

2. Slice the lemon, peel the garlic and pat it slightly. Cut the green and red peppers into diamond-shaped pieces.

3. Mix the vinegar, light soy sauce, sugar, salt, sesame oil and mustard, add lemon slices, garlic and chili pepper to the juice and soak for a while.

4. Pour the sauce over the jellyfish skin, sprinkle with a little sesame seeds and serve on a plate.

5. Finished product drawing.

Soak the jellyfish head in water for half a day or a day, during which time you can change the water several times. The specific method of jellyfish head is as follows:

Ingredients: 200 grams of jellyfish head.

Excipients: 2 grams of salt, 5 grams of soy sauce, appropriate amount of vinegar, 3 grams of sugar, 2 grams of chopped green onion, 3 grams of sesame oil, 2 grams of Sichuan pepper oil, 3 grams of cooked white sesame seeds.

Step 1: Soak the jellyfish head in water for half a day or a day, changing the water several times during this period.

Step 2: Clean the jellyfish head and blanch it with boiling water, cut it into shreds and squeeze out the water.

Step 3: Mix in the seasonings: sesame oil, salt, soy sauce, vinegar, sugar, pepper oil and cooked white sesame seeds, mix well and sprinkle some chopped green onions to garnish!

Step 4: Finished product of cold jellyfish shreds.

Cooking tip: Jellyfish heads are soaked in salted water, so be sure to soak them before eating, otherwise they will be salty.

The seasoning can be mixed according to your taste.

Answer: Jellyfish head contains a variety of nutrients needed by the human body, especially iodine that is lacking in people's diet, iodine is an essential element for maintaining the normal function of the human thyroid gland, and is also very effective in preventing and treating goiter.

Jellyfish head has the ability to clear heat and detoxify, eliminate phlegm and eat without harming righteousness. It is helpful for bronchitis, asthma, gastric ulcers, etc. Workers who are engaged in hairdressing, weaving, grain processing, etc., which have more contact with dust, often eat jellyfish, which can remove dust accumulation, clear the stomach and intestines, and ensure good health.

, go down, eat heat and set the salt with alum clear before purifying it again, the water sand sting with a wash, the water in one, the blood in the sea.

I just soaked it in clean water and washed it repeatedly, this thing is generally very salty, just soak it in clean water.

The freshwater treatment method is to put the sea hole sting in fresh water in the morning, soak the jellyfish for one to two days, and change the water 3-4 times in the middle; After cutting it before eating, soak the imitation orange in vinegar for more than 5 minutes, so that all the orphans can be killed. Jellyfish must be washed with clean water before eating, remove salt, alum, sand, and then boil it with 70 degrees of hot water, and then shred it and mix it with cold vegetables.

Jellyfish, also known as jellyfish, is mainly found on the southeast coast of China. 8 In September, jellyfish often float in groups and sometimes run aground on the beach by shocks, where they are caught by piercing their umbrellas with long markers, catching them with nets. After catching, it is soaked in lime and alum.

Then squeeze the water from the body, wash it, and salt it. Generally, the umbrella body and the mouth and wrist are partially processed, the mouth and wrist are commonly known as "jellyfish head", and the umbrella part is commonly known as "jellyfish skin".

1. Salt water soaking method: put the jellyfish shivering skin into the chain hole and soak it in the clean water for 2 hours before scrubbing.

2. Peel off the brown skin after scrubbing. Then cut the jellyfish skin finely and soak it in the thick potato brine, the concentration is about 50%, soak for about 15 minutes, pour out the brine and replace it with a plate of clean new brine.

3. Wash the sediment with salt water 3 times and then soak it for 15 minutes to wash off the sand particles on the jellyfish skin.

Put the jellyfish skin in fresh water, soak the jellyfish skin for two days, cut it before eating, and then soak it in vinegar for 5 minutes, so that all the bacteria can be killed, and the jellyfish skin is very safe.

If you want to eat delicious jellyfish skin, you must first soak it, but the method of making jellyfish skin in the bubble beam hall is also very particular, you must know that soaking is the most important step in the processing of jellyfish skin, and the quality of the taste is directly determined by the degree of soaking. Before soaking, it is necessary to remove the sediment on the jellyfish skin through the rubber chain, especially the corners and corners and the folded slag part, which is very easy to hide the sediment, in addition, pay attention to changing the water every day during the soaking process.

Cleaning process

Generally, there is a lot of salt and bacteria on the jellyfish skin bought, so after we buy it back, we must soak the jellyfish skin with vinegar, 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.

Jellyfish skin (esculentum) is a finished product of jellyfish, which is caught and soaked in lime and alum, then squeezed out of the water in its body, washed, salted, chopped and eaten. The skin of good quality jellyfish is uniform in thickness, white, milky white or light yellow, the surface is moist and shiny, there are no obvious red spots, it is crunchy and tough, and it makes a sound when chewing.

Here's how:

Soak the jellyfish in cold water, and change the water several times to remove the salty taste.

, cucumber and red cabbage cleaned and cut into thin strips.

Put water in the pot and boil, blanch the jellyfish for 5 seconds and then remove it.

Pour all the ingredients (except the cooked sesame seeds) into a bowl and make a bowl of Hu Hong juice.

, jellyfish, shredded cabbage, minced garlic and bowl juice into a container and stir well.

Sprinkle with cooked sesame seeds and eat directly.

Jellyfish diet precautions:

1. It can be eaten by the general population, especially suitable for patients with yin deficiency and dry heat, phlegm heat and cough, food accumulation and distension, dry stool, polydipsis after drinking, acute and chronic bronchitis, and hypertension. Those with spleen and stomach deficiency and allergies should avoid eating. Not edible after decay and deterioration.

2. Jellyfish should not be pickled with white sugar Fresh jellyfish contains more water, the skin is thicker, and it also contains toxins, which are not suitable for consumption, and need to be salted with edible salt and alum for 3 times (commonly known as alum), so that the fresh jellyfish can be dehydrated 3 times before the toxins can be drained with the water.

The above content reference: Encyclopedia - jellyfish.

Ingredients: jellyfish head, carrot, vinegar, minced garlic, salt, sugar, coriander, light soy sauce, monosodium glutamate, ruined and slow sesame oil.

1.Soak the jellyfish head in cold water for a while, wash, slice and cook.

2.Soak in boiling water for a while and drain.

3.Wash the carrots, cut them into tins and put them in a pot with the jellyfish heads.

4.Add vinegar, garlic, salt, sugar, light soy sauce, monosodium glutamate, fragrant shed oil, and coriander, mix well and put on a plate.

The cold dish you asked about is cold salad artificial jellyfish shreds, because it has a very crisp taste, so many people like to eat it very much.

As we all know, the production process of natural jellyfish silk is more troublesome. First of all, it needs to use fresh jellyfish, because this is how it can maintain the taste. Secondly, it needs to process fresh jellyfish, including alum, dehydration, etc., and the length of dehydration time will also affect the taste of jellyfish silk.

Therefore, the difference in raw materials and production processes will make a big difference in the quality of jellyfish silk.

Because the cost of natural jellyfish silk is relatively high, and its quality is uneven, they are more willing to sell cold salad artificial jellyfish silk for cold vegetable shops that make a living from a small business.

There are many advantages of artificial jellyfish silk, first of all, its taste is very similar to that of natural jellyfish silk. Secondly, its raw materials are soy protein powder, algin, and crush, which are cheap and easy to obtain. Finally, it is simple to make and does not require difficult treatments such as dehydration.

As a result, the yield and quality of artificial jellyfish silk are very stable. It is precisely because of these characteristics that most of the jellyfish silk on the market is artificial jellyfish silk.

The method of making cold jellyfish shreds is very simple. First of all, pour the washed jellyfish shreds into boiling water and blanch them for 20 seconds. Note that the jellyfish silk should not be scalded in boiling water for too long, otherwise the jellyfish silk will become very hard.

Secondly, pour the blanched jellyfish shreds into rice vinegar and soak them, this step can remove the odor in the jellyfish shreds. Finally, use your favorite seasoning to chill the jellyfish shreds. Generally, you can add garlic, shallots, coriander, crushed peanuts, salt, sesame oil, chili oil, etc., of course, if you like some other seasonings, you can also add them.

The nutritional value of jellyfish is very high, and "Gui Yan Lu" even calls it a miracle medicine, and eating cold jellyfish silk in the hot summer has the effect of clearing heat and detoxifying. Of course, artificial jellyfish silk only has the same taste as natural jellyfish silk, and artificial jellyfish silk has no nutritional value. Therefore, for the sake of health, it is recommended that everyone consume more natural jellyfish silk.