Jellyfish silk is taboo to eat, what is jellyfish silk made of

1. Jellyfish must be cooked.

Jellyfish are not cooked and contain bacteria, and the bacteria in jellyfish are mainly Vibrio parahaemolyticus, etc., which have strong heat resistance and can be killed by more than 80. In addition to bacteria brought in by the water, parasite eggs and bacterial and viral contamination from processing can also be present in seafood. Generally speaking, boiling in boiling water for 4-5 minutes is considered to be completely sterilized.

2. Jellyfish should not be eaten with cold food.

Jellyfish are cold by nature, so it is best to avoid eating them with some cold foods, such as water spinach, cucumbers and other vegetables.

3. Jellyfish should not be eaten with beer and red wine.

Eating jellyfish and drinking a lot of beer will produce too much uric acid, which can trigger gout. Too much uric acid can be deposited in joints or soft tissues, causing inflammation of joints and soft tissues.

4. **Patients should not eat jellyfish.

The reason why patients can't eat jellyfish is because the protein contained in jellyfish can be used as an allergen to cause allergic reactions to the body after entering the human body, such as itching and lumps, or make the original **disease** aggravated. Therefore, the doctor regards seafood as one of the most important products and requires some patients to contraindicate it.

Jellyfish silkThat's itJellyfish skinCut into shreds, to be precise, the shreds cut from the skin of the sand stingers, generally the fishermen use fresh sand stingers to drag the alum and cut it into shreds, then dehydrate it and add it to the bucket with salt.

It is good to buy jellyfish silk if it is not white, and jellyfish silk is generally more delicious when it is white and yellow, of course, it also depends on the time of dehydration. The jellyfish silk on the market is uneven, and a good jellyfish silk mainly depends on the length, hardness, and dryness. The length is the kind that sells it, the hardness is enough to be old salt, and the dryness is a long dehydration time.

Selection method:

High-quality jellyfish skin: it should be white or light yellow, shiny, naturally round, large and flat, no red clothes, variegated, black spots, thick and uniform flesh and tough; No fishy odor; Resilient; The taste is crunchy and palatable.

Inferior jellyfish skin: the skin becomes darker, has a peculiar smell, has poor toughness and is easy to crumble.

High-quality jellyfish heads.

It should be white, yellow-brown or reddish-amber and other natural colors, shiny, intact, without stings, thick and tough, and crunchy.

Inferior jellyfish head: purple-black, poor hand-pinched toughness, easy to break when picked up by hand, with peculiar smell and pus-like liquid.

People with spleen and stomach deficiency and allergies should avoid eating, and should not be eaten after decay and deterioration. Jellyfish should not be pickled with white sugar Fresh jellyfish contains more water, the skin is thicker, and it also contains toxins, which is not suitable for consumption, and needs to be salted with edible salt and alum 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.

Jellyfish has the ability to clear away heat and phlegm, eliminate stasis, dissipate congestion, soften and dissipate knots, nourish the heart and lungs, nourish yin and flatten the liver, lower blood pressure and remove dampness, quench thirst and sober up wine, stop cough and remove annoyance, and moisten the intestines.

How to eat jellyfish.

The ready-to-eat jellyfish skin bought in the supermarket is a semi-finished product that has been processed, and you can eat it by tearing the seasoning package directly and mixing it well, without blanching. Raw live jellyfish skin can be eaten after soaking in water, removing sand, and removing the film for a long time, but the taste is not crisp and tender, and it is easy to have a fishy smell. After blanching at a suitable temperature, cut into shreds and salad, the jellyfish skin will be crispy and soft in taste.

However, the jellyfish skin should not be blanched in a pot, otherwise the boiling water will cause the jellyfish skin to shrink by more than 80% instantly. The correct way is to cut the cleaned jellyfish skin into long strips of no less than 10 cm and almost 1 cm thick, then put it in a colander and soak it in hot water for a short time, at most two or three times, each time for about a second. If it is soaked in the pan for too long, the jellyfish skin will be overburned, which will not only taste bad but also severely shrunk.

Blanched jellyfish skin is immediately soaked in cold water or ice water, drained and then served cold, generally the most suitable is to add rice vinegar or smoked vinegar, you can also use chili oil, sesame seeds, and then put cucumber shreds or lettuce shreds, but do not use salt, and it is not recommended to use light soy sauce, so as not to cause excessive sodium intake.

The above content reference: People's Daily Online - Jellyfish skin blanching is more delicious.

Encyclopedia - Jellyfish.

How to eat jellyfish silk is as follows:

1. Add water to the jellyfish silk and rub and soak it repeatedly. Change the water several times to remove salt and brine as much as possible.

2. Cut the chili pepper and carrot shreds, minced garlic, mix well with the shredded jellyfish, and sprinkle with white mushroom.

3. Blanch the enoki mushrooms in boiling water, remove them, put them together with shredded jellyfish and chili peppers, pour in balsamic vinegar, stir well, and sprinkle some coriander to garnish.

4. Cut the shallots and cucumber shreds, add vinegar, sesame oil, and mix with the shredded jellyfish.

5. Jellyfish shreds, carrot shreds, cucumber shreds, balsamic vinegar, all ingredients mix well and you can eat.

Jellyfish is a nutritious and unique food that appears as a transparent, bright-caved cotton-like substance that many people use as a delicacy. Among them, jellyfish silk is the most common one. Here is an introduction to how to eat jellyfish silk:

1.Mix shredded jellyfish

Stirred shredded jellyfish is one of the most common ways to eat, which is simple to make and has a refreshing taste. After washing and soaking the jellyfish shreds, cut them into thin strips, add an appropriate amount of salt, vinegar, sugar, monosodium glutamate, ginger and other condiments, stir evenly to salute the ants. When eating, you can also add condiments such as chopped green onions, sesame oil, and chili peppers.

2.Grilled shredded jellyfish

Cut the shredded jellyfish into sizes, sprinkle with salt, brush with a thin layer of oil, and bake in the oven until golden brown and serve. The grilled jellyfish is crispy and delicious, making it a good snack to accompany the drink.

3.Jellyfish silk hot pot

Cut the soaked jellyfish shreds into appropriate sizes, add them to the hot pot, and dip them in sesame sauce, garlic paste, peanut butter and other condiments after shabu-shabu to eat, which is fresh and delicious and very nutritious.

In addition, shredded jellyfish can also be used to make a variety of delicacies such as sushi, jajangmyeon, sandwiches, and more.

Although jellyfish silk has high nutritional value, excessive consumption of jellyfish will also cause certain harm to the body

1.Excess iodine in jellyfish

Jellyfish is rich in iodine, and excessive intake will cause a certain burden on the human body, leading to thyroid dysfunction. Especially for women who are in adolescence, pregnancy, and breastfeeding, excessive iodine should be avoided.

2.Rheumatism patients should eat with caution

Jellyfish are rich in substances such as tryptophan and histidine, which can aggravate the discomfort symptoms of patients with rheumatic diseases, so patients should be cautious about eating jellyfish.

3.Diarrhea, allergies and other uncomfortable reactions

Jellyfish contains a large amount of collagen, which can easily cause gastrointestinal discomfort, diarrhea, etc., and may also cause allergic reactions to some people.

In short, jellyfish silk can bring us a lot of benefits when eaten in moderation, but if it is consumed excessively, it will bring certain harm to the body, so everyone should pay attention to the appropriate amount when eating jellyfish silk to achieve better health results.

Although jellyfish silk is more delicious, it must also be able to make it, so how to make jellyfish silk the best?

Chilled jellyfish shreds.

"If you like to eat cold vegetables, especially in the hot summer, a plate of sour, spicy and fragrant cold jellyfish will make you have a great appetite and appetite in the hot summer! ”

Ingredient breakdown. Ingredients: 300g jellyfish

Excipients cucumber 100g

50g coriander, ingredients: cooked sesame seeds, appropriate amount.

Rice vinegar to taste. Light soy sauce to taste.

Chili oil to taste.

Sugar to taste. Salt to taste, slightly spicy.

The mixing process takes 10 minutes.

Easy difficulty. The steps of the cold salad shredded jellyfish.

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Soak the jellyfish in cold water, add salt, rub it by hand to remove the astringent smell, wash it until the salty taste is removed, soak and blast in cool boiled water for about an hour, remove and drain the water. Cut the cucumber into shreds, mix with a pinch of salt, drain the water, and cut the parsley into sections. Rice vinegar, light soy sauce, sugar, salt, chili oil, and cooked sesame seeds are mixed into a sauce for later use.

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Add water to a boil in a pot, blanch the shredded jellyfish in boiling water for 10 to 15 seconds, then remove and drain, put it on a plate and pour ice water to soak for 10 minutes.

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Put the processed jellyfish shreds into a large bowl, add the yellow claw shreds and coriander segments, and pour in the seasoned juice.

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Mix all the ingredients well. It tastes better after being refrigerated for 30 minutes.

Tips: When blanching the jellyfish, don't blanch it for too long, otherwise the taste will become very hard and unpalatable.

During the blanching process, you can see the jellyfish shrink, and it can be taken out and cooled in ice water for about 10 to 15 seconds.

Stinging in scallion oil: Shred cucumbers and carrots, blanch and remove for one second. Blanch the jellyfish with boiling water and immediately put it in purified water.

Drain the shredded jellyfish and carrots and cucumbers, put them in the saucer and mix with all the seasonings. Put oil in a pan and fry the green onions to make the scallion oil. Use scallion oil as sesame oil and drizzle it on it.

The taboos for jellyfish consumption are as follows:

1. Jellyfish should not be eaten with cold food: jellyfish are cold by nature, so avoid eating with some cold foods, such as water spinach, cucumbers, etc.;

2. Jellyfish should not be eaten with beer and red wine: If you drink a lot of beer when eating jellyfish, too much uric acid will be produced, which will cause gout. At the same time, uric acid will be deposited in the basal ganglia or soft tissues, causing inflammation of joints and soft tissues;

3. Sick patients can not eat jellyfish: After entering the human body, the protein contained in jellyfish can be used as an allergen to produce allergic reactions to the body, such as itching and lumps, or make the original **disease** aggravated;

4. Jellyfish should be eaten after cooking: jellyfish contain bacteria such as Vibrio parahaemolyticus, which have strong heat resistance and can be killed above 80 degrees Celsius.