How to eat fresh jellyfish? How to cook fresh jellyfish?

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.

The way to eat.

Ingredients: 800 grams of fresh jellyfish. Seasoning:

1 head of garlic, 1 handful of coriander, 4 tablespoons of aged vinegar, 1 tablespoon of sugar, 1/2 tablespoon of ginger powder, 1 tablespoon of sesame oil. Method:1.

The jellyfish are repeatedly washed with salt, rinsed and cut into 3 mm slices. 2.Add the vinegar, sugar and ginger powder and stir well.

Finally, add minced garlic, coriander and sesame oil and mix well. Because jellyfish are salty in their own right, there is no need to add salt. 1.

Fresh jellyfish is a high-protein, low-fat, low-calorie nutritious food with very low fat content but high protein and inorganic salt content.

Methods of work. Jellyfish skin (750g) 1/2 tablespoon monosodium glutamate, a little garlic, 1/2 tablespoon sesame oil, 1/2 tablespoon aged vinegar, 1 tablespoon of coriander. Method Step 1 5 Step by Step Reading. Soak the jellyfish in water and wash it well.

Wash twice. Cut into shreds (if too thick, slice and shred). Then wash the cut pieces twice in clean water.

At this time you can taste like jelly, but it doesn't taste at all. Ad 3 5 Wash the coriander and cut it into powder, peel and wash the garlic, put half a teaspoon of salt in the garlic mortar, mash the garlic into a puree, then add a tablespoon of aged vinegar to a large bowl, put in the washed jellyfish shreds, pour in the garlic vinegar sauce, add sesame oil monosodium glutamate, sprinkle with coriander powder, and you can get 5 5 cooking skills. 1.

The jellyfish is the legendary jellyfish, and its body is 90% water. Summer is the season when jellyfish are on the market. So, if you don't do it right away, be sure to put it in the fridge because it keeps shrinking and turning into water.

2.The trick to choosing fresh jellyfish is: the thicker the bigger, and the white jellyfish is the best quality.

3.Jellyfish have a strong fishy smell and must be washed with water constantly, even after shredding. The jellyfish after washing has no fishy smell and no taste.

Ingredients: 800 grams of fresh jellyfish.

Seasoning: 1 head of garlic, 1 small handful of coriander, 4 tablespoons of aged vinegar, 1 tablespoon of sugar, 1/2 teaspoon of ginger powder, 1 tablespoon of sesame oil.

Method: 1. Repeatedly scrub the jellyfish with salt, rinse it well, and cut it into 3 mm slices.

2. Add aged vinegar, sugar, and ginger powder and mix it. Finally, add minced garlic, coriander and sesame oil and mix well. Because jellyfish are salty, there is no need to add salt.

1) Fresh jellyfish is very nutritious, with very low fat content, but high protein and inorganic salt content, which is a high-protein, low-fat, low-calorie nutritious food.

2) Jellyfish is also famous for its good medicine, "Compendium of Materia Medica" records: jellyfish has the functions of clearing heat and detoxifying, dissolving phlegm and softening firmness, lowering blood pressure and reducing swelling, and has curative effects on tracheitis, asthma, high blood pressure, gastric ulcer and other symptoms.

3) Fresh jellyfish mixed with coriander, garlic and aged vinegar can clean up the stomach, lower blood pressure, strengthen the spleen and dissipate qi, detoxify and relieve heat, and is a home-cooked delicious health dish.

Soak and wash the jellyfish in clean water twice with clean water.

Cut the cleaned jellyfish into shreds (too thick parts should be slice and then shredded), put the cut shreds in clean water, and wash them twice (at this time, you taste it, it has a similar texture as jelly, and there is no taste at all).

Wash and chop the coriander, peel and wash the garlic, put half a teaspoon of salt in the garlic mortar, mash the garlic in it, and then add a large spoon of aged vinegar.

In a large bowl, put in the washed shredded jellyfish, pour in the garlic vinegar sauce, add sesame oil monosodium glutamate, sprinkle with chopped coriander and <>

Cooking skills. 1.Jellyfish is the legendary jellyfish, 90% of the body is water, summer is the season when jellyfish are on the market, fresh jellyfish are sold on ice, so if you buy the jellyfish back and don't make it immediately, you must put it in the refrigerator, because it is constantly dripping and shrinking, turning into water.

2.The tip for choosing fresh jellyfish is: the thicker, larger, and whiter jellyfish is the best quality.

3.Jellyfish smell is big, it must be cleaned with water constantly, and it must be cleaned after being shredded, and the cleaned jellyfish has no fishy smell, no taste, and the taste is like jelly.

4.Jellyfish seasoning is simple, that is, eat sour and spicy, put more garlic, put more vinegar, and you can also put a few ice cubes, which is very refreshing.

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Jellyfish can be made into red oil jellyfish in the following ways:Ingredients: 200 grams of jellyfish, 2 tablespoons of light soy sauce, 2 tablespoons of chili oil, 1 tablespoon of sugar, 1 piece of ginger, 3 cloves of garlic, 1 tablespoon of Sichuan pepper powder, 1 tablespoon of aged vinegar, 2 green onions, etc.

1. First of all, soak the jellyfish fully, you can take it out and taste it without saltiness (replace the water 2-3 times during the period).

2. Then wash the soaked jellyfish with the sand and the impurities in the jellyfish skin, and tear it into small strips.

3. Cut the celery into sections, and chop the ginger, green onion and garlic into minced pieces and set aside.

4. Boil water in the pot, turn off the heat, and immediately remove the jellyfish skin from the pot and put it in cold water.

5. Add light soy sauce, ginger, green onion and minced garlic to a bowl, pour in hot oil and pour it over.

6. After the infiltration, add 2 spoons of red oil, 1 spoon of Shanxi aged vinegar and 1 spoon of sugar.

7. Stir well, and the red oil jellyfish is completed.

How to eat jellyfish and how to do it:

Ingredients: jellyfish skin, white radish, coriander, garlic, salt, light soy sauce, vinegar, sesame oil, oil.

Method: 1. Rinse off the salt on the surface of the jellyfish skin with water, and then cut it into thin strips with a knife. Soak the cut jellyfish shreds in water, and then soak them after cutting, which will be easier to soak and greatly shorten the soaking time.

After soaking for more than an hour, it will not be salty, remember that when soaking, you also need to change the water twice, which will be faster.

2. After the jellyfish is not salty, remove the jellyfish silk. It is mixed directly, if you want to blanch it, you can blanch the jellyfish silk with hot water, and the temperature is controlled at about 70 degrees, if it is too hot, the jellyfish will shrink.

3. Wash the skin of the white radish, cut it into thin slices, and then change the knife to cut it into thin strips; Cut the parsley into small long pieces. Put the shredded radish into a large bowl, add salt and grab it, wait for the shredded radish to marinate out of the water, remove it, wash off the salt on the surface with water, squeeze the shredded radish slightly, and put the shredded radish into the bowl.

4. Add the drained jellyfish shreds and mix the two ingredients well. Add a pinch of salt and chicken essence to taste, mix well and sprinkle with minced garlic.

5. Pour oil into the pot, add a little sesame oil to enhance the fragrance, wait for the oil to be hot, pour the hot oil on top of the minced garlic, choke the minced garlic, mix well with chopsticks, and then drip in a little vinegar. After the hot oil has passed, these ingredients will gradually become lukewarm. Finally, put in the chopped coriander segments, mix well, and the oil choking double crisp is ready.

1. How to eat 1. Brine jellyfish: Boil the water sea blind stinger in boiling water, add green onions, ginger and garlic pickled and pour the marinade in, and marinate for about 5-10 minutes. Onions, ginger and garlic can be adjusted according to personal taste and freshness.

2. Fresh jellyfish soup: After washing the jellyfish, add an appropriate amount of salt, light soy sauce and cooking wine, cook it in a casserole, and add shredded celery, chopped green onions, refined salt and other seasonings to make fresh jellyfish soup. 3. Soy sauce jellyfish:

Wash the jellyfish, wash it clean, add cooking wine, vinegar, sugar, salt and other seasonings to the casserole, boil it over high heat, take it out and put it in soy sauce and mix well. 2. Method 1, stewed jellyfish: wash the jellyfish, put the jujubes, green onions, ginger and garlic, chestnuts, and peanuts into the casserole, add an appropriate amount of soy sauce, vinegar, refined salt, cooking wine, bring to a boil over high heat, and simmer for 20 minutes before serving.

2. Sour and wet jellyfish: wash and wash the jellyfish, put it in a large bowl, add a little cooking wine, vinegar, refined salt, simmer for about 50 minutes, then add an appropriate amount of sugar juice and mix well, and then serve on the table.

There are many ways to eat jellyfish, and the more common ones are: sedan chair 1Steamed jellyfish:

Wash and slice the fresh jellyfish, put it in a steamer, and steam it at a low temperature for 5-7 minutes. 2.Fried jellyfish:

Soak the fresh jellyfish in warm water to remove the fishy smell, drain them and fry them in the mixture. 3.Pan-fried jellyfish:

Wash the jellyfish without slicing, fry it in oil until golden brown, and sprinkle with chopped green onions. 4.Dry pot jellyfish:

Cook the jellyfish in water, then stir-fry with shallots, add tomato sauce or oyster sauce and stir-fry and add seasonings.

It can be made into vinegar mixed with assorted jellyfish, and the specific method is as follows:

Ingredients: jellyfish, cucumber, carrot, enoki mushroom, fungus.

Excipients: coriander, garlic, millet spicy, sauce, vinegar, sesame oil, light soy sauce, salt, sugar, chili oil.

Tools: plates, bowls, pots.

1. Prepare the ingredients.

2. Peel the carrot and cut it into 2mm slices longitudinally, then lie down to the side and cut it into thin strips, peel and crush the garlic and mince it, peel and rub the cucumber, cut the coriander into sections, and cut the millet pepper into thin strips.

3. Blanch enoki mushrooms in boiling water for 5 minutes and then cool and open the slider button for later use.

4. The black fungus should be boiled in boiling water to be soft, let it cool and boiled for later use, and the mushrooms should be cooked thoroughly.

5. Soak the salted jellyfish with a cool white boil to shred, many recipes say that you need to pass the warm water and then ice water, our practice here has always been to directly shredd, the same crispy.

6. Put the processed ingredients on the edge of the ear.

7. Take out the cucumber and carrot shreds, sprinkle a small spoon of salt on the surface (except the amount), wait for 3 minutes, let the water in the cucumber and carrot be analyzed, and drain out the excess water.

8. Pour balsamic vinegar, light soy sauce, sugar, salt, sesame oil and chili oil (can be omitted) into a bowl and stir the danbu evenly to make a sauce.

9. Put all the ingredients in a large cooking bowl, add the prepared sauce, mix evenly with chopsticks, and serve.

10. Garnish with shredded chili peppers at the end, which makes it more refreshing to eat after refrigeration.