How to make fresh jellyfish skin and how to clean it, how to make jellyfish skin

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.

In addition, if we want to eat delicious jellyfish skin, then we must first soak it, but the method of soaking jellyfish skin is also very particular, we 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. 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. In addition, it is also necessary to pay attention to changing the water every day during the soaking process.

Hemp stinging skin. Ingredients: 100 grams of jellyfish skin, 100 grams of cabbage.

Seasoning: salt, sesame oil, cooked sesame seeds.

Method: 1. Soak the jellyfish skin in water, wash the sediment, cut it into thin strips, put it into 90 degrees of water for a little soup, take it out and soak it in water.

2. Cut the cabbage into thin strips and lightly soup with water.

3. Take a container, put in the dried jellyfish, cabbage, salt, sesame oil, stir well, put it on a plate, and sprinkle with cooked sesame seeds.

Shredded chicken with jellyfish.

Ingredients: 150 grams of suifa jellyfish, 100 grams of cooked chicken, a small amount of green and red peppers.

Seasoning: salt, cooking wine, pepper, garlic.

Method: 1. Shred the green and red peppers, blanch them in water for later use, 2. Drain the jellyfish skin, cut into shreds, and blanch.

3. Tear the cooked chicken into shreds and chop the garlic into minced garlic.

4. Stir the shredded chicken, jellyfish skin, green and red peppers, salt, cooking wine, pepper and minced garlic together.

Old vinegar jellyfish head.

Ingredients: 250 grams of jellyfish head, appropriate amount of sesame seeds, seasoning: aged vinegar, salt, fresh soy sauce, pepper oil, vegetable oil.

Method: 1. Put the jellyfish head into water and rinse it clean, and then cut it into small pieces.

2. Blanch with boiling water and remove the water.

3. Stir the jellyfish with aged vinegar, salt, fresh soy sauce, pepper oil, and vegetable oil together and sprinkle with cooked sesame seeds.

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

Cleaned jellyfish cut into shreds (too thick to slice and then shredded), cut shreds into clean water, and then cleaned 2 times (at this time you taste, and jelly similar taste, no taste) Fresh jellyfish is very nutritious, very low in fat, but high in protein and inorganic salts, is a high-protein, low-fat, low-calorie nutritious food.

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, etc., and has curative effects on tracheitis, asthma, high blood pressure, gastric ulcer and other symptoms.

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 cool off, and is a home-cooked delicious health dish Don't mention the discoloration of jellyfish, because there are often TV reports of people being stung by jellyfish. Jellyfish is a very broad concept, jellyfish also includes fluorescent jellyfish, charged jellyfish and other more than 200 species, in short, it is a large category of marine organisms, most of which are inedible and poisonous.

Jellyfish skins are made as follows:1. Clean the jellyfish skin and cut it into shreds.

2. Soak in water for 2 hours, change the water three times in the middle, and wash off the salt and alum that pickled the jellyfish skin.

3. After the soaked jellyfish skin is drained, put it in the drain net, rinse it with hot water of about 80 degrees, and quickly squeeze out the water in cool water for later use.

4. Cut the Chinese cabbage into two, take the cabbage heart, and cut it into thin strips obliquely.

5. Crush the garlic, chop into minced garlic, chop the coriander, and cut the carrot into thin strips for later use.

6. Mix all the raw materials, add sesame oil and mix well, sprinkle with salt and monosodium glutamate, pour balsamic vinegar and mix well.

400 grams of jellyfish head, 40 grams of soy sauce, 25 grams of vinegar, 5 grams of minced ginger, and 10 grams of sesame oil.

Steps: 1. Take the jellyfish skin, soak it in water for 4-8 hours, and then wash it off thoroughly.

2. Then cut into thin strips, wash 1-2 times with cold boiled water, squeeze the water of the jellyfish shreds as much as possible, and put them in a basin.

3. Add an appropriate amount of soy sauce, vinegar, sugar, sesame oil and a little monosodium glutamate to taste, mix well and serve.

Practice 2. Preparation of ingredients.

200 grams of jellyfish skin, half a carrot, half a cucumber, 1 coriander, 1 teaspoon mustard oil, 1 teaspoon sesame oil, 1 teaspoon light soy sauce, 1 teaspoon balsamic vinegar, salt to taste, sugar to taste.

Steps: 1. Put all the seasonings in a small bowl and mix well to make a sauce for later use.

2. Wash the jellyfish and cut it into shreds, blanch it quickly with hot water, and remove the ice water for later use.

3. Wash and shred carrots and cucumbers, and chop and chop coriander.

4. Put all the ingredients in a bowl, drizzle with the sauce and mix well.

Method three. Preparation of ingredients.

1 2 chicken breasts, 4 taels of jellyfish skin, 1 cucumber, 1 4 cups carrots, salt to taste, 1 tbsp sesame oil, 1 2 tbsp sugar, 1 2 tbsp chili peppers, 1 2 tbsp minced garlic.

Steps: 1.Wash and soak the jellyfish skin, you must repeat it several times, and try the saltiness of the jellyfish skin, if you bite into it and feel that it is not too salty, you can scoop it up and drain it (the water of the jellyfish skin can be twisted dry with the help of a cloth towel), cut the cucumber into sections, and chop the chili pepper for later use;

2.Cook the chicken breast in water, pick it up and let it cool, draw it by hand for later use, grab the cucumber segment and carrot segment with a little salt to make it soften, and then drain the brine after the water is released;

3.Add all ingredients to sesame oil, sugar, chili pepper and garlic and mix well, let it taste and serve.

Quick way to soak jellyfish skin:

After buying, you must soak the jellyfish skin in 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 you need to soak it for at least 24 hours, and then wash it out with water, blanch it with boiling water after cleaning, and soak it in cold water.

If you want to eat delicious jellyfish skin, then you must first soak it, but the method of soaking jellyfish skin is also very particular, you must know that soaking is the most important step in the treatment of jellyfish skin, and the quality of the taste directly depends on the degree of soaking. We need to pay attention to the fact that we need to thoroughly remove the sediment from the jellyfish skin before soaking, especially the edges and corners.

The corners and folded parts are very easy to hide in the sediment. In addition, it is also necessary to pay attention to changing the water every day during the soaking process.

When it comes to jellyfish, I believe that many of our friends like to eat, of course, the taste of jellyfish skin is also very good, and the nutritional value is relatively high, but many friends are not very familiar with the cleaning method and soaking method of jellyfish skin, so follow the above steps to operate, you can eat delicious jellyfish skin.

Summary. To make jellyfish skin crispy, 1The jellyfish skin is washed off with salt grains, soaked in cold water for 30 minutes, and then rinsed.

2.After boiling water, put in the jellyfish skin and blanch for 8 seconds and pick it up immediately. 3.

Drain the water and soak in cold water for 8 hours, changing the water frequently at first. 4.Soak the jellyfish skin, drain the water, and cut into thick strips.

5.Don't burn jellyfish skin for too long to avoid being crispy. [Compare hearts].

How do you soak jellyfish skin quickly?

As far as I understand it, 1Soak the jellyfish skin in cold water and some salt for about 1 hour. Then squeeze the water out vigorously, and the cold salad is the most delicious.

2.Be careful not to use warm water. If it still feels too salty, you can only soak it again.

If you want the jellyfish skin to be crispy, 1The jellyfish skin is washed off with salt grains, soaked in cold water for 30 minutes, and then rinsed. 2.

After boiling water, put in the jellyfish skin and blanch for 8 seconds and pick it up immediately. 3.Drain the water and soak in cold water for 8 hours, changing the water frequently at first.

4.Soak the jellyfish skin, drain the water, and cut into thick strips. 5.

Don't burn jellyfish skin for too long to avoid being crispy. [Compare hearts].

1.Jellyfish is a common ingredient rich in nutrients, which can promote body metabolism, replenish nutrients, clear heat and detoxify. 2.

People with spleen and stomach deficiency and allergies should avoid eating jellyfish. 3.Jellyfish should not be pickled with sugar, and should not be eaten with acidic fruits such as lemons and grapes.

[Compare hearts].

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.

How to deal with salted jellyfish:

The freshwater treatment method is to put the jellyfish in fresh water, soak the jellyfish for one to two days, and change the water 3-4 times in between; After cutting it before eating, soak it in vinegar for more than 5 minutes, so that all the orphans can be killed. This kind of jellyfish is very safe to touch oaks.

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.

Preparation of cold jellyfish skin.

First, the materials. Ingredients: a piece of cabbage heart, an appropriate amount of jellyfish skin.

Excipients: 1 spoonful of sesame seeds, 1 spoonful of chicken essence, 2 spoons of vinegar, 1 spoonful of salt.

2. Methodology. 1. Take a large spoonful of sesame seeds, grind them with a grinder, and take them out for later use.

2. Take an appropriate amount of jellyfish skin.

3. Remove from boiling water.

4. Mix two tablespoons of white vinegar, one teaspoon of salt, 1 teaspoon of chicken essence, two tablespoons of sugar, and one drop of sesame oil.

5. Cut the cabbage heart, pour in sesame seeds and ingredients, mix well and sprinkle with coriander.

1. Salt water soaking method: soak the jellyfish skin in 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 concentrated salt water with a concentration of about 50%, soak for about 15 minutes, pour out the salt water and replace it with a new clean salt water.

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.