The practice of jellyfish silk, the simple practice of jellyfish silk

The most common method of shredded jellyfish is cold dressing, simple and delicious, you can use condiments to make a sauce, then wash the jellyfish and cut it into shreds, and then blanch the water and take out the ice water, at this time prepare some side dishes and shred, and finally put the ingredients together, pour the juice and reduce it evenly to enjoy, the specific steps are as follows:

Ingredients: 200 grams of jellyfish skin. Excipients: half a carrot, half a cucumber.

Seasoning: 1 small coriander, 1 teaspoon mustard oil, 1 teaspoon sesame oil, 1 tablespoon light soy sauce, 1 tablespoon balsamic vinegar, salt, sugar.

1. Put all the seasonings into a small bowl and mix well to make a sauce for later use, mustard oil is a very compatible seasoning with the food in the sea, and you can increase or decrease it according to your own acceptance.

2. Wash the jellyfish and cut it into shreds, blanch it quickly with hot water, and remove the ice water for later use. When blanching jellyfish, there should be more water, more fire, and faster action, otherwise it will easily affect the taste of the jellyfish.

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.

What is jellyfish silk made of?

Jellyfish is the white and soft, umbrella-like sea creature, commonly known as jellyfish, when it comes to jellyfish, it is more familiar, jellyfish silk is jellyfish skin cut into shreds, to be precise, it is the silk cut by sand stinging skin, generally fishermen use fresh sand jellyfish to drag alum and cut into shreds, and then dehydrate and add buckets and salt. Cold jellyfish shredded is also a plate of high-value dishes, crisp and tough, refreshing and delicious, and it is really excellent to have a plate in summer.

Hello! The shredded jellyfish is served with cucumber and coriander, which is super delicious!

Ingredients: jellyfish, green onion, ginger and garlic, coriander, cucumber, light soy sauce, vinegar, chili flakes, pepper, salt, cooking oil.

Production method: 1. Wash the jellyfish silk twice with warm water and squeeze out the water. Soaking jellyfish in warm water for three or four hours in advance can not only soak out the bacteria inside, but also remove impurities and fishy smells, so there is no need to blanch jellyfish when mixing them cold.

2. Shred the cucumber and green onion, cut the coriander into small pieces, and mince the garlic and ginger for later use.

3. After the jellyfish is soaked, wash it again, squeeze out the water and put it on a plate. Add the cut ingredients as well.

4. Sprinkle some chili noodles, pepper, light soy sauce, salt, vinegar on the plate, and finally pour a spoonful of hot oil on the plate, and mix the ingredients well.

A plate of crisp and refreshing cold jellyfish shredded salad is ready, which is both appetizing and accompanied, and it is also a very good accompaniment to the snack.

Mix jellyfish. Food ingredients: 300 grams of jellyfish skin, 50 grams of cucumber shreds, 3 grams of mustard oil, 40 grams of vinegar, 3 grams of sesame oil, 3 grams of monosodium glutamate.

1. Wash the sting skin and cut it into shreds, soak it for two days to remove the salty taste;

2. Blanch the jellyfish silk with hot water and remove it to cool;

3. Put vinegar, sesame oil and monosodium glutamate in a bowl into a seasoning;

4. Put the cucumber shreds on a plate first, then squeeze the jellyfish dry and put it on top of the cucumber shreds, pour seasonings, and drizzle mustard oil.

Chilled jellyfish skin.

Material. Two white cucumbers, 300 grams of jellyfish skin, four cloves of garlic, one coriander, seasoning: salt, chicken essence, balsamic vinegar, sesame oil.

Method. 1. Wash the jellyfish skin repeatedly with water, then cut into shreds, and soak it in water until its astringency and saltiness are removed;

2. Blanch the jellyfish skin with water about 70 degrees, remove it immediately after 3 seconds from the pot and soak it in cool boiled water, and squeeze out the water when you use it;

3. Cut the cucumber into strips, mash the garlic into puree, and cut the coriander into sections;

4. Mix all the raw materials, pour in sesame oil and mix well, then add an appropriate amount of salt, balsamic vinegar and chicken essence, and mix well.

Tips. 1. Blanch the jellyfish skin in advance. The water temperature should not be too high when blanching, and the blanching time should not be too long, otherwise the jellyfish will melt away (the store blanches less, and the amount of jellyfish skin will decrease sharply after blanching);

2. After blanching, quickly put it into cool boiled water, and squeeze out the water as much as possible;

3. Mix well with sesame oil to lock in the moisture, and then add other seasonings and mix well;

4. Try to add as little liquid condiments as possible to avoid the feeling of water in the finished dish.

This is an artificial jellyfish silk, which is made of sodium alginate, anhydrous calcium chloride and alum. In simple terms, artificial jellyfish is a chemical mixture. Artificial jellyfish, because the amount of food consumed is not large, is actually not harmful.

The raw materials of artificial jellyfish, gelatin, sodium alginate and agar can actually be used as legal food additives.

Of course, although it is not harmless to the human socks, and the taste is close to the crispness of real jellyfish, the nutritional value of Yena is nothing.

1. How to eat, shredded green asparagus, cut the green asparagus into shreds, add an appropriate amount of oil, salt, oyster sauce, sugar, green onion, ginger, garlic, cherry blossoms, soy sauce and pepper and other seasonings and mix well, then add shredded jellyfish.

Mix all the ingredients together evenly and serve.

Shredded eggplant jellyfish, cut the eggplant into thin slices, then cut into shreds, then add a little oil and soy sauce, then add an appropriate amount of shredded jellyfish, and finally add green onions, ginger, minced garlic and pepper to taste, stir well and serve.

2. Do the lead method, prepare all the raw materials, clean the jellyfish shreds, put a little oil in the pot, burn until 5 is hot, then add the green onions, ginger and garlic to stir-fry, put the jellyfish shreds into the pot, stir-fry quickly, then add salt, sugar, oyster sauce, soy sauce and other seasonings, stir-fry evenly, stir-fry until the jellyfish shreds are browned, add a spoonful of water, turn to low heat and simmer until rebound, turn off the heat, add a little pepper, mix well and put on the plate.

Jellyfish shredded is a type of seafood that tastes unique and can be prepared with other ingredients to create dishes with different flavors.

In the practice, it is necessary to pay attention to the stir-fry for too long, so as not to become too hard in the jellyfish silk.

In addition, shredded jellyfish can also be used to make pasta, such as making a delicious shredded jellyfish noodle soup by pairing it with noodles and chopped green onions.

In addition, shredded jellyfish can also be paired with broccoli, mushrooms and other vegetables, seasoned with minced garlic, lemon juice, etc., to make a delicious jellyfish shredded broccoli bibimbap.

Jellyfish is extremely nutritious, it has been determined that every 100 grams of jellyfish contains 12 3 grams of protein, 4 grams of carbohydrates, 182 mg of calcium, 132 micrograms of iodine and a variety of vitamins. Jellyfish is also a good cure.

Chinese medicine believes that jellyfish has the effects of clearing heat and detoxifying, dissolving phlegm, softening and firmness, lowering blood pressure and reducing swelling. After processing, the umbrella part is called jellyfish skin, and the wrist part is called jellyfish head, and its commodity value jellyfish head is more expensive than jellyfish skin.

Cold jellyfish shreds: soak the jellyfish in cold water, add salt, rub it by hand to remove the astringent smell, wash until the salty taste is removed, soak and float 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, cooked sesame seeds are mixed into a sauce for later use, add water to boil in a pot, blanch the jellyfish shreds in boiling water for 10 to 15 seconds, then remove and drain, put them on a plate and pour ice water to soak for 10 minutes, then remove them, mix all the ingredients well and eat.

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.

Jellyfish silk can not be scalded with hot water, jellyfish will melt when heated, and white sugar will melt, you can use cool white bubbles to squeeze out the salty water and then repeat and squeeze it out.

The reason why it is said that jellyfish silk cannot be scalded with boiling water is because boiling water will make the jellyfish silk tighten instantly, and the taste becomes very hard. Blanch jellyfish silk to use 90 degrees of water, blanching the jellyfish silk into 90 degrees of water, silently count 8 seconds to quickly take out the jellyfish silk, after taking out immediately rinse the cool water, so that the processed jellyfish silk taste crisp and soft and hard moderate.