Do you want to blanch the jellyfish cold, and do you want to mix the jellyfish directly after soakin

Jellyfish salad. It needs to be blanched, because fresh jellyfish contains a harmful substance in the body, so it must be blanched to remove this harmful substance, if it is only a simple soaking treatment, then it is impossible to completely remove the toxins on it.

The jellyfish taste very good, many people like to eat it, and when you drink it in small amounts, there will be no adverse reactions.

However, if you eat too much, you will be poisoned, so be sure to eat jellyfish appropriately. In addition to the toxins contained in jellyfish, there is also a species of jellyfish Vibrio parahaemolyticus.

Therefore, it needs to be soaked for more than two days before blanching, and then soaked in vinegar for 5 to 10 minutes, so that all the bacteria can be killed.

Blanching jellyfish is very particular, if the way of blanching is not right, it may cause serious shrinkage, which will affect the taste. If it is a dried jellyfish, you need to soak it in advance, cut the jellyfish into shreds after washing, and if you soak it with salt, you need to soak it in water for about 1 hour, and then soak the jellyfish until there is no salty and astringent taste, and then take out and cut it into shredded jellyfish.

Set aside. After blanching jellyfish, it can remove the fishy smell on the jellyfish, while retaining the crisp and tender taste, making it more delicious to eat, and it is safer and more secure.

Cold jellyfish head, jellyfish can be eaten directly or blanched.

Jellyfish should not be directly mixed cold after soaking in water, and need to be blanched.

Jellyfish contain a toxin that is harmful to human health, and this toxin must go through a series of treatments before it can be completely removed. If you just eat the fresh jellyfish after a simple soaking treatment, it is impossible to completely remove this toxin, although the cold jellyfish made tastes very good, and there is no adverse reaction in the case of a small amount of food, but if you eat too much, you will show symptoms of poisoning.

In addition to the toxins, fresh jellyfish often contain a bacterium called Vibrio parahaemolyticus, which is completely killed by soaking in fresh water for more than two days and then soaking in vinegar for more than 5 minutes.

The right way to blanch jellyfish:

Blanching jellyfish is very skillful, otherwise it will cause the jellyfish to shrink seriously and affect the taste. If it is dry, you need to soak it in advance, wash it and then cut it into shredded jellyfish for later use. If it is a ready-to-eat jellyfish soaked in salt water, it also needs to be soaked in water for several hours, until there is no salty and astringent taste, and then remove and cut into shredded jellyfish for later use.

Then squeeze the cut jellyfish shreds to prepare for blanching, and be sure to use hot water at 60 to 70 degrees when blanching. You can first bring the water in the pot to a boil, then turn off the heat and cool to 60-70 degrees. Next, use a colander to hold the prepared jellyfish shreds, and then take them out and dip them in cold or ice water after a little hot water for a while, and the jellyfish shreds should be controlled in the hot water for about 3 seconds, that is, they will be out of the pot immediately after a while in the hot water.

Jellyfish head refers to the tentacle part of jellyfish, the meat is thick, nutritious, but it is generally fresh food, so it needs to be blanched before cold dressing, which can kill the bacteria in the jellyfish head and improve the taste of the jellyfish head.

Jellyfish heads are rich in protein, fat, riboflavin, thiamine, iodine, calcium, iron, phosphorus, etc., while jellyfish are usually monomers, floating or swimming life, very few species are groups, and some groups can live sessile. The jellyfish-shaped body is bell-shaped or inverted bowl-shaped, or umbrella-shaped, and the side that protrudes outward is called the outer umbrella surface (exumbrella) or upper umbrella surface.

Generally yes. Because jellyfish silk is a seabed coelenterate, the body will contain a small amount of toxins and bacteria, so it needs to be blanched to remove harmful substances from its body, and after blanching, jellyfish silk will be safer to eat.

When blanching jellyfish, be sure to wait until the water boils to 60-70 degrees before putting it into the pot, and generally blanching the water for about 3 minutes.

After blanching the jellyfish, it can be soaked in cold water to make the jellyfish more crisp and tender.

The seasoning of cold jellyfish shreds can be mixed according to your own taste, generally light soy sauce, balsamic vinegar, sesame oil, chili oil, garlic paste, millet pepper, etc.

The shredded jellyfish needs to be blanched. Because jellyfish itself contains a certain toxin, this toxin can not be removed by soaking, but can only be killed by high temperature. You can add it to the water when blanching.

A little vinegar for the removal of bacteria and toxins. Before blanching a jellyfish, it is necessary to see whether it is dried or ready-to-eat. Dried jellyfish need to be soaked in water first, and ready-to-eat jellyfish need to be soaked in water for 6 hours, because the salt content of ready-to-eat jellyfish is relatively large, and soaking it will become a little lighter.

Precautions. 1. There are requirements for the time of blanching. The blanching time of jellyfish should be short, and it needs to be picked up quickly, about 10 seconds, otherwise the jellyfish will shrink very small. Basically, after a while in hot water, it should be taken out of the pot immediately.

2. The water temperature should not be too high when blanching, about 60 degrees, otherwise the jellyfish will melt.

3. Remember to use cold water after blanching, and cold water after blanching.

It can make jellyfish more crispy.

4. Due to jellyfish skin.

When exposed to hot water, it shrinks very much, so it is important to cut it into long thick shreds when shredding.

When making cold jellyfish shreds, the blanching time of the jellyfish is about 10 seconds, and if the jellyfish is blanched for a long time, it will shrink too much.

Most of the jellyfish we see are large jellyfish, and it is recommended to cut them into longer thick strips before blanching because of jellyfish skin.

When it comes to hot water, it shrinks very much.

When blanching jellyfish, the water temperature should not be too high, preferably below 60 degrees, if the water temperature is high, it is very easy to melt.

In addition, it is recommended to pass the jellyfish through cold water immediately after blanching it quickly, which will make the jellyfish more crispy.

There are fewer fresh jellyfish in life, and there are more dried jellyfish skins on the market, which must be soaked before blanching.

It should be noted here that it is best to soak the jellyfish skin until there is no salty and astringent taste before taking it out, so as to avoid being too salty when eating.

In the case of fresh jellyfish, it is not recommended to eat them directly, because fresh jellyfish contain a toxin that is harmful to human health.

This toxin cannot be solved by simple soaking, and needs to go through a series of treatments before it can be completely removed.

Therefore, when we buy, we try to choose dried jellyfish and salted water soaked ready-to-eat jellyfish, because these two kinds of jellyfish can be eaten directly after soaking them in water for a period of time.

Jellyfish skin cold dressing does not need to be blanched, depending on whether it is a processed semi-finished product or raw jellyfish skin, the jellyfish skin bought in the general supermarket belongs to the semi-finished product that has been processed, directly tear open the seasoning package and mix well to eat, no need to blanch. Raw live jellyfish skin can also be eaten by soaking in water, removing sand, and removing the membrane, but the taste is not crisp and tender enough, and it is easy to have a fishy smell. However, the jellyfish skin should not be blanched in a pot, otherwise the boiling water will cause the jellyfish skin to shrink instantly.

First of all, prepare the ingredients: 500 grams of shredded jellyfish, garlic, 2 spicy millet, 1 coriander, 1 teaspoon balsamic vinegar, 3 drops of sesame oil, 1 teaspoon light soy sauce, 2 teaspoons of cold boiled water.

Jellyfish skin cold dressing: The jellyfish skin is soaked in cold water, then cut into shreds and set aside. Crush the garlic, chop the millet spicy, and chop the coriander into small pieces and set aside.

Put 1 tablespoon of chili powder, minced garlic, light soy sauce and balsamic vinegar in a bowl, then pour in a little hot oil, then add cold boiled water and mix well. Wash the shredded jellyfish with warm water, add coriander and garlic, mix well, pour it into a plate, then pour in the seasoning juice and mix well to eat.

Expand your knowledge: whether to blanch the cold jellyfish shreds, many people have made mistakes in this step, let's take a look at the correct practice.

Jellyfish salad is a very delicious salad, but should you blanch it? A lot of people do it wrong, let's take a look at the right thing to do!

Prepare the ingredients: 500 grams of shredded jellyfish, a few garlic pieces, 2 spicy millet, 1 coriander, 1 teaspoon balsamic vinegar, 3 drops of sesame oil, 1 teaspoon light soy sauce, and 2 teaspoons of cold boiled water.

The jellyfish sold are all salty, so you must remember to soak them in cold water until they are normally salty.

Crush the garlic, chop the millet spicy, cut the coriander into small pieces, and if you are afraid of spicy, you can put a little less minced garlic and chili.

Put 1 tablespoon of chili powder, minced garlic, light soy sauce and balsamic vinegar in a bowl, then pour in a little hot oil, then add 2 teaspoons of cold boiled water and mix well.

Wash the jellyfish with warm water, add coriander and garlic, mix well, if the saltiness is small, you can add a little salt to marinate. Attention, this is warm water, jellyfish should not be blanched, blanching is easy to shrink!

Then pour the marinated jellyfish shreds into a plate, then pour in the sauce and mix well to serve. Did you get this dish right?

This cold dish is crisp and appetizing, and shredded jellyfish is a cold ingredient, which is dry and easy to get hot in autumn, so you can try to eat some of this dish.