How to cook fresh jellyfish? How to eat fresh jellyfish and how to make it

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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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.

Jellyfish are made as follows:

1. Cold jellyfish head.

Ingredients: jellyfish head, cucumber, coriander.

Excipients: dried chili, shallots, ginger, garlic, white sesame seeds, light soy sauce, balsamic vinegar, sugar, salt, chicken essence.

Method: Soak in salt water for more than 5 hours, put the treated jellyfish in a pot and blanch for 10 seconds, then put in cold water, pay attention to the blanching time can not be long, otherwise the jellyfish will shrink seriously. Add an appropriate amount of dried chilies, shallots, shredded ginger, minced garlic and white sesame seeds to a bowl, and pour in 2 tablespoons of hot oil to stimulate the fragrance.

Add 1 tablespoon of light soy sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of sugar, salt and chicken essence and stir well. Pour the jellyfish into a large bowl, pour in the prepared sauce and mix well, and pour them together on a plate.

2. Old vinegar sea stinger.

Ingredients: Jellyfish head.

Excipients: vinegar, green onion, ginger, garlic, sugar, light soy sauce, monosodium glutamate, etc.

Method: After rinsing the jellyfish head, soak it in cold water for half a day, and change the water several times in the middle. Tear the jellyfish head into small pieces along the natural texture, boil the water, and pour the jellyfish head into the boiling water to scald.

Spread the cucumber slices on the bottom of the plate, mix the jellyfish heads with aged vinegar, sugar, salt, light soy sauce, monosodium glutamate and sesame oil, and pour over the cucumbers. Pour peanut oil into the pot, put the green onion section in cold oil, boil the oil over low heat over the green onion section, after the green onion section is squeezed dry, pick out the green onion segment, pour the scallion oil on the jellyfish head, sprinkle the garlic paste and coriander segment and mix well again.

Jellyfish selection method

1. Look at the color: the color of the high-quality stinging skin is crystal clear white or light yellow, full of luster, no red clothes, red spots, and mud. The best jellyfish on the market is processed by salt alum and salted alive, and the bigger, thicker and whiter the better.

The head of the superior sting is reddish-yellow and shiny. If it is processed and salted for too long after fishing, the freshness is poor and the color is red. If the proportion of salt alum used in the processing of sting skin is inappropriate, the color will be red, the sting skin will be hard, and the quality will be inferior.

The color of the sting skin is purplish-red, and the quality is worse.

2. Smell the smell: high-quality jellyfish have no fishy smell, second-class jellyfish have a bit of fishy smell, and low-quality jellyfish have a strong fishy smell.

3. Try the taste: there is no fishy smell in the mouth, a bite makes a gurgling sound, crisp and tender, no stuffing teeth, it is a high-quality product. The mouth chewing is tough or hard, which is defective. If the taste is strong and soft, it is a spoiled product and cannot be purchased.

Chilled jellyfish skin.

Ingredients: jellyfish, purple cabbage, cucumber.

Method】 Soak the jellyfish skin in cold water, wash it and cut it into strips. Purple cabbage and cucumber are shredded separately. Mix minced garlic, vinegar, light soy sauce, sesame oil, and salt to make a sauce. Mix all ingredients well and refrigerate before serving.

Jellyfish cucumbers. Ingredients: 300 grams of jellyfish, 1 cucumber, appropriate amount of salt, appropriate amount of vinegar, appropriate amount of sugar, appropriate amount of sesame paste, appropriate amount of coriander, appropriate amount of garlic.

Method】 Buy 300 grams of jellyfish silk in the supermarket. Copy it with boiling water and soak it in cold water for later use. 1 cucumber.

Cut into thick strips with a knife. Remove the shredded jellyfish and place it on top of the shredded cucumber, finely chop the garlic and place it on top of the shredded jellyfish. Chop the coriander into minced pieces, put it on top of the shredded jellyfish, put the sesame paste in an appropriate amount of salt, mix it with water, pour it on top of the coriander, add sugar and vinegar and stir well.

Jellyfish chicken fillet. Ingredients: 4 taels of jellyfish skin (about 160 grams), 6 taels of chicken (about 240 grams), 2 garlic pieces, a little coriander, 1 tablespoon of oil.

Method] Soak the jellyfish skin in water for 2 days (change the water 2 to 3 times a day), cut into shreds, put it in hot water and blanch it, take it out, and drain the water. Shred the chicken, add the marinade and mix well, marinate for 20 minutes, and soak in tender oil. Remove the garlic and pat it off, wash and drain the coriander.

Heat 1 tablespoon of oil, stir-fry the garlic pork, return the shredded chicken to the wok, mix well with the sauce to bury the thickening, stir-fry quickly, add the coriander and jellyfish, and serve evenly.

Jellyfish soup with winter melon.

Ingredients: 75 grams of quick-frozen jellyfish, 750 grams of winter melon, 300 grams of carrots, 225 grams of lean meat, 2 slices of ginger, appropriate amount of salt.

Method】 Wash the jellyfish, blanch them and rinse them again. Wash the melon and cut it into thick pieces. Peel the carrot cherry blossoms, wash them and cut them into cubes.

Wash the lean meat, blanch it and rinse it well. Boil an appropriate amount of water, add jellyfish, winter melon, carrots, lean meat, ginger slices, and boil for 2 hours on slow heat, and season with salt.

Splendid jellyfish silk.

Ingredients: 300 grams of shredded jellyfish, 5 grams of green pepper, 5 grams of red pepper, 50 grams of chicken, 3 grams of salt, 2 grams of monosodium glutamate, 2 grams of chicken essence, 5 grams of rice vinegar, 8 grams of sesame oil.

Method】 Rinse the jellyfish with clean water to remove sediment and salt, and cut into shreds. Blanch the green and red peppers and set aside, cook the chicken and tear it into shreds. Put the jellyfish into a basin with shredded pepper and shredded chicken, add salt, monosodium glutamate, chicken essence, sesame oil, rice spine and vinegar, mix well, and put it on a plate.

Jellyfish skin in juice.

Ingredients: jellyfish skin, purple onion, black fungus, sauce.

Method】 Cut the jellyfish skin and purple onion into appropriate sizes, neatly place them in the soup bowl with the black fungus, add the sauce, and soak the dish completely. You can add fresh lemon slices, sesame seeds, chopped coriander, and Thai pepper rings in moderation to complement the taste. According to personal preference, appropriate condiments such as sesame oil and chili oil can be added to assist in seasoning, and the taste is better!

If it must be blanched in hot water, it also needs to be soaked in water for several hours, until there is no salty and astringent taste, and then take out and cut into shreds. Then squeeze the cut jellyfish silk to prepare for blanching, but the jellyfish cannot be scalded with boiling water, because boiling water will make the jellyfish instantly tighten and the taste becomes very hard. Blanch jellyfish with 90 degrees of water, blanch the jellyfish into 90 degrees of water, silently count 8 seconds to quickly fish out the jellyfish, after taking out the cool water immediately, so that the processed jellyfish taste crisp and soft and hard.

The jellyfish is made as follows:Ingredients: 200 grams of jellyfish.

Excipients: 2 tablespoons light soy sauce, 2 tablespoons chili oil, 1 tablespoon sugar, 1 piece of ginger, 3 cloves of garlic, 1 tablespoon of Sichuan peppercorn powder, 1 tablespoon of aged vinegar, 2 green onions.

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 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. Then 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.

Summary. Jellyfish are very low in fat and rich in protein and inorganic salts. 100 grams of jellyfish contains protein grams, fat grams, sugar grams, calorie kilojoules, calcium 182 mg, iodine 132 micrograms and a variety of vitamins, especially rich in iodine that is lacking in people's diet, is an important nutritious food.

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How jellyfish are delicious.

Hello jellyfish made cold jellyfish delicious. Ingredients: 100 grams of jellyfish, shredded cucumber, minced open ocean (dried shrimp), appropriate amount of coriander.

Method: Shred the jellyfish, with cucumber shreds, minced seaweeds, coriander, put an appropriate amount of refined salt, sugar, sesame oil, vinegar and mix well. Serve with meals.

Efficacy: Clears away heat and appetizes, moistens the lungs. It is suitable for adjuvant dietary therapy of yin deficiency and internal heat of tuberculosis.

Jellyfish mixed with spinach: Ingredients: 100 grams of jellyfish skin, 100 grams of spinach, appropriate amount of sesame oil, salt and monosodium glutamate.

Method: Wash the jellyfish and cut it into shreds, then blanch it with boiling water, and then mix the blanched spinach with boiling water and the jellyfish shredded with seasoning. Serve with meals.

Efficacy: Flattening the liver and latent yang, suitable for adjuvant dietary therapy for patients with hypertension and yin deficiency and hyperyang.

Jellyfish are very low in fat and rich in protein and inorganic salts. 100 grams of jellyfish contains protein grams, fat grams, sugar grams, calorie kilojoules, calcium 182 mg, iodine 132 micrograms and a variety of vitamins, especially rich in iodine that is lacking in people's diet, is an important nutritious food. Author:

【 1 】The practice of mixing jellyfish with double wires

Ingredients: Jellyfish head "jellyfish skin" 150 grams, 50 grams of white radish, 50 grams of cucumber

5 grams of sugar, 8 grams of green onions, 10 ml of soy sauce, 15 ml of vinegar, 8 ml of sesame oil.

Step 1) Jellyfish head Jellyfish skin, soak in water in advance until there is no salty taste, and cut into shreds;

2) Blanch in hot water for 3 5 seconds, then remove and cool with cool water;

3) Shred the white radish, add salt, a little soy sauce and mix well;

4) Cut the cucumber into shreds, add a little salt and marinate, after pickling, it is a little salty, rinse in cool boiled water and drain the water;

5) Drain the jellyfish skin, remove it and put it in a large bowl;

6) Prepare soy sauce, vinegar, sugar, sesame oil, green onion shredded and seasoning;

7) Mix all other ingredients except sesame oil and green onions, pour them into the ingredients and mix well, and spread the shredded green onions on top;

8) Pour in the heated sesame oil and serve.

Tips Shredded cucumbers of double silk species can be replaced by shredded carrots and shredded Chinese cabbage, which are all crispy.

【 2 】 How to make jellyfish cold

Ingredients: 300 grams of jellyfish, 50 grams of carrots, 250 grams of white radish, one coriander, 10 grams of garlic, one spicy millet

1 teaspoon of salt, 1 tablespoon of sugar, a small amount of chicken essence, 2 tablespoons of aged vinegar, appropriate amount of oil, 1 tablespoon of light soy sauce, 1 teaspoon of sesame oil.

Step 1) The jellyfish head is pickled and soaked in water in advance, and the water is changed several times during the period until the jellyfish head has no salty taste;

2) Use a grater to cut the white radish into fine shreds, add half a teaspoon of salt, mix well and leave for half an hour, dehydrate and squeeze dry for later use;

3) Cut the jellyfish head into strips, cut the carrots into thin strips with a grater, cut the millet into dices, coriander, and mince the garlic;

4) Put the shredded jellyfish into the hot water that has not yet been boiled, turn off the heat, blanch for a few seconds, and quickly remove it;

5) Put the jellyfish head in cold or ice water to cool. Remove and drain the water;

6) Blanch the carrots in water (add a little salt and oil to the water), remove and drain for later use;

7) Put the jellyfish head, shredded white radish and shredded carrot on a plate, and spread the minced coriander, minced garlic and millet xuxiao spicy dices on the surface;

8) Add light soy sauce, aged vinegar, sugar, sesame oil, 1/2 teaspoon salt, a little chicken essence to make juice and add to the plate;

9) Mix well and enjoy.

Tips: Jellyfish blanch for a short time, pick them up quickly, otherwise the jellyfish will shrink very small! This step can also be omitted, but the pickled taste may remain. Blanching in cold water can make jellyfish more crispy;

The jellyfish head is used here, and the production method is also suitable for jellyfish skin;

The taste of the sauce is adjusted according to itself, and a little chili oil, pepper oil, and pepper can be added for heavy taste.