Do you want to boil the jellyfish salad in boiling water?

The jellyfish head does not need to be scalded with boiling water.

Because if the jellyfish head is scalded with boiling water, the jellyfish head will shrink and lose its crisp taste. If you want to blanch the jellyfish head, you can boil the water in the pot to about 60 degrees, then turn off the heat, put the jellyfish head in it and blanch it a little, and immediately remove it and immerse it in cold or ice water.

Additional Information: Jellyfish heads need to be washed and soaked before they can be cooked and eaten, as fresh jellyfish heads contain harmful toxins that must undergo a series of treatments to be completely removed.

Buy fresh jellyfish heads at home, soak them in water for two days, and then soak them in vinegar for 5 minutes to kill all the bacteria in the jellyfish heads. If it is a dried jellyfish head, soak it in salted water. Blanching jellyfish heads is very skillful, otherwise it will affect the taste of jellyfish heads.

Need. Put the cleaned jellyfish skin in a colander and sink it into hot water for a short time to soak, but do not soak it in the pot for too long, the jellyfish skin will be overburned, not only poor taste but also seriously atrophied.

Blanched jellyfish skin is immediately soaked in cold water or ice water, drained and then served cold, generally the most suitable is to add rice vinegar or smoked vinegar, you can also use chili oil, sesame seeds, and then put cucumber shreds or lettuce shreds, but do not use salt, and it is not recommended to use light soy sauce, so as not to cause excessive sodium intake.

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.

The jellyfish head does not need to be scalded with boiling water.

Jellyfish head will shrink after boiling water, which will affect its taste, so there is no need to use boiling water to blanch the jellyfish head before cold dressing. Jellyfish heads are washed and soaked before cooking, using ingredients such as vinegar when soaking, and salted water is used for dried jellyfish heads. There are various ways to eat jellyfish head, and the common methods are chilled jellyfish head, sesame fragrant jellyfish head, jellyfish head mixed with cabbage, etc.

Generally, you can add light soy sauce, balsamic vinegar, sesame oil, chili oil, garlic, millet pepper, etc. 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!

How to store jellyfish:

1. First dissolve the salt and alum in warm boiled water, pour it into the spare jar after the water cools, and then put the jellyfish in, seal the lid after completely immersion, and keep it for a long time.

2. Don't let the jellyfish get stained with fresh water or dirt, wrap the jellyfish layer by layer with salt, store it in the jar, put more salt on the top layer, and seal the jar well.

3. If the time is not long, the jellyfish can be immersed in salt water with a concentration of 20% to 25% for short-term storage.

The jellyfish salad should be boiled in boiling water. Here's how to make jellyfish salad::

Ingredients: 400g jellyfish head

Excipients: Appropriate amount of olive oil, appropriate amount of minced garlic, appropriate amount of shallots, appropriate amount of vinegar, appropriate amount of sugar, appropriate amount of cucumber, appropriate amount of fresh soy sauce in June.

The preparation of cold scallion oil jellyfish head.

1. Soak the jellyfish head in water for 2 days and change the water once in between.

2. Cut into thin slices with a knife.

3. Put it in boiling water at about 80 degrees and pick it up.

4. Peel the cucumber.

5. Cut the hob into thin slices.

6. Prepare shallots.

7. Prepare minced garlic.

8. Pour olive oil into the pot.

9. Burn until there is a lot of green smoke, pour it into the green onion and boil it into scallion oil.

10. Drain the cucumber slices and add them to the jellyfish head, and pour in an appropriate amount of fresh soy sauce.

11. Pour in an appropriate amount of vinegar.

12. Add sugar.

13. Pour in minced garlic.

14. Add scallion oil and mix well.

15. Put the pot on the table.

Answer: Hello, blanch the jellyfish before cold dressing, put the cut shredded jellyfish or jellyfish slices into a pot of boiling water, blanch it quickly for about 10 seconds, and immediately take it out and soak it in cold water until it is completely cooled.

Using the above method, blanching jellyfish can not only remove the fishy smell, but also maintain the crisp and tender taste.

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 salad is best boiled in boiling water. Because the current market is bought ready-to-eat jellyfish and dried jellyfish will go through a certain treatment, so in the process of processing, it is inevitable that there will be some impurity residues, boiling it with boiling water will be more safe and complete.

Cold jellyfish can be seasoned according to personal taste, generally you can add light soy sauce, balsamic vinegar, sesame oil, chili oil, garlic paste, millet pepper, etc.

When boiling jellyfish, you must wait for the water in the pot to boil to 60-70 degrees before putting it into the pot.

Jellyfish are very nutritious, containing proteins, fats, inorganic salts, vitamins A and B, as well as minerals such as calcium, phosphorus, iron, and iodine.