How to eat jellyfish head, what is the way to eat jellyfish head

The jellyfish head is made as follows:

The jellyfish head bought back is generally soaked in salt water, and it must be soaked one day in advance before eating.

Cut the soaked jellyfish head into spatula blades and soak it in water for about an hour, so that the taste is crisper and refreshing, and there is no need to blanch.

Soak the jellyfish head in a seawater pool to make the surface rot. When the temperature is about 27, soak for about 10 hours, take the sting head in your hand with a shoe, remove the whiskers and white dirt and mucus on the sting head, rinse the stinging head, sprinkle 0 25 kg of alum powder per 50 kg of sting, use appropriate seawater, sting head overflow, alum debt time about 10 hours, take out and drain the alum water, and then according to the weight of the existing sting, add 7 5 9 kg of salt alum mixture per 50 kg (salt alum ratio 5:0 2 0 25), put the sting head into the tank, put a layer of sting on the sting head and sprinkle a layer of salt alum, The top layer is topped with salt, 5 to 7 days.

Take out the sting, rinse the sting head with clean alum brine, and then according to the weight of the existing sting, 7 8 kg of salt alum mixture per 50 kg (the ratio of salt and alum is 5:0 075), put the sting head into the tank, evenly sprinkle the salt alum mixture, the top layer is capped with salt, after salting for 7-8 days, wash the sting head with brine, drain the brine for 7 days, turn it up and down, and when you hold it hard by hand, the brine is dripping. The finished product is white, yellow-brown, light brown, no sediment, no sting, no impurities, no peculiar smell.

Process flow: soaking mildew, alum, salt alum, salt alum leaching, draining the finished product.

This way of eating, really a lot, jellyfish head eating is very much, he even has 500 ways to eat, well, you have to go to a professional place, with professional people to learn, then I suggest that if you like this practice very much, you better go to the professional to learn, to tell you, you don't understand at home, no, jellyfish, he needs to be preliminarily treated, if the situation is not good, he will have an astringent and salty taste of seawater, to, to deal with all the seawater taste, and then add, you want, not arrived, as soon as he came, he could, but, jellyfish head a little, seawater smell, no, after that, if you don't pay attention to a good preservation method, he will also appear, this seawater smell, is a, complementary food, it will corrode to, swallow, complementary food is not able to eat, and corroded food is very harmful to the body after eating. The big one itself contains a lot of this carcinogen, so it is recommended that this thing must be used safely, which is the best.

Of course, jellyfish head is delicious cold salad.

Clean the packed jellyfish head to remove impurities.

Cut the jellyfish head into small pieces, chop the millet spicy into pieces, chop the coriander into pieces, take a large bowl, put the jellyfish head in the bowl, add the millet spicy, chopped coriander, balsamic vinegar is very fresh, sugar, sesame oil, salt, etc. and stir well, you can put it on the plate.

The preparation of cold jellyfish head.

1. Cold jellyfish head:

1) Shreds the jellyfish head and soak it in cold water, soak it until the saltiness is acceptable to you, drain the water, if it is just salty, you don't need to add salt when mixing.

2) Add garlic, chicken essence, aged vinegar, sugar, chili powder, mix well and marinate to taste.

2. Hot and sour jellyfish head:

1) Rinse the jellyfish head clean of the sediment, soak it in clean water for 5 hours, change the water twice in the middle, cut it into small pieces along the sting petals, and then wash it with water.

2) Peel and wash the garlic to make garlic puree.

3) Add water to the pot, put the jellyfish head into the water after boiling, blanch it quickly, remove it and soak it in cool boiled water.

4) Add garlic, salt, cooking wine, ginger juice, balsamic vinegar, red oil, sesame oil, and chicken essence to the jellyfish head, mix well and put on a plate, and sprinkle with cooked sesame seeds.

3. Jellyfish head with scallion oil:

1) Soak the jellyfish head overnight, wash and slice.

2) Blanch the jellyfish head in a pot and remove it.

3) Stir-fry the chopped chives in a pan and turn off the heat to cool. Put in the jellyfish head. Pour in Maggi umami juice.

4) Add sugar. Cook in balsamic vinegar. Drizzle in sesame oil and mix well.