How to eat shredded jellyfish? What does it taste like?

OneJellyfish silkOf course, you must first prepare a lot of cold ingredients to ensure that the texture of jellyfish is more crispy and smooth.

First of all, you must prepare the basic ingredients: half a catty of shredded jellyfish, a carrot, a cucumber, coriander, and some seasonings: mustard oil, sesame oil, light soy sauce, vinegar, sugar, salt, chicken essence, chili oil.

Cooking oil, green onion, ginger, garlic. Although it is a cold jellyfish shred, all the seasonings must be prepared to ensure that the taste is more delicious. Chop the green onion, ginger, garlic and coriander, cut the carrots and cucumbers into shreds, and wash the shredded jellyfish for later use.

Second, the cold jellyfish shreds must pay attention to the jellyfish shreds blanched first, so as not to cause diarrhea after eating, everyone can add some side dishes in it according to their own needs.

Add water to the pot, wait for the water to boil, pour down the jellyfish and blanch it, remember that the fire must be large, and the action must be fast, so that the child can be more crispy. It is best to blanch the carrots and cucumbers as well. Then prepare a seasoning bowl and put light soy sauce, mustard oil, sesame oil, vinegar, salt, monosodium glutamate.

Stir all the chili oil together, then put the blanched jellyfish, cucumber and carrots together, then pour the green onion, ginger, garlic and coriander, boil the cooking oil separately and pour it on top, and finally add seasoning.

3. The taste of jellyfish shreds belongs to the kind of cool and lubricated, delicate and crisp taste, simply put, it is a crispy and refreshing feeling, and it is very comfortable to eat a cold jellyfish shreds in summer.

Jellyfish silk itself is a certain harm, so we must blanch it in the process of making, so as to ensure that the jellyfish silk is in a non-toxic and harmless situation, and it is best to soak the jellyfish silk in salt water repeatedly. There may be fine sand in the jellyfish silk, so it must be completely cleaned before it can be used, otherwise it will affect the taste of the jellyfish silk.

Shredded jellyfish is generally eaten cold and tastes the best. Jellyfish shreds are a bit like rice noodles and are smoother, and when eating, they are generally mixed with sesame oil, chili powder and other condiments.

Jellyfish shreds should be mixed with cold dishes is the best. The taste is very good, and it tastes soft and jelly-like.

Jellyfish shreds should be eaten cold because they retain the taste and nutrients of jellyfish. The texture of shredded jellyfish is very tender, and it will also taste very chewy.

Hello, in fact, are very delicious, individuals still like to eat jellyfish heads. Jellyfish is a marine creature, and many people especially like to eat jellyfish. However, jellyfish are divided into jellyfish head and jellyfish silk, and many people can't tell the difference between jellyfish head and jellyfish silk.

What is the difference between jellyfish head and jellyfish silk? The difference between jellyfish head and jellyfish silk is still relatively large. The head of the jellyfish is the head of the jellyfish, and the flesh of this head is thicker and more crispy to eat.

Jellyfish silk is actually the tentacles of jellyfish, so the meat of jellyfish silk is thinner, and it does not taste as crisp as jellyfish head. However, the nutritional content of jellyfish head and jellyfish shreds is the same, and many people especially like to eat delicious cold jellyfish heads and jellyfish shreds. Jellyfish head and jellyfish shreds are not only easy to make, but also delicious.

The difference in appearance between jellyfish silk and jellyfish head.

Jellyfish shreds and jellyfish heads are both seafood, but because of the different forms of cutting, so the names are different, jellyfish shreds are called after being shredded, and jellyfish heads are complete and uncut, they are all the same ingredients.

The difference in nutritional value between jellyfish silk and jellyfish head.

The nutrients in jellyfish silk and jellyfish head are the same, they all contain vitamin A, phosphorus, inorganic salts, fats, proteins and other nutrients, which can meet the needs of the body, it also contains acetylcholine substances, which can reduce blood pressure and make blood vessels dilate, eat some jellyfish head or jellyfish silk properly can also prevent atherosclerosis, and it is rich in manna polysaccharide gelatin, so it can have a good effect, eat some jellyfish silk or jellyfish head appropriately, It can also achieve the effect of dissolving phlegm and clearing heat, and the effect of dispersing knots and softening is also very good, which can effectively solve problems such as rheumatoid arthritis, gastric ulcer and tracheitis, and can be eaten by the general population.

The difference between jellyfish silk and jellyfish head.

Jellyfish shreds and jellyfish heads can be made in the same way, you can mix it with cucumbers and eat, first you need to soak the jellyfish head, and then cut it into slices, remove the skin of the cucumber and cut it into hob pieces, clean and cut the pepper, prepare a container, add sugar, garlic, light soy sauce, sesame oil and stir evenly to make a sauce, add an appropriate amount of water to the pot and boil, put the jellyfish head into it and scald it, and then scoop it into the container with cucumbers, pour the seasoning into it and stir evenly to eat, You can also mix the jellyfish shreds and bitter chrysanthemums together and stir them evenly to eat, first you need to put the peanuts into the pot and fry them for later use, clean the carrots and shreds, cut the preserved eggs into small lump pieces, and then put the carrots, preserved eggs, peanuts and bitter chrysanthemums into the container, stir the garlic and bean paste evenly and pour it in, and then pour the cleaned jellyfish into it, add an appropriate amount of vinegar, sugar and sauce and stir evenly to eat.

A complete jellyfish, jellyfish head is the most expensive, there is a famous dish jellyfish brain, this brain is the most expensive, followed by jellyfish head, jellyfish silk is made of jellyfish skin, and there are fewer people who buy complete jellyfish skin, because they will go to shreds and need water to soak in water, and most of them basically buy jellyfish silk! The cheap jellyfish silk on the market is not made of jellyfish skin at all, there is a kind of manatee skin that is particularly similar to jellyfish, and those cheap jellyfish silk are all used by this kind of manatee, the biggest difference is the taste, the jellyfish is crispy, and the manatee skin is soft.

Let's answer this question for you. First of all, jellyfish silk and jellyfish are more delicious. Because it's more chewy. Personal opinion. I hope I can help your friend.

Jellyfish silkThat's itJellyfish skinCut into shreds, to be precise, the shreds cut from the skin of the sand stingers, generally the fishermen use fresh sand stingers to drag the alum and cut it into shreds, then dehydrate it and add it to the bucket with salt.

It is good to buy jellyfish silk if it is not white, and jellyfish silk is generally more delicious when it is white and yellow, of course, it also depends on the time of dehydration. The jellyfish silk on the market is uneven, and a good jellyfish silk mainly depends on the length, hardness, and dryness. The length is the kind that sells it, the hardness is enough to be old salt, and the dryness is a long dehydration time.

Selection method:

High-quality jellyfish skin: it should be white or light yellow, shiny, naturally round, large and flat, no red clothes, variegated, black spots, thick and uniform flesh and tough; No fishy odor; Resilient; The taste is crunchy and palatable.

Inferior jellyfish skin: the skin becomes darker, has a peculiar smell, has poor toughness and is easy to crumble.

High-quality jellyfish heads.

It should be white, yellow-brown or reddish-amber and other natural colors, shiny, intact, without stings, thick and tough, and crunchy.

Inferior jellyfish head: purple-black, poor hand-pinched toughness, easy to break when picked up by hand, with peculiar smell and pus-like liquid.

How to eat jellyfish silk is as follows:

1. Add water to the jellyfish silk and rub and soak it repeatedly. Change the water several times to remove the salt mountain and brine as much as possible.

2. Cut the shredded chili pepper carrot and minced garlic, mix well with the shredded jellyfish in Weipeng, and sprinkle with white mushroom.

3. Blanch the enoki mushrooms in boiling water, remove them, put them together with shredded jellyfish and chili peppers, pour in balsamic vinegar, stir well, and sprinkle some coriander to garnish.

4. Cut the shallots and cucumber shreds, add vinegar, sesame oil, and mix with the shredded jellyfish.

5. Jellyfish shreds, carrot shreds, cucumber shreds, balsamic vinegar, all ingredients mix well and you can eat.

Jellyfish silk is a nutritious ingredient that contains a variety of nutrients such as proteins and carbohydrates. Here are a few ways to make jellyfish silk:

1.Cold jellyfish shreds: Soak the jellyfish shreds in clean water, soak them until soft and wash. Cut the soaked jellyfish into thin strips and add coriander, garlic, vinegar, light soy sauce and other seasonings to make a cold dress.

2.Cook shredded jellyfish soup: Wash the shredded jellyfish, then put it in a pot and add water, green onion and ginger and other seasonings to boil. Add an appropriate amount of salt, pepper, chicken essence and other condiments and serve.

3.Stir-fried jellyfish celery: Soak the jellyfish until soft, then stir-fry with the meat and vegetables cut into small pieces. Add the seasoning and cook for a while, then put it on a plate in a wok and use it in the food trembling hall.

4.Jellyfish bibimbap: You can cut shredded jellyfish into thin strips and mix them with vegetables and other ingredients into rice, which is nutritious, healthy and delicious.

However, it should be noted that jellyfish are cold and should not be eaten excessively, and the heating time should not be too long. If you feel unwell, you should stop consuming it immediately and consult a doctor.

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.

Chilled jellyfish shreds.

Ingredients: jellyfish silk and locust rounds, garlic finger puree, coriander, oyster sauce, aged vinegar, light soy sauce.

Steps: Step 1, soak the jellyfish silk in water for half an hour to remove the salt smell, this is what I bought online, put a lot of salt, wash it many times before it is not salty, and scald it with boiling water for a few seconds.

Step 2: Burst the chili oil in the open air.

Step 3: Stir-fry the garlic over low heat.

Step 4: Add oyster sauce, light soy sauce, aged vinegar, chili oil, fried garlic and coriander to the blanched jellyfish skin, mix well and serve.

Jellyfish shreds are a common seafood ingredient that can be used to make a variety of dishes. Here are some ways to make jellyfish silk even more delicious:

Cold jellyfish shreds: Wash the shredded jellyfish and cut it into appropriate lengths, add an appropriate amount of seasonings, such as green onions, ginger, garlic, coriander, chili, etc., and then add an appropriate amount of vinegar and soy sauce, and mix well.

Stir-fried shredded jellyfish: Cut the shredded jellyfish into small pieces, add an appropriate amount of oil and green onions, ginger and garlic and stir-fry, then add an appropriate amount of water and seasonings, such as salt, soy sauce, etc., and cook until it tastes.

Roasted shredded jellyfish: Cut the shredded jellyfish into small pieces, add an appropriate amount of oil and seasonings, such as salt, pepper, etc., and bake in the oven until golden brown.

Jellyfish Soup: Blanch shredded jellyfish in quietly boiling water to remove excess salt and fishy smell. Then put the shredded jellyfish into the clear soup, add an appropriate amount of seasonings, such as salt, chicken essence, etc., and cook until it tastes.

It should be noted that when making jellyfish silk, it is necessary to soak the jellyfish silk in water to remove salt and fishy smell. At the same time, it is also necessary to add the right amount of seasoning according to personal taste and needs to increase the texture and flavor.

Although jellyfish silk is more delicious, it must also be able to make it, so how to make jellyfish silk the best?

Chilled jellyfish shreds.

"If you like to eat cold vegetables, especially in the hot summer, a plate of sour, spicy and fragrant cold jellyfish will make you have a great appetite and appetite in the hot summer! ”

Ingredient breakdown. Ingredients: 300g jellyfish

Excipients cucumber 100g

50g coriander, ingredients: cooked sesame seeds, appropriate amount.

Rice vinegar to taste. Light soy sauce to taste.

Chili oil to taste.

Sugar to taste. Salt to taste, slightly spicy.

The mixing process takes 10 minutes.

Easy difficulty. The steps of the cold salad shredded jellyfish.

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Soak the jellyfish in cold water, add salt, rub it by hand to remove the astringent smell, wash it until the salty taste is removed, soak and blast 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, and cooked sesame seeds are mixed into a sauce for later use.

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Add water to a boil in a pot, blanch the shredded jellyfish in boiling water for 10 to 15 seconds, then remove and drain, put it on a plate and pour ice water to soak for 10 minutes.

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Put the processed jellyfish shreds into a large bowl, add the yellow claw shreds and coriander segments, and pour in the seasoned juice.

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Mix all the ingredients well. It tastes better after being refrigerated for 30 minutes.

Tips: When blanching the jellyfish, don't blanch it for too long, otherwise the taste will become very hard and unpalatable.

During the blanching process, you can see the jellyfish shrink, and it can be taken out and cooled in ice water for about 10 to 15 seconds.

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.