How to make jellyfish skin, how to eat jellyfish skin

Jellyfish skins are made as follows:1. Clean the jellyfish skin and cut it into shreds.

2. Soak in water for 2 hours, change the water three times in the middle, and wash off the salt and alum that pickled the jellyfish skin.

3. After the soaked jellyfish skin is drained, put it in the drain net, rinse it with hot water of about 80 degrees, and quickly squeeze out the water in cool water for later use.

4. Cut the Chinese cabbage into two, take the cabbage heart, and cut it into thin strips obliquely.

5. Crush the garlic, chop into minced garlic, chop the coriander, and cut the carrot into thin strips for later use.

6. Mix all the raw materials, add sesame oil and mix well, sprinkle with salt and monosodium glutamate, pour balsamic vinegar and mix well.

400 grams of jellyfish head, 40 grams of soy sauce, 25 grams of vinegar, 5 grams of minced ginger, and 10 grams of sesame oil.

Steps: 1. Take the jellyfish skin, soak it in water for 4-8 hours, and then wash it off thoroughly.

2. Then cut into thin strips, wash 1-2 times with cold boiled water, squeeze the water of the jellyfish shreds as much as possible, and put them in a basin.

3. Add an appropriate amount of soy sauce, vinegar, sugar, sesame oil and a little monosodium glutamate to taste, mix well and serve.

Practice 2. Preparation of ingredients.

200 grams of jellyfish skin, half a carrot, half a cucumber, 1 coriander, 1 teaspoon mustard oil, 1 teaspoon sesame oil, 1 teaspoon light soy sauce, 1 teaspoon balsamic vinegar, salt to taste, sugar to taste.

Steps: 1. Put all the seasonings in a small bowl and mix well to make a sauce for later use.

2. Wash the jellyfish and cut it into shreds, blanch it quickly with hot water, and remove the ice water for later use.

3. Wash and shred carrots and cucumbers, and chop and chop coriander.

4. Put all the ingredients in a bowl, drizzle with the sauce and mix well.

Method three. Preparation of ingredients.

1 2 chicken breasts, 4 taels of jellyfish skin, 1 cucumber, 1 4 cups carrots, salt to taste, 1 tbsp sesame oil, 1 2 tbsp sugar, 1 2 tbsp chili peppers, 1 2 tbsp minced garlic.

Steps: 1.Wash and soak the jellyfish skin, you must repeat it several times, and try the saltiness of the jellyfish skin, if you bite into it and feel that it is not too salty, you can scoop it up and drain it (the water of the jellyfish skin can be twisted dry with the help of a cloth towel), cut the cucumber into sections, and chop the chili pepper for later use;

2.Cook the chicken breast in water, pick it up and let it cool, draw it by hand for later use, grab the cucumber segment and carrot segment with a little salt to make it soften, and then drain the brine after the water is released;

3.Add all ingredients to sesame oil, sugar, chili pepper and garlic and mix well, let it taste and serve.

Ingredients: 2 white cucumbers, 300 grams of jellyfish skin, 4 cloves of garlic, 1 coriander, seasoning: salt, chicken essence, balsamic vinegar, sesame oil.

Method 1: Wash the jellyfish skin repeatedly with water, then cut into shreds, and soak it in water after washing until its astringency and saltiness are removed;

2. Blanch the jellyfish skin with water about 70 degrees, remove it immediately after 3 seconds from the pot and soak it in cool boiled water, and squeeze out the water when you use it;

3. Cut the cucumber into strips, mash the garlic into puree, and cut the coriander into sections;

4. Mix all the raw materials, pour in sesame oil and mix well, then add an appropriate amount of salt, balsamic vinegar and chicken essence, and mix well.

Tip 1: Blanch the jellyfish skin in advance. The water temperature should not be too high when blanching, and the blanching time should not be too long, otherwise the jellyfish will melt away (the store blanches less, and the amount of jellyfish skin will decrease sharply after blanching);

2. After blanching, quickly put it into cool boiled water, and squeeze out the water as much as possible;

3. Mix well with sesame oil to lock in the moisture, and then add other seasonings and mix well;

4. Try to add as little liquid condiments as possible to avoid the feeling of water in the finished dish.

Jellyfish is extremely nutritious, it has been determined that every 100 grams of jellyfish contains 12 3 grams of protein, 4 grams of carbohydrates, 182 mg of calcium, 132 micrograms of iodine and a variety of vitamins. Jellyfish is also a good cure.

According to the medicine of the motherland, jellyfish has the functions of clearing heat and detoxifying, dissolving phlegm, softening and firmness, lowering blood pressure and reducing swelling. After processing, the umbrella part is called jellyfish skin, and the wrist part is called jellyfish head, and its commodity value jellyfish skin is more expensive than jellyfish head.

The effects of jellyfish.

Lowers blood pressure, prevents arteriosclerosis, clears away heat and dissolves phlegm, **tracheitis, asthma, gastric ulcer, rheumatoid arthritis, and prevents tumors.

Effect of jellyfish.

1. Chilled jellyfish skin.

Take a few pieces of jellyfish skin, the jellyfish skin must be an authentic deep-sea species, not the kind of shallow sea sand jellyfish skin.

2. Wash with water, soak the jellyfish skin in clean water for at least 24 hours, and change the water two to three times in the middle, the purpose is to analyze the salt in the jellyfish skin;

3. Start processing the jellyfish skin after soaking the salt flavor and cut it into thin strips.

4. Squeeze out the water in the cut jellyfish skin with water as much as possible.

5. Then, start seasoning, it is very simple, only three magic weapons: Santian sesame oil, Yimai tea seed oil, and Weijixian seasoning soy sauce.

6. The first step of seasoning, which is also the core step of cold jellyfish skin, is to add Yimai tea seed oil. Takeaway: How much to add?

First add a scoop of Yimai tea seed oil to the bowl and mix with the jellyfish skin, the biggest feature of tea seed oil is that it will be quickly absorbed by the jellyfish skin, and then add it appropriately according to the mixing situation, until the jellyfish skin shows the amount of oil. Yimai tea seed oil itself can be eaten directly, even if you mix more, it will not have a greasy feeling, but make the jellyfish skin more brittle, and eating more of this oil is beneficial.

7. In the second step of seasoning, add three sesame oil to enhance the fragrance.

8. The third step of seasoning: according to your usual preference for saltiness, add the delicious seafood soy sauce. Immediately, a bowl of simple and delicious cold jellyfish skin can be served, without salt or MSG, and its soul is Yimai tea seed oil. Guys, you can also give it a try.

The skin of the sea stinger is a layer of gelatin, the nutritional value is higher, the head of the sea stinger is slightly harder, and the nutritional gum is similar to the skin of the stinger. It is best to use a stinger when stir-frying, but you must grasp the time, fast in and out of high heat, otherwise you will see heat shrinkage, it will melt and the taste is not good Four ways to eat jellyfish Cold jellyfish: take the jellyfish skin, soak it in water for 4 8 hours, and then wash it fully, then cut it into thin strips, wash it 1 2 times with cold boiled water, put it in a basin, add an appropriate amount of soy sauce, vinegar, sugar, sesame oil and a little monosodium glutamate to taste, mix well, and eat.

Its characteristics are: it is cool and delicious to accompany food and wine. Tomato Jellyfish:

Put vegetable oil in a hot vegetable pot, pour the soaked, fully washed and rinsed jellyfish into the pot, add a little ginger, sugar, rice wine, minced green onion and an appropriate amount of soy sauce to season and remove the smell, and then, add the tomatoes (or tomato paste) that have been washed and cut into slices, stir-fry for 3 4 seconds, then add a small amount of moistened starch, and stir-fry evenly. When the juice is thick, it is ready to serve. It has the characteristics of strong fragrance and rich nutrition.

Sweet and sour jellyfish: Cut the washed cucumbers and radishes into strips or small pieces (the number is about 25 of jellyfish), rub them with a small amount of refined salt, remove the water, rinse with water 1 2 times, drain the water, and soak them in sweet and sour for 1 2 hours. Take out the sweet and sour, cucumber, and radish and pour it into the hot pan, stir-fry it for a while with a strong fire, and finally moisten the starch into a paste.

The taste is cool and suitable for all ages. Crunchy jellyfish skin: first soak the jellyfish skin in clean water to wash away its peculiar smell and debris, put it in a basin, and brew it with boiling water to reduce the area and increase the thickness.

Take out and cut into shreds, rinse once or twice with cold boiled water, put it in a basin, add an appropriate amount of soy sauce, vinegar, sugar, minced ginger, a little sesame oil, green onions, garlic and other condiments, mix well and eat.

Health benefits.

Jellyfish skin: blood tonic, tooth protection, bone protection.

Coriander: Diaphragm.

White sugar: low in protein.

Ingredients. Jellyfish skin is a food.

Cabbage head minced with garlic.

Parsley to restrain food.

Rice vinegar is a gram of food.

Salt and sugar are similar to food.

Sesame oil monosodium glutamate is a gram of food.

The practice of mixing cabbage with stinging skin.

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1.Cut the skin of the jellyfish into thin strips and rinse with water to remove the salt.

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2.The cabbage is made of the cabbage heart inside the cabbage and cut into thin strips.

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3.Mash the garlic and add it to the cabbage.

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4.Add shredded cabbage, garlic, soaked jellyfish skin, and coriander to salt, rice vinegar, sugar, sesame oil, and monosodium glutamate, and mix well to serve.

TipsThe choice of jellyfish skin for this dish is very important, and you must choose the kind of jellyfish skin that is not extra soft when pinched by hand. After shredding, rinse the jellyfish skin with water several times until the salt in the jellyfish skin is rinsed off.

Here's how:

Soak the jellyfish in cold water, and change the water several times to remove the salty taste.

, cucumber and red cabbage cleaned and cut into thin strips.

Put water in the pot and boil, blanch the jellyfish for 5 seconds and then remove it.

Pour all the ingredients (except the cooked sesame seeds) into a bowl and make a bowl of Hu Hong juice.

, jellyfish, shredded cabbage, minced garlic and bowl juice into a container and stir well.

Sprinkle with cooked sesame seeds and eat directly.

Jellyfish diet precautions:

1. It can be eaten by the general population, especially suitable for patients with yin deficiency and dry heat, phlegm heat and cough, food accumulation and distension, dry stool, polydipsis after drinking, acute and chronic bronchitis, and hypertension. Those with spleen and stomach deficiency and allergies should avoid eating. Not edible after decay and deterioration.

2. Jellyfish should not be pickled with white sugar Fresh jellyfish contains more water, the skin is thicker, and it also contains toxins, which are not suitable for consumption, and need to be salted with edible salt and alum for 3 times (commonly known as alum), so that the fresh jellyfish can be dehydrated 3 times before the toxins can be drained with the water.

The above content reference: Encyclopedia - jellyfish.

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.

Just put oil, salt, sauce and vinegar and mix it cold, it's delicious.

1. Cut the jellyfish into shreds with a knife, and then put it in water to soak for at least 3 hours. 2. Put the soaked jellyfish in gauze and drain the water. 3. Pour the dark soy sauce, light soy sauce, sugar, salt and minced garlic into a small bowl and mix well to make a sauce.

4. Pour the juice into the jellyfish shreds. 5. Sprinkle the chopped green onions. 6. Pour oil into the pot, heat well, and then pour the hot oil over the chopped green onions.

7. Mix well. 8. Garnish with caviar and mint and it's done.

Korean-style cold dishes with spicy jellyfish skin, sweet and spicy appetizing, clearing heat and flattening the liver, dissolving phlegm and dissipating phlegm, nutritious and easy to make.

Korean-style cold dishes with spicy jellyfish skin, sweet and spicy appetizing, clearing heat and flattening the liver, dissolving phlegm and dissipating phlegm, nutritious and easy to make.

In the hot summer, a glass of cold beer, a small cold dish, and a plate of lo-mei, this is a great happiness in life. Today, let's have something different, cold jellyfish skin. How do you eat jellyfish skin in your impression?

Generally, it is nothing more than mixing cucumber shreds, mixing cabbage hearts, and the taste is mainly sour and spicy or garlic, which is indeed a bit uninspiring. Let's make it with Korean hot sauce today, but I didn't expect that even children who have never eaten jellyfish have eaten most of the plate, which is really refreshing and delicious, sweet and spicy and appetizing. And it's very simple, serving in 10 minutes.

Jellyfish are extremely nutritious: per 100 grams of jellyfish contains grams of protein, 4 grams of carbohydrates, 182 mg of calcium, 132 micrograms of iodine and a variety of vitamins. Jellyfish has the effect of clearing heat and detoxifying, dissolving phlegm, softening and firmness, lowering blood pressure and reducing swelling.

After processing, the umbrella part is called jellyfish skin, and the wrist part is called jellyfish head. Generally, the old vinegar stinger head with some fried nuts is more fragrant, I am hungry again, write this recipe for you another day, today our sting, make Korean spicy mix.

Korean-style spicy jellyfish skin].

Ingredients: jellyfish skin for 10 yuan, a cucumber, 2 tablespoons of Korean hot sauce, 1 tablespoon of Daxi beef powder, a small handful of cooked sesame seeds, and a few drops of sesame oil.

If it's particularly salty, and there are salt grains on it, you need to change the blister repeatedly, and I bought it relatively clean, just wash it and soak it.

2.Bring the water to a boil and add the stinger. I took pictures of the effort it shrank so small, so everyone must pay attention to the heat, can not be cooked, blanched and raw, the time is less than half a minute of effort, more than 10 seconds on the line, tender and more delicious. Remove and drain.

3.Wash the cucumbers and shred them, place them on a plate, and place the drained jellyfish skin on the plate. If you like to eat garlic, cut some raw minced garlic and put it in, I have children at home to eat, and I am afraid of spicy, so I don't put minced garlic.

Cucumbers and stings have the effect of clearing heat, eating it in summer is simply its defeat, and it is not afraid of hot weather, come to a plate, and feel particularly cool from the heart.

4.Put in 2 tablespoons of Korean hot sauce, I mix this one, sweet and spicy. If you buy a box, you can't use it directly, you need to use sprite or syrup to spread it, dilute it, and it will become sweeter.

Dahee Dae beef noodles are really an inseparable seasoning in Korean cuisine, and they are delicious no matter how you cook them. Let's stop using salt and chicken bouillon, that's enough. Toss it well, and add a little cooked sesame seeds at the end, it's just delicious.

Eat it directly is warm, put it in the refrigerator and refrigerate it is a cold dish, how to eat it is delicious, everyone quickly learn it, it is simple and easy to do, and it is particularly nutritious.