How to deal with pickled jellyfish skins and how to eat pickled jellyfish

Jellyfish skin. Rich in nutrients, it contains an element of iodine that the body needs.

It has a certain ** effect on iodine deficiency. The jellyfish skin we buy commercially is generally processed, and its surface is stained with salt flowers and alum.

If you don't handle it well when eating, it will be very jerky and difficult to swallow. So how to deal with jellyfish skin to make it delicious? Let's find out together!

How to deal with jellyfish skin.

1. Spread the jellyfish skin flat on the board, cut it into shreds, soak it in salt water, scrub it by hand for a while, then take it out, pour out the salt water, and then soak it in salt water, so that two or three times in a row, you can wash off all the sediment sandwiched in the jellyfish skin;

2. Soak the sea stingers.

The skin tastes not astringent or salty, and it has a light feeling. If it still tastes astringent and salty, it means that you have not soaked enough time or scrubbed it cleanly;

3. Pour the thoroughly soaked jellyfish skin into boiling water quickly, and blanch it in boiling water for too long;

4. The skin of the jellyfish that is black and smelly may have spoiled, so do not eat it, so as not to spoil the body.

Although jellyfish skin is rich in nutrients, it is very particular about how to eat it, and if it is not cleaned properly, it may cause diarrhea, vomiting and other adverse symptoms, so it is important to handle it carefully before eating!

This jellyfish skin is so salty that you have to soak it for several days before you can eat it, and you have to change the water during the soaking process.

Pickled jellyfish can be served cold, and here's how to do it::

Ingredients: 140g jellyfish, 2 coriander, 1 shredded cucumber, 40g carrot, 80g enoki mushroom, 40g black fungus (after soaking) Appropriate amount of minced garlic, 1 millet spicy, 1 spoon of aged balsamic vinegar, 1 spoon of sesame oil, 2 spoons of light soy sauce, 3g of salt, 15g of sugar, 10ml of chili oil

1. Prepare all the ingredients needed, and soak the jellyfish in cold water for 8 hours one night in advance until the salt is removed.

2. After peeling the carrot, cut it into 2mm slices lengthwise, then lie down to the side and cut into thin strips.

3. Blanch enoki mushrooms in boiling water for 5 minutes and then cool and open for later use.

4. After the black fungus is boiled in boiling water, it is cooled and boiled for later use.

5. Soak the jellyfish with salt removed and rinse it with a cool white boil to cut into shreds.

6. Put all the processed ingredients in the prepared plate for later use.

7. Take out the cucumber and carrot shreds, sprinkle a small spoon of salt on the surface, wait for three minutes, let the water in the cucumber and carrots be analyzed, and drain out the excess water.

8. Pour the aged balsamic vinegar, light soy sauce, sugar, salt, sesame oil and chili oil into a bowl and stir well to make a sauce.

9. Place all ingredients in a large cooking bowl, pour in the prepared sauce, and mix well with chopsticks.

10. Finally, garnish with shredded chili peppers and start eating.

1. Pickling method: After buying the jellyfish from the market, do not touch the fresh water, put it directly into a small jar, and pile it up layer by layer with salt, and finally seal it with salt and seal it.

2. Soaking method: If it is 500 grams of jellyfish, then you need to prepare 50 grams of salt and 5 grams of alum, melt them with warm water and cool them, pour them directly into the jar, be sure to submerge the jellyfish, and then seal it.

3. If you eat jellyfish at home, you can store the jellyfish in salt water, and then put it in the fresh-keeping cabinet of the refrigerator for long-term preservation.

Put it in cold water and thaw it slowly.

Summary. 1.The washed jellyfish are salted layer by layer in a jar with a small mouth, and a layer of salt is placed at the mouth of the jar, and then sealed.

2.Soak the jellyfish in a solution of alum and salt. Dissolve the alum and salt in warm boiled water, pour it into a jar after cooling (too much jellyfish is advisable), and seal.

1.The above methods can keep jellyfish from deteriorating for several years.

2.Fresh jellyfish should not touch fresh water.

When marinating jellyfish, it is necessary to marinate them repeatedly with edible salt and alum salt. The jellyfish is marinated three times and dehydrated three times to be considered a successful pickling. The pickled jellyfish have a crispy and tender texture, and the color is mostly yellowish-white. You need to soak it in water repeatedly before eating, otherwise it will be too salty to eat.

How to marinate jellyfish?

1.The washed jellyfish are salted layer by layer in a small mouth jar, and a layer of salt is placed at the mouth of the jar, which is closed and sealed. 2.

1.The above methods can keep jellyfish from deteriorating for several years. 2.

Fresh jellyfish should not touch fresh water. When pickling jellyfish, it is necessary to use edible salt and alum salt to marinate in a round. The jellyfish is marinated three times and dehydrated three times to be considered a successful pickling.

The pickled jellyfish have a crispy and tender texture, and the color is mostly yellowish-white. Before eating a sedan chair, you need to soak it in water repeatedly, otherwise it will be too salty to eat.

Why can't you eat Zeyou fresh jellyfish? In daily life, some common aquatic products can be eaten directly, but fresh jellyfish do not belong to this category. Because fresh jellyfish contains substances such as serotonin, tetraammonia complexes and peptides, it may cause histamine reactions such as allergies.

At the same time, jellyfish belongs to seafood, containing certain parasites and bacteria, and Vibrio parahaemolyticus is attached to the surface of Sun Yanhuai. If fresh jellyfish is consumed directly, it may cause abdominal pain, diarrhoea, nausea and vomiting, and even shock and other food poisoning symptoms. Direct consumption of fresh jellyfish by pregnant women may also cause fetal malformations, which is not conducive to the healthy development of the fetus.

Therefore, fresh jellyfish cannot be eaten.

What is the ratio of alum and salt.

Dear, hello, I am happy to answer for you: according to 100 kilograms of fresh stings with alum, calculate the amount of alum, 1 kilogram of salt and 5 grams of alum. The ratio of salt to lue alum should be 100:4.

1. It is a freshwater treatment method: the eating method of cold jellyfish is particular, otherwise it will cause "jellyfish poisoning", and the cavity will have diarrhea, vomiting and other symptoms. The parahemolytic solitary bacteria attached to the sea sting are the most sensitive to acids, and generally die after soaking in vinegar for 5 minutes, and it is difficult to survive in fresh water.

1. The freshwater treatment method is to put the jellyfish in fresh water and soak the jellyfish for two days; After cutting it before eating, soak it in vinegar for more than 5 minutes, so that all the orphans can be killed. Such jellyfish are very safe. 2. It is a method of killing with salt

Rub the jellyfish skin with table salt, so that the coarse salt and strange smell in the jellyfish skin can be quickly rubbed off, and then washed with water, and then rubbed, repeat 2 times, eat the jellyfish skin raw, there is no obvious astringency and you can't smell the original fishy smell, so it can be considered a good treatment. It is better to soak in salt water for a while. Everything is OK, you can have an appetizing cold salad!

3. Cut the jellyfish skin into thin strips, soak it in 5% salt solution for a while, then put it into the rice washing water to clean, and finally rinse it under tap water, which will remove the sand particles on the jellyfish skin 4. Maybe you can put the jellyfish in salt water, soak it in alum water, and it should also be sealed, the proportion is about 50 grams of salt, 5 grams of alum, and 500 grams of jellyfish. Baidu Library.

1. Preservation of salt water alum.

Soak the jellyfish in salt and alum water, soak them and put them in a sealed jar.

Proportion: 50 grams of salt and 5 grams of alum for every 500 grams of jellyfish head.

2. Store directly with salt.

It should be noted that the purchased jellyfish head should not be stained with fresh water and other contaminants, and it should be rolled back and forth directly in the salt to let its surface be wrapped in salt, and the salt-soaked jellyfish head should be placed in a sealed jar and stored in a cool place.

Proportion: 50 grams of edible salt for every 500 grams of jellyfish head.

Generally, there is a lot of salt and bacteria on the jellyfish skin bought, so after we buy it back, we must soak the jellyfish skin with vinegar, if it is a semi-finished packaged jellyfish skin, then half an hour can take it out, if it is a bulk jellyfish skin, then it needs to be soaked for at least 24 hours, and then washed out with water, blanched with boiling water after cleaning, and soaked in cold water.

In addition, if we want to eat delicious jellyfish skin, then we must first soak it, but the method of soaking jellyfish skin is also very particular, we must know that soaking is the most important step in the processing of jellyfish skin, and the quality of the taste is directly determined by the degree of soaking. We need to pay attention to the fact that we need to thoroughly remove the sediment on the jellyfish skin before soaking, especially the corners and folded parts, which are very easy to hide the sediment. In addition, it is also necessary to pay attention to changing the water every day during the soaking process.

Hemp stinging skin. Ingredients: 100 grams of jellyfish skin, 100 grams of cabbage.

Seasoning: salt, sesame oil, cooked sesame seeds.

Method: 1. Soak the jellyfish skin in water, wash the sediment, cut it into thin strips, put it into 90 degrees of water for a little soup, take it out and soak it in water.

2. Cut the cabbage into thin strips and lightly soup with water.

3. Take a container, put in the dried jellyfish, cabbage, salt, sesame oil, stir well, put it on a plate, and sprinkle with cooked sesame seeds.

Shredded chicken with jellyfish.

Ingredients: 150 grams of suifa jellyfish, 100 grams of cooked chicken, a small amount of green and red peppers.

Seasoning: salt, cooking wine, pepper, garlic.

Method: 1. Shred the green and red peppers, blanch them in water for later use, 2. Drain the jellyfish skin, cut into shreds, and blanch.

3. Tear the cooked chicken into shreds and chop the garlic into minced garlic.

4. Stir the shredded chicken, jellyfish skin, green and red peppers, salt, cooking wine, pepper and minced garlic together.

Old vinegar jellyfish head.

Ingredients: 250 grams of jellyfish head, appropriate amount of sesame seeds, seasoning: aged vinegar, salt, fresh soy sauce, pepper oil, vegetable oil.

Method: 1. Put the jellyfish head into water and rinse it clean, and then cut it into small pieces.

2. Blanch with boiling water and remove the water.

3. Stir the jellyfish with aged vinegar, salt, fresh soy sauce, pepper oil, and vegetable oil together and sprinkle with cooked sesame seeds.

Soak and wash the jellyfish in clean water twice with clean water.

Cleaned jellyfish cut into shreds (too thick to slice and then shredded), cut shreds into clean water, and then cleaned 2 times (at this time you taste, and jelly similar taste, no taste) Fresh jellyfish is very nutritious, very low in fat, but high in protein and inorganic salts, is a high-protein, low-fat, low-calorie nutritious food.

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, etc., and has curative effects on tracheitis, asthma, high blood pressure, gastric ulcer and other symptoms.

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 cool off, and is a home-cooked delicious health dish Don't mention the discoloration of jellyfish, because there are often TV reports of people being stung by jellyfish. Jellyfish is a very broad concept, jellyfish also includes fluorescent jellyfish, charged jellyfish and other more than 200 species, in short, it is a large category of marine organisms, most of which are inedible and poisonous.

Soak for half a day or a day, changing the water several times during the period, here's how to do it.

Ingredients: 200 grams of jellyfish head.

Excipients: 2 grams of salt, 5 grams of soy sauce, appropriate amount of vinegar, 3 grams of sugar, 2 grams of chopped green onion, 3 grams of sesame oil, 2 grams of Sichuan pepper oil, 3 grams of cooked white sesame seeds.

Steps:1The jellyfish head is first soaked in water for half a day or a day.

2.Clean the jellyfish head and blanch it with boiling water, cut it into shreds and squeeze out the water.

3.Stir in the seasoning: sesame oil, salt, soy sauce, vinegar, sugar, pepper oil and cooked white sesame seeds, mix well and sprinkle with chopped green onions.

4. The stirred sting is ready to enjoy

Jellyfish head salad.

Ingredients: jellyfish head, minced chives, soy sauce, appropriate amount of sugar, monosodium glutamate, sesame oil, refined oil.

1. Use the jellyfish head pickled every other year, wash off the sediment, soak it in clean water for 5-6 hours, then rinse the sediment, cut it into small pieces along the sting petals, and wash it with sand filter water for several hours for later use.

2. Put the minced green onion in a small bowl, heat the refined oil in the pot, and rush into the minced green onion bowl to make the minced green onion fragrant, that is, the scallion oil.

3. Filter the jellyfish head to remove the water, enlarge the bowl, pour 80 boiling water into the mold, decant the boiling water immediately, add soy sauce, sugar and monosodium glutamate while it is hot and mix well, and then pour in sesame oil and scallion oil and put it on a plate.

Note: When the jellyfish head is scalded with boiling water, the water temperature should not be too high. The higher the water temperature, the more the jellyfish head shrinks, drains more and the texture becomes old and tough, which affects the taste.