The jellyfish skin I bought, why is it not crispy and raw, it is the same as being boiled, can I eat

It should be, you can't eat it, such seafood should be left for a long time or not frozen, placed for too long, it is best not to use it.

Normal, fresh jellyfish skin.

It is generally brittle, generally rotten, or like boiled, and it cannot be used.

Don't eat jellyfish skins like this. It may be that during the brewing process, the jellyfish skin was not mastered well, resulting in the deterioration of the jellyfish skin. Normal jellyfish skin should be crunchy to chew. Jellyfish skin that is not chewy and cannot be eaten.

If this is the case, you should try not to eat it, because the jellyfish skin is very crispy, if it is like boiling it, it may be that the jellyfish skin has been relatively long and does not have that crispy feeling, try not to use it.

It's edible, maybe because you boil it too much, and then it will be cooked directly, and then next time you can turn your goods down a little bit and cook them slowly.

You can't eat it anymore, if the jellyfish skin is soft and rotten now, it means that it is not fresh anymore, and the stale jellyfish skin may be poisonous.

The jellyfish skin you buy is not crispy and raw, and it is the same as being boiled, so you can't eat it, this situation is already bad, and eating it is not good for your health.

If the jellyfish skin is not crispy and raw, and it is still edible as if it was boiled, it just means that it is not very fresh. It's better to buy crispy fresh jellyfish skin.

If you buy such jellyfish skin, you can only say that this one has gone bad, because jellyfish skin is normally crisp and crisp, and only when it is spoiled will it be like you say.

Jellyfish skins are generally brittle. You can smell the taste, touch the touch, and if it really doesn't feel too fresh and a little spoiled, it's best not to eat it.

You can buy a new one and compare it to see if there is a difference. After all, if it's bad, it's worth the cost.

If you can eat it, it is not delicious, and such jellyfish skin should have been left for a long time and is not fresh.

It may be that the jellyfish skin has been left for a long time or soaked in fresh water for too long and is no longer fresh, so it is best not to eat the food to prevent it from spoiling.

Fresh jellyfish are poisonous. Fresh jellyfish Fresh jellyfish contain a lot of water, have a thick skin, and also contain toxins. Only after washing twice with table salt and alum salt (commonly known as alum) to dehydrate the fresh jellyfish twice, can the toxins be drained with the water.

The alum jellyfish is light red or light yellow, uniform thickness and toughness, and it cannot squeeze out water even if you squeeze it hard, so this jellyfish can be eaten.

The jellyfish skin that I bought may be bad, the fresh jellyfish skin is crisp in taste, if it is lazy and broken, it should be bad and cannot be eaten.

Jellyfish skin with such a texture means that it has been left for a long time and is not fresh, so it does not taste crispy, so throw it away like this and don't eat it again, after all, it is not very fresh.

I can eat it. Jellyfish are cold by nature, so it is best to avoid eating them with some cold foods, such as water spinach, cucumbers and other vegetables.

It's just not fresh, or even rotten, you can smell if there is a peculiar smell, it's best not to eat such food, which is easy to cause diarrhea and abdominal pain after eating.

First cut the large sea stinger head into shreds, then wash it with water, then soak it in light salt water, and change it once after two or three days Wait until the salt in the sea stinger head fades, wash it with water every day, and you can eat it after two or three days. Wash it with cold boiled water before eating, mix it with soy sauce, sesame oil, vinegar, monosodium glutamate, etc., and add coriander as a cold dish.

Jellyfish skin is the same as boiled, don't eat it yet, ask the merchant before talking!

Scrub the jellyfish skin with water, remove the sand, peel off the brown thin coat, and then soak it in clean water for 2 hours, then cut the jellyfish into shreds, change the water and wash it 1 2 times, and use cold boiled water once when eating.

The selection of jellyfish pays attention to one smell, two pressures and three pulls, it smells no fishy smell, feels firm, and pulls up good elasticity is a good jellyfish.

Hello friend, it is estimated that you have bought fakes, there are many fakes of seafood now, as well as kelp and other products, there are many fakes, you must pay attention when you buy them, and resolutely resist fakes, thank you.

Jellyfish need to be blanched before eating. Let's take a look at the steps of how to make jellyfish:

Red oil jellyfish skin practice.

The raw material is 400 grams of jellyfish skin, which has a delicious taste. Here's how to do it:

Ingredients: 400 grams of jellyfish skin.

Seasoning: dried chili powder, garlic, white vinegar, refined salt, sugar, monosodium glutamate, sesame oil, vegetable oil.

Method: 1Cut the jellyfish into shreds and soak them in water for 5 hours to remove the sediment and saltiness. 20 grams of dried paprika fried in hot oil into red oil. 10g garlic, peel and wash, mince and chop.

2.Take a small bowl and add minced garlic, red oil, 1 and a half tablespoons of white vinegar, a little refined salt, 1 3 tablespoons of sugar, a little monosodium glutamate, and sesame oil to make a sauce.

3.Remove the soaked jellyfish shreds, drain the water, mix in the seasoned sauce, and put them on a plate before serving.

Steps to make the cabbage with the skin:

Approach 1.

Crafting materials. Ingredients: 300 grams of jellyfish skin, 250 grams of cabbage Accessories: 50 grams of coriander, seasoning: 30 grams of garlic (white skin), 5 grams of salt, 2 grams of monosodium glutamate, 5 grams of vinegar, 5 grams of sesame oil.

Features: Jellyfish and cabbage are crisp and fragrant, sour and spicy.

Method:1Soak the jellyfish skin for 12 hours, blanch it in the water and soak it for another 2 hours, remove the clean water, and cut it into shreds on the cooked pier.

2.Cut the Chinese cabbage heart horizontally and cut it into thin strips, put it in the jellyfish skin, add salt, monosodium glutamate, vinegar, garlic puree, sesame oil and coriander and mix well.

Method 2: Make materials.

Ingredients: cabbage mixed with jellyfish skin.

Salt, monosodium glutamate, sesame oil, balsamic vinegar.

Steps: 1. After the jellyfish skin is cleaned, cut into shreds;

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

3. After the soaked jellyfish skin is drained, put it in a drain net, rinse it with hot water of about 80 degrees, and quickly squeeze out the water with cold water (you can also quickly blanch it in hot water and then cool it) for later use;

4. Divide the 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 and balsamic vinegar and mix well.

The jellyfish you bought back should be scalded before you can eat it, and the specific production steps:

1. Wash the jellyfish head to remove the sediment and soak it in clean water for 5-6 hours.

2. Rinse off the sediment, cut it into small pieces along the sting petals, and rinse it with water for a few hours for later use.

3. Put the minced green onion in a small bowl, heat the peanut oil in the pot, and flush it into the minced green onion bowl to make the minced green onion fragrant, that is, it becomes scallion oil.

4. Strain the jellyfish head to remove the water, enlarge the bowl, pour 80 boiling water into it, pour the boiling water dry immediately, add old vinegar, light soy sauce, sugar, monosodium glutamate while it is hot, mix well, and then pour in sesame oil and scallion oil and put on a plate.

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.

The way to make jellyfish skin (jellyfish head) crunchy is simple, with no great skill or the addition of one or another preparation.

It is only necessary to drain the jellyfish head after it has been treated as usual, but it will take longer to drain the water because the jellyfish head does not dry easily. When the jellyfish skin is dry, add ingredients such as soy sauce to taste, it's as simple as that!

Production steps: 1. The jellyfish skin is now soaked in fresh water to dilute the salty taste of the jellyfish skin itself.

2. Carefully remove the folds of jellyfish skin, as some may carry sediment.

3-4. Slice the washed jellyfish into jellyfish silk.

5. This is the most critical step, put the shredded jellyfish in the basket and drain the water. Drain the water for a longer time, otherwise the effect is not good, my experience is to drain for a day and a night, that is to say, the jellyfish processed today, tomorrow is the best to eat in the past, we will omit this step, directly seasoned on the table, so it is hard and tough.

6. Next, the cold dishes are seasoned, and the sauce is the key. You can make your favorite sauce according to your preference. Generally, it is nothing more than light soy sauce, vinegar, green onion, ginger and garlic, sesame oil, etc.

7. Pour the prepared sauce into the jellyfish shreds on a plate and stir well.

Abstract According to the general method, jellyfish are blanched in hot water before cold dressing, and then mixed by cold blowing, but this method is too expensive, because jellyfish will shrink and become smaller when heated. You can try to do this: put the shredded jellyfish with the sediment removed and the salt into a basin of clean water, put the soda in the ratio of 10 grams of soda per 1000 grams of jellyfish, stir well, soak for about 20 minutes, then wash with water, remove and drain, and then mix.

In this way, it can not only avoid the loss caused by hot water scalding, but also achieve the purpose of crisp and refreshing taste. Jellyfish can also be stir-fried, fried, roasted and other methods to make dishes. It's just that jellyfish are still a little particular about cooking in the pot.

For example, when frying jellyfish, pay attention to the fast stir-frying, and the action is fast, otherwise the texture is not crispy. Due to the large moisture content of jellyfish and the heavy gelatin, it must be put in the last when it is used for cooking, otherwise the jellyfish is easy to dissolve.

What can be done if the jellyfish is not brittle.

According to the general method, jellyfish are blanched in hot water before cold dressing, and then mixed cold, but this method is too expensive, because jellyfish will shrink and become smaller when heated. You can try to do this: put the shredded jellyfish with the sediment removed and the salt into a basin of clean water, put the soda in the ratio of 10 grams of soda per 1000 grams of jellyfish, stir well, soak for about 20 minutes, then wash with water, remove and drain, and then mix.

In this way, it can not only avoid the loss caused by hot water scalding, but also achieve the purpose of crisp and refreshing taste. Jellyfish can also be stir-fried, fried, roasted and other methods to make dishes. It's just that jellyfish are still a little particular about cooking in the pot.

For example, when frying jellyfish, pay attention to the fast stir-frying, and the action is fast, otherwise the texture is not crispy. Due to the large moisture content of jellyfish and the heavy gelatin, it must be put in the last when it is used for cooking, otherwise the jellyfish is easy to dissolve.

Tips: If the water is boiled and then the jellyfish is released, the jellyfish will immediately shrink and become firewood and dry, and the taste is not good; Blanching for only 10 seconds and then cold water will preserve the crispness of the jellyfish to the greatest extent.

The bubble soda is not crispy enough after trying it.

1. Soda soaking method 1, cleaning materials: about 20 pieces of water, soda. 2. Soak the jellyfish in cold water for two hours, and the water temperature should be controlled at about 20.

3. Then take out the jellyfish, wash it and cut it into thin strips, and put it in clean water again. 4. Then add the soda to the water in the ratio of 1 50 to the jellyfish, mix well and soak for 20 minutes 5. Finally, take out the jellyfish shreds and rinse them with water. 2. Salt water immersion method 1, cleaning materials:

Clear water, salt water with a concentration of about 50% 2, put the jellyfish skin into clean water and soak it for two hours, then scrub it, peel off its brown thin skin after scrubbing it clean 3, then cut the jellyfish skin and soak it in concentrated salt water for about 15 minutes, pour out the brine and replace it with a plate of clean new brine 4, wash the sediment with salt water 3 times and then soak it for 15 minutes to wash off the sand particles on the jellyfish skin.

Here are two recommended methods.

If baking soda doesn't work, there may be a problem with the intermediate steps.

Is it OK to use alum?

No, alum is harmful to the body, try not to eat it.

By the next day it was soft.

Jellyfish will be soft when they are not fresh.