How are sea stingers formed? What is the relationship between the stinger and the sting?

The life cycle of jellyfish goes through the main stages of fertilized eggs, blastocysts, gastrulations, floating larvae, polyid larvae, transverse fissures, sphenoids, and adult stings. In addition to the sexual reproduction process in which the sperm and egg are fertilized in the body, the larvae of the jellyfish will also give birth to creeping roots to form foot capsules, and even the transverse body will continue to split into multiple saucers, which greatly increases the number of individuals by asexual reproduction. Marine coelenterates belong to the phylum Coelenterozoa, Bowl Jellyfish, Pyrosophae, Genus Jellyfish, Jellyfish.

The stinging body is umbrella cover-shaped, the whole body is translucent, white, cyan or yellowish, the diameter of the jellyfish umbrella can exceed 45 cm, the maximum can reach 1 meter large, the base of the 8 thickened (with shoulder) wrists under the umbrella heals to make the mouth disappear (replaced by the secondary mouth of the suction cup), and there are many rod-like and filamentous tentacles at the lower mouth and wrist, with dense spiny sacs that can secrete venom. Its function is to release venom to paralyze small animals when touching them, so as to make food Cold vegetable ingredients: 400 grams of water jellyfish head, 40 grams of soy sauce, 25 grams of vinegar, 5 grams of minced ginger, and grams of sesame oil.

How to prepare cold dishes: 1Take jellyfish skin, soak it in water for 4-8 hours, then wash it thoroughly, then cut it into thin strips, wash it 1-2 times with cold boiled water, and put it in a basin; 2.

Add an appropriate amount of soy sauce, vinegar, sugar, sesame oil and a little monosodium glutamate to taste, mix well and serve. [Eating Zone] Cooking Skills: Jellyfish should have more water, more fire, and faster movements, otherwise it will not be chewed and not rotten.

Characteristics of cold dishes: After jellyfish is cold, it is crisp and tough, refreshing and delicious, and is commonly used to accompany wine.

Both the sting head and the jellyfish skin are on the jellyfish.

The difference is that jellyfish skin is the body of a jellyfish, like the body of a squid.

The stinging head is the same as the jellyfish skin, but it is just the tentacles of the jellyfish, and the living jellyfish attacks humans by this, which is like the whiskers of a squid.

The sea stinger, also known as the white skin, belongs to the coelenterate among aquatic animals, the root mouth jellyfish family, and the genus of the sea stinger. It is shaped like an umbrella, and the body is divided into an umbrella and a wrist. After the sea stinger is salted, the umbrella part is called "sea scorn skin".", the mouth and wrist are commonly known as "sea stingers".

Summary. Hello, jellyfish hat is the umbrella part of jellyfish, which is made of seafood jellyfish. The meat is thicker and nutritious, and it is generally eaten cold.

Jellyfish hats are the best of jellyfish, with a higher level of taste and nutritional value. Jellyfish should not be marinated with sugar, otherwise it cannot be stored for a long time. yellow or brownish-yellow, shiny; There are no impurities on the edges, the meat is firm and tough, and there is no soup heart; Crisp and tender on the palate.

Hope it helps you and I wish you a great life.

Is a sea stinger hat a sea stinger?

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Hello, jellyfish hat is the umbrella part of jellyfish, which is made of seafood jellyfish. The meat is thicker and nutritious, and it is generally eaten cold. Jellyfish hat is a fine product among jellyfish, and the hail sensation and nutritional value are even higher.

Jellyfish should not be pickled with sugar, otherwise it cannot be stored for a long time with mountain sails. yellow or brownish-yellow, shiny; There are no impurities on the edges, the meat is firm and tough, and there is no soup heart; Crisp and tender on the palate. Hope it helps you and I wish you a great life.

Is it processed from fragments?

Not really.

Jellyfish is a large, edible jellyfish, and the head of the jellyfish refers to the tentacle part of the jellyfish. It is the essence of jellyfish, which has a higher nutritional value, and the meat is thicker and tastes better.

The jellyfish head refers to the tentacle part of the jellyfish, and its flesh is relatively thick. Jellyfish head is the essence of jellyfish, taste and nutritional value is better, the general way to eat jellyfish head is to make it into cold salad, cold jellyfish head not only tastes very delicious, but also can strengthen the stomach and eliminate food, many people have a soft spot for it.

How to dispose of jellyfish heads.

Soak the jellyfish head in salt water to allow it to rot on the surface. Soak for about 10 hours, take the sting head in your hand and use it with your hands, remove the whiskers and white dirt and mucus on the sting head, rinse the sting head, use alum powder, appropriate amount of salt water, spread the sting head, about 10 hours later, take out and drain the alum water, and then according to the weight of the existing stinging head, then put the sting head into the tank, put a layer of salt on the sting head, and sprinkle the top layer with salt to cap, 5 7 days. Take out the biturate, rinse the sting head with clean alum brine, put the sting head into the tank, evenly sprinkle the salt alum mixture, the top layer is capped with salt, after marinating 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 vigorously by hand, the brine is dripping.

The finished product is white, yellow-brown, light brown, no sediment, no sting, no impurities, no peculiar smell.

Method 1 Ingredients: jellyfish head, 1 green onion, sesame oil, salt, monosodium glutamate, sugar, white pepper.

Method: 1. Jellyfish heads are generally soaked in salt water, so soak them in cold water for 1 day before eating, and it is best to change the water twice during the period. (The soaked jellyfish head should only have a faint salt flavor.)

2. Cut the jellyfish head into small strips and drain the water. Add the appropriate salt, 1 tablespoon of sesame oil, a pinch of sugar, a pinch of white pepper and a pinch of MSG to taste. Mix well and cool in the refrigerator for 1 2 hours.

Method 2 Ingredients: cucumber, carrot, green and red pepper, garlic, jellyfish, lemon juice, sugar, pepper, sesame oil.

Method: 1. Shred cucumbers, carrots, green and red peppers, and chop garlic. 2. Soak the jellyfish head in water, wash off all the pickles, skim it into thin slices with a knife, stack it into an empty ring in the middle, and put a little cucumber shreds in the middle.

3. Stir lemon juice, sugar, pepper well, pour it on the head of the jellyfish, and put all kinds of filaments on the head of the jellyfish, and drizzle with sesame oil.

In the deep sea, we will see a blue, translucent object on the surface of the sea, like a large basin of water, it is semicircular, like a parachute, and the body is full of water, that is, jellyfish. Jellyfish sting, and the secret is in its umbrella. There are stinging needles in the umbrella of the sea stinger The stinging is the self-defense of the sea stinger** Once anyone touches the sea stinger, the sea stinger will release a stinging needle to sting the other party

You should know why sea stingers sting, right? This is what I know from books, how about it, are there many benefits of reading books?

Because the tentacles of the sea stinger are its defense**.