How to deal with sea stingers with cabbage and sea stingers, and how to deal with fresh jellyfish be

How to make cabbage mixed with jellyfish.

Ingredients: Appropriate amount of Chinese cabbage, appropriate amount of carrots.

Method steps.

Prepare all the ingredients.

Wash the Chinese cabbage and cut into shreds, add a little salt and mix for a while.

Shred the carrots, blanch them in boiling water, and set aside.

The jellyfish shreds are also blanched in boiling water and cooled for later use.

Squeeze the Chinese cabbage out slightly and place all the ingredients in a large bowl.

Add 1 gram of chicken bouillon, 1 gram of salt, 3 grams of sugar.

Add 20 grams of aged vinegar.

Add another 5 grams of sesame oil.

Add 3 grams of chili oil.

Mix all the ingredients well and sprinkle with chopped green onions when serving.

Precautions. Jellyfish should be soaked in water in advance, and the blisters should be changed several times to remove the salty taste. The blanching time should not be too long, about 30 seconds, that is, the cabbage is good, and the cabbage heart is best choyed, and the taste is better. Cabbage is slightly salted for a while to remove some of the lettuce flavor and also kill bacteria.

4. The efficacy of jellyfish.

Salty, flat, into the liver, kidney meridian has the effect of clearing heat and dissolving phlegm, dissipating accumulation and stagnation, moistening the intestines and laxative; It is used for yin deficiency and lung dryness, high blood pressure, phlegm fever, cough, asthma, sputum nucleus, food accumulation, stool dryness and other symptoms.

1.It contains a variety of nutrients needed by the human body, especially iodine that is lacking in people's diet, and is an important nutritious food.

2.Contains substances similar to acetylcholine, which can dilate blood vessels and lower blood pressure;

3.The mannan polysaccharide gum contained in it has a certain effect on the prevention and treatment of atherosclerosis;

4.It can be soft and hard to disperse knots, stasis, clear heat and dissolve phlegm, which is beneficial to tracheitis, asthma, gastric ulcer, rheumatoid arthritis and other diseases, and has the effect of preventing and treating tumors; Workers who are engaged in hairdressing, textiles, grain processing, etc., which have more contact with dust, often eat sea stingers, which can remove dust accumulation, clear the stomach and protect health.

5 How to choose jellyfish.

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 break.

High-quality jellyfish head: It should be white, yellow-brown or reddish-amber and other natural colors, shiny, intact, no stings, thick and tough meat, and crunchy taste. Inferior jellyfish head: purple-black, poor hand-pinched toughness, easy to break when picked up by hand, with peculiar smell and pus-like liquid.

In recent years, some producers have used alginate and other raw materials to produce artificial jellyfish skin, and although artificial jellyfish skin (silk) is similar in appearance to natural jellyfish skin, it does not have the nutrients of natural jellyfish skin.

Mix garlic to taste.

5 minutes on lower heat.

Beginner's Introduction. The jellyfish I use in this cold salad is ready-to-eat, you can wash it with warm water, if you buy it in the market, I should clean it for many times, cut thick silk and poke the water, and immediately cool it after poking the water, so that the jellyfish is crispy and delicious.

Ingredients: 3 servings.

1 small piece of cabbage (heart).

Jellyfish 200 grams.

Moderate amount of vermicelli. Accessories.

Appropriate amount of fungus (water hair).

1 coriander. Red Square or ham sausage to taste.

Consume the right amount of fuel. Vinegar to taste.

Put garlic cloves according to the number of dishes.

Salt, monosodium glutamate, sesame oil to taste.

Step 1: How to mix jellyfish with shredded cabbage.

Take a piece of cabbage core, wash it, and cut it into shreds for later use.

Step 2: How to mix jellyfish with shredded cabbage**.

Clean the parsley and cut into pieces for later use.

Step 3: A home-cooked recipe for mixing jellyfish with shredded cabbage.

If the fungus and vermicelli are soaked in advance, they can be soaked in hot water in advance, and soaked in hot water 2 hours in advance.

Step 4: A simple recipe for mixing jellyfish with shredded cabbage.

Cut the jellyfish into thick shreds, boil water in a pot, pour in the jellyfish, quickly remove and cool, and then control the moisture and set aside.

Step 5: How to eat jellyfish mixed with shredded cabbage.

Put the shredded cabbage, vermicelli, fungus, coriander, and shredded sausage all together, I don't have red sausages at home, so it's useless.

How do you make jellyfish head delicious? Learn from the chef, the steps are simple and retain the crisp and tender taste of the jellyfish head.

The freshly caught jellyfish is prepared according to the proportion of the weight of the fresh jellyfish, dissolved in water, and pickled for 2 days to make the fresh jellyfish converge and discharge the water, which is called "alum".

Then according to the weight of the alum jellyfish, add salt 12% to 20%, add alum, and then marinate for 7 days and 10 days to further remove water, which is called "two alum and one salt".

Finally, according to the weight of the alum jellyfish, add salt 20% to 30%, add alum, and marinate for 10 days.

Fresh Sea Mushroom Soup: Ingredients Introduction:

Ingredients: 1000 grams of fresh sea worms.

Ingredients: small red pepper, coriander, garlic, cooked sesame seeds, salt, white vinegar, sesame oil.

Method: 1. Soak and wash fresh sea mussels in water, and wash them several times with water.

2. Dice the red pepper, mince the coriander, mince the garlic, and stir-fry the sesame seeds for later use.

3. Cut the sea scorpion into shredded sea scorpions, and quickly put them into the water to soak after cutting.

4. Drain the soaked sea sluice silk.

5. After draining the water, put the diced red pepper, minced coriander and minced garlic into it.

6. Then add white vinegar, salt and sesame oil in turn.

7. Finally, pour in the sesame seeds and stir well. [1]

Tips: 1. After the beginning of autumn, it is the season for jellyfish to be listed, and fresh jellyfish are sold on ice, and they need to be soaked in unused clear water or put in the refrigerator, because sea jellyfish can easily turn into water.

2. After buying fresh jellyfish, they should be fully cleaned and soaked, so as to remove the salty and bitter smell of sea stingers.

3. Add more garlic and vinegar to this dish, garlic and vinegar are used for sterilization, and the more vinegar is added, the taste is sour and spicy, and the drink is more refreshing.

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

2. Cut the cleaned jellyfish into shreds (too thick parts should be slice and then shredded), put the cut shreds into clean water, and wash them twice (at this time, you taste it, it has a similar taste as jelly, and there is no taste).

4. In a large bowl, put in the washed jellyfish shreds, pour in the garlic vinegar sauce, and add sesame oil monosodium glutamate

The filamentous sac of fresh jellyfish contains venom, and the fresh jellyfish bought generally need to be processed and salted three times with salt and alum to filter out the water before the toxin can be removed.

After processing, before the jellyfish is eaten, it must be repeatedly soaked and rinsed, the salt and alum are removed, and the jellyfish needs to be soaked in vinegar for more than 10 minutes after cleaning, because the Vibrio parahaemolyticus on the surface of the jellyfish is the most sensitive to acid, so that it can kill the Vibrio parahaemolyticus attached to the jellyfish, so that it is safer to eat later.

Jellyfish should not be eaten raw directly, nor should it be eaten cold, and when eating jellyfish, it must be cooked in boiling water to kill the parasites and bacteria it contains.

When eating jellyfish, it should not be eaten with grapes, persimmons, pomegranates and other foods rich in tannin, because jellyfish are rich in protein, and tannin can easily lead to protein coagulation, affect the digestion and absorption of food, and cause symptoms such as nausea, vomiting, and diarrhea.

1. Cold jellyfish: Take the 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, 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 with food and wine.

2. Tomato jellyfish: Put vegetable oil in a hot vegetable pot, pour the soaked, fully washed and rinsed, and sliced jellyfish into the pot, add a little ginger, sugar, rice wine, minced green onion and an appropriate amount of soy sauce to taste and remove the smell. Then, add the washed and sliced tomatoes (or tomato paste) and sauté for 3-4 seconds.

Add a small amount of 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.

3. Sweet and sour jellyfish: Cut the washed cucumbers and radishes into strips or small pieces (the number is about 25% of jellyfish), rub them finely with a small amount to 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.

4. Crunchy jellyfish skin: First, put the jellyfish skin in clean water to fully soak it, wash off its peculiar smell and sundries, 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.

Fresh jellyfish contain toxins that cannot be eaten directly and must be properly processed before eating, otherwise it can lead to food poisoning.

The fresh jellyfish that have just been caught are immediately put into the porcelain jar or canvas bag, and the alum is prepared according to the proportion of the weight of the fresh jellyfish, dissolved in water, and pickled for 2 days, so that the fresh jellyfish can lose water and converge and discharge the water, which is called "the first alum".

Then according to the weight of the alum jellyfish, add salt 12% to 20%, add alum, and then marinate for 7 days and 10 days to further remove water, which is called "two alum and one salt". Finally, according to the weight of the alum jellyfish, add salt 20% to 30%, add alum, and marinate for about 10 days.

After about three weeks, the moisture content on the sting's skin will drop to about 8% to 10%, so that the toxins can be excreted with the water. Finally, the jellyfish that has been removed from the toxins must be soaked and rinsed repeatedly with water until the salt and alum are completely removed.

At this time, the sea stinger is light red or light yellow, uniform thickness and toughness, and it can not squeeze out water if you squeeze it hard, so you can eat it with confidence.

Jellyfish is not only nutritious but also has the functions of clearing heat and detoxifying, phlegm, lowering blood pressure and reducing swelling, etc., because it is rich in protein, it is considered to be a food with beauty effects, but before eating, the sand grains sandwiched in the jellyfish skin must be cleaned, so what is the way to clean the sand inside?

Method 1: Salt water soaking method: Put the jellyfish skin in clean water and soak it for 2 hours, then scrub 2:

Scrub it clean and peel off the thin brown skin. Then cut the jellyfish skin finely and soak it in concentrated salt water with a concentration of about 50%, soak for about 15 minutes, pour out the salt water and replace it with a new clean salt water.

3: Wash the sediment 3 times with salt water and soak it for another 15 minutes to wash off the sand on the jellyfish skin.

Blanch the fresh jellyfish with boiling water, drain the water and mix cold.

Cut into shreds, then rinse in water until the jellyfish does not smell salty.

It can be served cold, or it can be stir-fried after being raw.

Fresh jellyfish treatment method Put the fresh jellyfish that you have just caught, immediately put it into a porcelain jar or canvas bag, prepare alum according to the proportion of fresh jellyfish weight, dissolve it with water, and marinate it for 2 days, so that the fresh jellyfish converges and discharges water, which is called "alum". Then according to the weight of the alum jellyfish, add salt 12% to 20%.