[How to eat fresh jellyfish]_ making method _ practice Daquan

Jellyfish is also a seafood product, and the most common jellyfish product in daily life is jellyfish skin.

But in fact, the child has another name that everyone is familiar with, that is jellyfish, but there are more varieties of jellyfish, and there are only a few varieties that can be eaten. Other jellyfish generally have higher toxicity.

People who have eaten jellyfish will not forget their taste buds, so how should they eat fresh jellyfish?

Is jellyfish eaten raw?
Jellyfish are not eaten raw. Fresh jellyfish need special treatment before they can be eaten. Untreated fresh jellyfish are poisonous.

The practice of cold jellyfish has not eaten jellyfish for a long time, so buy a few bags and mix it back. It feels good. It is comfortable to eat cold dishes in summer!

Healthy, delicious, and thin!

Add all kinds of vegetables for better nutrition.

Ingredients Ingredients: 150 grams of jellyfish, sesame oil, salt, vinegar, cilantro, white sesame, raw soy sauce, chicken powder, sugar, cucumber, 80 g of onion, 50 g of purple cabbage, 50 g.Let it cool and soak again; drain and set aside; shred cucumbers and set aside; shred cilantro and purple cabbage; shred onions and set aside; mix cold sauce, add a small amount of salt, sugar, vinegar, sesame oil, chicken powder, Stir-fried sesame seeds, etc. mix well; mix the jellyfish with all the vegetable shreds; pour in the fry and mix well!

Tips: Spicy spicy chili oil is more fragrant!

Edible value of jellyfish “Eating method”: In terms of food practices, jellyfish is flat and nutritious, which is basically suitable for all ages.

Patients with phlegm, hypertension, head wind, rheumatoid arthritis, hypertension, ulcers, and dry stools are more suitable for eating jellyfish.

There are many ways to cook jellyfish. They are similar to boiled, stir-fried, wild rice, oil, etc., shredded cold dressing is a gourmet cold jellyfish with better results, crisp and refreshing.

However, when eating fresh jellyfish, you should pay attention to it. Fresh jellyfish is poisonous and must be marinated with salt and alum, transformed and detoxified, filtered to remove water, and then cooked.

The jellyfish is edible, crispy and rich in nutrition.

The jellyfish has a molecular weight of 650 grams per 1000 grams, 123 grams of protein, 1 gram of traces, 40 grams of crystals, 187 grams of ash, 1820 milligrams of calcium, trace amounts of phosphorus, 95 milligrams of iron, and 0 thiamine.

1 mg, riboflavin 0.

4 mg, 2 mg nicotinic acid, 101 mg vitamin B, and 200 vitamin B200.

4 mg, niacin 2 mg.

Each kilogram of dried jellyfish contains 13,200 micrograms of iodine.

Fresh jellyfish is cut into a bowl and added with old vinegar, salt, monosodium glutamate, garlic paste, sesame juice, coriander powder, sesame oil, and some cooked sesame seeds. Spoon with a spoon.

Even home-cooked food, there is a jellyfish that looks like jelly on the tables of star hotels.

Cooking techniques for jellyfish 1. Put some vinegar appropriately when eating cold jellyfish. Otherwise, it is called jellyfish. “2. Those with abnormal smells are rotten and spoiled, and are not edible. 3. Fresh jellyfish is not suitable for consumption, because fresh jellyfish is more deliciousIt is much smaller, has a thicker skin, and contains toxins. Only after salting 3 times with edible salt and Mingming staff (commonly known as three staff members) and dehydrating the fresh jellyfish 3 times, can the toxins be drained with the water; 4, jellyfish with fungus,Intestinal moisturizing, whitening and tender skin, and can reduce blood pressure, long-term consumption, good for health; 5, the jellyfish must be washed with water before eating, remove salt, employees, blood, sand, and then rinse with hot water, thenShredded cold dishes.

Method for cleaning jellyfish skin: spread the jellyfish skin on the chopping board, cut it into filaments, soak it in 50% strength salt water, absorb and scrub it for a while, remove it, pour out the salt water, and soak it with 50% strength salt water.Two or three times in a row, you can wash away all the mud trapped in the jellyfish skin.

The temperature of the water should not be too high when decanting, and the dehydration time should not be too long, otherwise the jellyfish will melt away. Add liquid condiments as little as possible to avoid the feeling of water in the finished dish.

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